Is the consumption of milk and raw milk a carrier for common diseases between humans and animals?

Dairy products start from the farm, and for a high-quality dairy product, we need to raise quality standards. Manufacturers need to use methods that reduce mastitis and bacterial contamination of the tank milk. Using strategies to minimize raw milk contamination and control mastitis is also critical. Factors such as nutritional value, taste, health, demand, and freedom of choice are the reasons for the interest in consuming raw milk. Milk and its products are essential components of a healthy diet, but studies have shown that raw milk and unpasteurized milk can be contaminated with pathogens. At the point of sale, strategies have been put in place to reduce the risks of raw milk and its products, including reviewing microbial standards, labeling, and improving milk hygiene. Pre-harvest and post-harvest control measures are also critical for controlling raw milk pathogens. Another critical issue that producers and consumers should pay attention to is FDA membership. Proponents of raw milk are aware of the benefits, but they do not have enough information to support their claims, and given the information available, the disadvantages outweigh the benefits. The authors of many articles that have mentioned the benefits of consuming raw milk do not recommend its consumption due to the risks of contamination by the pathogen. Further scientific studies are needed to evaluate the quality of raw milk, determine the benefits of consuming it, and determine the beneficial factors in milk. Until these studies are performed, a sure way to prevent raw milk-related diseases is not to consume it.