Milk and products derived from milk of dairy cows can harbor a variety of microorganisms
and can be important sources of foodborne pathogens. The presence of foodborne …

Antibiotics have saved millions of human lives, and their use has contributed significantly to
improving human and animal health and well-being. Use of antibiotics in food-producing …

The involvement of the pathogenic Shiga-toxin-producing Escherichia coli (STEC; also
called verocytotoxic-producing E. coli or VTEC) in sporadic cases and disease outbreaks is …

Completely revised, this third edition of a bestseller incorporates findings to present readers
with a complete overview of foodborne listeriosis, including information on listeriosis in …

An increasing number of people are consuming raw unpasteurized milk. Enhanced
nutritional qualities, taste, and health benefits have all been advocated as reasons for …

Staphylococcus aureus is a common causative agent of bovine mastitis in dairy herds. The
emergence of methicillin-resistant Staphylococcus aureus (MRSA) in hospitals as well as …

Monitoring of dairy products should preferably focus on the most relevant food safety
hazards in the dairy supply chain. For this purpose, the possible presence of …

Although milk and dairy products are important components of a healthy diet, if consumed
unpasteurized, they also can present a health hazard due to possible contamination with …

Cheeses, even though characterized as safe for consumption, have been implicated in
foodborne outbreaks associated with severe symptoms and high fatality rate. The foodborne …

During cold storage after milk collection, psychrotrophic bacterial populations dominate the
microflora, and their extracellular enzymes, mainly proteases and lipases, contribute to the …