Foodborne Pathogens, Zoonotic Agents and Dairy Product Safety

Dear Colleagues,

Dairy products are an important component of food products that can serve as a source of foodborne pathogens. Many of these microbial agents are zoonotic, meaning that the same microorganisms can cause disease in animals and humans, and the transmission route includes both as well. In many parts of the world, there is an increasing tendency of consumers to choose to consume unpasteurized milk and milk products on the basis that such products contain more vitamins and other substances beneficial to health. However, such products have a higher risk of microbiological contamination. The main foodborne pathogens in Europe are bacteria such as Campylobacter spp., Salmonella spp., Listeria monocytogenes, Shiga toxin-producing Escherichia coli, Shigella spp., Yersinia enterocolitica and Staphyloccus aureus as toxin producers. The role of other bacteria as foodborne pathogens still needs to be more defined, for example, the possibility of Coxiella burnetii to be transmitted via food. The most important foodborne viral agents are norovirus, Hepatitis A, Hepatitis E, rotavirus and flaviviruses, including tick-borne encephalitis virus that can be transmitted via the consumption of raw sheep and goat milk. Among foodborne parasites, Echinococcus multilocularis can be mentioned as one of the most important and common zoonotic pathogens.

In general, more attention should be paid to surveillance, control and prevention, especially taking into account the free market, the import and export of products, people’s travel habits, national cooking traditions and other aspects.

Dr. Lelde Grantina-Ievina
Guest Editor

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