Digestive Pathologies Caused by E. coli Bacteria in Non-Treated Dairy Products

The purpose of this review is to summarize current possibility of contamination of milk and dairy products and human pathologies as well, that may occur if these products are not processed properly. Scientific literature was consulted to examine the methods of contamination of milk and dairy products. In raw or pasteurized milk stored at 5 °C was not reported that it can grow E. coli, however can grow slowly at higher temperatures. E. coli is considered a high-risk potential pathogen in cheese, due to its unusual ability to tolerate low pH values for long periods and it’s linked to unpasteurized raw milk.