Raw milk consumption has potential health risks and benefits that are still debated. While pasteurization was introduced to address sanitation issues, some claim raw milk can boost immunity. However, raw milk poses risks of transmitting diseases like tuberculosis, brucellosis, and E. coli from cows to humans. Supporters argue raw milk consumption may decrease allergies and build immunity to bacteria. However, many foodborne illness outbreaks have been linked to raw milk, prompting mandatory pasteurization laws. The health effects of raw milk remain unclear with arguments on both sides.
The question has been raised: Does milk really do a body good? Upon reviewing professional opinions on this subject, the evidence presented speaks against this issue.
This study assessed the risks posed by Staphylococcus aureus and Listeria monocytogenes in raw milk cheese. The study found that the risk from S. aureus is low, as isolates did not produce toxins commonly associated with food poisoning. Some isolates produced Staphylococcal enterotoxin C, which is generally not food-associated. The risk from L. monocytogenes was found to be higher, as it was isolated from the raw milk of one cow and its numbers increased during cheesemaking, though no growth was observed. The study provides useful information for raw milk cheesemakers and regulators on managing food safety risks.
This document summarizes a study on the microbial quality of raw milk samples collected from four locations in Abia State, Nigeria. A variety of bacteria (Escherichia coli, Staphylococcus aureus, Streptococcus spp.) and fungi (Candida spp, Mucor spp.) were isolated from the milk samples. The total bacterial counts ranged from 9.88 x 107 to 1.26 x 108 cfu/ml across samples. The coliform, staphylococcal, and fungal counts also varied between locations. The milk from the university farm location had lower microbial loads compared to milk from other commercial sources, likely due to better hygienic practices on the university farm.
Traditional milk fermentation as a potential tool for sustainable improvement...ExternalEvents
Traditional milk fermentation as a potential tool for sustainable improvement of food safety presentation by Kohei Makita, Rakuno Gakuen University, Ebetsu, Japan
A human milk bank collects, screens, processes, stores, and dispenses donated human milk to infants who need it. Donated milk is preferable to formula or animal milk for preterm and low birth weight babies, as it decreases rates of health issues like necrotizing enterocolitis and improves outcomes. A human milk bank operates by registering and screening donors, collecting and pasteurizing donations, testing the milk, storing it frozen, and distributing it by prescription to reduce risks for recipient infants. Challenges include cost and availability, but human milk banks can improve infant health and reduce long-term costs from issues associated with prematurity.
Microbiological Assessment and Storage Quality of Expressed Breast MilkAI Publications
The microbiological and storage quality of expressed human breast milk was studied between July and December, 2016. One hundred and twenty working class lactating mothers and thirty lactating mothers visiting Imo State University teaching Hospital Orlu for various health challenges were recruited for the study. They were requested to express 60ml of their breast milk into sterile containers. The milk sample collected from each mother was distributed 10ml into each of 3 sterile containers. One set was heated at 100OC for 1hour in a water bath, 1 set was stored in a refrigerator at – 4OC for 5 days and 1 set was stored on the bench at ambient temperature without any treatment. 0.1ml of each sample was inoculated on laboratory culture media before commencement of storage and 2hours, 6hours, 12 hours, 24 hours and 5days post storage. Eight genera of bacteria: Stapylococcus aureus, Streptococcus viridians, Diphtheroides, Escherichia coli, Klebsiella species, Lactobacillus species, Pseudomonas species and Salmonella species, were isolated from expressed human breast milk samples. The most prevalent bacterium in the milk samples was Staphylococcus epidernidis, followed by Escherichia coli. The least prevalent bacteria were Pseudomonas aeruginosa, Salmonella species and Diphtheroides. No bacterium was isolated from milk samples heated at 100OC and stored in a refrigerator. The total heterotrophic bacterial counts of the milk samples collected from healthy working mothers ranged from 3.2 x 103 to 8.2 x 103cfu/ml, while that of health challenged mothers ranged from 4.3 x 103 to 1.6 x 104cfu/ml. As shown, the bacterial counts of the samples. Out of 30 samples collected from health – challenged mothers, 9 (30%) had total heterotrophic bacteria count ranging from 1.2 x 104 to 1.6 x 104cfu/ml, 21 (70%) had total bacteria count ranging from 4.3 x 103 to 8.6 x 103cfu/ml. Analysis of the data using chi square showed significant difference (p < 0.05) in the total heterotrophic bacterial count of breast milk between healthy working mothers and health challenged mother.
