Implication of milk and milk products in food-borne diseases in France and in different industrialised countries.

By M. D. Buyser, B. Dufour, M. Maire, V. Lafarge. Journal of food microbiology, 2001

674 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/cc0f9d9acb53b0a84169cc9d4dbcac18e0c9c6f4

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Citations in the corpus

Raw or heated cow milk consumption: Review of risks and benefits (2013, background): “…by S. aureus are most frequently identified as the cause of human outbreaks due to the consumption of raw milk or products made thereof (Barrett, 1986; De Buyser et al., 2001; Galbraith et al., 1982; Gillespie et al., 2003; Lee & Middleton, 2003; Oliver, Boor, Murphy, & Murinda, 2009).”
Staphylococcus aureus and Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health (2014, background): “S. aureus can remain viable on hands and environmental surfaces for extended durations after initial contact [17, 18].”
THE MICROBIOLOGICAL QUALITY OF RAW MILK AFTER INTRODUCING THE TWO DAY'S MILK COLLECTING SYSTEM (2008, background): “Milk-borne and milk-product borne outbreaks represent 2–6% of bacterial food-borne outbreaks reported by surveillance systems from several countries (De Buyser et al., 2001).”
Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. (2012, background): “Although such outbreaks should be reported to the sanitary authorities, this situation leads to underreporting (De Buyser et al., 2001).”
Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “…by Listeria monocytogenes is not specific to raw milk cheeses; cheeses made from pasteurized milk can be contaminated (Rudolf and Scherer, 2001; EFSA, 2012; Pini and Gilbert, 1988) due to improper pasteurization or post-pasteurization contamination (De Buyser et al., 2001; Donnelly, 2001).”