Digestive Pathologies Caused by E. coli Bacteria in Non-Treated Dairy Products
Abstract
The purpose of this review is to summarize current possibility of contamination of milk and dairy products and human pathologies as well, that may occur if these products are not processed properly. Scientific literature was consulted to examine the methods of contamination of milk and dairy products. In raw or pasteurized milk stored at 5 °C was not reported that it can grow E. coli, however can grow slowly at higher temperatures. E. coli is considered a high-risk potential pathogen in cheese, due to its unusual ability to tolerate low pH values for long periods and it’s linked to unpasteurized raw milk.
Authors who publish with this journal agree to the following terms:a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
