Important food-borne pathogens in raw cow´s milk

This work talks about the problems of food-borne pathogens in raw milk, with a special focus on Campylobacter jejuni and Staphylococcus aureus including its negative influence on health of the consumers. The topic of consumption of raw milk was lately a much discussed question and is further described in the text. With consideration to possible occurrence of food-borne pathogens, it is important to thermally treat raw milk before consumption. Despite this fact there is still a large number of consumers who don?t respect this technical procedure and they threaten their own health