The document discusses the safety of powdered infant formula and the risks posed by Enterobacter sakazakii, a bacteria that has been found in powdered infant formula and linked to meningitis and other diseases in infants. While powdered infant formula is not widely used in India, around 10% of breastfed infants under 6 months receive it. There is a need for more information on the potential public health impact of E. sakazakii in developing countries where infant formula is commonly used.
Milk Quality and Residues RELIM Hemling_edited_111115 Thomas C. Hemling
This document discusses milk quality and residue risks from detergents and sanitizers used in dairy production. It notes that while antibiotic residues have been heavily regulated, detergent and sanitizer residues are an increasing issue as milk trades internationally. Some importers now require zero tolerances for residues, below levels considered safe in the country of origin. This reduces the tools available to maintain animal health and milk quality. The document then reviews major categories that can cause residues, including post-milking teat disinfectants. Sustainable options are needed that are naturally present in milk, such as iodine, hydrogen peroxide, and lactic acid, rather than synthetic chemicals which may form carcinogens or not degrade.
The question has been raised: Does milk really do a body good? Upon reviewing professional opinions on this subject, the evidence presented speaks against this issue.
This study assessed the risks posed by Staphylococcus aureus and Listeria monocytogenes in raw milk cheese. The study found that the risk from S. aureus is low, as isolates did not produce toxins commonly associated with food poisoning. Some isolates produced Staphylococcal enterotoxin C, which is generally not food-associated. The risk from L. monocytogenes was found to be higher, as it was isolated from the raw milk of one cow and its numbers increased during cheesemaking, though no growth was observed. The study provides useful information for raw milk cheesemakers and regulators on managing food safety risks.
This document summarizes a study on the microbial quality of raw milk samples collected from four locations in Abia State, Nigeria. A variety of bacteria (Escherichia coli, Staphylococcus aureus, Streptococcus spp.) and fungi (Candida spp, Mucor spp.) were isolated from the milk samples. The total bacterial counts ranged from 9.88 x 107 to 1.26 x 108 cfu/ml across samples. The coliform, staphylococcal, and fungal counts also varied between locations. The milk from the university farm location had lower microbial loads compared to milk from other commercial sources, likely due to better hygienic practices on the university farm.
Traditional milk fermentation as a potential tool for sustainable improvement...ExternalEvents
Traditional milk fermentation as a potential tool for sustainable improvement of food safety presentation by Kohei Makita, Rakuno Gakuen University, Ebetsu, Japan
A human milk bank collects, screens, processes, stores, and dispenses donated human milk to infants who need it. Donated milk is preferable to formula or animal milk for preterm and low birth weight babies, as it decreases rates of health issues like necrotizing enterocolitis and improves outcomes. A human milk bank operates by registering and screening donors, collecting and pasteurizing donations, testing the milk, storing it frozen, and distributing it by prescription to reduce risks for recipient infants. Challenges include cost and availability, but human milk banks can improve infant health and reduce long-term costs from issues associated with prematurity.
