Microbial Control Summaries for Dairy Foods

Microbial Control Summaries for Dairy Foods - Microbial...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
Microbial Control Summaries for Dairy Foods Control: Raw Milk Significant hazards Depending on the geographical region and farming and hygienic practices. Control measures Aimed at reducing the initial level of hazard Prohibition or special requirements for direct sale of raw milk Risk communication Health status of milk-producing animals through national/ international eradication programs for tuberculosis/brucellosis and FMD virus and associated animal health monitoring programs, including for clinical and sub-clinical mastitis. Application of Good Hygiene Practices during milking. Adequate water supply (drinking water quality) Use of aflatoxin-free feed. Prudent use of antimicrobial drugs observing recommendations of veterinary authorities. Aimed at reducing hazard No reduction process available. Use of natural antimicrobial systems where possible. Aimed at preventing an increase of hazard Cooling milk at < 4 o C Testing Surveillance activities related to pathogens as indicated above. Diagnostics of mastitis using somatic cell counts and m/o analysis. Testing for aflatoxins and drugs Determination of microbial count on bulk milk Spoilage Determination of total viable count (ICMSF. Microorg. In Foods , vol. 6. 2005) Microbial Control Summaries for Dairy Foods 1
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Control: Processed Fluid Milk Significant hazards Several of them are also significant in pasteurized fluid milk. Pathogens may be present in the milk processing environment Control measures Aimed at reducing the initial level of hazard Low level of pathogens are likely in raw milk; use milk from healthy animals, milked according to good milking practices. Cool milk during farm storage and during transportation to dairy Consider using activated lactoperoxidase system in regions where cooling is not available only as an interim solution. Aimed at reducing
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 4

Microbial Control Summaries for Dairy Foods - Microbial...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online