Type: Chapter
Federal Agency for the Safety of the Food Chain
Federal Agency for the Safety of the Food Chain
Federal Agency for the Safety of the Food Chain
ILVO
1 Introduction
2 Pathogenic microorganisms in raw milk
3 Sources of microbiological contamination of raw milk
4 The growth of bacteria in raw milk
5 Heat treatment and other techniques to prevent bacterial contamination of milk
6 Occurrence of pathogenic microorganisms in raw milk and cheese made from raw milk
7 Outbreaks related to the consumption of raw milk and of cheese made from raw milk
8 Summary
9 Future trends
10 Where to look for further information
11 References