Microbiological Assessment and Storage Quality of Expressed Breast MilkAI Publications
The microbiological and storage quality of expressed human breast milk was studied between July and December, 2016. One hundred and twenty working class lactating mothers and thirty lactating mothers visiting Imo State University teaching Hospital Orlu for various health challenges were recruited for the study. They were requested to express 60ml of their breast milk into sterile containers. The milk sample collected from each mother was distributed 10ml into each of 3 sterile containers. One set was heated at 100OC for 1hour in a water bath, 1 set was stored in a refrigerator at – 4OC for 5 days and 1 set was stored on the bench at ambient temperature without any treatment. 0.1ml of each sample was inoculated on laboratory culture media before commencement of storage and 2hours, 6hours, 12 hours, 24 hours and 5days post storage. Eight genera of bacteria: Stapylococcus aureus, Streptococcus viridians, Diphtheroides, Escherichia coli, Klebsiella species, Lactobacillus species, Pseudomonas species and Salmonella species, were isolated from expressed human breast milk samples. The most prevalent bacterium in the milk samples was Staphylococcus epidernidis, followed by Escherichia coli. The least prevalent bacteria were Pseudomonas aeruginosa, Salmonella species and Diphtheroides. No bacterium was isolated from milk samples heated at 100OC and stored in a refrigerator. The total heterotrophic bacterial counts of the milk samples collected from healthy working mothers ranged from 3.2 x 103 to 8.2 x 103cfu/ml, while that of health challenged mothers ranged from 4.3 x 103 to 1.6 x 104cfu/ml. As shown, the bacterial counts of the samples. Out of 30 samples collected from health – challenged mothers, 9 (30%) had total heterotrophic bacteria count ranging from 1.2 x 104 to 1.6 x 104cfu/ml, 21 (70%) had total bacteria count ranging from 4.3 x 103 to 8.6 x 103cfu/ml. Analysis of the data using chi square showed significant difference (p < 0.05) in the total heterotrophic bacterial count of breast milk between healthy working mothers and health challenged mother.
The document discusses the safety of powdered infant formula and the risks posed by Enterobacter sakazakii, a bacteria that has been found in powdered infant formula and linked to meningitis and other diseases in infants. While powdered infant formula is not widely used in India, around 10% of breastfed infants under 6 months receive it. There is a need for more information on the potential public health impact of E. sakazakii in developing countries where infant formula is commonly used.
Milk Quality and Residues RELIM Hemling_edited_111115 Thomas C. Hemling
This document discusses milk quality and residue risks from detergents and sanitizers used in dairy production. It notes that while antibiotic residues have been heavily regulated, detergent and sanitizer residues are an increasing issue as milk trades internationally. Some importers now require zero tolerances for residues, below levels considered safe in the country of origin. This reduces the tools available to maintain animal health and milk quality. The document then reviews major categories that can cause residues, including post-milking teat disinfectants. Sustainable options are needed that are naturally present in milk, such as iodine, hydrogen peroxide, and lactic acid, rather than synthetic chemicals which may form carcinogens or not degrade.
The document advocates for breastfeeding by outlining its benefits and arguing against formula. It notes breast milk provides optimal nutrition tailored for infants with properties that protect against illness. In contrast, formula does not match these benefits and may increase health risks. While some mothers choose formula due to various pressures, breastfeeding supports child and mother well-being in addition to being more environmentally friendly. The document encourages informed decision making and supporting breastfeeding.
Analysis of the Influence of Processing on Human MilkVinny Tan
This document summarizes a study that analyzed the impact of processing on the macronutrients and amino acids in pooled donated human breast milk. The study found:
1) The levels of protein, fat, lactose, and calories were consistent across different batches of pooled milk before processing.
2) Processing had only a minor effect on the levels of protein, fat, lactose, and calories. The levels remained stable and similar before and after processing.
3) Amino acid levels were also similar before and after processing, except for small increases in alanine and decreases in lysine.
Overall, the study found that the standard processing method used had little impact on the important nutritional components of donated
The document investigates the role of diet in the rising rates of breast cancer. It discusses how the Vegetarian & Vegan Foundation (VVF) aims to understand why breast cancer cases are increasing by examining potential dietary factors like red meat, animal fat, and hormones/growth factors in cow's milk. The VVF seeks to educate the public about how making plant-based dietary choices could help lower breast cancer risk.
The document discusses milk pasteurization and its importance for food safety. It describes how microorganisms can enter raw milk and cause illness in humans. Pasteurization involves heating milk to 161°F for 15 seconds to kill harmful bacteria and pathogens. Proper handling after pasteurization is also necessary to prevent recontamination and ensure safety. Common foodborne pathogens found in raw milk that pasteurization destroys include Salmonella, Listeria, E. coli O157:H7, and Campylobacter.
The document discusses the differences between organic and conventional milk. It provides 4 reasons why organic milk is better: it has fewer pesticide residues, more conjugated linoleic acid (CLA) which is beneficial, protects young children from developing asthma and eczema, and contains more antioxidants. The document also notes that organic milk has more CLA and antioxidants like lutein and zeaxanthin. However, it mentions there is no guarantee of purity or quality for organic milk.
