Lacking rigorous evidence on the full burden of. Health risks may be from biological, chemical, physical, or allergenic hazards present in milk and other dairy products. A thorough search for the outbreaks of various diseases due.
[2][3] despite the popularity of. Milk may serve not only as a vehicle of transmission of disease causing organisms, but it can also allow these pathogens to grow, multiply & produce certain toxic metabolities, which are. But it is prevalent in canned products like condensed milk and processed cheese due to existing anaerobic conditions.
In sour milk clostridium botulinum cannot survive due to low ph. The primary sources of pathogens in milk and dairy products are animals, human handlers, equipment in contact, environmental sources, and water used in preparation.