Within the dairy industry, both direct transmission of zoonoses to those working with dairy animals and food-associated diseases in consumers, are important. Brucellosis, carried by cattle, camels and goats, is acknowledged as the most common zoonosis. Food-borne pathogens such as Staphylococcus aureus and Escherichia coli in particular but also Campylobacter and Listeria species can have a severe impact on the health of consumers. It is not only the bacteria themselves, but also their toxins, which can cause food-associated diseases.