scholarly journals Raw milk consumption and health

2015 ◽  
Vol 143 (1-2) ◽  
pp. 87-92 ◽  
Author(s):  
Anka Popovic-Vranjes ◽  
Milka Popovic ◽  
Marija Jevtic
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Unpasteurized Milk ◽  
Thermally Processed ◽  
Bacteriological Testing ◽  
Foodborne Outbreaks ◽  
Milk And Dairy Products

Contrary to the safe practices of milk pasteurization or sterilization, which effectively reduce foodborne outbreaks incidence associated with raw milk and dairy products use, outbreaks caused by such products continue to occur. Despite this fact, a worldwide movement advocating for the rights of raw milk and cheese selling and consumption, due to their specific nutritive characteristics, has strengthened significantly in recent years. Traditional agricultural manufacturers from Serbia still sell products related to thermally unprocessed milk, such as cottage cheese and raw cream. In AP Vojvodina during the period of 1981-2010 a total of 179 foodborne outbreaks were reported, where the incriminated cause of the outbreak were milk or diary. In 126 (70.39%) outbreaks, totaling 2276 sick individuals and one casualty, it was confirmed that the incriminated food was from the group of dairy products. In 48 instances (26.82%), bacteriological tests confirmed that milk and dairy products were excluded as the outbreak causes, while in another 5 (2.79%) outbreaks, microbiological analysis of food failed to confirm any relation to the actual epidemiological instances. In some cases, bacteriological testing of incriminated foods was not possible. In the cases of outbreaks associated with the consumption of milk and dairy products, traditional raw milk products were cited as being used. Consumption of unpasteurized milk and cheese represents public health threat. National and international rules ensuring use of safe products for human consumption have to set rules of trade of thermally processed milk and products on the market.

Manufacture of Dairy Products From Unpasteurized Milk: A Safety Assessment

1989 ◽  
Vol 52 (12) ◽  
pp. 906-914 ◽  
Author(s):  
J.-Y. D'AOUST
Keyword(s):  
Foodborne Pathogens ◽  
Dairy Products ◽  
Raw Milk ◽  
Health Concern ◽  
Thermal Treatments ◽  
Unpasteurized Milk ◽  
Plant Environment ◽  
Recent Emergence ◽  
Mandatory Use ◽  
Milk And Dairy Products

The prevalence of Salmonella, Campylobacter, and Yersinia spp. in the food chain, and the more recent emergence of Listeria monocytogenes and hemorrhagic Escherichia coli as foodborne pathogens, are of public health concern. The ability of some of these bacterial agents to grow in milk and dairy products, to survive prolonged periods of refrigerated storage, and to withstand thermal treatments of raw milk at subpasteurizing temperatures, place new emphasis on the need for stringent control of milk processing operations and plant environment. Mandatory use of pasteurized milk may provide the only viable option for production of pathogen-free milk products.

scholarly journals Biotype characterization of Staphylococcus aureus from milk and dairy products of private production in the western regions of Ukraine

2017 ◽  
Vol 8 (3) ◽  
pp. 384-388 ◽  
Author(s):  
M. D. Kukhtyn ◽  
Y. V. Horyuk ◽  
V. V. Horyuk ◽  
T. Y. Yaroshenko ◽  
O. I. Vichko ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Meca Gene ◽  
Raw Milk ◽  
Test System ◽  
World Health ◽  
Cottage Cheese ◽  
Methicillin Resistant ◽  
Domestic Production ◽  
Milk And Dairy Products

