Foodborne pathogens and zoonotic diseases

Milk consumption is estimated at billions of liters worldwide, the majority of which is consumed as pasteurized cow’s milk. In recent years there has been an increase in the consumption of raw milk due to perceived health benefits compared with heat-treated milk, including increased nutritional value and the potential presence of probiotic bacteria. However, raw milk and milk product consumption poses a significant health risk associated with ingestion of foodborne pathogens and consequent zoonotic illnesses. Contamination of raw milk generally occurs from environmental sources, or from sick animals. Good farming practices and effective post processing are generally sufficient for the eradication of milk-borne pathogens. Annually, a number of human illnesses are associated with consumption of raw milk worldwide, and the severity of these varies from mild symptoms to life threatening infections. In recent times, there have been calls for legislation preventing the sale of unpasteurized milk in many developed countries.