[Pathogenic organisms in milk and milk products: the situation in France and in Europe].

摘要: Milk and dairy products harbour a natural microbial flora and/or other micro-organisms, which vary within the wide range of available on French market. The origin contamination by pathogenic bacteria varies with type product mode production processing. Contamination milk micro-organisms can be endogenous origin, following excretion from udder an infected animal. may also exogenous through direct contact herds or environment (e.g. water, personnel). Treatment processing inhibit encourage multiplication micro-organisms. authors describe relevant aspects bacterial physiology ecology, occurrence in products, public health significance for each principal found such products. Bacteria most frequently involved are mycobacteria, Brucella sp., Listeria monocytogenes, Staphylococcus aureus enterobacteria (including toxigenic Escherichia coli Salmonella). At present, systems testing surveillance required control as specified regulations currently being developed all countries European Union. Preventive measures should take into account well-established facts concerning potential microbiological impact There increased recourse to risk analysis methods assess threat consumer regard presence food.