M ilk-borne illness and

Outbreaks.
Prepared by group nine

Hager Haythem Hoda Mohammed

Nada Negm Aldin Nadeen Hossam

Yossef Mohammed
Mohab Mohammed
Ezz Aldin
 1 Introduction
C
o 2 Definition of milk-borne illness
n IMPORTANT
3 TO PRODUCE SAFE M
t 4 Types of milk-borne illness
e 5 Milk borne outbreaks
n 6 SUMMARY
t
7 REFERANCE
Introduction
Milk is considered to be the most balanced food containing most of
the nutrients. Being nutritious in nature, milk provides an ideal growth
environment for many microorganisms, including pathogenic bacteria
(FAO 2013).
Why we produce safe milk ?

1. Public Health:
Safe milk protects consumers from foodborne illnesses caused by harmful
bacteria, viruses, parasites, and toxins that can contaminate milk.

2. Nutritional Value:
Milk is a valuable source of essential nutrients, including protein, calcium,
vitamins, and minerals, crucial for maintaining overall health, especially for
children, pregnant women, and the elderly.
Why we produce safe milk ?

3. Consumer Confidence:
Safe milk production builds trust and confidence among consumers, encouraging
them to purchase and consume dairy products without fear of contamination or
illness.

4. Economic Impact:
Foodborne illnesses associated with contaminated milk can result in significant
economic losses due to medical costs, lost productivity, legal liabilities, and
damage to the dairy industry's reputation
Definition of milk borne illness
1 What is it?
Milk borne illness is caused by consuming milk contaminated with harmful
microorganisms, leading to various health issues.

2 Effects
Pathogens in milk can cause gastrointestinal problems, fever, and other
serious conditions.
3 Impact
Such illnesses can affect individuals of all ages, particularly posing risks for
infants and the elderly.
Type of Pathogens Microorganism
1 Bacterial Pathogens
leading to severe food poisoning
and infections.
Common culprits include
Salmonella, Listeria, and E. coli,
2 3
Viral Pathogens
causing outbreaks of
contagious diseases.
Viruses like Hepatitis A and
Norovirus can contaminate
milk,
Fungi Pathogens
infect the udder of the cow
and hence be excreted in
large amounts in the milk
Such as Nocardia asteroides
Bacterial pathogen
Salmonella
A genus of bacteria known to cause salmonellosis, a common foodborne
illness worldwide which most commonly associated with contaminated
poultry and eggs also contaminate milk and dairy products, posing a risk to
public health.

Sources of Contamination
Infected Animals
Environmental Contamination
Cross-Contamination
Salmonella
Temperature
Can growth between 5 to 60 ℃ this optical temp for between 33
to 42 ℃ , however it still growth at temperature as low as 7 ℃

PH
It growth ranges between 4.0to 9.0
the optical pH for growth between 6.5 to 7.5.
Salmonella
Symptoms Can Appear Human

Fever Gastrointestinal Issues

Diarrhea
Elevated body Such as :
temperature can cause dehydration
Nausea and vomiting
indicate a milk- that lead to loss fluid
Stomach cramp
borne infection.
Salmonella
Transmission
• Salmonellosis is transmitted via the faecal-oral route; ingestion of
contaminated food or water is the most important source of human
infection
• Symptoms typically manifest within 6 to 72 hours after ingestion and
can last for several days
• It targets young children , the elderly, and individuals with weakened
immune systems
 Salmonella
Measurements to produce safe milk

Farm Hygiene Environmental Monitoring

Make sure for Regular testing of milk processing facilities
application all GHP and equipment if it clean or not .
done

Milk Processing

Ensuring thorough pasteurization of milk to eliminate salmonella.

It killed all at temperatures between 55 and 70°C for as little as 15 s at high temperature (≥ 95°C) .
Salmonella
Outbreaks and Public Health Impact
Salmonella outbreaks linked to contaminated milk have been documented
globally. These outbreaks can have significant public health implications,
resulting in widespread illness, hospitalizations, and, in rare cases, fatalities. The
economic burden of these outbreaks includes healthcare costs, lost productivity,
and damage to the dairy industry's reputation.
Listeria monocytogenes
Charactertise
Gram positive

serious foodborne illness

Resist to environment condition

Sources of
Contamination
Listeria monocytogenes
PH
Its growth range typically spans pH 4.4 to 9.6, with the optimal
pH for growth falling between 6.0 and 9.0.