Prevention of foodborne diseases is a priority for the world health system. In the process of manufacturing milk and dairy products, the most important factor endangering their safety is seeding with a conditionally pathogenic and pathogenic microflora. Salmonella, Escherichia coli, Listeria and other microorganisms that reproduce in dairy products without changing their organoleptic properties are a particular danger. Staphylococcus aureus is an opportunistic, conditionally pathogenic microorganism that often contaminates raw milk and dairy products. The aim of the research presented in this article was to determine the dissemination of S. aureus in milk and milk products of household production in the western regions of Ukraine, to identify the biotypes of S. aureus, production of enterotoxins and the presence of methicillin-resistant strains. S. aureus was isolated on BD Baird-Parker Agar. The biotypes of S. aureus were determined according to Meer. The determination of MRSA was carried out on the chromogenic Agar chromID MRSA ("Biomerioux", Russia). The mecA gene was determined using the LightCycler MRSA Advanced Test with LightCycler 2.0 primer (Roche Molecular Biochemicals, Germany). To determine staphylococcal enterotoxins, the test system RIDASCREENSET A, B, C, D, E (R-Biopharm AG, Darmstadt, Germany) was used. We isolated saprophyte staphylococci from milk of raw and dairy products in western regions of Ukraine in 82.7–97.4% of samples. S. aureus is much more rarely isolated from these dairy products, so it was isolated from sour cream at 62.8 ± 0.9%, from milk at 35.5 ± 1.3% and cottage cheese at 23.0 ± 1.6%. Of the most well0known biotypes of S. aureus present in milk of raw and dairy products of domestic production, two ecological types were distinguished: human and cattle. In this case S. aureus var. hominis was isolated more often than in S. aureus var. bovis. This gives grounds to believe that the main source of contamination with milk staphylococci of raw and dairy products of domestic production is people. Enterotoxin type A, which causes foodborne toxemia, was produced by S. aureus in 40.0 ± 0.5% of cases. Consequently, home-produced dairy products can spread staphylococcal toxicity caused by S. aureus var. hominis. It was found that 17.8 ± 0.6% of S. aureus var. hominis were resistant to methicillin, which is 1.8 times greater than that of S. aureus var. bovis. This gives grounds to consider that there is a risk of MRSA infection to consumers of home-produced dairy products. All methicillin-resistant staphylococci studied produced enterotoxins. 

scholarly journals Prevalence and Antimicrobial Susceptibility Profile of Staphylococcus aureus in Milk and Traditionally Processed Dairy Products in Addis Ababa, Ethiopia

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Fikirte Lemma ◽  
Haile Alemayehu ◽  
Andrew Stringer ◽  
Tadesse Eguale
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Susceptibility ◽  
Dairy Products ◽  
Addis Ababa ◽  
Dairy Product ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Diffusion Method ◽  
Significant Difference ◽  
Milk And Dairy Products

Staphylococcus aureus is a contagious pathogen that can cause various diseases in both humans and animals. Antimicrobial-resistant S. aureus is becoming an extremely important global health problem. A cross-sectional study was conducted from December 2019 to May 2020 to assess the occurrence of S. aureus and its antimicrobial susceptibility profiles in milk and traditionally processed dairy products in selected subcities of Addis Ababa. A total of 255 dairy product samples (175 raw milk and 80 traditionally processed dairy products) were collected from farms and retail markets. Samples were cultured for S. aureus according to standard microbiology techniques, and the Kirby–Bauer disk diffusion method was used to assess antimicrobial susceptibility of isolates to a panel of 12 antimicrobials. Susceptibility to methicillin was determined based on the sensitivity of isolates to cefoxitin, and resistant isolates were investigated for the presence of mecA and mecC genes using PCR. Staphylococcus aureus was isolated from 43 (24.6%) of milk, 7 (17.5%) of yogurt, and 2 (5%) of cottage cheese. A significantly higher rate of contamination with S. aureus was recorded among milk samples compared to yogurt and cottage cheese ( p = 0.019 ). Out of 52 S. aureus isolates investigated for susceptibility to 12 antimicrobials, 49 (94.2%) of the isolates were resistant to ampicillin and 42 (80.8%) to amoxicillin+clavulanic acid. Twenty (38.5%) of the isolates were methicillin-resistant S. aureus (MRSA) based on susceptibility to cefoxitin. However, only one of these isolates (5%) was positive for mecA gene, and none of them were positive for the mecC gene. There was no significant difference ( p > 0.05 ) in the rate of occurrence of MRSA among isolates from different sources. In conclusion, this study demonstrated a significant level of contamination of milk and dairy products with S. aureus and most isolates were multidrug resistant. The occurrence of MRSA in raw milk and dairy products signifies a serious public health threat as the practice of consuming raw dairy products in the study area is widespread. The lack of agreement between phenotypic and genotypic detection of MRSA suggests the need for further study to identify the genetic basis for the observed resistance phenotype.

