A markedly large number of people are consuming raw unpasteurized milk and products made from it. Enhanced nutritional qualities, taste, and benefits have all been advocated as reasons for increased interest in raw milk consumption. However, science-based data to substantiate these claims are limited . Food-borne outbreaks due to consumption of dairy products constitute a chronic problem facing food hygienists, as milk and dairy products are subjected to different sources of contamination by many pathogens either from endogenous origin or directly and indirectly from exogenous origin. The origin of contamination by food-borne pathogens varies with the type of product and the mode of production and processing. Treatment and processing of milk inhibit or encourage the multiplication of such organisms as all the nutritional components that make milk and dairy products an important part of the human diet, also support the growth of these pathogenic organisms .