The Microbiology, Pathogenesis and Zoonosis of Milk Borne Diseases

Section 1: Milk hygiene


1. General principles and concepts of milk hygiene in public health
Manesh Kumar, Vijay J. Jadhav, Dinesh Mittal and Rajesh Khurana

Importance of milk and milk hygiene
Definitions
Sources of milk contamination
Hygienic milk production
Milk hygiene in relation to public health
Way forward
References


2. State-of-the-art in milk processing for improvement of the quality of pasteurized milk and UHT milk
Mahmoud Kohneh Poushi and Dabir Sharifi

Introduction
The effect of pasteurization on pathogens
Limiting factors
Thermal processing methods
High-Temperature Short Time (HTST)
Low-Temperature long time (LTLT)
Ultra-High Temperature (UHT)
Thermization
Extended shelf life milk products
Non-thermal processing methods of milk
Conclusions
References
Further reading


3. Good hygienic practices of dairy equipment during milk production and processing in the milk plant
J.B. Kathiriya

Introduction
Practices of hygienic milk production
Sources of microbial contamination of milk
Hygienic and quality milk handling
Cleaning and disinfecting of utensils
Determinants of milk quality
Quality and hygienic milking practices and procedures
Milking
Milk storage and transport
Conclusion
Acknowledgment
References


4. Principles and recent applications of novel nonthermal processing technologies in milk production
Mohammad Amin Heidarzadi

Introduction
Nonthermal technological processes applied to milk
Conclusions
References


5. An insight on microbial flora of milk and milk products
Atul Kumar and Anil Patyal

Introduction
Sources of milk contamination
Types of spoilage microorganisms
Microbial spoilage of milk
Microbial spoilage of milk products
Beneficial microorganisms in milk and milk products
Pathogenic microorganisms in milk and milk products
Conclusion
References


6. Influence of production processes on assessment of safety and quality of fermented milk
Chandra Shekhar

Introduction
Quality control of fermented milk
Factors influencing safety and quality of fermented milk
Assessment of safety and quality of fermented milk
Conclusion
References


7. Lactose intolerance and milk allergy
Athira Cheruplackal Karunakaran

Introduction
Importance of lactose in the regular diet
Types of lactose intolerance
Symptoms of lactose intolerance
Diagnosis of lactose intolerance and malabsorption
Clinical management and therapeutic options
Cow’s milk allergy
References


8. Prevention and control of milk contamination, adulterants, antimicrobial residues, and agrochemicals
Amitava Roy, Tanmoy Rana and Arkaprabha Shee

Introduction
Different sources of milk contamination and its public health impacts
Control and prevention: implementing safe food practices
References


9. Clinical and subclinical mastitis
Mohamed S. Kamel and Noha M. Bakry

Introduction
Economic impact
Etiology of mastitis
Pathogenesis of mastitis
Effect of mastitis on milk composition
Types of mastitis
Diagnosis of mastitis
Treatment of mastitis
Prevention of mastitis
References


10. Milk hygiene, udder health and management
Bhavana Gupta, V.K. Gupta, Shashi Pradhan, R.V. Singh and R. Kulesh

Introduction
Udder health and management
Clinical mastitis e Visible changes in animal udder seen like swelling, redness, hardness, painful, hot etc.
Reference
Further reading

Section 2: Milk-borne zoonosis


11. General introductory aspects of milk-borne zoonosis
J.B. Nayak, Pranav Anjaria, J.H. Chaudhary and M.N. Brahmbhatt

Introduction
The significance of milk in the diet
Milk as a vehicle of microbes
First thought to milk-borne diseases
History of milk-borne diseases
Sources of contamination
Myths about raw milk consumption
Mechanism of action
Types of illness
Distribution of diseases
Types of milk-borne zoonoses
Economic impact
Diagnosis of milk-borne zoonoses
Prevention of milk-borne zoonoses
Conclusions
References


12. Milk-borne viral zoonosis
Chandra Shekhar

Introduction
Sources of pathogens in milk and milk products
Zoonotic risks of pathogens from milk and milk products
Milk-borne viral infections
Prevention and control of milk-borne viral diseases
Conclusion
References


