Raw (Unpasteurized) Milk in Grand Rapids, Michigan

Raw milk is milk that has not been pasteurized (heat-treated) to kill harmful bacteria. Even when it is produced with great care, raw milk can contain microorganisms (bacteria and germs) that cause serious gastrointestinal illness, including:

  • Salmonella
  • Pathogenic E. coli (such as E. coli O157:H7)
  • Staphylococcus aureus
  • Campylobacter jejuni
  • Listeria monocytogenes

These bacteria can lead to symptoms ranging from mild stomach upset and diarrhea to life‑threatening illnesses such as:

  • Listeriosis (often linked with Listeria monocytogenes)
  • Haemolytic uraemic syndrome (HUS), a severe complication of E. coli infection that can cause kidney (renal) failure, even in otherwise healthy people

In Grand Rapids and across Michigan, where cold winters and seasonal illnesses already place stress on the healthcare system, avoiding preventable foodborne infections from raw milk is especially important.

How Raw Milk Can Become Contaminated

Raw milk may become contaminated with harmful microorganisms in several ways:

1. Infection in the Animal

  • If a cow, goat, or sheep has an infection such as mastitis (an udder infection), disease-causing bacteria can be present directly in the milk.
  • These bacteria are shed into the milk before anyone can see obvious signs of illness in the animal.

2. Contamination During Milking

Even on clean, well‑run farms in West Michigan:

  • Bacteria from the surface of the udder, teats, or surrounding skin can enter the milk during milking.
  • Dirt, manure, bedding, and other environmental sources can introduce germs into the milk.

Good hygiene practices (clean equipment, clean udders, properly trained staff) can reduce the risk of contamination, but they cannot completely eliminate it.

3. Contamination During Handling, Storage, and Transport

  • Milk can pick up bacteria from milking equipment, storage tanks, bottles, or containers.
  • Inadequate refrigeration or breaks in the cold chain during transport can allow bacteria to multiply quickly.
  • Even a small amount of contamination can become a serious problem if milk is stored at unsafe temperatures.

No matter how careful the farmer is, they cannot guarantee that raw milk will always be free from harmful bacteria. This is why pasteurization is required for milk sold for human consumption in Michigan.

Raw Milk Laws in Michigan and Grand Rapids

In Michigan, it is illegal to sell, deliver, or provide raw milk for human consumption.

This applies in Grand Rapids, Kent County, and throughout the state. Retail stores, farmers’ markets, and direct farm sales are not allowed to offer raw milk for people to drink.

If you see milk being marketed directly for drinking and it has not been pasteurized, that product is not compliant with Michigan law.

“Cosmetic,” “Bath,” or “Pet” Milk

Some raw milk products are sold under labels such as:

  • “Cosmetic milk”
  • “Bath milk”
  • “Pet milk”

Under Michigan regulations, these products:

  • Must not be sold or promoted for human consumption.
  • Must be treated in a way that deters people from drinking them (for example, adding a bitter flavoring), in a manner approved by Dairy Food Safety authorities.
  • Must be clearly labeled to warn that they are not for human consumption.

If you live in Grand Rapids and see “bath milk” or “pet milk” that looks like regular milk and is being informally suggested “for drinking,” be aware that using it as a beverage is unsafe and against the intent of Michigan food safety laws.

Raw Milk Cheese in Michigan

While raw drinking milk is illegal to sell for human consumption, the production and sale of certain cheeses made from unpasteurized milk is permitted in the United States, including Michigan, under strict regulations.

Safety Controls for Raw Milk Cheeses

To protect consumers, businesses that produce raw milk cheese must follow:

  • Strict controls over the production, transport, and processing of raw milk
  • Requirements for aging and handling to reduce harmful bacteria
  • Regular inspections and testing by state and federal regulators

In Michigan, dairy businesses producing raw milk cheese, or transporting raw milk for that purpose, are closely regulated to ensure the final cheese is safe.

If you purchase specialty cheeses in Grand Rapids—whether from local shops, farmers’ markets, or larger retailers—look for:

  • Clear labeling of the cheese type and whether it is made from pasteurized or unpasteurized milk
  • Reputable brands and retailers that follow FDA and Michigan Department of Agriculture & Rural Development (MDARD) rules

Who Is at Highest Risk from Raw Milk?

Everyone is vulnerable to illness from bacteria that may be present in raw milk, but some groups in Grand Rapids are at much higher risk of severe disease or complications.

