Pathogenic Bacteria in Milk

Raw milk obtained from cows is complete nutrition that can fulfill a person's needs. It contains helpful lactobacillus acidophilus bacteria that are useful for maintaining the healthy gastrointestinal tract along with many other useful things. Normally, these bacteria contain and even kill the pathogenic bacteria and yeast that are found in the gut. However, during the milking process, presence of mastitis in the udder can invite bacteria into it. Bacteria present on the outside skin of the udders and unhygienic milking practices which allows the milk to come in contact with contaminants like feces. During the process of pasteurization, which is performed to cure and extend the milk's shelf life, the probiotic lactobacillus bacteria are killed along with the pathogens. However, the process fails to eradicate all of them.

Types of Bacteria Present in Milk

The presence of these pathogenic bacteria, as you may have guessed, is a threat to its consumer's digestive health and may cause various types of food allergies.

Enteropathogenic Escherichia coli (EPEC)
This microorganism can gain entry into the human body through contaminated food items. The presence of this pathogenic bacteria is a clear indication that during the milking process there was a lack of sanitary measures followed. The milk, during the process, has come into the contact with feces contaminated with this pathogen. E. coli (Escherichia Coli) which is rod-shaped and typed as a gram negative bacteria that is classified under the family Enterobacteriaceae. These are known to produce enterotoxins and cause gastroenteritis in their victims. Infection of E. coli leads to watery or bloody diarrhea and most of the time, is the cause of infantile diarrhea.

Campylobacter Jejuni
Campylobacter jejuni or C. jejuni is a Gram negative, curved and motile rod like bacteria. This one causes gastroenteritis or Campylobactor enteritis in the consumer. Alternatively, the illness is called Campylobacteriosis which can cause fever, abdominal pain, headache or muscle pain in an infected person. C. jejuni infection is often a cause of diarrhea which can be watery, bloody or sticky. It may also contain fecal leukocytes. The transmission of this pathogen in humans can occur from healthy livestock, chicken and raw milk. Research on C. jejuni shows that this pathogenic bacteria causes more bacterial diarrheal illness in the United States than any other microbe.

Yersinia Enterocolitica
Yersinia Enterocolitica or Y. enterocolitica is pathogenic bacteria that is typed as Gram negative and is small rod-shaped. The entry of this bacteria in the body of its victim can occur through contaminated milk and ice cream. The infection of the Y. enterocolitica can cause gastroenteritis in its victim. He may suffer due to intestinal infection symptoms such as fever, abdominal pain, diarrhea or vomiting along with the gastroenteritis. In addition to food stuff such as pork, beef and fish, raw milk also act as the vehicle of the transmission of this pathogenic bacteria. Its detection is thought to be because of poor sanitation, improper sterilization technique and improper storage of milk.

Listeria Monocytogenes
Listeria monocytogenes or L. monocytogenes is one of the most prevalent Gram negative bacteria in mammals, birds, fish, shellfish and feral. It is believed that 1-10 percent of humans carry this bacterium in their intestine. Dealing with the infection of this bacterium is considered to be difficult because it is quite hardy. Because of its ability to adapt itself to extreme conditions, its presence is quite harmful. It may enter its victim's body after consumption of raw milk, cheese and even, through pasteurized milk and is really dangerous. The diseases that are caused by the L. monocytogenes are covered under an umbrella term of listeriosis. The infection by this pathogen can cause septicemia, meningitis, and encephalitis in the infected person. In case of pregnant women, it may cause intrauterine or cervical infections which may result in an abortion or still birth. L. monocytogenes has the capacity to overcome the victim's monocytes, macrophages, or polymorphonuclear leukocytes which forms the defense against pathogens.

For thousands of year people have used milk as a source of nutritional supplement and have obtained raw product benefits. However, when it comes to supplying it to people on a large-scale, as it is done today, improper practices or ignorance at the time of handling it, can cause this source to get contaminated. To avoid such a waste of this valuable food source and health complications because of pathogenic diseases in consumers, proper training, and sanitary methods must be employed. Tests, to ensure quality and food safety, must be conducted to detect the bacteria before it is passed on to consumers.