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

Recommendations

Info

Chapter 6 – Safety and quality 249 respiratory function to genotoxic effects (Bhandare and Waskar, 2010). It is therefore imperative that the level of pesticide residues is kept well below recommended tolerance levels to minimize the risk to human health. The main chemical hazards found in milk and dairy products and related control measures are listed in Table 6.3. Veterinary drugs (Antimicrobials) Veterinary drugs include various classes of therapeutic medicines used to treat a variety of diseases occurring in food-producing animals, including the control of endoparasites and ectoparasites. Antimicrobials are the most important for milk due to the high degree of local treatment, i.e. intermammary infusion. The most commonly used antimicrobial drugs are antibiotics used to control mastitis and rickettsial diseases in dairy cattle. While antimicrobials are most commonly used to treat cattle for mastitis in temperate countries, in tropical countries they may also be used to treat endemic diseases and may even be added to milk as a preservative because of lack of refrigeration (Kurwijila et al., 2006). Table 6.3 Main chemical hazards found in milk and dairy products and related control measures Chemical hazard Main means of on farm control – preventive controls Main means of control in processing and food handling – secondary controls Antibiotics Pesticides and Insecticides Good animal husbandry and good veterinary practices (GVPs). Adherence to recommended MRLs and withholding periods Use of authorized products. Safe application and observance of withdrawal times Testing at milk collection point Compliance with regulatory controls and periodic testing at milk collection point Growth promoters Authorized use and GVPs Testing at milk collection point Dairy plant cleaning chemicals Mycotoxins, e.g. aflatoxin Use of authorized products, good plant equipment design, good hygiene practices Feed hygiene and control and screening tests on animal feeds In-plant controls and relevant testing Testing of milk and dairy products for M1 aflatoxin metabolite Dioxins Environmental controls Testing of milk and dairy products PCBs Environmental controls Testing of milk and dairy products Food additives Use of registered substances, good manufacturing practices (GMP) Testing of milk and dairy products Processing aids Use of registered substances, GMP Testing of milk and dairy products Radionuclides Melamine Detection and discarding of contaminated milk GMP, sourcing feed from reliable supplier Testing of milk and dairy products Sourcing from reliable supplier Testing of milk and dairy products Note: Testing of milk and dairy products is not as effective as the recommended preventive controls in ensuring that milk and milk products do not contain significant chemical hazards. If final products contain excessive levels of chemical hazards they must be removed from the market.
250 Milk and dairy products in human nutrition Maximum permissible limits for antibiotic residues in foods are established to ensure prudent use of antimicrobials and safeguard public health. Excessive residues of antimicrobials in milk can also affect processing because they may partially or completely inhibit acid production by starter cultures in cheese- and yoghurt-making, or inadequate ripening and ageing of cheese and resultant flavour/texture defects. Residues in milk can be minimized by adhering to good veterinary and husbandry practices. FAO and WHO (2009) sets out the overarching principles and guidance for governments on the design and implementation of national and trade-related food-safety-assurance programmes for residues of veterinary drugs and provides guidelines on best use of veterinary drugs by food producers and processors. In practice, at the national level each registered antimicrobial preparation has a recommended withdrawal time before milking which must be adhered to in order to avoid excessive levels of residues in the milk (Fischer et al., 2003). Failure to adhere to withholding periods is the most commonly cited reason for drug residues in marketed milk in temperate countries (Zwald et al., 2004). Other important reasons why residues occur at excessive levels include incorrect route of administration and dosage, use of antimicrobials not registered for dairy cows and incorrect use without taking into consideration lactation status. Antimicrobial resistance Antimicrobial drugs play a critical role in disease prevention, thus contributing to animal and human health. However, the misuse or inappropriate use of antimicrobials for treatment and prevention of diseases in food animals may lead to the emergence and spread of micro-organisms resistant to antimicrobials, leading to reduced effectiveness of antimicrobials in treating diseases in humans and animals. The risk appears to be greater in countries that have weak, inadequate or non-existent national policies, regulatory, surveillance and monitoring systems for antimicrobial resistance and antimicrobial drug usage. To address this issue at the global level, the Codex Alimentarius