BioMed Research International / 2015 / Article / Tab 1 / Review Article
Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview Table 1 Some examples of outbreaks caused by fermented dairy products and the pathogen involved.
Pathogen Fermented dairy products Outbreak details Reference Brucella Pecorino cheese 7 cases. Made from raw milk and insufficiently aged. [105 ] Clostridium botulinum Yoghurt 27 cases, 1 death. Insufficient processing of hazelnut conserve used as a flavour. [106 ] Listeria monocytogenes Hard cheese 12 cases, 4 deaths. Postmanufacture contamination. [107 ] Salmonella Hard cheese Estimated 3000 cases. Cheese made from raw milk. [108 ] Staphylococcus aureus Sheep milk cheese 25–27 cases. Raw milk used in production. [109 ] STECO157:H7 Gouda cheese 41 cases. Raw milk used to make cheese and numerous production/handling problems including insufficient ageing. [110 ] Yoghurt 16 cases, 13 hospital admissions, 5 haemolytic uraemic syndrome. Possible improperly cleaned pump. [111 ]
There are numerous other reports in the literature but many of them do not provide details on the dairy product involved. The table above includes data only for dairy products made with a starter culture. A more comprehensive list of outbreaks involving any kind of cheese is given elsewhere [112 ].