Is raw milk legal in Australia? Learn the FSANZ rules on unpasteurised dairy, the pathogens involved, how pasteurisation works, raw-milk cheese rules and…
In Australia, selling raw (unpasteurised) drinking milk for human consumption is generally prohibited. Under the FSANZ Food Standards Code, milk and most dairy products must be pasteurised, or undergo an equivalent process that controls pathogens, before retail sale. Raw milk can carry Listeria, Salmonella, Campylobacter and Shiga toxin-producing E. coli, which are especially dangerous for pregnant women, infants, older adults and immunocompromised people. Always confirm current rules with FSANZ and your state or territory food regulator. Key takeaways: Selling raw (unpasteurised) drinking milk for human consumption is generally prohibited across Australia — milk must be pasteurised or equivalently treated under the FSANZ Food Standards Code (Standard 4.2.4).. Raw milk can carry serious pathogens including Listeria monocytogenes, Salmonella, Campylobacter and Shiga toxin-producing E. coli, plus Cryptosporidium and, historically, Brucella, Mycobacterium bovis (TB) and Coxiella burnetii (Q fever).. Pasteurisation (commonly 72°C for at least 15 seconds, or around 63°C for 30 minutes) destroys these vegetative pathogens without sterilising the milk — it is a proven public-health control.. A limited category of raw-milk cheese can be made or imported only where the manufacturing process is shown to control pathogens; most soft, unpasteurised cheeses remain high-risk, especially in pregnancy.. Vulnerable groups — pregnant women, infants and young children, older adults and immunocompromised people — should avoid unpasteurised dairy entirely; confirm current rules with FSANZ and your state or territory regulator.. Is raw milk legal in Australia? For a food business, the short answer is generally no — raw (unpasteurised) milk cannot be sold for people to drink. Australia's dairy safety framework requires milk and most dairy products to be pasteurised, or to undergo a process that achieves an equivalent reduction of pathogens, before sale for human consumption. This requirement flows through the FSANZ Food Standards Code, particularly Standard 4.2.4 (the Primary Production and Processing Standard for Dairy Products), and is enforced by state and territory dairy authorities and food regulators. Because enforcement, licensing and any narrow exemptions sit with each jurisdiction, always confirm the current position with your state or territory food regulator before stocking, importing or serving any unpasteurised product. Raw drinking milk for human consumption is generally prohibited nationwide. Milk must be pasteurised or equivalently processed before retail sale. Dairy processing is licensed and audited by state/territory dairy authorities. Rules and any exemptions vary by jurisdiction — verify locally. "Bath milk" and other workarounds You may see unpasteurised milk sold as a cosmetic "bath milk" or pet product, labelled "not for human consumption". This is a well-known way people have tried to access raw drinking milk, and it carries the same microbiological risks as any raw milk if someone drinks it. The 2014 death of a young child in Victoria, linked to raw milk sold as bath milk, prompted tighter controls; since 2015 Victoria has required cosmetic raw milk to be pasteurised or to contain a bittering agent to deter drinking. Treating a "cosmetic" product as drinkable is unsafe, and selling raw milk in a way that encourages consumption can breach food law. If a supplier offers raw milk under any of these labels for drinking, do not stock it. "Bath milk" labelled not-for-consumption is still raw milk — same pathogen risk. Victoria has required a bittering agent in cosmetic raw milk since 2015. Selling raw milk to be consumed can breach food-safety and labelling law. What pathogens does raw milk carry? Milk leaves a healthy udder with relatively few bacteria, but it is readily contaminated by faeces, the animal's health status, the milking environment and equipment. Without pasteurisation there is no reliable step to destroy the pathogens that may be present, and the milk can look, smell and taste completely normal while still contaminated. This is why raw milk is treated as a high-risk food and why the microbiological expectations in the Code assume a pasteurisation (or equivalent) step has been applied. Listeria monocytogenes — can grow even at fridge temperatures; a major concern in pregnancy. Salmonella species — cause gastroenteritis, sometimes severe. Campylobacter jejuni — a very common cause of bacterial gastro. Shiga toxin-producing E. coli (STEC, e.g. O157) — can cause haemolytic uraemic syndrome, especially in children. Cryptosporidium — a chlorine-tolerant parasite causing prolonged diarrhoea. Historically Brucella, Mycobacterium bovis (TB) and Coxiella burnetii (Q fever), which pasteurisation was introduced to control. How pasteurisation works Pasteurisation applies a controlled combination of heat and time that destroys the vegetative (living) pathogens found in milk while keeping it drinkable. The two long-established combinations are high-temperature short-time (HTST), commonly at least 72°C held for at least 15 seconds, and the batch or vat method (LTLT), around 63°C held for about 30 minutes. Higher-heat processes such as UHT extend shelf life further. Pasteurisation is not sterilisation: it targets pathogens and most spoilage organisms but does not kill bacterial spores, so pasteurised milk still needs refrigeration and correct date marking. It also does not protect against contamination that happens after processing, so cold-chain and hygiene controls remain essential. HTST: at least 72°C for at least 15 seconds. Batch/vat (LTLT): around 63°C for about 30 minutes. UHT applies higher heat for a long-life, shelf-stable product. Pasteurised milk still needs refrigeration at 5°C or below and clean handling. Raw-milk cheese: the narrow exception There is a limited, tightly controlled category of cheese that can be made from unpasteurised milk. The Code permits certain raw-milk che
How to manage unpasteurised dairy safely in your business
Check that any milk you stock is pasteurised or equivalently treated, and that any raw-milk cheese is a legally permitted product. When unsure, contact your state or territory food regulator before selling.
