Food safety issues associated with milk: A review

Document Type

Syllabus

Publication Date

1-1-2019

Abstract

Since time immemorial, we have been habituated with milk, our very first food which is also considered as nature’s most perfect food. Milk can also serve as a potential vehicle for transmission of diseases due to the presence of all essential nutrients which also act as an excellent culture medium for the growth of microorganisms. These microbes also include potential pathogens capable of causing serious health problems to the consumers. Outbreak of various diseases in humans has been traced to the consumption of milk. Therefore, food safety is a serious cause of concern for the dairy industry. In this background, this chapter discusses the various microorganisms implicated in degrading the quality and impacting the safe consumption of milk, the role of environmental parameters on the growth of pathogens in milk, hygiene practices, and various technological options for preserving the quality and safety of milk.

Identifier

85081302618 (Scopus)

ISBN

[9780128166796]

Publication Title

Safety Issues in Beverage Production Volume 18 the Science of Beverages

External Full Text Location

https://doi.org/10.1016/B978-0-12-816679-6.00012-7

First Page

399

Last Page

427

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