Assessment of the excess risk of Salmonella dublin infection associated with the use of certified raw milk

Abstract

The risk of serious illness attributable to infection with Salmonella dublin associated with the consumption of certified raw milk in California was evaluated. Data were derived from case reports of S. dublin isolations from persons in the State of California during the period 1980-83 and from production figures for raw milk from the major supplier. It is estimated that more than one-third of reported S. dublin infections in California in the first 4 years of this decade were attributable to raw milk consumption. Among raw milk consumers, it is estimated that more than 95 percent of reported S. dublin infections were acquired from raw milk; this proportion corresponds to a rate of reported S. dublin infections acquired from raw milk in the range of 8 to 35 cases per 100,000 users per year. It appears that immunocompromised persons are at exceptionally high risk of becoming seriously ill or dying from S. dublin exposure, and therefore raw milk is a particular health hazard for such persons.