Introduction: Milk and dairy products are an important part of a balanced diet, as they represent a rich source of high-quality proteins, calcium, vitamins, and other bioactive compounds that contribute to bone, muscle, and metabolic health. Despite their nutritional value, they may also pose a significant microbiological risk, particularly in the case of consumption of raw or unpasteurized milk, which may contain pathogenic microorganisms and mycotoxins. Vulnerable population groups include children, pregnant women, the elderly, and immunocompromised individuals. Purpose: The aim of this thesis was, through a review of scientific literature, to present the risks associated with the consumption of raw milk, emphasize the importance of microbiological safety of milk and dairy products, and highlight the role of legislation and health education in raising public awareness. In addition, the study examined the importance of nutritional and health literacy as well as existing methods of public information. Methods: A descriptive literature review method was used. Data were collected from scientific databases (PubMed, ScienceDirect, Google Scholar, Wiley Online Library) and institutional sources (EFSA, NIJZ, Government of the Republic of Slovenia). The review included scientific articles, books, and professional publications, mostly published after 2015. Results: The results show that raw milk represents an important source of microbiological risks, as it may contain pathogenic bacteria such as Listeria monocytogenes, Salmonella spp., Campylobacter jejunii, Escherichia coli, Mycobacterium bovis Bacillus cereus etc. Pasteurization effectively reduces the presence of these microorganisms and significantly decreases the risk of infection, while having minimal impact on the nutritional value of milk. Analysis of information sources shows that health institutions, educational programs, and digital media play an important role in raising public awareness and improving nutritional literacy. Discussion and conclusion: The discussion indicates that beliefs about the superior nutritional value of raw milk are scientifically unfounded, as pasteurization does not cause significant nutrient losses. In contrast, raw milk consumption is associated with an increased risk of infections and serious health complications. Health education, together with legislation and regulatory control, plays a key role in reducing these risks and improving public awareness, thereby contributing to safer dietary choices.
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