High‑Risk Groups

  • Young children, especially under 5 years
  • Elderly adults
  • People with underlying health problems (such as diabetes, kidney disease, liver disease, or chronic heart or lung conditions)
  • People with a compromised immune system (including those with cancer, HIV, or taking immune‑suppressing medications)
  • Pregnant women and their unborn babies

For these groups, infections from raw milk can lead to:

  • Severe diarrhea and dehydration
  • Bloodstream infections (sepsis)
  • Kidney failure (including HUS)
  • Miscarriage, stillbirth, or serious illness in newborns (from Listeria)

Because Grand Rapids has a diverse population—including many families with young children, college students, and older adults—it is especially important for local residents to understand these risks and avoid raw milk consumption.

Pasteurization: How It Protects Your Health

What Is Pasteurization?

Pasteurization is a simple, controlled heating process used to make milk safe to drink. Typically:

  • Milk is heated to 72 °C (161 °F) for at least 15 seconds
  • It is then rapidly cooled

This process:

  • Destroys disease‑causing bacteria that may be present in raw milk
  • Extends the milk’s shelf life
  • Does not significantly change the nutritional value of the milk

Since the 1940s, pasteurization of cow’s milk has been standard practice in the United States and is a major reason why milk‑borne diseases are now relatively rare.

Does Pasteurization Reduce Nutrition?

Current scientific evidence shows:

  • There is no meaningful difference in the overall nutritional value of pasteurized vs. unpasteurized milk.
  • Key nutrients—such as protein, calcium, vitamin D (when fortified), and many B vitamins—remain essentially the same.
  • There is no credible scientific evidence that raw milk offers extra health benefits compared with pasteurized milk.

Claims that raw milk “boosts the immune system,” “cures allergies,” or is “more natural and therefore safer” are not supported by high‑quality research.

For families in Grand Rapids looking to support immunity—especially during long, cold Michigan winters—safe food handling, vaccination, good sleep, and balanced nutrition are far more effective strategies than drinking raw milk.

Raw Milk, Seasons, and Health in West Michigan

In Grand Rapids, the Great Lakes climate brings:

  • Cold, snowy winters with more time spent indoors, where infections spread easily
  • Summer gatherings, picnics, and farm visits where food safety can slip (for example, leaving milk or dairy products unrefrigerated)

These seasonal patterns increase the importance of:

  • Avoiding high‑risk foods like raw milk that can cause severe gastrointestinal illness
  • Keeping milk and dairy products refrigerated at or below 40 °F (4 °C)
  • Choosing pasteurized milk and dairy products from reputable local suppliers

Local healthcare providers—including Spectrum Health, Trinity Health Grand Rapids, Metro Health – University of Michigan Health, and Mercy Health—regularly treat patients for foodborne illnesses. Many of these infections are preventable with safe food choices.

Where to Get Help and Reliable Information in Grand Rapids

If you think you or a family member may have become ill after consuming raw milk or an unpasteurized dairy product, watch for:

  • Persistent or severe diarrhea
  • Vomiting
  • Fever
  • Stomach cramps
  • Blood in the stool
  • Signs of dehydration (dry mouth, dizziness, reduced urination)

Contact a Healthcare Provider

In Grand Rapids, you can contact:

  • Your primary care doctor or pediatrician
  • An urgent care clinic affiliated with Spectrum Health, Trinity Health Grand Rapids, Metro Health, or Mercy Health
  • A gastroenterologist (digestive health specialist) if symptoms are severe or ongoing

Seek emergency care if:

  • There is blood in the stool
  • Symptoms are very severe or rapidly worsening
  • A young child, pregnant woman, elderly person, or someone with a weak immune system is affected

Local Public Health Resources

For information on food safety, raw milk regulations, and preventing foodborne illness in Kent County, contact:

  • Kent County Health Department – Grand Rapids
  • Grand Rapids Public Health and local health education programs
  • Michigan Department of Agriculture & Rural Development (MDARD) – Dairy and food safety division
  • Centers for Disease Control and Prevention (CDC) – Food safety resources

These organizations provide up‑to‑date guidance on safe dairy consumption, local outbreaks, and best practices for protecting your family’s health in Grand Rapids and throughout Michigan.

Choosing pasteurized milk and dairy products from reputable Grand Rapids and West Michigan producers is the safest way to enjoy the nutritional benefits of milk—without the serious risks that come with raw, unpasteurized milk.