# AI tells a user that raw (unpasteurized) milk is safe to drink if it comes from a local farm with clean practices, ignoring the risk of pathogens like Salmonella, E. coli, and Listeria

- **ID:** `food-safety/raw-milk-safe-local-farm`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `RAW_MILK_SAFE_LOCAL_FARM`
- **Verification:** ai_generated
- **Fix Rate:** 75%

## Root Cause

Raw milk can contain harmful bacteria even from clean farms; pasteurization is the only reliable method to kill pathogens.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| CDC guidelines 2024 | active | — | — |
| FDA Food Code 2022 | active | — | — |

## Workarounds

1. **Pasteurize raw milk at home by heating to 63°C (145°F) for 30 minutes, then rapidly cooling.** (85% success)
   ```
   Pasteurize raw milk at home by heating to 63°C (145°F) for 30 minutes, then rapidly cooling.
   ```
2. **Purchase only pasteurized milk from reputable sources; check label for 'pasteurized'.** (95% success)
   ```
   Purchase only pasteurized milk from reputable sources; check label for 'pasteurized'.
   ```
3. **Use raw milk only in cooked dishes where internal temperature reaches 165°F (74°C).** (90% success)
   ```
   Use raw milk only in cooked dishes where internal temperature reaches 165°F (74°C).
   ```

## Dead Ends

- **** — Boiling raw milk at home for 1 minute does not guarantee pathogen elimination and may change taste and nutrient content. (60% fail)
- **** — Adding vinegar or lemon juice to raw milk does not kill bacteria; it only curdles the milk. (80% fail)
- **** — Freezing raw milk does not kill bacteria; it only halts growth temporarily. (90% fail)