Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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243 Chapter 6 Safety and quality Mary Kenny Food Safety and Quality Officer, Food Safety and Codex Unit, Agriculture and Consumer Protection Department, Food and Agriculture Organization of the United Nations (FAO), Rome, Italy Abstract This chapter addresses the safety and quality of milk and dairy products. Aspects related to safety are covered in detail while the discussion on quality is limited to essential quality and prevention of fraudulent practices and misleading information to consumers. The objective is to provide the reader with an understanding of the main food-safety hazards in milk, their sources and means of prevention. The reader will also gain a greater understanding of the different challenges faced by developed and developing/transition countries and risk factors affecting the safety of milk and dairy products in these different contexts. The chapter highlights the important role of the public sector and of all food-chain operators in ensuring the safety of the final product through a preventative approach along the food chain. Food-safety issues are discussed in the knowledge that risks associated with milk and dairy products can be greatly reduced if appropriate preventative measures are implemented. Official controls by government and international regulations governing the milk sector, including Codex Alimentarius standards and codes of practice are, also discussed. Topical and emerging issues in the milk and dairy sector are highlighted, including the safe use of veterinary medicinal products in animal husbandry, importance of traceability, safety of animal feeds and demand among certain consumers for unpasteurized milk. Keywords: Milk, dairy products, contaminants, food safety, pasteurization, microorganisms, biological hazards, chemical hazards, risk analysis, GHPs, HACCP, Codex Alimentarius 6.1 Introduction This chapter presents an overview of the risks to human health associated with the consumption of milk and dairy products, and discusses suitable controls and preventive measures to address them in the context of protection of consumer health and supporting economic development. Milk and dairy products are generally very rich in nutrients and thus provide an ideal growth environment for many microorganisms. This includes spoilage organisms in milk, some strains of which can survive pasteurization and grow at refrigeration temperatures. In addition, milk can be a potentially significant source of food-borne pathogens, the presence of which is determined by the health of the dairy herd, quality of the raw milk, milking and
244 Milk and dairy products in human nutrition pre-storage conditions, available storage facilities and technologies, and hygiene of the animals, environment and workers. Milk and dairy products can also contain chemical hazards and contaminants – mainly introduced through the environment, animal feedstuffs, animal husbandry and industry practices. Although milk and dairy products can transmit biological and chemical hazards, there are effective control measures that can minimize risk to human health, key among which is pasteurization. Originally designed to ensure adequate destruction of common pathogenic micro-organisms (including Mycobacterium bovis, commonly responsible for tuberculosis at the time), pasteurization can extend the shelflife of milk by destroying almost all yeasts, molds and common spoilage bacteria (Creamer et al., 2002). Minimizing health risks from milk and dairy products requires a continuous system of preventive measures starting with animal feed suppliers, through farmers and on-farm controls (including the prudent use of veterinary drugs), to milk processors and the application of good hygiene practices and food-safety management systems throughout the chain. Food-safety risks at the point of consumption may vary between countries or areas within countries. Major differences occur between a largely industrialized dairy sector where pasteurization technologies are routinely applied and regulated and a dairy sector where there are many small-scale dairy farmers and milk may be sold through informal channels. The informal market, which handles much of the milk and dairy products in many countries, is characterized by unpasteurized milk sold through small-scale channels that lack a cold chain and have little or no regulatory control. In some cases there can be a cultural bias towards the consumption of raw milk. However, despite the differences, all countries, whether they have a structured industrialized dairy sector or unstructured informal sectors, should apply relevant food safety and animal health programmes, regulatory controls and monitoring and compliance systems to protect the health of their citizens. The challenge to all food-safety policy-makers is to ensure that appropriate measures are taken to prevent food-borne illnesses and to support implementation of safe food practices (including hygiene) and education for dairy farmers, suppliers and consumers while at the same time promoting economic development of the dairy sector. Vulnerable consumer groups, particularly infants, pregnant women, immune-compromised individuals and the elderly, must be protected. Due regard should be given to all dairy products made available for human consumption, including both those produced and consumed locally and those traded on regional and global markets. 6.2 Food-safety hazards specific to milk and milk products A food-safety hazard is defined as “a biological, chemical or physical agent in a food, or condition of food with the potential to cause an adverse health effect” (FAO and WHO, 2003). The main risks to human health associated with milk and dairy products fall into three main categories: biological, chemical and physical (Table 6.1).
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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103 Chapter 4 Milk and dairy produc
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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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