Brucellosis and Unpasteurized Dairy: A Resurging Threat and the Importance of Pasteurization
In recent years, public health authorities have noted a troubling resurgence of brucellosis cases in several parts of the world, often tied to the consumption of unpasteurized, or “raw,” dairy products. Once thought to be largely under control due to the widespread use of pasteurization and livestock vaccination programs, brucellosis is now re-emerging in populations that favor raw milk and artisanal dairy as part of natural or traditional diets. According to the national food poisoning lawyer, Ron Simon, the disease, which can cause long-lasting symptoms and serious complications, highlights the ongoing importance of food safety practices like pasteurization to protect public health.
Understanding Brucellosis
Brucellosis is a bacterial infection caused by Brucella species, most commonly Brucella melitensis, Brucella abortus, and Brucella suis. These bacteria are zoonotic, meaning they are transmitted from animals to humans, primarily through the ingestion of contaminated animal products. Infected livestock—particularly cattle, sheep, goats, and pigs—shed the bacteria in milk, urine, and other secretions.
In humans, brucellosis is known for its flu-like symptoms, which can include fever, chills, sweating, weakness, muscle and joint pain, and fatigue. The disease may also present as undulant fever, with symptoms that come and go. Without appropriate treatment, brucellosis can lead to chronic illness, including arthritis, heart inflammation (endocarditis), and damage to internal organs. It is often misdiagnosed or underdiagnosed due to its nonspecific symptoms, which resemble many other conditions.
The Role of Raw Dairy in Disease Transmission
Historically, brucellosis was a significant public health issue, particularly in agricultural communities. The development of animal vaccination programs and the implementation of pasteurization dramatically reduced its prevalence in many developed countries. Pasteurization—a process of heating milk to a specific temperature for a set time—kills harmful bacteria, including Brucella.
However, the rising popularity of unpasteurized dairy products in recent years has reintroduced a pathway for infection. Advocates of raw milk often argue that it retains more nutrients and beneficial bacteria than pasteurized milk. While there may be minimal nutritional differences, the health risks of consuming raw milk are well-documented. The Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO) have repeatedly warned against the consumption of unpasteurized milk, cheese, and other dairy products due to the increased risk of brucellosis and other foodborne illnesses.
Recent Outbreaks and Global Trends
Several recent outbreaks have highlighted the continuing threat of brucellosis. In the United States, cases have been linked to raw milk purchased directly from farms or via illegal distribution channels. In Europe and the Middle East, where raw milk cheeses and traditional unpasteurized dairy products are popular, clusters of brucellosis have been traced back to local markets and unregulated production.
In 2023, a notable outbreak occurred in Turkey, where more than 150 individuals contracted brucellosis after consuming unpasteurized goat cheese. Similarly, cases were reported in Mexico, Iran, and parts of Eastern Europe, where public health authorities have struggled to regulate informal dairy markets.
These trends are not limited to developing regions. In the United States, although pasteurization is the norm, raw milk sales are legal in several states, and demand continues to grow among consumers seeking “natural” or “farm-fresh” foods. As a result, public health officials remain concerned about sporadic outbreaks in communities that engage in raw dairy consumption.
The Importance of Pasteurization
Pasteurization remains one of the most effective public health interventions in food safety. It is a simple, reliable method for eliminating pathogens such as Brucella, Salmonella, Listeria, or E. coli from dairy products without significantly affecting taste or nutritional value. In fact, the minimal nutrient losses that may occur during pasteurization are negligible compared to the risks posed by untreated milk.
Health authorities around the world continue to stress that the consumption of pasteurized dairy is a critical measure to protect against brucellosis and other foodborne diseases. Pregnant women, children, the elderly, and individuals with weakened immune systems are especially vulnerable to the complications of brucellosis and should avoid raw dairy entirely.
Public Health Recommendations
To reduce the resurgence of brucellosis, coordinated efforts are needed at both national and community levels. These include:
- Public education campaigns to inform consumers about the risks associated with raw milk.
- Stronger regulations and enforcement around the sale and distribution of unpasteurized dairy.
- Vaccination programs for livestock in endemic regions to reduce bacterial shedding.
- Routine testing and monitoring of dairy farms to identify and control infection sources.
Ultimately, while raw milk may appeal to consumers seeking authenticity or nutritional purity, the health risks it carries cannot be ignored. Brucellosis remains a potent reminder of the importance of science-based food safety practices, especially in a globalized world where foodborne pathogens can travel quickly and widely.
