Abstract
In developed countries such as the United States of America, foodborne illnesses account for 48 million infections per year. Developing countries such as India face greater simultaneous challenges particularly since incorrect processing or storage of dairy products can represent a transmission hazard for a large number of pathogens and can be responsible for outbreaks of brucellosis, listeriosis, tuberculosis, etc. It is important to recognize the types of germs which can be transmitted through insufficient thermal preparation of milk or milk products or through post-pasteurization contamination, in order to successfully avoid transmission of milk-borne infections.