Table 5.
Microbiological quality of samples of raw milk, and dairy products (cream, ice-cream, butter, kefir and cheese) made from unpasteurised milk which were collected in England during 2013–2019
| Number of samples | |||||
|---|---|---|---|---|---|
| Total tested | Satisfactory | Borderline | Unsatisfactory | Unsatisfactory: potentially injurious to health | |
| All samples | 2529 | 1748 (69%) | 249 (10%) | 416 (16%) | 116 (5%) |
| Raw milk for drinking | |||||
| Outbreaks | 56 | 12 (21%) | 17 (30%) | 19 (34%) | 8 (14%) |
| Milk, routine monitoring | |||||
| Cow's milk (2017–2019) | 663 | 429 (64%) | 70 (11%) | 140 (21%) | 24 (4%) |
| Goat's milk | 534 | 320 (60%) | 81 (15%) | 131 (25%) | 2 (0.4%) |
| Sheep's milk | 15 | 12 (80%) | 3 (20%) | 0 | 0 |
| Other species' milk | 35 | 26 (74%) | 0 | 9 (26%) | 0 |
| Dairy products made from unpasteurised milk | |||||
| Cream | 100 | 82 (82%) | 11 (11%) | 7 (7%) | 0 |
| Ice-cream | 2 | 2 (100%) | – | – | – |
| Butter | 37 | 19 (51%) | 8 (22%) | 10 (27%) | 0 |
| Kefir | 24 | 15 (63%) | 0 | 7 (29%) | 2 (7%) |
| Cheese | |||||
| Cheese, incidents and outbreaks | 79 | 41 (52%) | 5 (6%) | 0 | 33 (42%) |
| Cheese, routine monitoring | |||||
| Cow's milk | 734 | 589 (80%) | 42 (6%) | 78 (11%) | 25 (3%) |
| Goat's milk | 134 | 99 (74%) | 11 (8%) | 9 (7%) | 15 (10%) |
| Sheep's milk | 94 | 87 (92%) | 0 | 5 (5%) | 2 (3%) |
| Milk from other species | 22 | 15 (68%) | 1 (5%) | 1 (5%) | 5 (22%) |