The following food poisoning can be contacted by consuming contaminated fermented milk.

Staphylococcal Food Poisoning:

Staphylococcus auerus, a gram positive coccus shaped bacterium, can produce an enterotoxin. When this is conterminated or ingested can cause such symptoms as nausea, vomiting and diarrnea.
It can take several days for one to recover from this food poisoning. The symptoms appearance and severity of illness are determined by the amount of toxin that was ingested and the susceptibility of the individual who become victims of the diseas. This type of disease outbreak have been caused by toxic cheese.

SALMONELLOSIS:

Salmonella bacterium is the bacteria that causes Salmonellosis food poisioning. Enteritidis, typhimurium and salmonella serotype are most common type seen in fermented products. The main symptoms of Salmonelosis are nausea, vomiting amd diarrhea. These symptoms most times associated with the disease are postration, watery greenish foul smelling stools, muscular weakness, faintness, restlessness, a moderate fever, drowsiness and twitching. If a fermented milk producted is conterminated, product handler may also be conterminated during processing of food.Most outbreak of this disease have been associated with the consumption of different cheese.

Entrophathogenic Escherichia Coli.

This is another type of food poisoning caused by consumption of conterminated fermented milk products. This disease is divided into two based on the type symptoms, those causing disease with cholera like symptoms (watery diarrhea leading to dehydration and shook). This disease also produce enterotoxic and thus are called toxigenic, this have been implicated as the cause of infantile diahrrhea and traveller;s diarrhea.

RECOMMENDATIONS AND CONCLUTION

Fermented milk products reaching the consumer have been produced and processed with care. Milk is highly perishable, it's products must be produced and processed under strict sanitary conditions.Care for fermented milk products should start from the farm. Federal and local law inspectors must ensure that the farm and industries meets standards for the production of milk and fermented milk products. The animals that produces milk should be vaccinated and constanly monitored for diseases, All fermented milk products must be certified by the government officials. These days, much of the fermented milk products are handled by automated industries. Care should be taken from the processing at the farm to the finish products at the industry. Fermented milk procssing and quality control is the most sophisticated in food processing industries.