Commission has adopted guidelines for risk analysis of foodborne antimicrobial resistance (FAO and WHO, 2011a) and a code of practice to minimize and contain antimicrobial resistance (FAO and WHO, 2005). Antimicrobial resistance is not a great concern where milk is routinely pasteurized or receives equivalent processing, because these inactivate bacteria. However, it may be of concern where: • pasteurization is not mandatory or is mandatory for cow milk but not for milk from other species, e.g. sheep, goat or camel; • post-pasteurization or processing contamination occurs (this is not common but does happen); • dairy products are made from unpasteurized milk or cream, particularly soft cheeses where processing does not inactive bacteria sufficiently; or • consumers prefer unpasteurized products. Growth promoters The growth promoter of most relevance to milk and dairy products is recombinant bovine somatotropin (rBST), a hormone used in some countries to increase milk production in lactating bovine cows (Khaniki, 2007). FAO and WHO (1998)
Page 1 and 2:
MILK dairy products in and human nu
Page 3 and 4:
cover photo credits front: © EADD/
Page 5 and 6:
iv 2.7 Emerging issues and challeng
Page 7 and 8:
vi 5.2 Dairy components 209 5.2.1 M
Page 9 and 10:
viii 9.2 Key trends and emerging is
Page 11 and 12:
x 2.5 Per capita energy intake from
Page 13 and 14:
xii Preface Billions of people arou
Page 15 and 16:
xiv The publication serves a variet
Page 17 and 18:
xvi (Research Assistant Professor,
Page 19 and 20:
xviii Permissions granted by extern
Page 21 and 22:
xx FPCM fat and protein-corrected m
Page 23 and 24:
xxii Contributors Anthony Bennett j
Page 25 and 26:
xxiv from the National University o
Page 27 and 28:
xxvi Award 2010 along with colleagu
Page 29 and 30:
2 Milk and dairy products in human
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 38 and 39:
11 Chapter 2 Milk availability: Cur
Page 40 and 41:
Chapter 2 - Milk availability: Curr
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Table 2.5 Volume and share of milk
Page 54 and 55:
Page 56 and 57:
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
41 Chapter 3 Milk and dairy product
Page 70 and 71:
Chapter 3 - Milk and dairy product
Page 72 and 73:
Table 3.1 Proximate composition of
Page 74 and 75:
Table 3.2 (continued) Vitamins Ribo
Page 76 and 77:
Table 3.4 Mineral composition in mi
Page 78 and 79:
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88 and 89:
Page 90 and 91:
Table 3.6 (continued) Riboflavin Vi
Page 92 and 93:
Page 94 and 95:
Page 96 and 97:
Page 98 and 99:
Page 100 and 101:
Page 102 and 103:
Page 104 and 105:
Page 106 and 107:
Page 108 and 109:
Page 110 and 111:
Page 112 and 113:
Page 114 and 115:
Page 116 and 117:
Page 118 and 119:
Page 120 and 121:
Page 122 and 123:
Page 124 and 125:
Page 126 and 127:
Page 128 and 129:
Page 130 and 131:
103 Chapter 4 Milk and dairy produc
Page 132 and 133:
Chapter 4 - Milk and dairy products
Page 134 and 135:
Table 4.1 Nutrient content of full
Page 136 and 137:
Table 4.2 Contents of selected nutr
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Page 150 and 151:
Page 152 and 153:
Page 154 and 155:
Page 156 and 157:
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
Table 4.4 Summary of recent review
Page 176 and 177:
Table 4.4 (continued) Reference Die
Page 178 and 179:
Page 180 and 181:
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
Page 190 and 191:
Page 192 and 193:
Page 194 and 195:
Page 196 and 197:
Page 198 and 199:
Page 200 and 201:
Page 202 and 203:
Page 204 and 205:
Page 206 and 207:
Page 208 and 209:
Page 210 and 211:
Annex Table 4.7 Milk and dairy prod
Page 212 and 213:
Table 4.7 (continued) Region and co
Page 214 and 215:
Page 216 and 217:
Page 218 and 219:
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227: Table 4.7 (continued) Region and co
Page 232 and 233: Chapter 4 - Milk and dairy products
Page 234 and 235: 207 Chapter 5 Dairy components, pro
Page 236 and 237: Chapter 5 - Dairy components, produ
Page 262 and 263: Annex Table 5.2 EU register of dair
Page 264 and 265: Table 5.2 (continued) Claim type Ar
Page 270 and 271: 243 Chapter 6 Safety and quality Ma
Page 272 and 273: Chapter 6 - Safety and quality 245
Page 300: Chapter 6 - Safety and quality 273
Page 303 and 304: 276 Milk and dairy products in huma
Page 327 and 328:
Table 7.1 (continued) Country/organ
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Table 7.1 (continued) 308 Country/o
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
314 Milk and dairy products in huma
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
Page 349 and 350:
Page 351 and 352:
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Page 359 and 360:
Page 361 and 362:
Page 363 and 364:
Page 365 and 366:
Page 367 and 368:
Page 369 and 370:
Page 371 and 372:
Page 373 and 374:
Page 375 and 376:
Page 377 and 378:
Page 379 and 380:
Page 381 and 382:
Page 383 and 384:
Page 385 and 386:
Page 387 and 388:
Page 389 and 390:
Page 391 and 392:
Page 393 and 394:
Page 395 and 396:
Page 397 and 398:
Page 399 and 400:
Page 401 and 402:
Page 403 and 404:
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?