Pathogens in milk: Enterobacteriaceae
Document Type
Book
Publication Date
2021
Editor
Effie Tsakalidou
Journal
Encyclopedia of Dairy Sciences, 3rd Edition
Pages
482-489
Language
en.
Keywords
Cheese, Cleaning, Contamination, Dairy, Enterobacteriaceae, Enumeration, Food infection, Food poisoning, Hazards, Hygiene, Infant formula, Milk, Milk powders, Molecular techniques, Pasteurization, Processing, Sanitation
Abstract
The organisms belonging to the family Enterobacteriaceaeare important in relation to spoilage and safety aspects of diverse foods. They are associated with intestinal infections and may be found in almost all-natural environments. These organisms are Gram negative, non-spore-forming rods, having ability to grow in a broad temperature range of 22–37 °C. They are commonly used as indicators of microbial quality and hygiene. In addition to milk, several other dairy products, such as dried milks, cheeses and yogurts, have been implicated in some outbreaks. Pasteurization of milk and prevention of post processing contamination can effectively control these organisms.
Recommended Citation
Singh, N. and Anand, S., "Pathogens in milk: Enterobacteriaceae" (2021). Dairy Science Publication Database. 2399.
https://openprairie.sdstate.edu/dairy_pubdb/2399