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

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Chapter 6 – Safety and quality 267 Labelling of milk and dairy products should be clear, informative and include food-safety messages when required. 6.7.2 Prevention/control Food-safety hazards can be introduced to milk and dairy products at various points of the food chain. To minimize the health risks of milk and dairy products at the point of consumption, all food-chain operators, including the dairy farmer, processor, distributor, retailer and consumer, need to take necessary actions to maintain food-safety. Several factors have a bearing on food-safety risks of milk and dairy products, including farm practices, the initial quality of the raw milk, the type of product (e.g. liquid milk versus cheese or ice cream), processing technology, processing and storage conditions and availability of facilities, hygiene practices, the level of sophistication/maturity of the dairy industry and prevailing local socio-economic conditions. A comprehensive risk-based preventive approach is required, from farm level (animal feed, milking and milk storage), through to processing, marketing and consumption, identifying those points where control measures are likely to have the greatest impact on protecting the consumer. Vigilance and monitoring by risk managers are required to ensure effective controls and conditions for safe production and storage of milk and dairy products. These need to be specific to the product and production environment. While the causes of food-safety risks in the milk chain are similar everywhere, the actual causes do vary between developed and developing/transition countries. For example, the transmission of brucellosis and tuberculosis can be common in countries where control of animal diseases is poor and milk pasteurization or an equivalent is not practised or is poorly implemented. Food-preservation practices need to be effective as well as appropriate to the local setting. For example, where pasteurization is not feasible, LP may be used in some countries. Governments have a key role to play in engaging with all stakeholders to establish national controls and standards, including inspection and surveillance to ensure that the private sector is providing safe product and guidance for the public sector. 6.7.3 International guidance/controls The international Codex Alimentarius standards are a reference for quality parameters and safety requirements, including hygiene practices to be in place along the commodity chain. Food-chain operators are encouraged to base their controls on these standards. Disclosure statement The author declares that no financial or other conflict of interest exists in relation to the content of the chapter.
268 Milk and dairy products in human nutrition References Asao, T., Kumeda, Y., Kawai T., Shibata, T., Oda, H., Haruki, K., Nakazawa, H. & Kozaki, S. 2003. An extensive outbreak of staphylococcal food poisoning due to low-fat milk in Japan: estimation of enterotoxin A in the incriminated milk and powdered skim milk. Epidemiol. Infect.,130(1): 33–40. Ashford, D.A., Whitney, E., Raghunathan, P. & Cosivi, O. 2001. Epidemiology of selected mycobacteria that infect humans and other animals. Rev. Sci. Tech., 20(1): 325–337. Batz, M.B., Hoffman, S. & Glenn Morris Jr., J. 2011. Ranking the risks: the 10 pathogen–food combinations with the greatest burden on public health. Gainesville, FL, USA, Emerging Pathogens Institute, University of Florida. Available at: http://www.epi.ufl.edu/q=rankingtherisks. Accessed 14 October 2012. BBC News. 2010. Timeline: China milk scandal. http://news.bbc.co.uk/2/hi/7720404. stm. Accessed 13 October 2012. Benetti, C., Angeletti, R., Binato, G., Biancardi, A. & Biancotto, G. 2008. A packaging contaminant: isopropylthioxanthone (ITX) in dairy products. Anal. Chim. Acta., 617(1–2): 132–138. BfR, 2007. Infant formula and follow-up formula may contain harmful 3-MCPD fatty acid esters. BfR Opinion No. 047/2007. Berlin, Federal Institute for Risk Assessment (BfR). Bhandare, S.G. & Waskar, V.S. 2010. Food safety management for Indian Dairy Industry. Indian Dairyman 62(6): 42–46. Björck, L., Claesson, O. & Schulthess, W. 1979. The lactoperoxidase/thiocyanate/ hydrogen peroxide system as a temporary preservative for raw milk in developing countries. Milchwissenschaft, 34: 726–729. Casemore, D. 2004. Public health issues related to retail bottled raw (Green top) milk. Cardiff, Wales, UK, Food Standards Agency. 32 pp. Claesson, O. 1992. Collection and small-scale processing of milk in warm developing countries. IRD Currents, 2: 8–10. COMESA & EAC. 2004. Regional dairy trade policy paper. COMESA and EAC in collaboration with the RATES Center, Nairobi and ASARECA/ECAPAPA, Entebbe with support from USAID/REDSO, Nairobi. Available at: http://www.dairyafrica.com/documents/Regional%20Dairy%20Policy%20 Report%20-final.pdf. Accessed 14 October 2012. Cosivi, O., Grange, J.M., Daborn, C.J., Raviglione, M.C., Fujikura, T., Cousins, D., Robinson, R.A., Huchzermeyer, H.F., de Kantor, I. & Meslin, F.X. 1998. Zoonotic tuberculosis due to Mycobacterium bovis in developing countries. Emerg. Infect. Dis., 4: 59–70. Creamer, L.K., Pearce, L.E., Hill, J.P. & Boland M.J. 2002. Milk and dairy products in the 21st century. J. Agric. Food Chem., 50: 7187–2193. de la Rua-Domenech, R. 2006. Human Mycobacterium bovis infection in the United Kingdom: incidence, risks, control measures and review of the zoonotic aspects of bovine tuberculosis. Tuberculosis, 86: 77–109. de Leeuw, P.N., Omore, A., Staal, S. & Thorpe, W. 1999. Dairy production systems in the tropics. In: L. Falvey & C. Chantalakhana, eds. Smallholder dairying in the tropics, pp. 19–44. Nairobi, International Livestock Research Institute.
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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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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 4.1 Nutrient content of full
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Table 4.4 Summary of recent review
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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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318 Milk and dairy products in huma
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