Pathogenic microbiological contaminants of milk

Milk has a natural microbial flora and has a risk of inadvertent contaminat ion during collection and subsequent processing. Components of this flora a re human pathogens so through the food chain from milking to man, these pat hogens have to be eliminated or controlled. Consumers are increasingly conc erned about the safety of their food. The dairy industry has an impressive record of food safety as a small percentage of foodborne illness outbreaks recorded now in developed countries are milk related. Food safety programs have been in place within the dairy industry beginning with its widespread acceptance of heat pasteurisation of raw milk and have been progressively d eveloped in reaction to challenges such as foodborne listeriosis. However, there is no room for complacency as strict control is required continuously in food safety programs and vigilance is required in monitoring challenges from new and emerging microbial hazards and food innovations.