Presentation on Safe Milk Production for Public HealthRafiqul Islam
Milk is a complete food that provides many essential nutrients. It is considered safe when it comes from healthy animals in hygienic environments and contains low bacteria levels. Several factors are important for producing clean and safe milk, including maintaining animal health, clean udders and farm premises, and controlling contamination. Dirty milk can transmit diseases from animals to humans like tuberculosis, brucellosis, and e.coli infections. Proper hygiene and sanitation at all stages of milk production and processing are necessary to ensure milk safety.
This document summarizes a study on bacterial contamination found in powdered infant formula. The key points are:
- Testing found that over 50% of powdered formula samples from 35 countries were contaminated with Enterobacteria bacteria.
- Several outbreaks of illness in neonatal intensive care units were linked to formula contaminated with Salmonella or Enterobacter sakazakii bacteria before the formula was opened.
- In response, some formula brands recalled batches and health authorities issued safety warnings, but more needs to be done to inform consumers directly of the risks and encourage stricter manufacturing practices.
Microbial species of safety concern in milk from informal processors in Har...Areesha Ahmad
This study analyzed samples from three dairy farms in Harare, Zimbabwe to determine the presence of pathogens in fresh milk, fermented milk, milk handlers, and packaging containers. High bacterial counts were found across samples, especially in milk handlers. Pathogens including E. coli, S. aureus, and B. cereus were detected. PCR analysis found virulence genes in some S. aureus and B. cereus isolates. The results suggest poor hygiene practices are leading to milk contamination and posing safety risks for consumers. Improved sanitation and handler training are needed to reduce pathogens and protect public health.
Dr. Purnedu Vasavada - Current and Emerging Organisms in Raw Milk that Affect...John Blue
Current and Emerging Organisms in Raw Milk that Affect Public Health - Dr. Purnedu Vasavada, University of Wisconsin-River Falls, from NIAA's One Health: Implications for Animal Agriculture, March 15 - 17, 2010, Kansas City, MO, USA.
This document provides an introduction to a report on the health consequences of consuming cow's milk. It begins with definitions of a healthy diet, noting it should be high in fruits/veggies, whole grains, and contain antioxidants, fiber, vitamins/minerals while being low in saturated fat, animal protein, and cholesterol. The introduction questions why people in some cultures consume cow's milk into adulthood, unlike other mammals, and notes the dairy industry promotes milk as healthy while increasing evidence links cow's milk to health problems. The aim is to present research on the health effects of cow's milk in order to provide balance to emotionally charged views of milk as natural and healthy.
Kenyan awareness of aflatoxin: An analysis of processed milk consumersILRI
Poster by Nadhem Mtimet, Maria Walke, Derek Baker, Johanna Lindahl, Monica Hartmann and Delia Grace presented at the International Conference of Agricultural Economists (ICAE), Milan, Italy, 8-14 August 2015.
Bovine Mastitis due to Coliform Bacteria, and Susceptibility to Antibiotics, ...Premier Publishers
This study was aimed at determining the prevalence of coliform bacteria in bovine milk in Plateau State of Nigeria and their antibiotic susceptibility patterns. A total of 640 milk samples were collected aseptically and 160 questionnaires from where data such as breed, age, parity, lactation stage, floor type, and husbandry system were analyzed. Cows without clinical mastitis were subjected to California Mastitis Test to determine the presence of subclinical mastitis. Bacteriological assays and antibiotic susceptibility tests were conducted according to standard guidelines. Subclinical mastitis with a prevalence of 63.8% was more prevalent in cows than clinical mastitis. Overall, the Friesian breed had the highest mastitis prevalence of 85.7% compared to White Fulani (which is indigenous in Nigeria). Cows aged within 2-4 years old had the least mastitis prevalence of 55.2%. Coliforms isolated from milk samples included E coli, K. pneumoniae, K. oxytoca, C. freundii, E. aerogenes, E. cloacae, and S. marcescens, with E coli having the highest prevalence of 44.8%. The most resistant antimicrobial agent was Streptomycin with 79% prevalence. The principle of One Health approach which targets the environment, animals and humans should be considered important. Good hygienic measures should be intensified among pastoralists.
