Brisabois A, Lafarge V, Brouillaud A, de Buyser M L, Collette C, Garin-Bastuji B, Thorel M F
Centre national d'études vétérinaires et alimentaires, Paris, France.
Rev Sci Tech. 1997 Aug;16(2):452-71.
Milk and dairy products harbour a natural microbial flora and/or other micro-organisms, which vary within the wide range of products available on the French market. The origin of contamination by pathogenic bacteria varies with the type of product and the mode of production and processing. Contamination of milk and dairy products by pathogenic micro-organisms can be of endogenous origin, following excretion from the udder of an infected animal. Contamination may also be of exogenous origin, through direct contact with infected herds or through the environment (e.g. water, personnel). Treatment and processing of milk can inhibit or encourage the multiplication of micro-organisms. The authors describe the relevant aspects of bacterial physiology and ecology, the occurrence of bacteria in dairy products, and the public health significance for each of the principal micro-organisms found in such products. Bacteria most frequently involved are mycobacteria, Brucella sp., Listeria monocytogenes, Staphylococcus aureus and enterobacteria (including toxigenic Escherichia coli and Salmonella). At present, systems of testing and surveillance are required for the control of pathogenic bacteria in milk and dairy products, as specified by regulations currently being developed for all countries in the European Union. Preventive measures should take into account the well-established facts concerning the potential microbiological impact of pathogenic bacteria on milk and dairy products. There should be increased recourse to risk analysis methods to assess the threat to the consumer with regard to the presence of pathogenic bacteria in food.
牛奶及奶制品中存在天然的微生物菌群和/或其他微生物，这些微生物在法国市场上种类繁多的产品中各不相同。致病细菌的污染来源因产品类型以及生产和加工方式而异。牛奶和奶制品被致病微生物污染可能源于内源性，即受感染动物的乳房排出病原体。污染也可能源于外源性，通过与受感染畜群直接接触或通过环境（如水、人员）传播。牛奶的处理和加工过程可能抑制或促进微生物的繁殖。作者描述了细菌生理学和生态学的相关方面、奶制品中细菌的存在情况以及此类产品中发现的每种主要微生物对公共卫生的影响。最常涉及的细菌有分枝杆菌、布鲁氏菌属、单核细胞增生李斯特菌、金黄色葡萄球菌和肠杆菌（包括产毒大肠杆菌和沙门氏菌）。目前，正如欧盟所有国家正在制定的法规所规定的，需要有检测和监测系统来控制牛奶和奶制品中的致病细菌。预防措施应考虑到关于致病细菌对牛奶和奶制品潜在微生物影响的既定事实。应更多地采用风险分析方法来评估食品中致病细菌的存在对消费者构成的威胁。
