Title

Pathogens in milk: Enterobacteriaceae

Authors

N. Singh
S. Anand

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.

This document is currently not available here.

Share

COinS