Raw milk itself is not routinely consumed though. Apparently, 95% of the milk used by consumers is UHT[0]. People do get sick from unpasteurised end-products as well:
> In France over the last decade, 34%, 37% and 60% of outbreaks of salmonellosis, listeriosis and enterohaemorrhagic E. coli (EHEC) infections respectively have been linked to the consumption of raw-milk cheeses.[1]
April this year[2]:
> Five people are sick in France, two seriously, and one in Belgium after drinking a brand of raw fermented milk.
In 2019[3]:
> The Shiga-toxin-producing E. coli (STEC) O26 outbreak was from March to mid-May. In total, 19 cases were identified, with 18 confirmed, of which 17 had HUS and were hospitalized. One child and an adult only had diarrhea. Of HUS cases, eight had neurological complications.
The article mentions another outbreak in 2018.
[0] https://www.filiere-laitiere.fr/en/milk-products/drinking-mi...
[1] https://www.anses.fr/en/content/raw-milk-cheeses-what-are-as...
[2] https://www.foodsafetynews.com/2023/05/six-e-coli-infections... fermented-raw-milk/
[3] https://www.foodsafetynews.com/2020/12/report-details-2019-f...