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

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Chapter 6 – Safety and quality 255 Table 6.4 Physical hazards origin and control measures Hazard material Origin/source Control measures Glass fragments Wood splinters Bottle, jars, light fixtures, utensils Fields, pallets, boxes Machinery, wire, staples, pins Examination of incoming materials Effective pest control measures Maintenance of hygienic environment Metal fragments, screws & rivets Machine filings Insects or insect fragments Insulation/paint Dirt, dust or hair Plastic material fragments Personal effects (jewellery, buttons, nail fragments, nail varnish, dressings) Fields, plant, pest-control process Building, storage area Unclean storage, environment, storm Ingredient bags, aprons, gloves, equipment, fittings Incorrect storage, pockets Control of small loose items such as screws, drawing pins etc. Maintenance procedures designed to avoid contamination Protected light fittings in all food-handling areas Training in good personal hygiene practices Maintenance/replacement of filters/ sifters Provision of on-line metal detectors and x-ray detector Decanting from packaging materials away from food-handling areas No jewellery policy No smoking policy No glass policy likely to be greater if the company is producing a sensitive product, such as infant formula and infant foods that contain milk. These manufacturers have some of the best programmes in the world for ensuring that foods produced are free of foreign material, especially glass, and are scrupulously clean and processed to exacting standards of safety. 6.3 Health impact of outbreaks of food-borne illness attributed to milk and dairy products While there is evidence that milk can contain pathogens and chemical substances that may cause illness, with many documented outbreaks implicating milk and dairy products, there is very little information on the actual health burden and costs attributable to unsafe milk and dairy products. Fewer data and statistics are available from developing countries than from developed countries. This lack of data limits our ability to identify which food pathogens or chemical substances present the greatest risk to consumer health; actual risk will vary depending on production and processing environments and controls. National and international efforts are ongoing to improve data collection through enhanced surveillance and reporting systems, more effective investigation of outbreaks implicating milk and milk products and enhanced information exchange on the safety of milk and milk products traded at national, regional and global levels. A recent study in the United States listed Listeria in dairy products as the fifth most costly pathogen–food combination in terms of cost of illness and loss of quality-adjusted life years, after Campylobacter in poultry, Toxoplasma in pork,
256 Milk and dairy products in human nutrition Listeria in deli meats and Salmonella in poultry (Batz, Hoffman and Glenn Morris Jr., 2011). In the United Kingdom, where milk is commonly pasteurized, it is estimated that less than two percent of all food-borne diseases are attributable to milk (Casemore, 2004). Examples of outbreaks of food-borne illnesses involving milk and dairy products are presented in Table 6.5. 6.4 Assessing risk and prioritization of food-safety risks associated with milk and dairy products All foods have the potential to cause food-borne illness, and an assessment of risk and understanding the likelihood of hazards being present is the basis for determining effective prevention and control measures to achieve the appropriate level of protection. Evaluating which hazards are most likely to be present in milk/dairy products requires knowledge and data specific to the product and place of production. For instance, microbiological or chemical hazards that are not relevant or present in the geographical area of concern can be ruled out at an early stage. Where it can be verified that certain control measures are successfully applied to prevent or significantly reduce introduction of a pathogen or chemical into the herd, including efficient eradication programmes, the pathogen/chemical in question can be ruled out. In contrast, any hazards that can be introduced into the milk product during and after processing (from the environment or human contamination) should be considered. An understanding of the intended use of the product and the final consumer is also an essential aspect of managing risk. For example, when assessing milk as a source of contaminants and pathogens, etc., particular attention should be paid to infants and children as they may have increased risk of exposure as they consume larger quantities of milk and dairy products relative to their body weight than adults, and their dietary patterns are often less varied. Where available, data and documentation on the effectiveness of national programmes, the effectiveness of individual producer screening programmes and epidemiological and other historical data that have been associated with the type of product will greatly assist in assessing the prioritization of food-safety risks associated with milk and dairy products. Consumer behaviour and preferences can also have a bearing on risk. In some countries, consumers prefer to buy raw milk and boil it themselves rather than pay more for pasteurized, packaged milk, while other consumers in the same areas will choose to consume raw milk, because they believe that this milk is more pure, natural and healthy than industrialized milk (e.g. pasteurized, ultra high temperature [UHT]). In Kenya, high-income consumers express the same preference for raw milk as those with lower income. As a result, the market for raw milk and traditional products can dominate the dairy sector in developing countries – over 90 percent of the dairy market in Tanzania and Uganda, 83 percent in India and 85 percent in Kenya is through informal channels (Omore et al., 2001). There is also a trend among some consumers in developed countries to consume unpasteurized milk in the belief that is healthier (Hegarty et al., 2002). Different products may present different food-safety hazards and it is important to consider the intrinsic risks associated with milk and individual dairy products as well as other extrinsic risk factors (industry practices, supply chain and consumer preferences) as part of risk assessment.
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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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314 Milk and dairy products in huma
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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