What is pasteurisation?

Pasteurisation is an important and well established food safety measure, which is practiced globally. It is a simple heating process which involves heating milk to a specified temperature for a specified time period (e.g. 72°C for 15 seconds) in order to destroy harmful micro-organisms. Almost all milk available to purchase in Ireland is pasteurised.

Extra Information:

Raw milk can contain harmful bacteria and therefore, the consumption of raw (unpasteurised) milk increases the risk of developing foodborne illness. The Food Safety Authority of Ireland recommend that the sale of raw milk for direct human consumption should be prohibited in Ireland and advises that the most effective way to protect public health is to ensure that all milk is effectively heat-treated (e.g. pasteurised or boiled), especially when served to infants, children, pregnant women, older people and those with a weakened immune system or those suffering from a chronic disease.