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”
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.”
unpasteurised milk → can lead to → Campylobacter enteritis
“It was therefore concluded that, since campylobacters are not known to be excreted in milk, faecal contamination of the milk had probably occurred and had led to these outbreaks.”
raw milk and soft cheese → presented → high counts of mesophilic aerobes, total coliforms, and LAB
“The samples presented high counts of mesophilic aerobes, total coliforms, and LAB”
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.”
