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The field of "Dairy Food Safety" encompasses the farm-to-table aspects of assuring the safety of fluid milk and dairy products, including cheese, dairy powders, and dairy-based infant formulas. Foodborne pathogens of particular concern in the dairy food chain inlcude include Salmonella, Listeria monocytogenes, E. coli O157, Staphylococcus aureus as well as Cronobacter sakazakii (previsuoly previously known as Enterobacter sakazakii), which is specifically a concern in infant formula. For raw milk and raw milk dairy products, in addition to the pathogens listed above, a large number of pathogens that cause disease in dairy animals (cattle, sheep, and goats) are also of concern (e.g., Brucella species, Mycobacterium bovis, Coxiella burnettii).

Key laboratories studying various aspects of dairy food safety in the US and Canada include:
Boor laboratory, Cornell University, USA
Wiedmann laboratory, Cornell University, USA; contact mw16@cornell.edu
Ryser laboratory, Michigan State University, USA
Griffiths laboratory, University of Guelph, Canada
Donnelly laboratory, University of Vermont, USA

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