Nutritional Aspects of Raw Milk: A Beneficial or Hazardous Food Choice sami sami
This document provides an overview of the nutritional aspects and composition of raw milk. It discusses the macronutrients and micronutrients in milk such as protein, fat, lactose, and minerals. Milk fat is analyzed in more detail, outlining the different fatty acids present including saturated, monounsaturated, polyunsaturated, and conjugated linoleic acid. The potential health benefits and impacts of these fatty acids are also reviewed. The document then discusses the milk fat globule membrane and its potential health benefits based on in vitro studies inhibiting pathogenic bacterial adhesion and infection. Finally, the arguments for and against the consumption of raw versus pasteurized milk from a nutritional and food safety perspective are presented.
This webinar presented by Rose Marie Straeter discusses the benefits of breastfeeding for both infants and mothers. It highlights how breastmilk is uniquely suited to human infants' nutritional and immunological needs. The presentation reviews evidence that breastfeeding protects against various illnesses and diseases while promoting infant health, growth and development. It also outlines maternal health advantages from reduced cancer risks to assistance with postpartum weight loss. Significant economic savings from lower healthcare costs for breastfed infants are noted. The presentation provides guidance on breastfeeding techniques and managing common concerns in the early days.
This document discusses the health benefits of dairy consumption and argues that ultra-high temperature (UHT) treated milk provides a safe option. It notes that while dairy was once considered toxic, it is now a significant food group. Dairy is described as nutrient-dense and associated with lower risks of various diseases. Specifically, higher dairy intake is linked to lower risks of colorectal cancer, stroke, and weight gain. The document then explains that UHT heating milk to 135-140°C for 2-4 seconds kills bacteria while retaining nutrients. Aseptic packaging in 6 layers prevents contamination, requiring no refrigeration. The document concludes that UHT milk ensures absolute health and purity for families.
- 24% of the colostrum samples taken from 17 commercial dairy farms in the Netherlands had a bacterial count higher than 100,000 cfu/ml, which is considered too high. 7% had a coliform count higher than 10,000 cfu/ml, also above the recommended limit.
- A high bacterial count in colostrum can negatively impact the absorption of IgG in newborn calves and increase their risk of disease.
- On the farms studied, contaminated milking and collection materials were likely the main sources of bacteria in colostrum being fed to calves. Failure to rapidly cool leftover colostrum also increased bacterial growth.
Managing diarrhea- Current nutrition perspectives.pptxssuserb9f7cc
Managing diarrhea-
Current nutrition perspectives
The document discusses the management of diarrhea from a nutritional perspective. It emphasizes that breast milk is best for infants in the first 6 months as it provides optimal nutrition and protection from illness. For acute diarrhea cases, the main treatment goal is to replace fluid and electrolyte losses through oral rehydration with oral rehydration solution given in small, frequent amounts. Intravenous fluids are only recommended for severe cases involving persistent vomiting or shock. Proper nutritional management during and after diarrhea is also important to support recovery.
Effect of milk price on dairy consumption in low income households in NairobiILRI
This study examined the impact of milk prices on dairy consumption in low-income households in Nairobi, Kenya. It found that raw milk from informal markets is the most affordable and widely consumed dairy product, making up 83% of household dairy consumption. Children consumed on average 693 ml of raw milk per week, well below recommended standards. The study also found that a 10% increase in the price of raw milk would decrease its demand by 4.8% as households substitute it with cheaper alternatives like bananas, eggs, and fish. Policies that increase milk prices are therefore likely to decrease milk consumption, especially among children. The informal dairy sector plays an important role in nutrition security for the poor; policies should aim to keep
Heat stress negatively impacts livestock in several ways:
1) It reduces feed intake and nutrient digestibility, decreasing nutrient uptake by up to 30% which leads to lower milk production and weight loss.
2) It decreases rumination time and depresses appetite, reducing digestive efficiency.
3) It alters rumen physiology like decreasing rumen motility and changing fermentation, impairing digestive and reproductive performance.
