Microbiology Procedure
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Index >> Microbiology in Dairy >> Sources of Microorganisms - The Personnel

Sources of Microorganisms - The Personnel


Sources of Microorganisms -

The Personnel
- All persons involved in the milking process must be in good health and must be careful in their personal cleanliness.

They should wash their hands, clean and rinse them with an effective bactericidal solution, and dry them with a clean towel before starting, and frequently during work, and immediately following every rest stop.

They should keep finger nails free of dirt. Each person must always carry a clean handkerchief and use it to prevent the spraying of nasal and oral discharges into the atmosphere, equipment or products.


They should, wear a neat and clean uniform. A surgical mask is an effective addition to the uniform.

Although workers may not contribute a large number of organisms, these are of considerable importance since they may well be human pathogens.

Probably the majority of milk borne epidemics of disease were started by workers who were carriers, or who had mild cases, or who were in close contact with others so affected.

The importance of contamination contributed by the workers is simply that it is the most dangerous.

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