scholarly journals COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS

2018 ◽  
Author(s):  
Marek Petriľák ◽  
Ing. Elena Horská ◽  
Jozef Šumichrast ◽  
Jozef Palkovič
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Raw Milk ◽  
Raw Material ◽  
Added Value ◽  
Cottage Cheese ◽  
Retail Chains ◽  
The Difference ◽  
Processed Products ◽  
Milk And Dairy Products

The share of products with higher added value is constantly decreasing in Slovakia's agri-food exports and the share of basic agricultural raw materials with low added value is increasing. Commercial retail chains sell especially products without added value. On the other side, products that have undergone a processing are imported from abroad. According to the latest survey of the Slovak Food Chamber of Agriculture in 2016, the share of Slovak products on retailers and retail chains is only 39.91%, with 38.9% in 2015 and 2014.with increase of only 1%. Most of the agri-food products produced in Slovakia are at most represented in commodities: eggs, milk, honey and at least in the following categories: processed vegetables, packaged meat and processed fruit. The main objective of presented paper is to show, that Slovak farmers rather sell raw milk instead of selling added value processed products. A big difference can be found between milk and dairy products, where up to 20% is the difference in the representation of these products in the commercial chains. This fact means, that the Slovak farmers produce enough milk, but it is convenient for them to sell milk as a raw material instead of processing it in their own direction and selling the processed products. Raw milk is exported abroad and then comes back to the Slovak market with an added value as processed product. The survey, which was carried out on all trade chains, showed that the share of Slovak milk in the chain is 63%. An important finding is also the presence of individual dairy products that are produced in Slovakia. The result of the survey showed that the largest share of Slovak dairy products in the domestic market is 51% cottage cheese and sweet / sour cream 55% lowest ripening cheese 40%and processed cheese and cheese spread 43%.

scholarly journals The Occurrence of Aflatoxin M1 in Milk, soft cheese and yoghurt in Baghdad Province by Using ELISA Test

2014 ◽  
Vol 38 (2) ◽  
pp. 9-16
Author(s):  
Najim Hadi Najim
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Elisa Test ◽  
Mean Value ◽  
Aflatoxin M1 ◽  
Contamination Level ◽  
Milk Samples ◽  
White Cheese ◽  
The Mean ◽  
Milk And Dairy Products

     Milk and dairy products are fundamental components in the human diet and may be the principle way for entrance of Aflatoxin M1 (AFM1) in to the human body. All milk and dairy products samples were tested for the occurrence of AFM1 by the competitive ELISA technique. Out of 32 bovine raw milk samples that were collected from eight villages around Baghdad province, 32 samples (100 %) were contaminated with AFM1 ranging from 0.15 to 86.96ng/kg with mean value of 42.37±26.07 ng/kg, of which 17 samples were contaminated with concentrations < 50 ng/kg and 15 samples exceeded the maximum acceptable level of AFM1 in milk (50 ng/kg) imposed by the European legislation. The raw milk samples belonged to animals fed with composite and stored fodder as in Althahab Alabiadh, Radhwaniya and Fadhaliya villages had higher significantly AFM1 concentrations over all the other five villages (Grazing feed). All 32 (100%) locally produced soft white cheese samples analyzed were contaminated with AFM1 ranging from 31.84 to 89.44 ng/kg with the mean value of 59.92±17.03 ng/kg. Out of 32 locally produced yoghurt samples analyzed, 32 samples (100%) were contaminated with AFM1 ranging from 0.16 to 42.74 ng/kg with the mean value of 16.92±11.55 ng/kg. Thirty samples (100%) of the examined 30 imported UHT milk samples that were collected from different commercial companies in the province of Baghdad presented significantly  high contamination level with AFM1 that were found to range from 0.18 to 85.66 ng/kg.

Occurrence of Listeria monocytogenes in Milk and Dairy Products Produced or Imported Into Morocco

1993 ◽  
Vol 56 (3) ◽  
pp. 256-259 ◽  
Author(s):  
A. EL MARRAKCHI ◽  
A. HAMAMA ◽  
F. EL OTHMANI
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Raw Milk ◽  
Listeria Innocua ◽  
Pasteurized Milk ◽  
Listeria Species ◽  
Fresh Cheese ◽  
Milk And Dairy Products

Examination of 227 samples of milk and dairy products for Listeria monocytogenes showed that raw milk and some Moroccan traditionally made dairy products such as Iben and raib (fermented milks) and jben (fresh cheese) were contaminated with this pathogen. L. monocytogenes was the only Listeria species isolated except in one case in which it was associated with Listeria innocua. Pasteurized milk, fresh cream, and fresh and ripened cheeses (industrially made) were free from L. monocytogenes.

