Pollution and hazard analysis of harmful microorganisms in raw milk

The quality and safety of dairy products is the focus of society in recent years. Raw milk, as the upstream of the dairy supply chain, is the fundamental guarantee for sustainable development of dairy industry, which might be contaminated a variety of microorganisms, in which some of microorganisms are associated with human illness and milk spoilage. This paper stated the source and varieties of harmful microorganisms, and their refrigeration. And then this paper discussed the effect of pasteurization on harmful microorganisms, and the occurrence, hazards and current research of several milkborne pathogens. These would provide basis for dairy production.