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This work talks about the problems of food-borne pathogens in raw milk, with a special focus on Campylobacter jejuni and Staphylococcus aureus including its negative influence on health of the consumers. The topic of consumption of raw milk was lately a much discussed question and is further described in the text. With consideration to possible occurrence of food-borne pathogens, it is important to thermally treat raw milk before consumption. Despite this fact there is still a large number of consumers who don?t respect this technical procedure and they threaten their own health.

Thanks to its nutrition and pH values, milk is an excellent nutrient medium for the growth of food-borne pathogens. It therefore becomes a dangerous source of food-borne illness, especially in combination with infringement of hygiene guidelines during the production process and the 10 golden rules as published by the World Health Organization (WHO). The thesis describes the individual species of food-borne pathogens that occur in milk and dairy products, the factors that influence their growth and reproduction and, last but not least, it also describes the health risks that are linked to its consumption.