Raw Milk Debate: Illinois Sticks to Safety Rules

The state keeps strict rules on raw milk because it can carry germs that pasteurization removes. Farmers who want to sell unheated milk must first get a permit, then the health department checks samples and visits farms. Only a few dozen Illinois dairies have this clearance. A farmer in Fairbury, Matt Kilgus, started giving out raw milk at the start of COVID‑19. His farm now sells more than 800 gallons a week, up from just a few dozen at first. He says the demand has grown steadily over five years. Some lawmakers want to loosen these limits. State Senator Jil Tracy introduced a bill that would let raw milk appear at farmers’ markets and other venues. The proposal has no co‑sponsors and hasn’t been assigned to a committee, so it looks unlikely to pass. Tracy says she heard from a local farmer who struggles under current rules, but she also admits that health risks exist.The Department of Public Health warns that raw milk can spread illnesses like Campylobacter, which recently sickened 11 people in Illinois. Symptoms include diarrhea and fever, similar to food poisoning. The USDA reports that raw milk has caused hundreds of hospitalizations and a few deaths nationwide over two decades. Even though some advocates claim health benefits, the Food and Drug Administration still says raw milk can be more dangerous than pasteurized milk. They note that supposed advantages for allergies or lactose intolerance are not supported by research. Kennedy, who once voiced support for raw milk, now promotes whole milk instead. The USDA runs a campaign encouraging people to drink pasteurized milk. Farmers who sell raw milk say they follow safety standards. “We take care of the cows and the milk to keep it safe, ” says a dairy owner from Delavan. “If we didn’t, our reputation would suffer. ” The debate continues as some push for more freedom to sell raw milk while public health officials maintain that pasteurization is a proven safety measure.