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

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Chapter 6 – Safety and quality 265 Role of stakeholders Addressing and managing food-safety risks in milk and dairy products should involve all stakeholders across public and private sectors. This includes farmers, processors, transporters, distributors, retailers and consumers. It is essential that all stakeholders have adequate knowledge and capacity to apply relevant preventive practices and control measures and share relevant information with other actors in the chain. This can present a challenge where there are a large number of individuals or companies in a stakeholder group. The dairy sector in many countries includes a large number of small- to medium-scale dairy farmers widely dispersed in rural areas. To provide adequate support to farmers and overall development of the dairy sector, many countries have built up strong associations and cooperatives providing support on a range of issues, including market access and ensuring a safer, higherquality product. Specific activities include, but are not limited to, collective transport and marketing and support and advice on safe milk production and hygienic handling, adequate time and temperature controls along the chain and suitable containers and facilities for collection and storage of milk. Consumers play a key role in ensuring the safety of the final product through such practices as boiling milk before final consumption (where regulations do not require pasteurization) and hygienic reconstitution and storage of milk from milk powder (including preparation of infant formulas). Knowledge and information is essential for consumers to play this role effectively, and manufacturers of milk and dairy products should provide consumers with adequate information on handling and storage of their products. In addition, communication of key food-safety messages about how to protect vulnerable consumers such as infants, immunocompromised people, pregnant women and allergic or nutritionally deficient individuals, requires particular attention. Officials in the public sector also require adequate skills and information to perform their role of ensuring a safe food supply and providing necessary support to food-chain operators. Government policy and decisions underlying the production of milk and dairy products must be evidence-based and effectively communicated from the food authorities to food-chain operators. The private and public sectors should work together to prevent, reduce or minimize food risks whether through mandatory or voluntary means. Access to information also permits people with the greatest level of risk from any particular hazard to exercise their own options for achieving even greater levels of protection, including avoiding certain high-risk foods. The need for and pace of communication and types of information can change radically when a food-safety emergency occurs and there is a need for increased communication between authorities, industry and consumers to enable tracking and recalling of affected products to protect public health. Bringing about change and adoption of better practices for food safety should take into account a range of socio-economic factors, in addition to the scientific knowledge of producing a safe product. The most effective governmental control plans to ensure the safety of milk and dairy products will be shaped by several factors, an important one of which is the structure, size and organization of the milk production and processing sector. Challenges include linking producers with markets, compounded by the highly perishable nature of milk and its potential to transmit zoonotic diseases.
266 Milk and dairy products in human nutrition 6.6 Emerging issues Some of the main emerging issues associated with milk and dairy quality and safety include the following: • The private dairy sector must behave responsibly; the emergence of fraudulent practices resulting in illness and death has given rise to new concerns. • National food-safety agencies responsible for ensuring the safety and quality of the final product must maintain their vigilance. They must address many food hazards, including those that may be intentionally added, e.g. melamine, addition of whey powder, vegetable fat and maltodextrin in milk powder, and citrate in UHT milk. • Animal feed quality plays a vital role in ensuring the safety of milk and dairy products. • There is an increasing demand from consumers for raw milk and dairy products produced from raw milk. This poses new challenges for regulatory authorities where pasteurization in mandated, and calls for a re-assessment of production practices to ensure the safety of these products. • Emerging pathogens, including Cronobacter spp. and MAP, require further investigation to determine the risk to consumer health. • Debate around the acceptable use of veterinary drugs in animal husbandry including establishment of agreed international standards continues. • Anti-microbial resistance caused by over or inappropriate use of antimicrobials in the animal health sector (in addition to antibiotics used in treating human diseases) is an emerging public-health concern. Although milk that is pasteurized or treated to destroy bacterial contaminants is very unlikely to be a vector for drug-resistant bacteria, unpasteurized milks may be a vector. 6.7 Key messages 6.7.1 Safety of milk and dairy products The safety of milk and dairy products must be ensured to protect consumers, particularly vulnerable consumers such as children for whom milk can be a beneficial dietary component, and to support the livelihoods of dairy farmers and processors. Raw or poorly processed and/or handled milk and milk products can lead to food-borne illness in humans. Pasteurization or equivalent processing of milk and milk products and the implementation of validated food-safety programmes have been proved to ensure safe milk and dairy products. A great deal is known about the sources of hazards that can compromise the safety of milk and dairy products and the necessary controls and preventive measures to ensure products are safe. The risk-reduction measures required vary with the hazard and the intrinsic product characteristics so that while it may not always be necessary to eliminate the hazard completely, its presence must be minimized to provide an acceptable level of consumer protection. Raw milk or raw-milk products should be individually assessed for their potential risk to public health and appropriate risk-management strategies implemented. There is increasing evidence of the importance of the safety of animal feeds and the natural environment where animals graze/live in preventing chemical hazards including dioxins.
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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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207 Chapter 5 Dairy components, pro
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Chapter 5 - Dairy components, produ
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316 Milk and dairy products in huma
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