Can you get botulism poisoning from ultra-pasteurised milk?
The process of standard pasteurisation and ultra-heat treatment destroys harmful bacteria and micro-organisms, ensuring milk is safe to drink.
Last updated 31/01/2025
Botulism is a rare and potentially fatal illness caused by nerve toxins made by the bacteria Clostridium botulinum[1]. It can be caused by eating contaminated food, ingesting contaminated soil or through contaminated contact with an open wound.
Foodborne botulism tends to be spread through food that has not been prepared or stored appropriately, whether that be through eating old, high-risk food such as rice, or failing to sterilize containers. Other common risk foods include home-canned goods and smoked meats and seafood. Infants are at highest risk of botulism. While rare in the adult population, exercising food safe practices is recommended for all individuals. Click here for more information on food safety.
Food regulators in Australia strongly recommend that you do not drink unpasteurised milk due to the potential health hazards. All milk sold in Australia for human consumption must be pasteurised. This process, which involves heating milk to 72°C for no less than 15 seconds before cooling it immediately, destroys harmful bacteria and micro-organisms while also extending the shelf life. The nutritional effects of pasteurisation on milk are negligible. Alternative processes to traditional pasteurisation may be used, provided they achieve the same outcomes.
Studies[2] confirm that standard pasteurisation removes the threat of botulism poisoning. Drinking pasteurised milk is the safest way to enjoy the great taste and nutritional benefits of dairy.
For more information, visit existing YAWA responses, including: Can I drink unpasteurised milk? | You Ask, We Answer - Dairy Australia and Once milk is pasteurised is all the goodness gone? - Dairy Australia
References
[1] NSW Health. Botulism fact sheet. Botulism fact sheet - Fact sheets (nsw.gov.au). Accessed 07/05/2024[2] Weingart O G et al., The Case of Botulinum Toxin in Milk: Experimental Data. Applied and Environmental Microbiology, 2010. 76(10) p: 3293-3300.
Was this useful?
Thank you for your feedback