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The significance of pathogenic microorganisms in raw milk. Monograph.

Author(s) : FIL, IDF

Type of monograph: Other

Summary

This monograph covers the most important microorganisms (bacteria, yeasts and moulds, and viruses), and discusses the characteristics, procedures for isolation and identification, the mechanisms of contamination, incidence, significance for man, and aspects of control and prevention. Extract of contents: sampling (transport and storage of samples); Staphylococcus aureus (cooling/heating of milk); Streptococcus agalactiae; Campylobacter jejuni; Yersinia enterocolitica; Salmonella (resistance and antibiotic susceptibility; freezing, heat resistance); Escherichia coli; Listeria monocytogenes; Mycobacterium tuberculosis (cooling/heating of milk); Mycobacterium bovis; Brucella abortus and B. melitensis; Coxiella burnetii; viruses.

Details

  • Original title: The significance of pathogenic microorganisms in raw milk. Monograph.
  • Record ID : 1995-1303
  • Languages: English
  • Publication: Fil-idf (fédération internationale de laiterie-international dairy federation) - Belgium/Belgium
  • Publication date: 1994
  • Source: Source: 215 p. (15.6 x 22.3); phot.; tabl.; BEF 2500.
  • Document available for consultation in the library of the IIR headquarters only.

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