Risk assessment of raw milk in terms of pathogenic bacteria occurence

The debate about the consumption of raw milk was revived by the lay and professional community in recent years. At various levels of knowledge, the nutritional benefits of raw milk were evaluated and often overestimated regarding to the properties of pasteurized milk. On the other hand, hygiene condition and safety of direct consumption were in relation to the presence of pathogenic microorganisms relativized. Discussions were catalysed with the introduction of subsidized milk vending machines, information campaigns and the "quality" of information provided by the public media. Public opinion was affected to such extent that about 50% of consumers did not respect the legislation referring the obligation to apply heat-treatment before its consumption.  
The work will assess the risk of consuming raw milk in terms of the incidence, characteristics and severity of microbiological agents present. Based on current scientific knowledge, it shall provide an overview of diseases from abroad, where the carrier as shown raw milk. Depending on the currently available information on the prevalence of pathogenic microorganisms in raw milk in Slovakia, the data will be evaluated statistically. In conclusion, the risk ranking of the main microbiological hazards will be assessed.