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

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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).