Monitoring Bacillus cereus in Dairy Products

The quality and safety of dairy products greatly depends on the initial quality of the milk, since the prevalence of pathogens is likely to increase during milk processing. As a complex source of nutrients with high water activity and a near-neutral pH, milk provides an ideal growth environment for many microorganisms. The microbiota of raw milk are quite complex, and the types and concentrations of microorganisms vary based on animal health, hygiene and sanitation on farms, bedding, pasture lan…