Spreading of diseases via milk

Spreading of diseases via milk

Different studies have proved that diseases in both man and animals are sometimes caused by the pathogens spread by milk. Although, the presence of such microorganisms is not specific only to foods from dairy but from a variety of other sources also. However, it is especially serious with dairy products because these are mostly consumed without being heated and thus without destruction of harmful micro-organisms. Accordingly, the sources of pathogens in dairy products, conditions under which they grow, and methods of prevention or destroying them is essential. Such knowledge is important to the manufacturer of dairy products, because of the responsibility of producing only safe foods, and it is of extreme importance for the supervisor of dairy plants, as the inspection is the final protection efforts to the consumer. Although, the manufacturer and supervisor should ensure consumer's safety, but it is also desirable that the consumers are well aware to decide whether a particular dairy product is satisfactory or not? Similarly, the farmer using milk or milk products for animals feeding should know the probability of introducing diseases into his herds through such products.

The hygienic milk production practices, proper handling and storage of milk and pasteurization have decreased the threat of milk-borne diseases, such as tuberculosis, brucellosis, and typhoid fever. However, there have been a number of milk-borne illnesses resulting from the ingestion of raw milk, or dairy products made with milk that was not properly pasteurized or was poorly handled leading to post-processing contamination. The following bacterial pathogens are of major concern to in raw milk and other dairy products:

�         Bacillus cereus

�         Campylobacter jejuni

�         Escherichia coli

�         Listeria monocytogenes

�         Salmonella spp.

�         Yersinia enterocolitica

It should be noted that moulds, mainly the species of Aspergillus, Fusarium, and Penicillium can also grow in milk and dairy products. If conditions permit, these moulds may produce mycotoxins that can be a health hazard to the consumers.