Foodborne bacteria in dairy products: Detection by molecular techniques

Abstract

Because of their unique composition and properties, milk

and dairy products represent excellent growth media for many pathogenic microorganisms.

Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Escherichia coli

O157:H7 are the most frequent potential pathogens associated with milk or dairy products in

industrialized countries and are therefore the main microbiological hazards linked to raw milk

and raw cheese. This review summarizes the scientific information about outbreaks related to

foodborne pathogens in dairy products and highlights the increasing application of molecular

approaches to detect and identify the bacteria responsible for these outbreaks. Molecular

techniques have facilitated the rapid detection and identification of foodborne pathogens, which

has been crucial for current surveillance and outbreak control.