To make raw milk safe for drinking in an emergency, how should it be treated?

To ensure raw milk is made safe for drinking during an emergency, it must be treated to eliminate harmful pathogens that may be present. Heating raw milk in a water bath to a temperature of 165°F is a method that effectively reduces the risk of foodborne illness. This temperature is sufficient to kill most harmful bacteria while retaining more of the milk's nutritional qualities compared to higher temperatures.

In pasteurization, which is the process being referenced here, specific temperatures and times are crucial for ensuring safety. The choice of 165°F in a water bath aligns with recommended practices for pasteurizing milk safely without scorching it, which can happen at excessively high temperatures. This method is practical during an emergency when traditional pasteurization methods may not be available.

Selecting a lower temperature for a shorter duration can also achieve pasteurization, but the specific condition of using a water bath makes the process even more effective and manageable. The other choices involve temperatures either too low for effective pasteurization or too high, which could compromise the milk's quality.