The present article discusses the safety aspects of milk and dairy products. The biological, chemical, and physical hazards that may contaminate milk are described, including means for their prevention and control from their source to the final products. Outbreaks involving various hazards in milk and dairy products are presented. Biological hazards covered include viruses, rickettsia, protozoa, and bacteria. As milk is a good medium for their growth, bacterial pathogens are emphasized. The chemical hazards that are presented include mycotoxins, antimicrobials, and other veterinary drugs; industrial and environmental contaminants such as pesticide residues, dioxins and polychlorinated biphenyls; and heavy metals and potential allergens. Possible procedures to minimize the risks of feed and milk contamination are also presented.
