Risk profile of biological hazards of raw milk produced in Finland

This report identifies and describes possible biological risks posed to consumers by raw cow and goat milk produced in Finland. It also describes methods of reducing such risks. Raw milk consumption has so far been scarce in Finland (about 1% of all milk and dairy product consumption), but some of its consumers belong to risk groups. The risk to consumers is increased by the long storage times and high storage temperatures of raw milk in some home kitchens. According to this investigation, the most important biological factors posing food safety risks in raw milk are EHEC, Listeria monocytogenes, salmonella and campylobacteria. These may cause serious diseases and sequelae. All of them have been found in Finnish production animals, people and barn environments. The Finnish food safety system is not well adapted to providing for the special characteristics of raw milk production and consumption. Instead, risk management is largely based on good hygiene practices and pasteurisation, in order to destroy the microbes in milk. For these reasons, creating a consistent national system would be advisable, proportioned to raw milk sales volumes and activities, in order to prevent possible risks and to distribute information to companies and consumers handling raw milk, on good production practices and safe use.FI; fi; efsafocalpoint@evira.f