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Pathogenic microorganisms of concern to the dairy industry.

Author(s) : BOOR K. J.

Type of article: Article

Summary

The article reviews the microorganisms that can be associated with milk and milk products. Changes in dairy processing conditions (e.g., production of extended shelf-life products) and the potential for transmission of emerging pathogens (e.g., Mycobacterium paratuberculosis) are also discussed. Selected case histories of human disease outbreaks linked to dairy foods are presented to highlight situations that can lead to contamination of these products with pathogenic microorganisms. Guidelines to help prevent contamination are also described.

Details

  • Original title: Pathogenic microorganisms of concern to the dairy industry.
  • Record ID : 1999-1037
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 17 - n. 11
  • Publication date: 1997/11
  • Document available for consultation in the library of the IIR headquarters only.

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