Pasteurization
Sterilization
Milk
Food Handling
Food Microbiology
Steam
Consumer Product Safety
Disinfection
Food Contamination
Mycobacterium avium subsp. paratuberculosis
Milk, Human
Ice Cream
A frozen dairy food made from cream or butterfat, milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain eggs.
Colony Count, Microbial
Enumeration by direct count of viable, isolated bacterial, archaeal, or fungal CELLS or SPORES capable of growth on solid CULTURE MEDIA. The method is used routinely by environmental microbiologists for quantifying organisms in AIR; FOOD; and WATER; by clinicians for measuring patients' microbial load; and in antimicrobial drug testing.
Cattle
Cheese
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
Dairying
'Dairying' is not a term used in medical definitions; it refers to the practice of keeping dairy animals for milk production and its related processes, which is an agricultural or farming concept.
Listeria monocytogenes
Cattle Diseases
Diseases of domestic cattle of the genus Bos. It includes diseases of cows, yaks, and zebus.
Escherichia coli O157
A verocytotoxin-producing serogroup belonging to the O subfamily of Escherichia coli which has been shown to cause severe food-borne disease. A strain from this serogroup, serotype H7, which produces SHIGA TOXINS, has been linked to human disease outbreaks resulting from contamination of foods by E. coli O157 from bovine origin.
Salmonella
A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.