Pathogenic Microorganisms
in Milk
Hygienic milk production practices,
proper handling and storage of milk, and mandatory pasteurization has decreased
the threat of milkborne diseases such as tuberculosis, brucellosis, and typhoid
fever. There have been a number of foodborne illnesses resulting from the
ingestion of raw milk, or dairy products made with milk that was not properly
pasteurized or was poorly handled causing post-processing contamination. The
following bacterial pathogens are still of concern today in raw milk and other
dairy products:
·
Bacillus
cereus
·
Listeria
monocytogenes
·
Yersinia
enterocolitica
·
Salmonella spp.
·
Escherichia
coli O157:H7
·
Campylobacter
jejuni
It should also be noted that moulds,
mainly of species of Aspergillus, Fusarium, and Penicillium can
grow in milk and dairy products. If the conditions permit, these moulds may
produce mycotoxins which can be a health hazard.
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