In the past 20 years, foodborne illnesses from dairy product consumption have been predominantly associated with Salmonella enterica, Listeria monocytogenes, Campylobacter jejuni, and Escherichia coli O157:H7. Human illness from milkborne pathogens is usually associated with consumption of raw milk or products made from raw milk such as fresh cheeses. This section of the web site is dedicated to the discussion of pathogens because of their importance in human health. A detailed discussion of fermentation bacteria is outside the scope of this web site, although these organisms are discussed briefly in the section on yogurt production and cheese production. Some bacteria may be specifically added to milk for fermentation to produce products like yogurt and cheese. The bacteria present in dairy products may cause disease or spoilage. The area of dairy microbiology is large and diverse. Many bacteria prefer to grow at body temperature (86-98☏, 30-37☌), but will grow at lower temperatures (such as refrigerator temperature) at slower rates. Temperature plays an important role in bacterial growth. Although optimal growth conditions for bacteria are different for different organisms, milk contains important nutritional components for mammal growth, and, therefore, it is also an ideal medium for the growth of many different bacteria. Some disease causing organisms (pathogens) can be shed through cow feces and may contaminate the outside of the udder and teats, the farm environment (bedding, for example) and the milking equipment. During a mastitis infection, very high numbers of bacteria present can be in the udder and in the milk. The mammary glands of cows (and humans) can become inflamed due to a bacterial infection called mastitis. Milk may become contaminated with bacteria during or after milking. Many of these bacteria are not harmful to humans, but some may be harmful to humans even though the cows are not affected and appear healthy. Cows, like humans, are natural reservoirs of bacteria. Milk is virtually sterile when it is synthesized in a healthy cow's udder (mammary gland). Literature Related to Milk Microbiology.Mastitis, Somatic Cell Count and Antibiotics in Milk.Disease Outbreaks Associated with Milk Products.A brief overview of dairy microbiology is presented below as an introduction this section. The Milk Microbiology section contains information relating to microbial concerns in milk.
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