Participation of Microorganisms in Milk and Milk-products Contamination and Safety

Abstract

Milk and milk-products represent the main basic nutritional healthy food in the human diet; however, milk is also a favorable source of microbial infection for human health when milk and milk products are consumed without applying hygiene milk practices methods such as pasteurization and other effective methods to avoid contamination risk. The presence of microorganisms in milk could result in spoilage and severe diseases to humans. Several recent preservation systems such as heating, refrigeration, and the addition of safe antimicrobial compounds can be used to reduce the risk of outbreaks of dairy product poisoning. Proper food control programs must be implemented in all countries around the world to ensure the safety of food and dairy products. Investigators reported the importance of applying effective hygiene practices during milking and handling of raw milk to reduce the risk of contamination on the farm and in the milk processing plant in the industry.