Biotechnology in Animal Husbandry 2011 Volume 27, Issue 3, Pages: 1067-1082
https://doi.org/10.2298/BAH1103067K
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Listeria monocytogenes in milk and dairy products
Kasalica A. (JPS Dairy Institute, Novi Beograd)
Vuković V. (Scientific Veterinary Institute of Serbia, Novi Beograd)
Vranješ A. (Faculty of Agriculture, Novi Sad, Novi Sad)
Memiši N. (AD "Mlekara", Subotica)
Listeria monocytogenes is ubiquitous bacteria. It causes listeriosis, a
serious infectious disease which occurs as consequence of consumption of food
contaminated with this pathogen bacterium. The frequency of incidence of
listeriosis is low (1%), but with high mortality rate (30%). In certain
countries (USA and Switzerland) large outbreaks of listeriosis were
associated with consumption of fresh cheeses and milk. Studies on presence of
L.monocytogenes in raw milk, carried out in Europe, have shown that 2,5-6% of
samples can be contaminated with L.monocytogenes. In the process of
production of milk and dairy products, it most commonly occurs as consequence
of post-pasteurization contamination. L.monocytogenes has the ability to
multiply and grow at low temperatures (40C) and to survive even on freezing
temperatures, and as such poses risk for health of consumers, if found in
milk, cheese, ice-cream and other dairy products. In order to prevent the
contamination of product with this bacterium, producers much implement
prevention measures, and special attention must be focused on critical points
in the production process and adequate sanitation. The general
characteristics of L.monocytogenes, are presented in the study, also its
resistance to environment, some listeriosis outbreaks, its presence in milk
and dairy products and major hygiene measures.
Keywords: Listeria monocytogenes, milk, dairy products
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