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

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Chapter 6 – Safety and quality 257 Table 6.5 Examples of outbreaks of food-borne illnesses attributed to milk and dairy products Cause Food category Country Timeline Outbreaks Cases Dairy products Australia 1995–2008 7 226 Salmonella spp. Raw milk US 2000–2006 1 107 Pasteurized milk US 2000–2006 3 254 Cheese made with raw milk US 2000–2006 3 138 Dairy products Australia 1995–2008 6 85 Campylobacter Raw milk US 2000–2006 33 497 Pasteurized milk US 2000–2006 1 200 Cheese made with raw milk US 2000–2006 3 85 Norovirus Dairy products Australia 1995–2008 3 123 C. perfringens Dairy products Australia 1995–2008 1 27 Cryptosporidium Dairy products Australia 1995–2008 1 8 Dairy products Australia 1995–2008 1 2 Powdered skimmed milk used for low-fat milk and yoghurt Japan 2000 1 13 809 S. aureus Cheese Brazil 1994 1 7 Listeria Stilton cheese made with unpasteurized milk Cheese made with raw milk Cheese made with raw milk Cheese made with pasteurized milk England 1988 1 155 Israel 1 3 US 2000–2006 3 36 US 2000–2006 1 3 Quargel (sour-milk curd cheese) Austria, Czech Republic, Germany 2009–2010 1 34 Raw milk US 2000–2006 6 35 E. coli Cheese made with raw milk Gouda cheese made with unpasteurized milk Fresh goats cheese made with unpasteurized milk US 2000–2006 1 3 Canada 2002 1 13 France 2004 1 3 Pecorino cheese made with unpasteurized milk Italy 2006 2 (10 days apart) 47 Ice cream Belgium 2007 1 5
258 Milk and dairy products in human nutrition Table 6.5 (continued) Cause Food category Country Timeline Outbreaks Cases Chemical contamination Dairy products Australia 1995–2008 1 23 Melamine Contaminated powdered infant formula China 2008 1 >54 000 Unknown Dairy products Australia 1995–2008 6 86 Source: Fegan and Desmarchelier, 2010; Oliver et al., 2009; EC, 2003; NSW Food Authority, 2009; WHO, 2000; WHO, 2008b; Fretz et al., 2010. The composition of many milk products makes them a good media for microbial growth, and various processes have been developed over the centuries in part to extend the shelf-life of dairy products and provide a more diverse range of foods. However, these may themselves give rise to specific hazards. The following examples illustrate the linkage between milk product and potential food hazard: • Pathogen loads may be low in well-made hard cheeses because of their relatively low pH, relatively high salt content, curd heating, long maturation and possible presence of bacterocins (Fox and Cogan, 2004). • High-moisture, fast-ripening cheeses are more likely to harbour pathogens than are low-moisture, slow-ripening varieties. Outbreaks of listeriosis have been associated with soft cheeses. • Powdered infant formula may contain Cronobacter spp. (an opportunistic pathogen emerging as a public-health concern), which affects infants in particular, with neonates (up to 28 days old) and infants under two months of age at greatest risk (FAO and WHO, 2006a). Additionally, the reconstitution of powdered infant formula under unhygienic conditions or with contaminated water and prolonged storage at warm temperatures can lead to an unsafe product. • S. aureus, a pathogen found in milk in bulk tanks, can produce a heat stable enterotoxin that causes food poisoning. A large-scale outbreak occurred during June 2000 in Japan caused by consumption of low-fat milk produced from skimmed-milk powder contaminated with S. aureus enterotoxin A (Asao et al., 2003). Ice-cream mix can also provide the right conditions for the growth of S. aureus. • Non-pasteurized milk and inadequately pasteurized milk contaminated with Campylobacter jejuni is a common source of this food-borne pathogen (Fahey et al., 1995; Evans et al., 1996). Increasing attention is focusing on the risks associated with the consumption of raw milk and raw-milk cheeses; given that these products are not pasteurized or subjected to processes equivalent to thermal pasteurization, alternative safety controls are required. For example, high-moisture raw-milk cheeses are of considerable concern although most of these have a low initial pH (4.6) and appear to be safe (Fox and Cogan, 2004).
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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) 308 Country/o
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) Country/organ
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314 Milk and dairy products in huma
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