United States raw milk debate temperatures may be used by different processors, pasteurization is most commonly achieved with heating to 161 degrees Fahrenheit (71.7 degrees Celsius) for 15 seconds. Milk is tested following pasteurization to confirm that bacteria have been killed to an acceptable level. Pasteurization kills pathogenic bacteria which occasionally may be present in milk, including those causing tuberculosis ("Mycobacterium bovis"), listeriosis ("Listeria monocytogenes"), Q fever ("Coxiella burnetii"), brucellosis ("Brucella"), campylobacteriosis ("Campylobacter"), salmonellosis ("Salmonella"), and several other foodborne illnesses (e.g., ). Pasteurization may not kill some resistant bacteria, which can eventually cause souring and spoilage of fresh milk. UHT pasteurization (Ultra High Temperature) is
Raw milk (CDC), and the Food and Drug Administration (FDA) in the United States, and other regulatory agencies around the world say that potential pathogens from raw milk, including possibly tuberculosis, diphtheria, typhoid, and streptococcal infections, make it potentially unsafe to consume. Similarly, a recent review authored by the Belgian Federal Agency for the Safety of the Food Chain and experts from Belgian universities and institutions concluded that "raw milk poses a realistic health threat due to a possible contamination with human pathogens. It is therefore strongly recommended that milk should be heated before consumption. With the exception of an altered organoleptic