Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications

By S. Oliver, B. Jayarao, R. Almeida. Foodborne pathogens and disease, 2005

909 citations recorded by the source corpus.

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Advances in rapid detection methods for foodborne pathogens. (2014, background): “In recent years, diseases caused by foodborne pathogens have become an important public health problem in the world, producing a significant rate of morbidity and mortality [72].”
The complex microbiota of raw milk. (2013, background): “Like Listeria, Brucella can survive and multiply in milk (Falenski et al., 2011), also following contamination after pasteurisation (Oliver et al., 2005).”
Rapid methods for the detection of foodborne bacterial pathogens: principles, applications, advantages and limitations (2015, methodology): “REVIEW ARTICLE published: 12 January 2015 doi: 10.3389/fmicb.2014.00770 Rapid methods for the detection of foodborne bacterial pathogens: principles, applications, advantages and limitations”
Raw or heated cow milk consumption: Review of risks and benefits (2013, background): “…related to geographic (environmental) differences, season, farm size, density of animal populations, and regional differences in management and husbandry of dairy cattle, variation in sampling and types of samples evaluated, differences in detection methodologies used, etc. (Oliver et al., 2005).”