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 include Salmonella, Listeria monocytogenes, E. coli O157, Staphylococcus aureus as well as Cronobacter sakazakii (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
Alvarez laboratory, The Ohio State University, USA
Harper laboratory, The Ohio State University, USA
Wang laboratory, The Oho State University, USA
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, Embrapa, Dairy Cattle National Research Center, Juiz de Fora, Minas Gerais, Brazil; contact <edna@cnpgl.embrapa.br>
Key laboratories studying various aspects of dairy food safety in Asia and Australia include:
Shi laboratory, Shanghai Jiaotong University, China
Wang laboratory, Jiangnan University, China
If you want to edit or add to this entry please contact Martin Wiedmann at mw16@cornell.edu.