Use approved dairy suppliers, obtain product specifications and certificates, and keep documents showing each product is pasteurised or a compliant raw-milk product. This supports traceability and inspection.
Reject anything labelled raw, unpasteurised, "bath milk" or "not for human consumption" that is intended to be consumed. Confirm date marking and storage instructions on every dairy delivery.
Store and display pasteurised dairy at 5°C or below, apply correct use-by dates and rotate stock. Pasteurisation does not remove the need for refrigeration and hygiene.
For aged care, childcare, hospitals, maternity and similar settings, exclude unpasteurised dairy and soft raw-milk cheeses, and clearly identify any higher-risk cheeses on your menu.
Make sure staff understand why raw drinking milk is prohibited, can identify non-compliant products, and know your refusal and recording process. Keep this in your food safety program.
Frequently asked questions
Is it legal to sell raw milk in Australia?
Generally no. Selling raw (unpasteurised) milk for people to drink is prohibited across Australia — milk must be pasteurised or equivalently treated under the FSANZ Food Standards Code. Some unpasteurised milk is sold as cosmetic "bath milk", but drinking it carries the same risks and selling it to be consumed can breach food law. Confirm the current position with your state or territory regulator.
Why is raw milk considered dangerous?
Raw milk has had no step to destroy pathogens, so it can carry Listeria, Salmonella, Campylobacter and Shiga toxin-producing E. coli, among others. These can cause serious illness, and the milk can look, smell and taste normal while still contaminated. Pasteurisation was introduced specifically to control these hazards, which is why unpasteurised milk is treated as a high-risk food.
Are all unpasteurised cheeses banned in Australia?
No. A narrow category of raw-milk cheese can be made or imported where the manufacturing process is shown to control pathogens — for example very hard, long-matured cheeses, or milk given a specified heat treatment. Most soft and semi-soft unpasteurised cheeses remain high-risk. Check the label and supplier documentation to confirm a product is legally permitted, and treat it as high-risk for vulnerable customers.
Can pregnant women eat unpasteurised cheese?
Health guidance advises pregnant women to avoid raw milk and soft or unpasteurised cheeses because of Listeria, which can cause miscarriage, stillbirth or serious newborn illness even when the mother has only mild symptoms. Hard, pasteurised cheeses are generally considered lower risk. Pregnant customers should seek advice from their doctor or a service like Healthdirect if unsure.
Does pasteurisation change the nutrition of milk?
Pasteurisation causes only minor changes to milk's nutritional value while destroying the pathogens that cause serious illness. Claims that raw milk offers major health benefits or contains uniquely protective enzymes are not supported by strong evidence, and the food-safety risk is significant. For food businesses, the practical point is simple: sell pasteurised or equivalently treated dairy.
What should I do if a supplier offers me raw milk?
Decline any raw milk intended for drinking, including products labelled "bath milk" or "not for human consumption". Only stock pasteurised milk and legally permitted, documented raw-milk cheeses, and keep the supporting paperwork. If you are unsure whether a specific dairy product is compliant, contact your state or territory food regulator before buying or selling it.