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Pathogenic bacteria in milk--a review.

P C Vasavada1

  • 1University of Wisconsin, Animal and Food Science Department, River Falls 54022.

Journal of Dairy Science
|October 1, 1988
PubMed
Summary

Pathogenic bacteria like Listeria monocytogenes can contaminate milk products, causing illness. This review details common foodborne pathogens found in dairy and their characteristics.

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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.

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