A Review: Prevalence and antimicrobial susceptibility profile of listeria species in milk products
Matrix Science Medica (MSM)
Author: Maliha Sarfraz, Yasmin Ashraf, Samina Ashraf
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
More than 200 known diseases are transmitted through food. The causes of foodborne illness include viruses, bacteria, parasites, toxins, metals, prions, and the symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic and renal syndromes. In the United States, foodborne diseases have been estimated to cause 6 million to 81 million illnesses and up to 9,000 deaths each year. Milk borne pathogens caused serious diseases in the human which may be related to the raw milk, improper pasteurization of milk and milk products. Some biological tools are developed for the measuring of the contamination by the pathogens. Such species like Listeria, Salmonella and Campylobacter species. Such factors which involved in the contamination catalogue between the area where impermanent cattle confinement, low milk production, low milking machine cleaning frequency, and milk storage area.