"Foodborne infections from consumption of dairy products"

Abstract

Foodborne infections even today are not a serious and major problem for the dairy industry, affecting both people's health and the economy of each country. Milk and milk products are an integral part of the diet of people around the world. They are foods that contain proteins of high biological value, fats, carbohydrates as well as many micronutrients that contribute to the normal functioning of the human body. Unfortunately, many times the measures and practices that exist for the safety of the hygiene of the specific foods are not properly observed, then these can be causes of foodborne infections.

In the present work, our aim was to show the association between the consumption of dairy products and foodborne infections, mainly in the countries of the European Union. Specifically, through a literature survey, we have come to the conclusion that the consumption of fresh or poorly pasteurized milk or products derived from fresh or poorly pasteurized milk poses serious risks to people's health, including even death. It was observed that after taking certain measures established by each country (e.g. pasteurization of milk and prohibition of consumption of unpasteurized milk, HACCR system in businesses, etc.) and use of individual measures by each citizen, yes foodborne infections decreased but were not completely eliminated.

VLACHOU Eleni