Avoiding infections - What should be considered when consuming raw milk?
Update of the version from 13 April 2016
Raw milk is the term used to describe untreated milk from cattle, sheep and goats that is sold to the consumer with its natural fat content without undergoing homogenisation and heat treatment (e.g. pasteurisation). The raw milk is sold either packed in retail outlets as so-called "certified raw milk" or directly by the milk producer via raw milk vending or other machines. If the raw milk is not certified raw milk from specially monitored dairy farms, the producer must display a notice to prevent raw milk from being consumed without having been heated beforehand.
Foodborne infections – general information: https://www.bfr.bund.de/en/foodborne_infections-317029.html#top