Respected sir i need the presentation on milk born diseaes

MILK DISEASES


The importance of milk in our diet is well established  as it is considered as the best  ideal and complete food for all age groups. However, despite this, milk can also serve as a potential vehicle for the transmission of some diseases under certain circumstances. In addition, by virtue of possessing almost all essential nutritional factors, milk can also serve as an excellent source and protective medium for certain microorganisms, which may include potential pathogens capable of causing various health problems to consumers.

In this way, milk can serve not only as a potential vehicle for the transmission of disease-causing organisms, but can also allow these pathogens to grow, multiply and produce certain toxic metabolites, thereby becoming an extremely vulnerable product from the point of view of disease. View of public health. see.

A variety of pathogenic organisms can access milk and dairy products from different sources and cause different types of food-borne diseases. Milk and dairy products can transport organisms as such or their toxic metabolites (poisons) called "toxins" to susceptible consumers. The ingestion of toxins already synthesized in the ie preformed food produces poisoning syndromes in the consumers.

This is called "food poisoning" and toxins that affect the gastrointestinal tract are called enterotoxins. Whereas the ingestion of viable pathogenic bacteria together with food leads to its implantation and establishment in the internal organs. This is called "food infection." There are still other types of organisms, which can infect the intestine when ingested along with food and produce toxins in situ to cause symptoms of poisoning. This situation is called 'toxi-infection'.

These three categories are best covered by the term food-borne infections and intoxications. Apart from these food-borne diseases, a number of other types of diseases whose etiological agents may be bacteria, fungi, rickettsiae and viruses can also spread through milk and dairy products. Microbiological health risks from the consumption of high-risk contaminated foods such as milk have increased in recent years and have led to national and international intensification of food hygiene programs.

Although the incidence of food borne diseases has been significantly reduced in most developed countries, mainly due to the adoption of strict microbiological quality controls and sanitary practices during the production, processing and distribution of milk and dairy products. In development where such practices can not be followed. This problem is aggravated when the strong expansion of the dairy industry in third world countries and this increases the risk of dairy intoxication's and other diseases.