Very good point! Currently raw milk consumption is estimated to be around 3%-4% of the population in the U.S. The biggest caveat that these reports always outline is that foodborne illness numbers are based on official reporting, so the overall number is much larger, which could in theory both decrease (or increase) the rate at which raw milk causes illness. As pointed out later in the video, however, most raw milk-related illnesses have much lower rates of hospitalization and mortality, and not just compared to pasteurized milk, but other food products as well (particularly poultry and leafy greens), though of course not across the board. It's all of function of what the food goes through in the process of production that increases the strength and risk of bacteria that each food product is exposed to. Also, 2024 is actually an outlier in the number of raw milk-related illnesses due to a large outbreak of Bird Flu in the supply of raw milk coming from Raw Farms, the largest raw milk producer in the world. On average, the historical annual percentage of foodborne illness steming from raw milk is significantly lower at around 1%.