Episode #38
The Science and the Stakes of Raw Milk Consumption with Pam Ruegg, Nicole Martin, and Daniel Griffin
If you study or work in dairy, chances are high that you’ve recently fielded a question or seen a headline about raw milk. Join us for an episode of the pod where host Matt Lucy brings together three experts from across the cow-to-consumer spectrum to work through the science of unpasteurized milk and cheese and to help us all be better communicators and stewards of the science of raw milk and risk. We’re thrilled to have two beloved return guests: Pam Ruegg, DVM, MPMV , ADSA fellow and David J. Ellis Chair in Antimicrobial Resistance and Large Animal Clinical Sciences in the College of Veterinary Medicine at Michigan State University, and Nicole Martin, PhD , assistant research professor in dairy foods microbiology and director of the Milk Quality Improvement Program and Cornell Dairy Foods Center in the Department of Food Science at Cornell University. The trio is joined by special new guest Daniel Griffin, MD, PhD , instructor in clinical medicine, associate research scientist in the Department of Biochemistry and Molecular Biophysics at Columbia University, and host of two podcasts, This Week in Virology and This Week in Parasitism , from the American Society for Microbiology. Together, the group explores why raw milk is seeing a sudden resurgence in public interest and examines the risks from what’s happening on the farm to what happens in the human body. Despite massive advancements in milk quality, pathogens like Campylobacter , Escherichia coli , Salmonella , and Listeria can still find their way into bulk tanks. Because spot testing can’t guarantee 100% safety, Nicole explains how pasteurization steps in to eliminate these risks. Daniel then adds the human health perspective, outlining what these infections look like in patients and why certain groups face much higher stakes. The conversation covers everything from why even dairy calves drink pasteurized milk to how we can communicate clearly when public perception clashes with established science. Finally, the group connects on a shared truth: Many consumers choose raw milk out of a desire to connect with their food and local farmers. Fortunately, safety doesn’t require sacrifice—countless small, local producers offer exceptional, safe, and pasteurized dairy products that you can trust. Episode Thirty-Eight Show Notes Learn more about each of our guests and connect with them on social media: Pam Ruegg, DVM, MPMV ( LinkedIn ) Nicole Martin, PhD ( LinkedIn ) Daniel Griffin, MD, PhD, ( X/Twitter ) and explore his work on Parasites Without Borders ADSA cares about keeping you connected to the experts andlatest science across the entire dairy spectrum. Ensure you never miss a breaking finding by subscribing to ADSA’s newest newsletter, JDS | JDSC Selects . Get a personalized delivery of the most relevant articles from both the Journal of Dairy Science and JDS Communications directly to your inbox in one streamlined, monthly email. Do you have emerging data you’re hoping to publish? Save onyour article costs via the ADSA Loyalty Rewards Program for the Journal of Dairy Science and JDS Communications when you join the ADSA member community! Explore the papers and resources discussed in theepisode: Perspective: Understanding raw milk quality and processing—Optimizing the dairy value chain from production through processing , Journal of Dairy Science (2026) The US Centers for Disease Control and Prevention’s guide to raw milk Clinical Update with Dr. Daniel Griffin , This Week in Virology podcast, episode 1308 Ask the expert: The facts about raw milk , Michigan State University Today (2026) Why Pasteurize? The Dangers of Consuming Raw Milk , Cornell University (2023)
