Infections associated with milk and dairy products in Europe and North America, 1980-85

Abstract

Outbreaks of infection associated with milk and other dairy products in Europe and North America from 1980 to 1985 are reviewed. Salmonella spp. and Campylobacter spp. were the most commonly identified etiological agents, while other infections of animal origin, in particular listeriosis and yersiniosis, were increasingly reported. Most infections were attributed to untreated cows' milk or cheese, but also increasingly to contaminated "heat-treated" products. Heat-treatment is highly effective in controlling foodborne disease, but may be insufficient if not complemented by high standards of hygiene throughout production and processing. Large community outbreaks of salmonellosis, listeriosis, and yersiniosis in Canada, Sweden, the United Kingdom, and the USA that were associated with contaminated "heat-treated" liquid milk, powdered milk, or cheese emphasize the vulnerability of dairy produce.