Rischi e opportunità connessi con la commercializzazione del latte crudo

In the European Community only a few EU member states have authorized the sale of raw milk for human consumption, including Italy where the phenomenon is strongly growing. Raw milk is richer in enzymes and vitamins than pasteurized milk, but some potential hazards are associated with the benefits because the product keeps the entire microbial flora that results from the health status of the animal intact. Most foodborne diseases caused by the consumption of dairy products are due to S. aureus, Salmonella spp., enterotoxigenic E. coli, Listeria monocytogenes and Campylobacter spp. Correct information for the costumer is very important because raw milk, if properly managed, monitored and evaluated, can be an opportunity for increasing the farmer’s income and an opportunity to consume genuine products without unjustified constraints