Food-borne pathogens in milk and milk products

Thanks to its nutrition and pH values, milk is an excellent nutrient medium for the growth of food-borne pathogens. It therefore becomes a dangerous source of food-borne illness, especially in combination with infringement of hygiene guidelines during the production process and the 10 golden rules as published by the World Health Organization (WHO). The thesis describes the individual species of food-borne pathogens that occur in milk and dairy products, the factors that influence their growth and reproduction and, last but not least, it also describes the health risks that are linked to its consumption