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Pathogenic bacteria in milk--a review
1University of Wisconsin, Animal and Food Science Department, River Falls 54022.
Journal of Dairy Science
|October 1, 1988
Summary
Pathogenic bacteria like Listeria monocytogenes can contaminate milk products, causing illness. This review details common foodborne pathogens found in dairy and their characteristics.
Area of Science:
- Food safety
- Microbiology
- Public health
Background:
- Milk and dairy products are common vehicles for transmitting pathogenic bacteria to humans.
- Recent concerns highlight contamination of milk, cheese, and ice cream with specific pathogens.
Purpose of the Study:
- To review the characteristics of key pathogenic bacteria found in milk and dairy products.
- To summarize the illnesses caused by these specific foodborne pathogens.
Main Methods:
- Literature review of pathogenic bacteria in milk and dairy.
- Compilation of data on Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni, and enteropathogenic Escherichia coli.
Main Results:
- Identified four main bacterial contaminants: Listeria monocytogenes, Yersinia enterocolitica, Campylobacter jejuni, and enteropathogenic Escherichia coli.
- Detailed the characteristics and pathogenic mechanisms of these bacteria.
Conclusions:
- Understanding these pathogens is crucial for preventing milkborne illnesses.
- Highlights the importance of safety measures in dairy production and consumption.