Enlist the name of the pathogens

 Enlist the name of the pathogens

Milk can be a source of various pathogenic microorganisms that can cause foodborne    illness. Here are 20 examples of pathogens that may be present in milk:

1.    Listeria monocytogenes

2.    Salmonella spp.

3.    Escherichia coli (E. coli)

4.    Staphylococcus aureus

5.    Bacillus cereus

6.    Mycobacterium tuberculosis

7.    Yersinia enterocolitica

8.    Campylobacter jejuni

9.    Cryptosporidium spp.

10. Giardia spp.

11. Shigella spp.

12. Streptococcus agalactiae

13. Brucella spp.

14. Mycobacterium bovis

15. Coxiella burnetii

16. Vibrio cholerae

17. Proteus spp.

18. Aeromonas hydrophila

19. Clostridium perfringens

20. Enterococcus spp.

It's important to note that not all strains of these microorganisms are pathogenic and that the presence of these microorganisms in milk can vary depending on the quality of milk and the conditions of production, handling, and storage. The pasteurization process is an effective method to kill most of these microorganisms and reduce the risk of foodborne illness associated with milk consumption.

Air sanitation process in dairy industry

 Air sanitation process in dairy industry

The air sanitation process in the dairy industry is crucial to prevent the growth and spread of harmful microorganisms that could contaminate dairy products. Here are some common methods used for air sanitation in the dairy industry:

Ultraviolet (UV) Light: UV light is a common method used to sanitize air in dairy processing plants. The method involves exposing the air to high-intensity UV radiation that kills microorganisms by damaging their DNA. UV lamps are placed in the air handling systems of the plant to sanitize the air.

Air Filtration: Air filters are used to remove airborne contaminants, such as dust, pollen, and microorganisms, from the air in dairy processing plants. The filters are made of materials such as activated carbon, fiberglass, and synthetic materials that capture and retain airborne particles.

Ozone Treatment: Ozone is a powerful oxidizing agent that can kill microorganisms and remove odors in the air. Ozone generators are used to produce ozone, which is circulated in the air handling systems of the plant to sanitize the air.

Chemical Sanitizers: Chemical sanitizers such as hydrogen peroxide and chlorine dioxide are sometimes used to sanitize the air in dairy processing plants. The chemicals are sprayed or injected into the air handling systems of the plant to kill microorganisms.

Air Pressure Control: Maintaining a positive air pressure differential between the processing area and surrounding areas is essential to prevent the ingress of airborne contaminants into the dairy processing plant. The air pressure differential is created by controlling the flow of air into and out of the plant using airlocks and doors.

Overall, the air sanitation process in the dairy industry requires a combination of methods to ensure the safety and quality of dairy products. Effective air sanitation helps prevent the growth and spread of harmful microorganisms and other contaminants, which can cause product spoilage and pose a risk to public health.