Dairy Food Safety

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 Salmonella, Listeria monocytogenes, E. coli O157, Staphylococcus aureus as well as Cronobacter sakazakii (previsuoly known as Enterobacter sakazakii), which is specifally a concern in infant formula. For raw milk and raw milk dairy products, 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), in addiotn to the pathogens listed above.

Key laboratories studying various aspects of dairy food saftey in the US and Canada include:
Boor laboratory, Cornell University, USA
Wiedmann laboratory, Cornell University, USA
Nightingale laboratory, Colorado State University, USA
Ryser laboratory, Michigan State University, USA
Griffiths laboratory, University of Guelph, Canada

Donnelly laboratory, University of Vermont

Key laboratories studying various aspects of dairy food safety in Europe include:
Wagner Laboratory, University of Veterinary Medicine, Vienna, Austria
Lindström Laboratory, University of Helsinki, Finland; contact miia.lindstrom@helsinki.fi
Hill laboratory, University of Cork, Ireland

Key laboratories studying various aspects of dairy food safety in South and Latin America include:
Arcuri laboratory, Brazil

Key laboratories studying various aspects of dairy food safety in Asia and Australia include: