Risk-benefit evaluation of raw cow milk consumption and the effect of the heat treatment on these risks and benefits

The aim of this study is to evaluate the risks and benefits related to the consumption of raw 
cow milk in Belgium, and to evaluate the effect of heat treatments of milk on these risks and 
benefits, considering the microbiological as well as the (bio)chemical and the nutritional 
aspects. From a microbiological point of view, the consumption of raw milk 
is considered as a risk product for a human food-borne infection. In this advice it was demonstrated that when consuming raw milk the exposure to 
microbiological hazards is real and that this has resulted several times in food-borne 
infections. Heat treatment (pasteurization, boiling, but UHT treatment in particular) is an 
historically and scientifically proven, efficient method for guaranteeing the microbiological 
safety of milk without affecting significantly the nutritional value of milk. 
When purchasing raw milk, the Scientific Committee recommends that the raw milk is heated 
just at boiling point before consumption.