Food safety issues and scientific advances related to animal-source foodsILRI
Presented by Kohei Makita, Kristina Roesel, Hung Nguyen-Viet, Bassirou Bonfoh, Erastus Kang'ethe, Lucy Lapar and Delia Grace at the Asia-Pacific Association of Agricultural Research Institutions (APAARI) - Japan International Research Center for Agricultural Sciences (JIRCAS) expert consultation on assuring food safety in Asia-Pacific, Tsukuba, Japan, 4-5 August 2014.
The document advocates for breastfeeding by outlining its benefits and arguing against formula. It notes breast milk provides optimal nutrition tailored for infants with properties that protect against illness. In contrast, formula does not match these benefits and may increase health risks. While some mothers choose formula due to various pressures, breastfeeding supports child and mother well-being in addition to being more environmentally friendly. The document encourages informed decision making and supporting breastfeeding.
Analysis of the Influence of Processing on Human MilkVinny Tan
This document summarizes a study that analyzed the impact of processing on the macronutrients and amino acids in pooled donated human breast milk. The study found:
1) The levels of protein, fat, lactose, and calories were consistent across different batches of pooled milk before processing.
2) Processing had only a minor effect on the levels of protein, fat, lactose, and calories. The levels remained stable and similar before and after processing.
3) Amino acid levels were also similar before and after processing, except for small increases in alanine and decreases in lysine.
Overall, the study found that the standard processing method used had little impact on the important nutritional components of donated
The document investigates the role of diet in the rising rates of breast cancer. It discusses how the Vegetarian & Vegan Foundation (VVF) aims to understand why breast cancer cases are increasing by examining potential dietary factors like red meat, animal fat, and hormones/growth factors in cow's milk. The VVF seeks to educate the public about how making plant-based dietary choices could help lower breast cancer risk.
The document discusses milk pasteurization and its importance for food safety. It describes how microorganisms can enter raw milk and cause illness in humans. Pasteurization involves heating milk to 161°F for 15 seconds to kill harmful bacteria and pathogens. Proper handling after pasteurization is also necessary to prevent recontamination and ensure safety. Common foodborne pathogens found in raw milk that pasteurization destroys include Salmonella, Listeria, E. coli O157:H7, and Campylobacter.
The document discusses the differences between organic and conventional milk. It provides 4 reasons why organic milk is better: it has fewer pesticide residues, more conjugated linoleic acid (CLA) which is beneficial, protects young children from developing asthma and eczema, and contains more antioxidants. The document also notes that organic milk has more CLA and antioxidants like lutein and zeaxanthin. However, it mentions there is no guarantee of purity or quality for organic milk.
Presentation on Safe Milk Production for Public HealthRafiqul Islam
Milk is a complete food that provides many essential nutrients. It is considered safe when it comes from healthy animals in hygienic environments and contains low bacteria levels. Several factors are important for producing clean and safe milk, including maintaining animal health, clean udders and farm premises, and controlling contamination. Dirty milk can transmit diseases from animals to humans like tuberculosis, brucellosis, and e.coli infections. Proper hygiene and sanitation at all stages of milk production and processing are necessary to ensure milk safety.
This document summarizes a study on bacterial contamination found in powdered infant formula. The key points are:
- Testing found that over 50% of powdered formula samples from 35 countries were contaminated with Enterobacteria bacteria.
- Several outbreaks of illness in neonatal intensive care units were linked to formula contaminated with Salmonella or Enterobacter sakazakii bacteria before the formula was opened.
- In response, some formula brands recalled batches and health authorities issued safety warnings, but more needs to be done to inform consumers directly of the risks and encourage stricter manufacturing practices.
Microbial species of safety concern in milk from informal processors in Har...Areesha Ahmad
This study analyzed samples from three dairy farms in Harare, Zimbabwe to determine the presence of pathogens in fresh milk, fermented milk, milk handlers, and packaging containers. High bacterial counts were found across samples, especially in milk handlers. Pathogens including E. coli, S. aureus, and B. cereus were detected. PCR analysis found virulence genes in some S. aureus and B. cereus isolates. The results suggest poor hygiene practices are leading to milk contamination and posing safety risks for consumers. Improved sanitation and handler training are needed to reduce pathogens and protect public health.