Temperature
The optimal temperature range for its growth is between 30°C to 37°C
(86°F to 98.6°F)
it can still grow at refrigeration temperatures (0°C to 4°C or 32°F to
39.2°F)
Listeria monocytogenes
Symptoms Can Appear Human

Healthy Adult pregnant women

Fever Muscle
aches Nausea Miscarriage
Diarrhea stillbirth
Headache life-threatening infection in the
Stiff neck newborn.
Listeria monocytogenes
Transmission

Consumption of milk contaminated with Listeria monocytogenes

can lead to listeriosis, which primarily affects pregnant women,
newborns, the elderly, and individuals with weakened immune
systems.
After consuming infected milk the symptoms take from 3- 7 days,But
it can take up to 3 weeks in some case
 Listeria monocytogenes
Measurements to produce safe milk
Environmental Monitoring
Farm Hygiene
Regular testing of milk processing facilities
Make sure for and equipment for Listeria monocytogenes
application all GHP contamination and implementing corrective
done actions when necessary.

Milk Processing

Ensuring thorough pasteurization of milk to eliminate Listeria monocytogenes .

It killed all at pasteurization temperatures of 90 and 95 C were all listeria killed, but can grow back
in refrigerator storage (4°C).
 Listeria monocytogenes

Outbreaks and Public Health Impact

Listeria monocytogenes outbreaks associated with milk and dairy products have
been reported globally. These outbreaks can have severe consequences, including
hospitalizations and fatalities, particularly among vulnerable populations. The long
incubation period of listeriosis (up to 70 days) and the bacterium's ability to survive
and multiply in refrigerated environments contribute to the challenge of identifying
and controlling outbreaks.
Campylobacter jejuni

Campylobacter jejuni is one of the most common causes of bacterial

gastroenteritis worldwide. It is often associated with the consumption of
contaminated food, particularly undercooked poultry, unpasteurized
milk, and contaminated water.
Campylobacter jejuni
Sources of Contamination
On the farm
By feces of animal
secondary contamination
cross-contamination with other
contaminated foods, equipment, or
surfaces during handling and
preparation in homes, restaurants, or
other food service settings.
At processing facilities
Pasteurization not done well
Contaminated equipment surfaces,
or water used in processing
During transportation and storage
contact with surfaces or equipment that are not
properly sanitized.
Not good handled and storage at appropriate
temperatures
Campylobacter jejuni
Temperature
growths optimally at temperatures ranging from 42°C to 45°C
(107.6°F to 113°F) and it can survive and grow at temperatures as
low as 30°C (86°F) and as high as 47°C (116.6°F)

PH
The bacterium grows best at a pH range of 6.5 to 7.5.
Campylobacter jejuni
Symptoms Can Appear Human

1. Diarrhea
2. Fever
3. Nausea and vomiting
4. Abdominal pain
5. Malaise
6. Muscle pain
7. Headache
Campylobacter jejuni
Measurements to produce safe milk

Farm management
• Animal health management
• Hygiene practices during milking
• proper sanitation of milking equipment and facilities

Processing management
• Pasteurization
Campylobacter jejuni is inactivated by exposure to t temperatures
above 48 °C. D-values at 48 °C and 55 °C
• Cooling
must be refrigeration and storage under 4 °C
Campylobacter jejuni
Outbreaks and Public Health Impact

• These outbreaks can lead to widespread illness, hospitalizations, and

strain on healthcare resources. Additionally, they can have economic
consequences, impacting individuals, families, and communities.
• Consumer confidence in dairy products and the food supply chain
may decrease, leading to reduced consumption and negative effects
on the dairy industry.
Campylobacter jejuni
Outbreaks and Public Health Impact
• Regulatory responses may include the implementation of
stricter food safety measures to prevent future outbreaks.
• Campylobacteriosis outbreaks underscore the importance
of comprehensive food safety strategies, including proper
hygiene practices, effective surveillance, and collaboration
among stakeholders to protect public health.
Escherichia coli O157:H7

The most common dangerous pathogenic bacteria that have the

ability to produce a powerful toxin that can cause severe illness and
also pathogenic strain responsible for outbreaks of foodborne illness
Escherichia coli O157:H7
Source of contamination

1. Dairy farm environment

2. Milking process
3. Transportation and storage
4. Processing facilities
5. Post-processing
6. Environmental contaminants
Escherichia coli O157:H7
Temperature
Mesophilic bacteria
Grow best at temperatures between 20°C to 45°C (68°F to 113°F).

