In an emergency, how can raw milk be made safe for drinking?

The correct method for making raw milk safe for drinking during an emergency is by heating it in a water bath to 165 degrees Fahrenheit. This temperature is crucial because it is sufficient to effectively destroy harmful pathogens that may be present in raw milk, thus reducing the risk of foodborne illnesses. The pasteurization process, which involves heating milk to at least 161 degrees Fahrenheit for a minimum of 15 seconds or equivalent heat treatments, ensures that pathogenic bacteria are eliminated.

While boiling the milk for five minutes can also kill most pathogens, it can also alter the taste and nutritional quality of the milk. Additionally, simply chilling raw milk to 32 degrees Fahrenheit does not eliminate pathogens; it only slows their growth. Heating it to 140 degrees Fahrenheit is not adequate for ensuring safety, as this temperature is below the standard pasteurization threshold necessary to ensure the milk is microbiologically safe.

Thus, heating raw milk to 165 degrees Fahrenheit is a reliable method to make it safe for consumption in emergency situations.