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Micro-organismes pathogéniques préoccupants dans l'industrie laitière.

Pathogenic microorganisms of concern to the dairy industry.

Auteurs : BOOR K. J.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Pathogenic microorganisms of concern to the dairy industry.
  • Identifiant de la fiche : 1999-1037
  • Langues : Anglais
  • Source : Dairy Food environ. Sanit. - vol. 17 - n. 11
  • Date d'édition : 11/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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