Cheeses made with milk treated at temperatures below time/temperature requirements for pasteurization are subject to the 60-d aging rule as is required by the FDA for raw milk cheeses. Recent reports from the FDA have indicated their lack of confidence in the 60-d aging rule. It is likely that the FDA will be increasing their scrutiny of a variety of dairy products produced with non-pasteurized milk. Several commercial dairy companies produce cheeses made from milk that has been treated at these “sub-pasteurization” temperatures, these treatments are commonly referred to as “heat-shocked.” Currently, there is very little research on the efficacy for heat shock treatment to reduce pertinent pathogens in fluid milk. The purpose of this study is to determine the efficacy of sub-pasteurization treatments to reduce pertinent foodborne pathogens (Salmonella, Shiga toxin-producing E. coli, and L. monocytogenes) in fluid milk. Raw milk (1 mL) samples were individually inoculated with a cocktail of Salmonella, E. coli O157:H7, or Listeria monocytogenes to reach a final concentration of approximately 8 log cfu/mL. Milk samples were heated in at 63°C in a recirculating water bath for 0–6 min. Survivors were enumerated using standard serial dilution and spread plating techniques using suitable selective-differential media: Hektoen enteric agar (Salmonella), Eosin Methylene Blue agar (E. coli), or CHROMagar Listeria spp. (Listeria). Plates were incubated at 37°C for 48 h before enumeration. A thermal treatment of 63°C for 6 min resulted in a 2.85 ± 0.95 log reduction of the Salmonella cocktail. These conditions were more effective at reducing E. coli O157:H7 and L. monocytogenes achieving 5.52 ± 0.98 log reduction and 5.12 ± 0.44 log reduction, respectively. E. coli and Listeria did not have significantly different reductions for the full treatment. The reduction of Salmonella was significantly less than both E. coli O157:H7 and L. monocytogenes (Tukey HSD P < 0.05). This study demonstrates that Salmonella is more resistant to heat-shock treatment in raw fluid milk under bench-scale conditions. Therefore, Salmonella would be an appropriate target organism for future thermal validation studies in fluid milk.