Incidences of mould and bacterial toxins in dairy products

M.L.Y. Wan, N.P. Shah, H.I. El-Nezami

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)peer-review


This chapter reviews the common bacterial toxins and mycotoxins involved in food poisoning in milk and dairy products. Food-borne bacterial infection occurs when food contaminated with pathogenic bacteria is consumed. The major type of diseases caused by B. cereus varies from countries to countries. Although the incidence of these bacteria has frequently been reported in different food-stuffs including dairy products, there is no information about the occurrence and analysis of their toxins produced in food. Contamination of dried milk products with B. cereus is common, and generally via raw milk that contains the organisms. Milk and dairy products are known to be frequently contaminated with B. cereus (emetic), C. botulinum and Staph. aureus. Botulinum neurotoxin (BoNT) causes the disease botulism, which can be lethal if untreated. Rapid determination of exposure to BoNT is an important public health goal.
Original languageEnglish
Title of host publicationMicrobial Toxins in Dairy Products
EditorsAdnan Y. Tamime
PublisherJohn Wiley & Sons
Number of pages52
ISBN (Electronic)9781118823095
ISBN (Print)9781118756430
Publication statusPublished - 18 Jan 2017


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