Dr. Purnedu Vasavada - Current and Emerging Organisms in Raw Milk that Affect...John Blue
Current and Emerging Organisms in Raw Milk that Affect Public Health - Dr. Purnedu Vasavada, University of Wisconsin-River Falls, from NIAA's One Health: Implications for Animal Agriculture, March 15 - 17, 2010, Kansas City, MO, USA.
This document provides an introduction to a report on the health consequences of consuming cow's milk. It begins with definitions of a healthy diet, noting it should be high in fruits/veggies, whole grains, and contain antioxidants, fiber, vitamins/minerals while being low in saturated fat, animal protein, and cholesterol. The introduction questions why people in some cultures consume cow's milk into adulthood, unlike other mammals, and notes the dairy industry promotes milk as healthy while increasing evidence links cow's milk to health problems. The aim is to present research on the health effects of cow's milk in order to provide balance to emotionally charged views of milk as natural and healthy.
Kenyan awareness of aflatoxin: An analysis of processed milk consumersILRI
Poster by Nadhem Mtimet, Maria Walke, Derek Baker, Johanna Lindahl, Monica Hartmann and Delia Grace presented at the International Conference of Agricultural Economists (ICAE), Milan, Italy, 8-14 August 2015.
Bovine Mastitis due to Coliform Bacteria, and Susceptibility to Antibiotics, ...Premier Publishers
This study was aimed at determining the prevalence of coliform bacteria in bovine milk in Plateau State of Nigeria and their antibiotic susceptibility patterns. A total of 640 milk samples were collected aseptically and 160 questionnaires from where data such as breed, age, parity, lactation stage, floor type, and husbandry system were analyzed. Cows without clinical mastitis were subjected to California Mastitis Test to determine the presence of subclinical mastitis. Bacteriological assays and antibiotic susceptibility tests were conducted according to standard guidelines. Subclinical mastitis with a prevalence of 63.8% was more prevalent in cows than clinical mastitis. Overall, the Friesian breed had the highest mastitis prevalence of 85.7% compared to White Fulani (which is indigenous in Nigeria). Cows aged within 2-4 years old had the least mastitis prevalence of 55.2%. Coliforms isolated from milk samples included E coli, K. pneumoniae, K. oxytoca, C. freundii, E. aerogenes, E. cloacae, and S. marcescens, with E coli having the highest prevalence of 44.8%. The most resistant antimicrobial agent was Streptomycin with 79% prevalence. The principle of One Health approach which targets the environment, animals and humans should be considered important. Good hygienic measures should be intensified among pastoralists.
Nutritional Aspects of Raw Milk: A Beneficial or Hazardous Food Choice sami sami
This document provides an overview of the nutritional aspects and composition of raw milk. It discusses the macronutrients and micronutrients in milk such as protein, fat, lactose, and minerals. Milk fat is analyzed in more detail, outlining the different fatty acids present including saturated, monounsaturated, polyunsaturated, and conjugated linoleic acid. The potential health benefits and impacts of these fatty acids are also reviewed. The document then discusses the milk fat globule membrane and its potential health benefits based on in vitro studies inhibiting pathogenic bacterial adhesion and infection. Finally, the arguments for and against the consumption of raw versus pasteurized milk from a nutritional and food safety perspective are presented.
This webinar presented by Rose Marie Straeter discusses the benefits of breastfeeding for both infants and mothers. It highlights how breastmilk is uniquely suited to human infants' nutritional and immunological needs. The presentation reviews evidence that breastfeeding protects against various illnesses and diseases while promoting infant health, growth and development. It also outlines maternal health advantages from reduced cancer risks to assistance with postpartum weight loss. Significant economic savings from lower healthcare costs for breastfed infants are noted. The presentation provides guidance on breastfeeding techniques and managing common concerns in the early days.
