Emerging Pathogens in Dairy Industry

Abstract

The epidemiology of food borne disease is changing due to change in food habits of the consumers. New pathogens have emerged, and some have spread worldwide which includes Salmonella, Escherichia coli O157:H7, Campylobacter, and Yersinia enterocolitica. These pathogens have reservoirs in healthy food animals, from which they spread to an increasing variety of milk and milk products. If raw milk is consumed as such or if there is problem in steps of milk processing than it results in severe case of outbreaks of food borne illness due to consumption of contaminated milk and milk products made with it. This review mainly focuses on the emerging pathogens in dairy industry and rapid methods to detect them and control measures necessary to prevent this pathogens entering the milk processing area and thereby in milk products.

Keywords: Food borne disease, milk products, emerging pathogens, reservoirs, outbreaks

Cite this Article

Mogha KV, Chaudhari AR, Subrota Hati. Emerging pathogens in dairy industry. Research & Reviews: Journal of Dairy Science and Technology. 2016; 5(1): 5–12p.