The Microbiology, Pathogenesis and Zoonosis of Milk Borne Diseases

Section 1: Milk hygiene<br>1. General principles and concepts of milk hygiene in public health<br>2. State-of-the-art in milk processing for improvement of the quality of pasteurized milk and UHT 3. Good hygienic practices of dairy equipment during milk production and processing in the milk plant<br>4. Principles and recent applications of novel nonthermal processing technologies in milk production<br>5. An insight on microbial flora of milk and milk products<br>6. Influence of production processes on assessment of safety and quality of fermented milk<br>7. Lactose intolerance and milk allergy<br>8. Prevention and control of milk contamination, adulterants, antimicrobial residues, and agrochemicals<br>9. Clinical and subclinical mastitis<br>10. Milk hygiene, udder health and management<br><br>Section 2: Milk-borne zoonosis<br>11. General introductory aspects of milk-borne zoonosis<br>12. Milk-borne viral zoonosis<br>13. Milk-borne bacterial zoonosis<br>14. Milk borne mycotic zoonosis<br>15. Milk-borne Rickettsia and Chlamydial Zoonosis<br>16. Milk-borne parasitic zoonoses<br>17. Prevention and control of milk-borne zoonoses<br>18. Antimicrobial therapy and the risk for antimicrobial resistance in milk-borne diseases<br><br>Section 3: Milk quality, safety, and animal welfare<br>19. Animal welfare and public health in relation to milk hygiene<br>20. Risk analysis, assessment, practices, and quality management in milk hygiene<br>21. Microbiological quality and safety in the dairy industry<br>22 One Health approach to sustainable dairy production, dairy food safety and security