Which bacteria is most commonly associated with dairy products?

Listeria monocytogenes is most commonly associated with dairy products due to its ability to thrive in cold temperatures and its presence in unpasteurized dairy items. This bacterium can be found in soft cheeses, milk, and other dairy foods that are made from raw milk. The risk is particularly heightened for pregnant women, newborns, elderly individuals, and those with weakened immune systems, as listeriosis can lead to serious health complications in these populations.

The other bacteria listed can be associated with a variety of food products, but Listeria is notably linked with dairy because of its environmental adaptability and the common practice of consuming both raw and pasteurized dairy products. Proper pasteurization and safe handling practices are essential to prevent contamination and ensure food safety in dairy consumption.