Hazards and Risks In Milk Processing

Course Description

This course explores the key biological, chemical, and physical hazards that can occur in milk processing. Participants will gain knowledge about important foodborne pathogens such as Salmonella, Campylobacter, Escherichia coli, Listeria monocytogenes, Bacillus, and Clostridium. The course also covers chemical hazards including mycotoxins, heavy metals (lead, cadmium, arsenic, tin), dioxins, polychlorinated biphenyls (PCBs), and polycyclic aromatic hydrocarbons (PAHs), as well as potential physical contaminants. Learners will develop an understanding of risk factors and control strategies essential for ensuring the safety of milk and dairy products.

Name & Email of Course Co-ordinator: Nada Smigic nadasmigic@agrif.bg.ac.rs