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The aim of this chapter is to review what is known about pathogens affecting raw milk from cows and dairy products made from raw milk. Milk-borne zoonotic pathogenic microorganisms that can contaminate raw milk from cows or dairy products are described including sources of contamination. The growth of these pathogens during refrigerated storage of milk is discussed. The occurrence of pathogens in raw milk and outbreaks of illness related to contaminated raw milk from cows and raw milk cheese are also reviewed.
Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
31 July 2016
ISBN: 9781838791421
Format: eBook
BISACs:
1 Introduction
2 Pathogenic microorganisms in raw milk
3 Sources of microbiological contamination of raw milk
4 The growth of bacteria in raw milk
5 Heat treatment and other techniques to prevent bacterial contamination of milk
6 Occurrence of pathogenic microorganisms in raw milk and cheese made from raw milk
7 Outbreaks related to the consumption of raw milk and of cheese made from raw milk
8 Summary
9 Future trends
10 Where to look for further information
11 References