A method of sterilising milk (see also MILK – Preparation of milk). In many parts of the world, pasteurisation has done away with milk-borne infections, of which the most serious is bovine TUBERCULOSIS, affecting the glands, bones and joints of children. Other infections conveyed by milk are SCARLET FEVER, DIPHTHERIA, ENTERIC FEVER (typhoid and paratyphoid), undulant fever (BRUCELLOSIS), and food poisoning (e.g. from CAMPYLOBACTER, or the toxins of the STAPHYLOCOCCUS).