Pathogenic Bacteria Monitoring in Milk Samples for Good Health

Amrit kumar

Abstract


Since ancient times, milk and its byproducts have been used in India. Considering that milk includes all of the necessary elements for growth and development, including protein, carbs, lipids, and vitamins. As a result, it also acts as a favourable nutritional medium for the growth of microbes. The majority of these microorganisms are bacteria, followed by fungus and protozoa. There are two different types of bacterial communities in milk, some of which are good and some of which are bad. Mycobacterium tuberculosis and Coxiella burnetii are among the harmful bacteria, followed by Salmonella spp., Cougulase-positive Staphylococcus, Listeria monocytogenes, and Escherichia coli that produces shiga toxin. All these hazardous bacteria develop in milk owing to certain unsanitary or mistreatment and produces major dangers.

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