Psychrophilic bacteria
Grow between 0°C to 20°C (32°F to 68°F), although they grow more slowly
than mesophiles.

Thermodureic bacteria
It can resist heat treatment to 45°c
Escherichia coli O157:H7
PH
It prefer a slightly acidic environment with pH
values between 6.0 to 7.5.
Escherichia coli O157:H7
Symptoms Can Appear Human
1. Abdominal cramps and diarrhea: This is the most common symptom,
2. the diarrhea can be severe.Bloody diarrhea:
3. Little to no fever: Unlike some other foodborne illnesses, VTEC
infection often doesn't cause a high fever.

Sometimes no symptoms appear

Escherichia coli O157:H7
Measurements to produce safe milk
Farm management
• Animal health management
• Hygiene practices during milking
• proper sanitation of milking equipment and facilities
Processing management
 Pasteurization
Escherichia coli O157:H7 will die at 160 degrees by type UHT pasteurization

 Cooling
must be refrigeration and storage under 4 °C
Places of pathogenic bacteria can enter during processing

d
 Defects caused by pathogenic microorganisms

Defect Microorganism Note

1. Filamentous milk Bacillus anthracis This defect is due to the presence of
Leuconostoc spp. some bacteria that cause it

2. formation of gases E. coli Gases are formed by some microbes,

Candida kefyr the most important of which are colon
bacteria and Candida lactis yeast

3. blue color Pseudomonas aeruginose

Pseudomonas flourescens
Pseudomonas syncyanea
 Defects caused by pathogenic microorganisms

Defect Microorganism Note

4. red color Micrococcus roseus
Brevibacterium linens

5. yellow colour Flavobacterium balustinum

Alcaligenes latus

6. Bitter taste Pseudomonas flourescens

Bacillus cereus
Micrococcus futaus
Clostridium spp.
Viral pathogen
Viruses are not as common as bacteria in milk because pasteurization, a
heat treatment process, effectively kills them. However, there are a few
viruses that can be found in raw, unpasteurized milk, including:

1 Cowpox virus

2 Tick-borne encephalitis viruses

3 Hepatitis A virus
4 Norovirus
 Cowpox virus
 This virus causes lesions on the teats and
udders of cows and can be transmitted to
humans through contact with infected
animals or contaminated milk.

 Symptoms of cowpox in humans include

fever, headache, and flu-like symptoms,
followed by the development of a blister or
pustule at the injection site.
Tick-borne encephalitis
viruses
These viruses are transmitted to cows, sheep,
and goats by ticks. They can then be present in
the milk of infected animals. While
pasteurization can kill tick-borne encephalitis
viruses, some strains are resistant to lower-
temperature pasteurization methods.
Hepatitis A virus
This virus can cause liver inflammation and can be spread through
contaminated food or water.
Norovirus
This virus is a common cause of gastroenteritis, also known as stomach
flu.
Fungi pathogen
 Fungi infection
Fungal infections :
A series of pathogenic fungi can infect the udder of the cow and hence be
excreted in large amounts in the milk.
 Fungi infection
Nocardia asteroides
• It has been found to cause bovine mastitis being excreted in milk for a
period of several months.

• This fungus survives even if the milk is treated at a temperature of 74°C

for 15 seconds or at 64°C for 30 minutes, but complete destruction of the
organism is possible when the milk is heated at 66°C for 30 minutes.
 Fungi infection
Other fungal species such as

1. Nocardia brasiliensis
2. Candida tropicalis 35
3. Candida albicans 36
4. Candida krusei 37
 Fungi infection
• Cause bovine mastitis
• Infected humans cause imbalance in
diabetes patient
Summary
Summary
REFERENCE
• https://www.verywellhealth.com/got-milk-microbes-1958815
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620.
• Scallan, Elaine, et al. "Foodborne illness acquired in the United States—major
pathogens." Emerging Infectious Diseases, vol. 17, no. 1, 2011, pp. 7-15.
REFERENCE
• Perfect, John R., and Arturo Casadevall. "Fungal molecular
pathogenesis: What can it do for the clinician?" Infectious Disease
Clinics, vol. 20, no. 3, 2006, pp. 471-492.
• Oliver, Stephen P., and Linda J. Almeida. "Foodborne pathogens in
milk and the dairy farm environment: Food safety and public health
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pp. 261-274.