Investigating the microbiological risks associated with the food handling practices of raw cow's milk consumers in Australia

Raw milk can be defined as milk that has not been pasteurised or heat treated. In countries, such as Australia, the demand for unprocessed foods extends to the consumption of raw milk, despite the associated foodborne disease risks. This multidisciplinary research investigated the food handling practices of Australian raw cow's milk consumers and the effect these practices have on the microbiology of raw cow's milk. The results highlight that consumer food handling practices can affect the microbial quality of raw cow's milk and also provided data for public health strategies aimed at reducing the risks of raw cow's milk consumption.