Zuzana Havlíčeková, Renata Szépeová, Peter Bánovčin
Milk and dairy products are important part of human diet. They are important source of proteins, vitamins, minerals and other micronutrients. Nowadays more and more people prefer the consumption of raw milk and dairy products for its nutritional quality, taste and health benefits. Raw milk and milk products, especially from cows, sheeps and goats, can be a source of various infectious pathogenic and opportunistic microorganisms (viral, bacterial and parasitic) with negative influence on human health. These infections can affect both healthy and immunocompromised people. Except of immunocompromised people (primary immunideficiencies, chronic disordres, malnutrition, medicamentous therapy impairing physiological bariers) high risk groups are older adults, children, especially infant and pregnant women. Opponents of pasteurization suggest multiple health benefits of raw milk and adverse effect of pasteurization. Beneficial effect, however, was never confirmed in controlled studies and relevant studies show that pasteurized milk has health benefits comparable to raw plus pasteurization eliminates the risk of bacterial contamination. The aim of article is to review the relevant data in the literature focused on the risks associated with consumption of raw milk and dairy products.