13. Milk-borne bacterial zoonosis
Md Saiful Islam, Md Abdus Sobur, A.M.M. Taufiquer Rahman and Md Tanvir Rahman

Introduction
Main sources of bacterial contamination of milk
Transmission of zoonotic bacterial pathogens to humans via milk
Milk-borne bacterial zoonoses
Prevention and control of milk-borne bacterial zoonoses
Difficulties in preventing and controlling milk-borne bacterial zoonoses
The importance of safe milk production and consumption practices in protecting public health
Conclusions
References
Further reading


14. Milk borne mycotic zoonosis
Binsy Mathew

Aspergillosis
Candidiasis
Cryptococcosis
Zygomycosis
Mycotoxins and mycotoxicosis
Aflatoxins
Ochratoxin
Fumonisins
Zearalenone
Prevention of mycotoxins
Dilution
Sorting
Thermal processing
Chemical treatment
Irradiation
Mycotoxin detoxifying agents
Further reading


15. Milk-borne Rickettsia and Chlamydial Zoonosis
S. Rajagunalan, J. Lalmuanpuia, R. Hariharan and Tanmoy Rana

Introduction
Rickettsial agents
Rickettsial diseases in humans and their animal hosts
Chlamydial agents
Host and clinical manifestation of various Chlamydial agents
Role of milk and milk products
Future perspectives
References


16. Milk-borne parasitic zoonoses
Dipanwita Bhattacharya, Annada Das, Souti Prasad Sarkhel and Kaushik Satyaprakash

Introduction
Other zoonotic parasitic diseases spread through cross-contamination of milk and milk products
Conclusion
References


17. Prevention and control of milk-borne zoonoses
Sunita Choudhary, Pratishtha Sharma and Ashok Gaur

Introduction
Milk-borne diseases bacterial diseases
Milk-borne viral diseases
Milk-borne fungal infections
Milk-borne parasitic diseases
Milk-borne protozoal diseases
Milk-borne prionic diseases
Major sources of contamination of milk
Prevention and control of milk-borne zoonoses
Conclusion
References


18. Antimicrobial therapy and the risk for antimicrobial resistance in milk-borne diseases
Oluwawemimo Adebowale

Introduction
The dairy industry and its structure
Milk production and consumption
Antimicrobial use in dairy production
Antimicrobial use for growth promotion
Potential bacterial milk-borne pathogens of concern in milk
Antimicrobial resistance patterns of milk-borne pathogens
Strategies for reducing indiscriminate antimicrobial use toward AMR containment in dairy production
Conclusion
References

Section 3: Milk quality, safety, and animal welfare


19. Animal welfare and public health in relation to milk hygiene
Chinmoy Maji, Niral R. Patel, Abhinav Suthar and Bhupamani Das

Animal welfare in dairy farm
Animal welfare evaluation
Housing management
Biosecurity of farm
Animal health management
Nutrition management
Milking methods and udder hygiene
Farm waste management
Public health in relation to milk hygiene
Effect of antimicrobials residue on human health
Effect of hormonal residue on human health
Effect of pesticide and insecticide use in animals with human health
References


20. Risk analysis, assessment, practices, and quality management in milk hygiene
Sanjeev Kumar, Jui Lodh, Suryamani Kumar and Diwakar Mishra

Introduction
HACCP in milk and milk products
Risk profile assessment
Risk characterization in dairy products
ISO 22000 2005A,B
Conclusion
References


21. Microbiological quality and safety in the dairy industry
Suryamani Kumar, Sanjeev Kumar, Jui Lodh and Diwakar Mishra

Introduction
Quality control and quality assurance concepts
Plant hygiene and sanitation
Food safety and quality management systems
Conclusion
References


22 One Health approach to sustainable dairy production, dairy food safety and security
Chandra Shekhar

Introduction
Importance of sustainable dairy production, dairy food safety and security
Challenges of sustainable dairy production, dairy food safety and security
One Health initiatives for sustainable dairy production, dairy food safety and security
Conclusion
References

Index