I. Introduction In the current era where healthy diet is highly concerned, camel milk has come into the public view with its rich nutrition. Every 100 grams of camel milk powder contains 372 calories, 67.6 grams of carbohydrates, 11.5 grams of protein, and 5.0 grams of fat. Its whey protein is easy to digest, lactose provides energy, and the contents of calcium, phosphorus, and various vitamins are considerable. Lactoferrin in camel milk can enhance immunity and has anti - inflammatory effects, and the abundant antibodies can prevent diseases. A variety of nutrients are of great benefit to human health, and it is also an excellent alternative for people allergic to cow's milk. However, raw camel milk has not been strictly processed and has risks of microbial contamination, virus infection, and allergy. Drinking it may cause serious health problems. Studying this topic can protect public health, guide the correct understanding of camel milk, and promote the healthy development of the market. This paper aims to analyze the hazards of raw camel milk, popularize the correct drinking methods, enhance public health awareness, and conduct in - depth discussions from multiple disciplinary perspectives through literature research and case analysis, combined with practical science popularization. II. The Nutritional Value and Market Status of Camel Milk 2.1 The Unique Nutritional Value of Camel Milk Camel milk is rich in high - quality protein. The amino acid composition is close to human needs, with high biological utilization rate, which helps with human growth, development, and tissue repair. It contains a variety of vitamins. For example, vitamin A protects eyesight, the B - vitamin group participates in metabolism, vitamin C has antioxidant effects, and vitamin E delays aging. Among the rich minerals, calcium strengthens bones, potassium maintains electrolyte balance, iron prevents anemia, zinc promotes development, and magnesium protects the heart. It also contains bioactive components such as lactoferrin, immunoglobulins, and lysozyme, which have antibacterial, antiviral, immune - enhancing, and digestive - health - maintaining effects. 2.2 The Development Trend of the Camel Milk Market In recent years, the market size of camel milk has increased from 809 million yuan from 2019 - 2023 to 1.32 billion yuan, and it is expected to reach 2.189 billion yuan in 2030. The production capacity and demand are growing simultaneously. The consumer group is mainly middle - aged and elderly people, and the consumption of children is gradually emerging. However, there are problems in the children's camel milk powder market, such as high prices and unreasonable formulas. The market competition is decentralized, and the market share of the top 5 producers is less than 30%. Most enterprises promote through the integration of online and offline channels, and some small and medium - sized enterprises lag behind in development. The proportion of online sales increases by 10% - 15% annually, and consumers make more rational decisions. However, there are problems such as false propaganda and the lack of industry standards in the market, which affect the healthy development of the industry. III. Analysis of the Health Risks of Raw Camel Milk 3.1 Microbial Contamination Risks 3.1.1 Common Pathogenic Microorganisms Raw camel milk is easily contaminated by Salmonella, Staphylococcus aureus, Escherichia coli, etc. Salmonella can cause fever, abdominal pain, diarrhea, etc.; Staphylococcus aureus produces enterotoxins leading to food poisoning; Escherichia coli causes different symptoms depending on the type. In addition, there may also be Listeria, Campylobacter, etc., which threaten human health. 3.1.2 Conditions and Influences of Microbial Growth Temperature and storage time affect the growth of microorganisms. Most pathogenic microorganisms grow vigorously at 37°C, grow more slowly at low temperatures, and die at high temperatures. The longer the storage time, the more microorganisms there are. Microbial contamination often leads to food - borne diseases. For example, there was an outbreak of Salmonella infection in a certain area due to the consumption of raw camel milk. 3.2 Allergy Risks 3.2.1 The Principle and Symptoms of Camel Milk Allergy When the human body first comes into contact with the proteins in camel milk, the immune system produces IgE antibodies to sensitize the body. When exposed to camel milk again, the allergens bind to the IgE antibodies on the surface of mast cells and basophils, releasing bioactive mediators, causing allergic symptoms such as skin rashes and itching, respiratory cough and dyspnea, and digestive tract nausea, vomiting, abdominal pain, and diarrhea. 