Pasteurization is used to reduce the risk of which dairy-borne disease?

Pasteurization is used to reduce the risk of which dairy-borne disease?

• A. Listeriosis
• B. Brucellosis
• C. Tuberculosis
• D. Salmonellosis

Answer: (B)

Pasteurization reduces the risk of dairy-borne illness by heating milk long enough to inactivate many disease-causing bacteria. Brucella, which can be present in the milk of infected cattle, goats, or sheep, is a classic pathogen linked to dairy products. When milk is pasteurized, these Brucella bacteria are killed or inactivated, dramatically lowering the chance of humans developing brucellosis from dairy products. While pasteurization also lowers the risk from other dairy pathogens, brucellosis is the dairy-specific disease most often highlighted in this safety context.

Pasteurization reduces the risk of dairy-borne illness by heating milk long enough to inactivate many disease-causing bacteria. Brucella, which can be present in the milk of infected cattle, goats, or sheep, is a classic pathogen linked to dairy products. When milk is pasteurized, these Brucella bacteria are killed or inactivated, dramatically lowering the chance of humans developing brucellosis from dairy products. While pasteurization also lowers the risk from other dairy pathogens, brucellosis is the dairy-specific disease most often highlighted in this safety context.