Microbacterium is a genus of Gram-positive, aerobic, rod-shaped bacteria of the family Microbacteriaceae, found in soil, water, and dairy environments. Species such as Microbacterium lacticum and M. flavum occur in raw milk and can survive pasteurization temperatures, occasionally causing spoilage or off-flavors in pasteurized milk, spray-dried milk, and cheese when cleaning of dairy equipment is inadequate. They are generally not pathogenic, but dairy microbiologists monitor them as indicators of raw-milk quality and processing hygiene, since their presence in finished product points to post-pasteurization contamination or unusually heat-resistant strains. Good sanitation and validated heat treatments keep them under control.