LAUSR

Following the emergence of numerous diseases that result from dairy consumption, the microbiological quality of milk and dairy products has become a major issue (De Buyser et al., 2001). There have been reports of epidemics originating from dairies both in the USA and in Europe (Heuvelink et al., 2009). Many studies have shown that raw milk contains pathogens of food origin. Bacteria from Salmonella, Staphylococcus, Bacillus, Escherichia coli D:157 H:7, Campylobacter and Listeria genera are among the pathogenic microorganisms that contaminate milk and dairy products they rank in first place among the sources of salmonella infections in humans (Malorny et al., 2013). Similarly, studies have shown that the presence of Listeria monocytogenes in cheese produced from raw milk varied between 1% and 22% (McLauchlin, 1987; Banwart, 1983; Guenther & Loessner, 2011).