Dairy products are fundamental components of the human diet globally, prized for their nutritional density. However, their high nutrient content also makes them an ideal medium for the growth of a diverse array of microorganisms, including spoilage bacteria, yeasts, molds, and pathogenic bacteria. Microbial contamination poses a significant threat to public health, product quality, brand reputation, and economic viability. This review provides a comprehensive analysis of the primary microbial contaminants in dairy products, detailing their sources (from raw milk to processing environments), the factors influencing their growth, and the resultant spoilage and public health outcomes. A major focus is placed on key bacterial pathogens such as Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, Staphylococcus aureus, and Campylobacter jejuni, alongside spoilage organisms like Pseudomonas spp. and spore-formers. The paper then meticulously examines the legal and regulatory frameworks designed to mitigate these risks. This includes an overview of international standards (Codex Alimentarius), the Hazard Analysis and Critical Control Points (HACCP) system, and a comparative analysis of key regulations in major markets like the United States (governed by the FDA and PMO) and the European Union (under EU Regulation 178/2002 and hygiene packages). The legal implications of contamination events are explored, encompassing product liability, regulatory enforcement actions (warning letters, seizures, injunctions), criminal prosecution, and the profound impact of recalls and reputational damage. The review concludes that a robust, science-based approach integrating preventive controls, stringent hygiene practices, and unwavering adherence to evolving legal standards is paramount for ensuring the safety and quality of the global dairy supply chain.
Nwakoby et al. (2025) studied this question.