Contaminated food, including milk and dairy products, is the cause of health problems, important both from the point of view of an individual and families, populations or countries. Raw milk that has not been thermally treated and the cheeses made from it can be transmitters of many microorganisms that are dangerous to humans and can be found in the body of an infected animal. Food borne pathogens such as Campylobacter jejuni, Salmonella spp., Listeria monocytogenes and toxic (STEC) strains of E. coli can come from the cow itself or from its environment. These microorganisms can enter the milk indirectly from the environment (insufficient hygiene) and directly as a result of excretion into the milk by an infected animal. The paper describes the most important food pathogens causing food poisoning after consumption of milk (including pasteurized milk) and cheese.