Safety of Dairy Products

  • Elliot T. Ryser
Part of the Food Science Text Series book series (FSTS)


This chapter gives a summary of the trends in dairy-related pathogen outbreaks over the last 100 years and discusses the importance of pasteurization and its impact on dairy product safety. Thereafter, the major milkborne pathogens along with some newly emerging pathogens, including Enterobacter sakazakii and Mycobacterium avium subsp. paratuberculosis, are covered in this review in terms of their importance in raw milk, pasteurized milk, cheese, butter, and a range of other dairy products.


Bovine Spongiform Encephalopathy Refrigerate Storage Scarlet Fever Chocolate Milk Cheddar Cheese 
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© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  1. 1.Department of Food Science and Human NutritionMichigan State UniversityEast LansingUSA

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