Foodborne pathogens in raw milk: A review of risks and control measures

Abstract

This review examines the presence and significance of foodborne pathogens in raw milk, the associated public health risks, and the effectiveness of various control measures. Despite growing consumer interest in raw milk consumption due to perceived nutritional benefits, it remains a significant vehicle for foodborne pathogen transmission. Major pathogens of concern include Listeria monocytogenes, Campylobacter species, Salmonella species, pathogenic Escherichia coli, Brucella species, Mycobacterium bovis, and Coxiella burnetii. This review discusses the contamination sources, prevalence, and characteristics of these pathogens, along with the epidemiology of raw milk-associated outbreaks. Additionally, it evaluates traditional and emerging control strategies, including good agricultural practices, testing programs, improved cold chain management, high-pressure processing, and consumer education. The review synthesizes current literature to provide recommendations for mitigating health risks while addressing consumer concerns in evolving regulatory frameworks.