Molecular typing of staphylococcus aureus strains from Iranian raw milk and dairy products by coagulase gene polymorphisms

2015 ◽  
Vol 7 ◽  
pp. 169-177 ◽  
Author(s):  
Azar Asadollahi Dehkordi ◽  
Elahe Tajbakhsh ◽  
Forough Tajbakhsh ◽  
Faham Khamesipour ◽  
Manouchehr Momeni Shahraki ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Molecular Typing ◽  
Dairy Products ◽  
Gene Polymorphisms ◽  
Raw Milk ◽  
Milk And Dairy Products

Improved Microbiological Assay for Penicillin Residues in Milk and Dairy Products

1978 ◽  
Vol 61 (4) ◽  
pp. 918-922
Author(s):  
Stanley E Katz ◽  
Carol A Fassbender
Keyword(s):  
Phosphoric Acid ◽  
Dairy Products ◽  
Microbiological Assay ◽  
Base Layer ◽  
Cottage Cheese ◽  
Cream Cheese ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Consistent Measurement ◽  
Milk And Dairy Products

Abstract The microbiological assay for penicillin residues in milk was improved. Acidification of milk with phosphoric acid to pH 4.5, centrifugation to remove precipitated proteinaceous matter, adjustment of pH to 6.0, a second centrifugation, and the use of a 2% agar base layer resulted in the consistent measurement of 0.01 unit penicillin activity/ml milk. Sarcina lutea was used as the assay organism. Recoveries in milk averaged 94%, in nonfat dry milk 84%, in cottage cheese 97%, and in cream cheese 94%.

scholarly journals Prevalence, Virulence, and Antimicrobial Resistance of Campylobacter spp. in Raw Milk, Beef, and Pork Meat in Northern Poland

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 420 ◽  
Author(s):  
Małgorzata Andrzejewska ◽  
Bernadeta Szczepańska ◽  
Dorota Śpica ◽  
Jacek J. Klawe
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Food Samples ◽  
Diffusion Method ◽  
Marker Genes ◽  
Vending Machines ◽  
Source Of Infection ◽  
Unpasteurized Milk ◽  
Resistance Rates ◽  
Campylobacter Spp

The purpose of this study was to determine whether raw milk, unpasteurized dairy products, pork, and beef available for sale in the Kujawsko-Pomorskie and Wielkopolska regions in Poland are contaminated with Campylobacter spp. bacteria and may be a potential source of infection. For isolated strains, antibiotic susceptibility and the presence of genes responsible for virulence were examined. Material for research included 1058 food samples collected between 2014 and 2018 with 454 samples of raw milk and unpasteurized dairy products (milk from vending machines, milk from owners of dairy cows, cheese, milk cream) and 604 samples of raw meat (pork, beef). The results indicated that 9.3% of the samples were positive for Campylobacter spp., and Campylobacter jejuni was predominant in this study. Campylobacter bacteria was not found in milk collected from vending machines, as well as cheese and milk cream samples. Campylobacter was noted in 12.7% of beef samples, 11.8% of raw milk purchased from individual suppliers, and 10.9% of pork samples. Resistance to erythromycin (2.0%), azithromycin (3.1%), gentamicin (4.1%), tetracycline (65.3%), and ciprofloxacin (71.4%) was determined using the disc diffusion method. Furthermore, the prevalence of racR, sodB, csrA, virB11, cdtB, iam, and wlaN genes were examined using the PCR method. The sodB, csrA, and cdtB genes exhibited the highest detection rate, but none of the genes were identified in 100% of the isolates. Statistically significant differences between the presence of virulence marker genes, including for iam, racR, and csrA markers, were noted among different sources of the isolates. Differences in the distribution of iam, wlaN, and virB11 were also shown between C. jejuni and C. coli strains. As a result of the analysis, it has been concluded that unpasteurized milk, beef, and pork could be a sources of Campylobacter pathogens. Moreover, this study revealed virulent properties of Campylobacter isolated from such food products and high resistance rates to fluoroquinolones, which may represent difficulties in campylobacteriosis treatment.

Sign in / Sign up

Export Citation Format

Share Document