Assignmet

Bacterial viral and fungal pathogens

transmitted through milk

Submitted by
Shehzad ali
2007-ag-1598
D.V.M(7th semester)

Submitted to
Dr sajjad-ur-rahman
How Does Cow’s Milk Get Contaminated?

Dairy cows spend much of their time grazing in pastures, where they come in contact
with a variety of environmental microbes. In addition, many microbes that are
“commensal” organisms (that co-exist with cows without causing disease) may be
considered human pathogens.

Dairy processing facilities have many routes for the entry of contaminating microbes.
First, as a nutrient-rich liquid, milk provides an ideal environment for microbial growth.
Second, dairy processing plants are full of areas where “foot traffic” from employees can
be accompanied by microbes.

Infectious Microbes Found in Cow’s Milk

Bacteria’s:
• Bacillus cereus: These bacteria produce a toxin that can cause diarrhea and
another that causes vomiting. Bacillus cereus spores are heat-resistant and may survive
pasteurization. There have even been very rare cases linked to dried milk and dried
infant formula.
• Brucella: Brucella is a bacterial microbe that is found in unpasteurized dairy
products. Brucella infection, or Brucellosis, has also been called “Undulant Fever”
because of the regular recurrence of fever associated with the disease.
• Campylobacter jejuni: Campylobacter jejuni is the most common bacteria to
cause diarrheal disease in the U.S. and is found in raw milk and poultry. It has an
increased chance of causing disease when consumed in milk, because the basic pH of
milk neutralizes the acidity of the stomach.
• Coxiella burnetii: Coxiella infects a variety of animals, including livestock and
pets. The microbe can be found in cow’s milk and is resistant to heat and drying.
Infection by Coxiella results in Q fever, a high fever that may last up to 2 weeks.
• E. coli O157:H7: This particular strain of E. coli has been associated with a
number of food-borne outbreaks and is the cause of bloody diarrhea. Frequently
associated with dairy cattle, microbial contamination of raw milk and soft cheeses can
result in disease.
• Listeria monocytogenes: Listeria is a common bacterial pathogen that is found in
soft cheeses and unpasteurized milk. It can even survive below freezing temperatures
and can therefore withstand refrigeration. It is particularly dangerous to individuals
who have weakened immune systems, including pregnant women, AIDS patients, and
the very young and very old.
• Mycobacterium avium subspecies paratuberculosis: This strain of mycobacteria
can withstand pasteurization and has been associated with the development of Crohn’s
disease, also known as inflammatory bowel syndrome. However, whether or not these
bacteria can actually infect humans remains controversial.
 • Mycobacterium tuberculosis: The cause of “consumption,” a horrific wasting
disease that first affects the lungs, Mycobacterium bovis is associated with
consumption of raw milk and was one of the most common contaminants prior to the
practice of pasteurization. M. bovis causes tuberculosis in cows and can be passed to
humans via unpasteurized cow's milk, causing a disease that is very similar to M.
tuberculosis.
• Salmonella: Salmonella contamination of raw milk and milk products has been
the source of several outbreaks in recent years. Symptoms include diarrhea and high
fever.
• Staphylococcus aureus: Staph aureus produces a toxin that causes explosive
vomiting. The disease may be considered a consequence of actual food poisoning from
simply consuming the toxin, rather than from an actual infection.
• Yersinia enterocolitica: Associated with raw milk and ice cream, among other
foods, contamination is believed to be a consequence of a breakdown in sanitization
and sterilization techniques at dairy processing facilities.

Viruses:
Entero viruses

Infectious hepatitis virus

Tick-borne Encephalitis Virus

Foot and Mouth Disease virus (FMD-virus)

Fungal:
Aspergillus flavus

Other toxigenic mold sp.

How to Prevent Milk-borne Infectious Diseases:

1. Don’t drink raw milk.

2. Keep dairy products refrigerated within the expiration date marked on the
package.
3. Be careful when you travel to developing nations, follow the recommended
sanitary precautions for the country you are in and do not eat raw dairy products.
The pathogenic organisms may be derived chiefly from:

(1) Dairy animals

(2) Human handlers
(3) Environment

(1) The health of dairy animals is a very important consideration because a number of
diseases of cattle including Brucellosis, Q fever, Salmonellosis, Staphylococcal and
Streptococcal infections and Foot and Mouth Disease (FMD) virus may be transmitted to
man through the consumption of milk. The organisms of most of these diseases may be
transmitted to milk either directly from the udder or indirectly through the infected body
discharges, which may drop, splash or be blown into milk.

(2) The diseased persons may transmit disease like typhoid fever, scarlet fever,
diphtheria, septic sore throat, and infantile diarrhea by contaminated hands or by
coughing, sneezing and talking.

(3) Dairy and farm environment may also introduce a variety of pathogens into milk and
milk products at different stages of production and processing. Some common air-borne
pathogens include Group A streptococci, Corynebacterium diphtheriae, Mycobacterium
tuberculosis, Coxiella burnetti and some viruses of respiratory origin. Water, fodder and
unhygienic conditions at farm and plant level may also contribute pathogens to milk.

Prevention of milk-borne diseases is one of the most important problems of public health.
Success in controlling a disease can be maintained only by the constant vigilance over the
health of the cow udder until it reaches the mouth of the consumers.