Transmission factors of foodborne pathogens through milk and milk products

Issues related to the spread of pathogens of foodborne diseases are discussed, for which milk or milk products are traced as a source. In most countries, manv of the diseases transmitted through food have been eliminated or reduced. Nevertheless, being one of the safest foods in the world, milk and milk products can be a potential source of a very wide range of microbial, chemical and physical factors. They pose a health hazard and pose a serious problem for producers, processors, market regulators and consumers. The leading causes of foodborne diseases associated with milk products are Salmonella spp., Campylobacter spp., Shigatoxin-producing Escherichia coli (STEC), Brucella melitensis, Mycobacterium bovis, and rates of infection are particularly high in regions where raw milk is not pasteurized or preboiled. In the study directive documents regulating turnover of food products in the countries of the Customs Union, European Food Safety Agency (EFSA), US Centers for Disease Control and Prevention (CDC) were used.

bacteria, viruses, protozoa