Transmission of Staphylococcus aureus in Milk and Milk Products [A Mini Review] A

Abstract

Milk is a highly nutritious food that serves as an excellent growth medium for a wide range of food borne pathogens among which Staphylococcus aureus (S. aureus) is one of the most important pathogens over the past several decades found all over the world. Staphylococcus aureus (S. aureus) is a ubiquitous gram-positive coccus which is a non-motile, non-spore forming, oxidase-negative, hemolytic, catalase-positive, and coagulase-positive and facultative anaerobic bacteria. In dairy cattle, S. aureus is frequently associated with subclinical mastitis and may contaminate milk and other dairy products. The major reservoirs of S. aureus are infected udders, teat canals, and teat lesions, but these bacteria also have been found on teat skin, muzzles, and nostrils. The most-reported predisposing factors for S. aureus transmission in milk and milk products were bovine mastitis (Subclinical & Clinical mastitis): infected animals as asymptomatic carrier; infected heifers; dairy farm workers: “Direct” milkers’ hand-to-milk contact , “Indirect” milkers’ fomite to milk transfer ; farm environment: unhygienic milking, mismanagement of milking equipment; contact with contaminated manageable risk factors; contamination in bulk milk tank, improper heat treatment /inefficient pasteurization of raw milk; poor making plants and value chain hygiene: unhygienic handling, dirty water used for cleaning utensils, absence of sanitary inspection; post-pasteurization contamination (recontamination during or after processing); location of selling points ; lack of education on the aspects of milk and dairy product hygiene and handling practices among the people who are concerned with transportation and sales etc. For writing this review documents including Original research papers from Journals; Review articles; MSc and PhD theses; FAO documents; Project reports etc. were screened and reviewed critically. To reduce the transmission of S. aureus in milk and milk products factors discussed here should be checked to maintain food hygiene and health.