Fig. 1.

Schematic overview of the dairy supply chain from farm to fork (consumer), showing possible entry points of pathogens (contamination: orange arrows) and control measures (blue dots: low temperature; green dots: hygiene; red crosses: eradication programs and pathogen reduction treatments of milk (e.g. pasteurization)). In cases where processing and retail take place on the dairy sheep farm, almost the same is applicable (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article).