Milk and raw milk consumption as a vector for human disease.

Oliver, S. P.; Murinda, Shelton E.; Krause, D. O.; Hendrick, S.

doi:10.1079/9781845936815.0099

Cited by 9 publications

(8 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, if pathogenic microorganisms are not removed by pasteurisation, consumption of these products can represent a serious health risk. As mentioned above, these pathogens can originate from the mammary gland or associated lymph nodes of cows suffering from systemic diseases or infections (Oliver & Murinda, ; Hunt et al ., ) or from equipment, raw milk tankers and personnel (Rosengren et al ., ; Teh et al ., ; Giacometti et al ., ). Ingestion of these microorganisms can lead to illnesses of varying severity.…”

Section: Human Health Associationsmentioning

confidence: 99%

See 1 more Smart Citation

The complex microbiota of raw milk

et al. 2013

View full text Add to dashboard Cite

Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich microbiota. These microorganisms enter milk from a variety of sources and, once in milk, can play a number of roles, such as facilitating dairy fermentations (e.g. Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Pseudomonas, Clostridium, Bacillus and other spore-forming or thermoduric microorganisms), promoting health (e.g. lactobacilli and bifidobacteria) or causing disease (e.g. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). There is also concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria. Here, we comprehensively review these topics, while comparing the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk.

show abstract

Section: Human Health Associationsmentioning

confidence: 99%

“…paratuberculosis was present in European samples at frequencies of 1.6–19.7% and in Asia at 8.6–23%. Brucella was present in milk in Africa at 0–10%, increasing with increasing farming intensity (Oliver & Murinda, ).…”

Section: Human Health Associationsmentioning

confidence: 99%

The complex microbiota of raw milk

et al. 2013

View full text Add to dashboard Cite

show abstract

“…There are no conclusive data on the natural environments of Cronobacter spp., especially Cronobacter sakazakii that is commonly associated with contaminated infant formulas [ 28 , 29 ], albeit these bacteria have been associated with plants [ 30 , 31 , 32 ] and animal feed [ 27 , 33 ]. The prevalence and type of dairy-associated pathogenic bacteria may also vary with animal source of the milk and geographical location [ 34 , 35 ]. Based upon these data, pathogens are mainly transferred to dairy products or processing environments from farm environments (soil, animal feed, etc.).…”

Section: Pathogenic Bacteria In Foodmentioning

confidence: 99%

Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance

Hadi

Brightwell

2020

Foods

View full text Add to dashboard Cite

Blue light primarily exhibits antimicrobial activity through the activation of endogenous photosensitizers, which leads to the formation of reactive oxygen species that attack components of bacterial cells. Current data show that blue light is innocuous on the skin, but may inflict photo-damage to the eyes. Laboratory measurements indicate that antimicrobial blue light has minimal effects on the sensorial and nutritional properties of foods, although future research using human panels is required to ascertain these findings. Food properties also affect the efficacy of antimicrobial blue light, with attenuation or enhancement of the bactericidal activity observed in the presence of absorptive materials (for example, proteins on meats) or photosensitizers (for example, riboflavin in milk), respectively. Blue light can also be coupled with other treatments, such as polyphenols, essential oils and organic acids. While complete resistance to blue light has not been reported, isolated evidence suggests that bacterial tolerance to blue light may occur over time, especially through gene mutations, although at a slower rate than antibiotic resistance. Future studies can aim at characterizing the amount and type of intracellular photosensitizers across bacterial species and at assessing the oxygen-independent mechanism of blue light—for example, the inactivation of spoilage bacteria in vacuum-packed meats.

show abstract

“…lactobacillus streptococcus are able to degrade lactose into lactic acid. Other organism such as (Salmonella spp, Listeria monocytogenes, Escherichia coli O157: H7, Campylobacter jejuni, Staphylococcus au-reus, Yersinia enterocolitica, Mycobacterium tu-berculosis, Coxiella burnettii) could be found [8], degrade and use proteins and milk fats deteriorating the quality of milk [3].…”

Section: Introductionmentioning

confidence: 99%

Determination of the Effect of Three Libyan Herbal Plants on the Quality and Taste of Milk in Aljfarah District, Libya

Sweesi¹,

Ahmed

Benothman

et al. 2021

AJB2T

View full text Add to dashboard Cite

The current study investigated the effect of selected local herbal plants on the quality and physical organoleptic taste of cow milk. In total, three medicinal plants namely Solanum schimperianum hochst (Zitoun), Olea europaea L (Hadeq) and Acacia etbaica schweinf (Kasha) were chosen. Five different farms in Aljfarah district were selected in the study. Approximately, 5gm of leaves from each plant were collected, cleaned and dried then crushed into powder. A 1800 ml milk sample was collected from the whole-milk container of each farm. 200 ml was used for each treated and control group. A standard fumigation process using charcoal fire was performed on each treated group using the prepared plant powder. The quality of treated milk against each tested plant was estimated by physical testings’ using gustatory and olfactory rank using 45 participants. In total, 40.9% of participants ranked Solanum schimperianum hochst as their first best choice followed by 34.8% for Olea europaea L and 23% chose Acacia etbaica schweinf. Fifty percent of participants have reported better quality of taste and odour of treated milk comparing to control groups. Also, 82% of participants expressed their confidence regarding the effectiveness of herbal plants in improving the quality of milk. In conclusion, herbal plants improved the quality of milk and limited the spoilage process, showing the potential application of herbal plants in milk industry.

show abstract

Milk and raw milk consumption as a vector for human disease.

Cited by 9 publications

References 0 publications

The complex microbiota of raw milk

The complex microbiota of raw milk

Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance

Determination of the Effect of Three Libyan Herbal Plants on the Quality and Taste of Milk in Aljfarah District, Libya

Contact Info

Product

Resources

About