foodsafety2 - Furthering Families Milk pasteurization...

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Furthering Families Milk pasteurization Guarding against disease Milk, a natural liquid food, is one of our most nutritionally complete foods, adding high-quality protein, fat, milk sugar, essential minerals, and vitamins to our diet. However, milk contains bacteria that––when improperly handled––may create conditions where bacteria can multiply. Most of the bacteria in fresh milk from a healthy animal are either harmless or beneficial. But, rapid changes in the health of an animal, or the milk handler, or contaminants from polluted water, dirt, manure, vermin, air, cuts, and wounds can make raw milk potentially dangerous. How do microorganisms enter the milk supply? Our environment contains an abundance of microorganisms that find their way to the hair, udder, and teats of dairy cows and can move up the teat canal. Some of these germs cause an inflammatory disease of the udder known as mastitis while others enter the milk without causing any disease symptoms in the animal. In addition, organisms can enter the milk supply during the milking process when equipment used in milking, transporting, and storing the raw milk is not properly cleaned and sanitized. All milk and milk products have the potential to transmit pathogenic (disease- causing) organisms to humans. The nutritional components that make milk and milk products an important part of the human diet also support the growth of the organisms. Drinking raw milk causes foodborne illness, and dairy producers selling or giving raw milk to friends and relatives are putting them at risk. What are common pathogens in milk? Illnesses from contaminated milk and milk products have occurred worldwide since cows have been milked. In the 1900s it was discovered that milk can transmit tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-fever (a mild disease characterized by high fever, chills, and muscular pains) to humans. Fortunately, the threat of these diseases and the incidence of outbreaks involving milk and milk products has been greatly reduced over the decades due to improved sanitary milk production practices and pasteurization. Salmonella. Salmonellosis is the most common disease transmitted in raw milk. This organism is shed in the feces of cattle and picked up on the animals’ hair or teats. Many strains of Salmonella can cause foodborne illness in humans, and all strains exhibit the same symptoms such as gastroenteritis (vomiting and diarrhea). Pasteurization destroys the Salmonella organism, and although pasteurized milk,
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MSU is an affirmative-action, equal-opportunity institution.Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, marital status, or family status. powdered milk, and cheese have been implicated
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This note was uploaded on 03/07/2011 for the course ECON 630 taught by Professor Abo.ajood during the Spring '09 term at Jordan University of Science & Tech.

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foodsafety2 - Furthering Families Milk pasteurization...

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