ABSTRACT
Raw milk is inherently dangerous and may contain pathogens including Enterotoxigenic Staphylococcus aureus, Campylobacter jejuni, Salmonella species, Escherichia coli (E. coli 0157H:7, Enterohemorrhagic E. coli-EHEC, Enterotoxigenic E. coli-ETEC), Listeria monocytogenes, Mycobacterium tuberculosis, M. bovis, Brucella species (B. abortus being mainly associated with cows, and B. melitensis being mainly associated with goats), Coxiella burnetii, Yersinia enterocolitica and others. There are variations in incidence rates between countries and even within regions of countries for the presence of pathogens in raw milk. There are also variations in incidence rates reported for the three main commercial milks (bovine, ovine and caprine).
