Food Borne Pathogens: A Threat to Dairy Industry

Abstract

Food borne diseases is the major concern along with malnutrition in developing countries and developed countries as well. Milk is rich source of nutrition with large number of pathogenic bacteria which are more susceptible to cause illness or death. Millions of people stuck with food borne outbreaks throughout the globe because of presence of pathogenic bacteria – disease causing microbiota like E. coli O157:H7, Salmonella, Shigella, Listeria, Campylobacter, S.aureus and Clostrida and their heat stable and heat labile toxins. The presence of food borne pathogens in milk and milk products is due to direct contact with contaminated sources in dairy farm environment and to excretion from infected udder of animal suffering from disease. Generally very few percentage (app. 1–2%) people of the globe consume raw milk and milk products while others use pasteurized one. But sometimes inadequate or faulty heat treatment and post processing contamination through infected supply chain may lead to major consequences related to outbreaks.

Keywords: Food borne disease, milk and milk products, pathogens, contamination

Cite this Article

Vaghela Nileshkumar R, Subrota Hati, Gawai K et al. Food Borne Pathogens: A Threat To Dairy Industry; Research & Reviews: Journal of Dairy Science and Technology. 2015; 4(1): 28–36p.