The danger of drinking raw cow’s milk directly is mainly the increased probability of contamination by pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus and Brucella abortus. Raw cow’s milk in the milking, transportation process is more likely to be contaminated by Escherichia coli, Staphylococcus aureus, Salmonella, Listeria and so on, these are pathogenic bacteria, easy to lead to human food poisoning and so on. At the same time can not be ruled out cattle themselves infected with Brucella, tuberculosis mycobacteria and other risks. Brucella can cause common symptoms such as fever, excessive sweating, fatigue, joint swelling and pain, advanced patients can appear joint destruction, fractures and other manifestations; bovine tuberculosis bacillus is also an important pathway for people infected with tuberculosis. Both of these diseases are national statutory Class II infectious diseases. At present, qualified dairy products on the market mainly take the pasteurization and ultra-high temperature instantaneous disinfection method, the purpose is to use high temperature to kill disease-causing microorganisms. In summary, raw cow’s milk should not be consumed.