What is a major concern when treating milk and dairy products?

A major concern when treating milk and dairy products is contamination with pathogens. Milk and dairy products are perishable and can be susceptible to a variety of microorganisms, including bacteria such as Salmonella, Listeria, and E. coli, which can cause serious foodborne illnesses.

The treatment processes, such as pasteurization, are designed specifically to eliminate these harmful pathogens while preserving the quality and nutritional value of the product. Effective treatment ensures that products are safe for consumption, which is crucial for public health. Addressing pathogen contamination is paramount, as outbreaks can lead to significant health risks and economic burdens for both consumers and the dairy industry.