Campylobacter fetus subsp. jejuni → survives → bovine milk
duration: 3 weekstemperature: 4 degrees C
“Maximal viabilities of Campylobacter organisms kept at 4 degrees C were 3 weeks in feces, 3 weeks in milk, 4 weeks in water, and 5 weeks in urine.”
Campylobacter jejuni → is inactivated → in sterile milk at an intermediate rate
“was inactivated at an intermediate rate in sterile milk”
Campylobacter jejuni → decreases → viable cells in unpasteurized milk
rate: 6-log10 decrease after 7 days for the most sensitive strain
“the most tolerant strain showed a less than 2-log10 decrease in viable cells after 14 days, and the most sensitive strain showed a greater than 6-log10 decrease after 7 days”
Campylobacter jejuni → survives → in unpasteurized milk at 4 degrees C
“Survival of eight Campylobacter strains in unpasteurized milk (4 degrees C) varied greatly”
selenium in milk → is → not a potential hazard to human health
dietary selenium range: 0.1 to 0.2 ppm
“The small amounts of selenite selenium transferred from the diet to milk were too little (5.5 micrograms/kg) to be a potential hazard to human health when a diet containing .1 to .2 ppm of selenium was fed to dairy cows, an amount sufficient to meet the cow's dietary needs.”
aflatoxin contamination → caused by → poor processing and storage of milk, cereal grains, and nuts
“Poor processing and storage of milk, cereal grains, and nuts are a major cause of aflatoxin contamination and mold proliferation.”
foodborne illnesses → caused by → adulteration of milk
“a growing trend of adulteration in foods during the recent past, particularly adulteration of milk, poses a pressing challenge for the government.”
dietary selenium → does not result in → toxic amounts of selenium in milk
concentration_range: 0.3 to 0.7 mg/kg
“Moderate concentrations of dietary selenium (.3 to .7 mg/kg) do not result in toxic amounts of selenium in milk.”
Shiga toxin-producing E. coli → detected in → animal milk and dairy products
location: Iranserotypes: O26,O157,O91,O145prevalence: [object Object]antibiotic_resistance: [object Object]
“Results showed that out of 719 samples, 102 (14.18%) were confirmed to be positive for E. coli and out of 102 positive samples, 17.64% were O26 and 13.72% were O157 and 1.96% were O91 and 1.96% were O145 serotypes. Totally, the prevalence of stx1 and papA genes were the highest while the prevalence of sfaS and fyuA were the lowest in the positive samples. PCR results showed that tetA, tetB were the highest (64.70%) and aac(3)-IV were the lowest (27.45%) antibiotic resistant genes in E. coli positive samples.”
milk and dairy products → can be contaminated with → pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Campylobacter spp., and pathogenic Escherichia coli
“Despite great advances in the diagnostics and better awareness for food safety and security worldwide, significant numbers of foodborne outbreaks have been traced back to the consumption of milk and dairy products contaminated with pathogenic bacteria, such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Campylobacter spp., and pathogenic Escherichia coli.”
