Chapter 30 - Dairy production: microbial safety of raw milk and processed milk products
Dairy production is important for the survival of billions of people across the globe who consume milk and dairy products every day. Milk and its products are a source of essential nutrients, such as proteins, fats, vitamins, and minerals necessary for human health. The production and consumption of...
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Academic Press
2022
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| Online Access: | https://cris.library.msu.ac.zw//handle/11408/5216 https://doi.org/10.1016/B978-0-12-819470-6.00076-7 |
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| author | Victor Ntuli Thulani Sibanda James A. Elegbeleye Desmond T. Mugadza Eyassu Seifu Elna M. Buys |
| author2 | Michael Knowles |
| author_facet | Michael Knowles Victor Ntuli Thulani Sibanda James A. Elegbeleye Desmond T. Mugadza Eyassu Seifu Elna M. Buys |
| author_sort | Victor Ntuli |
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| description | Dairy production is important for the survival of billions of people across the globe who consume milk and dairy products every day. Milk and its products are a source of essential nutrients, such as proteins, fats, vitamins, and minerals necessary for human health. The production and consumption of dairy products are increasing worldwide. As the single most important raw material in dairy production, the quality of raw milk is central to the quality and safety of all dairy products. Owing to its highly nutritious nature, milk serves as an excellent growth medium for a wide range of microbes. Microbial contamination of milk and dairy products along the value chain remains a daunting task for the dairy industry. Notwithstanding the different process technologies (both conventional and novel) that have been adopted by the dairy industry, microbial spoilage of milk and its products still causes major losses in the industry. Furthermore, several foodborne disease outbreaks have been implicated in milk and dairy products around the world. Enteric pathogens such as Salmonella serovars, Campylobacter spp., Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and enterotoxin producing Staphylococcus aureus are the most commonly implicated organisms in dairy-borne disease outbreaks. In order to manage food safety in the dairy industry, any approach to food safety reform must be proactive and risk-based. However, this approach is still posing a challenge in developing countries where the dairy sector is predominated by the informal value chains. Irrespective of the scales of production (large or small scale) and sector (formal or informal), the dairy industry should apply principles of good hygiene practices and good manufacturing practices, coupled with identification and management of possible sources of contamination, in order to curb the challenges of quality and safety. |
| format | book part |
| id | ir-11408-5216 |
| institution | My University |
| language | English |
| publishDate | 2022 |
| publisher | Academic Press |
| record_format | dspace |
| spelling | ir-11408-52162022-11-16T10:22:08Z Chapter 30 - Dairy production: microbial safety of raw milk and processed milk products Victor Ntuli Thulani Sibanda James A. Elegbeleye Desmond T. Mugadza Eyassu Seifu Elna M. Buys Michael Knowles Lucia Anelich Alan Boobis Bert Popping Department of Biology, National University of Lesotho, Maseru, Lesotho Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa / Department of Applied Biology and Biochemistry, National University of Science and Technology, Bulawayo, Zimbabwe Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa Department of Food Science and Nutrition, Midlands State University, Gweru, Zimbabwe Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Gaborone, Botswana Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa Governing Council of the International Union of Food Science and Technology Managing Director of Anelich Consulting, South Africa National Heart and Lung Institute, Imperial College London, London, United Kingdom Chief Executive Officer of FOCOS GmbH Dairy value chain Microbial contamination Food safety Hygiene risk-based approach Dairy production is important for the survival of billions of people across the globe who consume milk and dairy products every day. Milk and its products are a source of essential nutrients, such as proteins, fats, vitamins, and minerals necessary for human health. The production and consumption of dairy products are increasing worldwide. As the single most important raw material in dairy production, the quality of raw milk is central to the quality and safety of all dairy products. Owing to its highly nutritious nature, milk serves as an excellent growth medium for a wide range of microbes. Microbial contamination of milk and dairy products along the value chain remains a daunting task for the dairy industry. Notwithstanding the different process technologies (both conventional and novel) that have been adopted by the dairy industry, microbial spoilage of milk and its products still causes major losses in the industry. Furthermore, several foodborne disease outbreaks have been implicated in milk and dairy products around the world. Enteric pathogens such as Salmonella serovars, Campylobacter spp., Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and enterotoxin producing Staphylococcus aureus are the most commonly implicated organisms in dairy-borne disease outbreaks. In order to manage food safety in the dairy industry, any approach to food safety reform must be proactive and risk-based. However, this approach is still posing a challenge in developing countries where the dairy sector is predominated by the informal value chains. Irrespective of the scales of production (large or small scale) and sector (formal or informal), the dairy industry should apply principles of good hygiene practices and good manufacturing practices, coupled with identification and management of possible sources of contamination, in order to curb the challenges of quality and safety. 439 454 2022-11-16T10:22:07Z 2022-11-16T10:22:07Z 2022-10-14 book part https://cris.library.msu.ac.zw//handle/11408/5216 https://doi.org/10.1016/B978-0-12-819470-6.00076-7 en Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain 9780128231548 open Academic Press |
| spellingShingle | Dairy value chain Microbial contamination Food safety Hygiene risk-based approach Victor Ntuli Thulani Sibanda James A. Elegbeleye Desmond T. Mugadza Eyassu Seifu Elna M. Buys Chapter 30 - Dairy production: microbial safety of raw milk and processed milk products |
| title | Chapter 30 - Dairy production: microbial safety of raw milk and processed milk products |
| title_full | Chapter 30 - Dairy production: microbial safety of raw milk and processed milk products |
| title_fullStr | Chapter 30 - Dairy production: microbial safety of raw milk and processed milk products |
| title_full_unstemmed | Chapter 30 - Dairy production: microbial safety of raw milk and processed milk products |
| title_short | Chapter 30 - Dairy production: microbial safety of raw milk and processed milk products |
| title_sort | chapter 30 - dairy production: microbial safety of raw milk and processed milk products |
| topic | Dairy value chain Microbial contamination Food safety Hygiene risk-based approach |
| url | https://cris.library.msu.ac.zw//handle/11408/5216 https://doi.org/10.1016/B978-0-12-819470-6.00076-7 |
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