Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/14842
Title: Dairy pathogens: Characteristics and impact
Authors: Papademas, Photis 
Aspri, Maria 
Keywords: Listeria monocytogenes;Listeriosis;Monocytogenes isolated
Category: AGRICULTURAL SCIENCES;Agricultural Biotechnology;Other Agricultural Sciences
Field: Agricultural Sciences
Issue Date: 1-Jan-2014
Source: Dairy Microbiology: A Practical Approach 1 January 2014, Pages 69-113
Abstract: © 2015 by Taylor & Francis Group, LLC. Milk and dairy products can be an ideal medium for the growth of a variety of microorganisms, both pathogenic and spoilage. Even though milk and milk products are amongst the safest food worldwide and account only a small percentage of all food-borne diseases, they have an inherent potential for causing illness as they are potentially the source of a very broad range of microbial, chemical, and physical hazards. The presence of food-borne pathogens in milk and milk products is due to direct contact with contaminated sources in the dairy farm environment, to excretion from the udder of an infected animal and during processing and handling.
URI: https://ktisis.cut.ac.cy/handle/10488/14842
ISBN: 9781482298680
ISSN: 2-s2.0-84962516049
https://api.elsevier.com/content/abstract/scopus_id/84962516049
DOI: 10.1201/b17915
Type: Book Chapter
Appears in Collections:Κεφάλαια βιβλίων/Book chapters

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