Direct marketing of raw milk: findings and risk consideration.

The frequency of the occurrence of pathogenic microorganisms and their toxi ns (S.aureus, L.monocytogenes, B.cereus, E.coli, Salmonella spp. and C.jeju ni) were investigated in the field of direct marketing in 74 certified grad e A milks and bulk milks, in 91 individual milks from manufacturers of cert ified grade A milks and in 149 ex-farm milk samples. Additionally, values e xceeding the maximum "M" according to the Milk Ordinance as regards the so- called hygienic parameters (somatic cell count, total bacterial count, S.au reus, coliforms) were analyzed. In certified grade A milks only L.monocytogenes could be isolated from 12 s amples which, however, originated from different packings of a single manuf acturer. In 59 % of the samples, E.coli was detected. Although the detection of E.co li is not regulated in the Milk Ordinance, it is nearly always performed si nce the coming-out of the EHEC issue. However, the bacterial count was very low. 95 % of the samples showed less than 9.3 KbE/ml. The coliform counts (M = 100 KbE/ml) were at 22 % above "M". The exceeding M-values for S.aureus and somatic cells hint at a mastitis pr oblem. In bulk milks, all the maximum values for the other parameters were exceeded by 17-22 %. In ex-farm milk, all the investigated pathogenic microorganisms, apart from salmonellae, were detected, L.monocytogenes in 15 cases (10.1 %), B.cereus in 12 cases (8.1 %) and VTEC (1.3 %) in 2 cases. Both VTEC-isolates belong to a serotype which had already been isolated from infected humans. The fi ndings are valid for several farms. Thus, it is justified to speak of a gen eral problem for ex-farm milk. After all, 81 % of the samples contained E.c oli and 98 % coliform indicating a serious hygienic problem. In 29 % of the samples, the total cell count was even beyond the legally stipulated "M"-v alue. The stricter hygienic requirements for the yield and marketing of certified grade A milk are reflected in the findings. However, ex-farm milk, when Co nsumed or used in a raw state in insufficiently heated foods represents a s erious health risk. However, if the manufacturer and the consumer correctly observe the existing hygienic regulations, there is no need of changing th em.