ABSTRACT
Milk provides an ideal environment for the survival and growth of a wide variety of foodbome pathogens. The incidence of human pathogens such as Mycobac terium tuberculosis in raw milk prompted early attempts to heat milk to improve the safety. Indeed, prior to the introduction of HACCP, the dairy industry utilized these concepts to eradicate M. tuberculosis from milk supplies (112). Thus, heat ing of milk is considered to be one of the most important mechanisms for reduc ing the risk of foodbome illness in milk and milk products.