3.2.2 Coping Strategies for Allergic People People with a history of allergies should undergo skin prick tests or blood - specific IgE tests before drinking camel milk. After confirming an allergy, avoid drinking camel milk and related products, pay attention to food hygiene to prevent cross - contamination. Alternative beverages such as cow's milk, goat's milk, soy milk, almond milk, and oat milk can be selected. 3.3 Special Virus Infection Risks 3.3.1 Middle East Respiratory Syndrome Coronavirus (MERS - CoV) MERS - CoV spreads through respiratory and contact routes. After infection, symptoms include fever, cough, shortness of breath, muscle aches, headache, etc. Severe cases can lead to pneumonia and acute respiratory distress syndrome. Camels are important hosts, and there is a risk of infection from drinking raw camel milk. For example, a study in a certain Middle - East region found that some camel milk contains this virus. 3.3.2 Other Potential Virus Threats Raw camel milk may contain other animal - borne viruses or viruses related to the health of camels themselves. For example, viruses carried by bats and mice may be transmitted to camels and contaminate camel milk. Due to limited research, although the risks cannot be assessed, there are health risks in drinking raw camel milk. IV. Real - life Cases of Health Problems Caused by Drinking Raw Camel Milk 4.1 Case 1: A Man in Saudi Arabia Drank Raw Camel Milk and Contracted Middle East Respiratory Syndrome In 2017, a 55 - year - old man from Malaysia drank raw camel milk during his pilgrimage in Saudi Arabia. After returning home, he was infected with MERS - CoV and showed symptoms such as fever and cough. The Ministry of Health closely monitored his family members, fellow pilgrims, and medical staff. This case warns of the high risk of infection from drinking raw camel milk. 4.2 Case Analysis and Enlightenment Both cases were caused by drinking raw camel milk and damaged health. This highlights the health risks of raw camel milk. It is necessary to strengthen supervision, formulate standards, crack down on illegal sales, strengthen science popularization, and improve public awareness. V. Scientific Methods for Safe Drinking of Camel Milk 5.1 Processing and Treatment of Camel Milk 5.1.1 Pasteurization Pasteurization is divided into low - temperature long - time (62°C - 65°C for 30 minutes) and high - temperature short - time (72°C - 75°C for 15 - 20 seconds). It can effectively sterilize and retain nutrients, but it cannot kill all microorganisms. It needs to be stored at low temperatures and has a short shelf life. 5.1.2 Ultra - High - Temperature Sterilization Ultra - high - temperature sterilization heats camel milk to 135°C - 150°C for 2 - 5 seconds. It sterilizes thoroughly and can be stored at room temperature for a long time, but there is a loss of nutrients and changes in taste and flavor. 5.1.3 Other Processing Methods Ultra - high - pressure sterilization technology sterilizes under a pressure of 100 - 600MPa, with good nutrient retention, but the equipment cost is high and the efficiency is low. Microfiltration technology uses microporous membranes to filter, removing microorganisms and impurities and can defat, but it will lose some nutrients and the filter membranes need to be replaced regularly. 5.2 Correct Drinking Methods and Precautions It is advisable for adults to drink 1 - 2 cups (200 - 250 ml) per day, avoid drinking on an empty stomach, and the brewing water temperature should be 40°C - 50°C. Special groups such as infants, the elderly, pregnant women, and lactose - intolerant people need to drink with caution, follow medical advice or pay attention to the amount of drinking and physical reactions. 5.3 Storage and Preservation Techniques of Camel Milk Room - temperature storage should not exceed 2 hours, refrigerated storage (2°C - 6°C) can last for 2 - 3 days, and frozen storage (below - 18°C) can last for several months. Well - sealed glass bottles or food - grade plastic bottles should be selected, and metal containers should be avoided. Unopened products should be stored according to the packaging requirements. After opening, drink as soon as possible, and store sealed in the refrigerator for no more than 24 hours. VI. Conclusion and Prospect Drinking raw camel milk has risks of microbial contamination, allergy, and virus infection, which endanger health. Processed camel milk should be selected, and attention should be paid to drinking and storage methods. In the future, it is necessary to strengthen supervision, improve standards, strengthen science popularization, encourage technological research and development and industrial development, promote the healthy development of the camel milk industry, and provide consumers with safe and high - quality products.
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