This document discusses the health benefits of dairy consumption and argues that ultra-high temperature (UHT) treated milk provides a safe option. It notes that while dairy was once considered toxic, it is now a significant food group. Dairy is described as nutrient-dense and associated with lower risks of various diseases. Specifically, higher dairy intake is linked to lower risks of colorectal cancer, stroke, and weight gain. The document then explains that UHT heating milk to 135-140°C for 2-4 seconds kills bacteria while retaining nutrients. Aseptic packaging in 6 layers prevents contamination, requiring no refrigeration. The document concludes that UHT milk ensures absolute health and purity for families.
- 24% of the colostrum samples taken from 17 commercial dairy farms in the Netherlands had a bacterial count higher than 100,000 cfu/ml, which is considered too high. 7% had a coliform count higher than 10,000 cfu/ml, also above the recommended limit.
- A high bacterial count in colostrum can negatively impact the absorption of IgG in newborn calves and increase their risk of disease.
- On the farms studied, contaminated milking and collection materials were likely the main sources of bacteria in colostrum being fed to calves. Failure to rapidly cool leftover colostrum also increased bacterial growth.
Managing diarrhea- Current nutrition perspectives.pptxssuserb9f7cc
Managing diarrhea-
Current nutrition perspectives
The document discusses the management of diarrhea from a nutritional perspective. It emphasizes that breast milk is best for infants in the first 6 months as it provides optimal nutrition and protection from illness. For acute diarrhea cases, the main treatment goal is to replace fluid and electrolyte losses through oral rehydration with oral rehydration solution given in small, frequent amounts. Intravenous fluids are only recommended for severe cases involving persistent vomiting or shock. Proper nutritional management during and after diarrhea is also important to support recovery.
Effect of milk price on dairy consumption in low income households in NairobiILRI
This study examined the impact of milk prices on dairy consumption in low-income households in Nairobi, Kenya. It found that raw milk from informal markets is the most affordable and widely consumed dairy product, making up 83% of household dairy consumption. Children consumed on average 693 ml of raw milk per week, well below recommended standards. The study also found that a 10% increase in the price of raw milk would decrease its demand by 4.8% as households substitute it with cheaper alternatives like bananas, eggs, and fish. Policies that increase milk prices are therefore likely to decrease milk consumption, especially among children. The informal dairy sector plays an important role in nutrition security for the poor; policies should aim to keep
Heat stress negatively impacts livestock in several ways:
1) It reduces feed intake and nutrient digestibility, decreasing nutrient uptake by up to 30% which leads to lower milk production and weight loss.
2) It decreases rumination time and depresses appetite, reducing digestive efficiency.
3) It alters rumen physiology like decreasing rumen motility and changing fermentation, impairing digestive and reproductive performance.
Food safety issues and scientific advances related to animal-source foodsILRI
Presented by Kohei Makita, Kristina Roesel, Hung Nguyen-Viet, Bassirou Bonfoh, Erastus Kang'ethe, Lucy Lapar and Delia Grace at the Asia-Pacific Association of Agricultural Research Institutions (APAARI) - Japan International Research Center for Agricultural Sciences (JIRCAS) expert consultation on assuring food safety in Asia-Pacific, Tsukuba, Japan, 4-5 August 2014.
Food safety issues and scientific advances related to animal-source foods
raw-milkpptfinal.ppt
1. RAW MILK:
Hazardous or Healthy?
Hazardous or Healthy?
By: Michelle Lancaster
Final Project for ENMT 321 - Environmental Health
Professor Page - UMUC
2. Historical Context
• Pasteurization became mandatory in 1917 for milk
from cows NOT tested free of Tuberculosis
• Used to combat poor sanitary conditions on some farms
• By mid-1900’s, pasteurization became the “norm”
Meanwhile, a group of people kept drinking
un-pasteurized milk /milk products,
commonly referred to as “raw milk” products,
much to the consternation of the government.
3. Potential human health concerns
• Potential of passing disease from animal to human:
Examples:
– Bovine Tuberculosis (modern testing = very few cases today)
– Brucellosis (Government vaccination program = essentially eradicated)
– Johnes (Survives pasteurization, so “moot point”)
– Other bacteria from improper handling/cleanliness such as:
Campylobacter, Salmonella, Listeria, or E coli
(Keep reading to find out more about the last group…)
4. Factors in Favor of Raw Milk
•Building immunity to bacteria is safer
than trying to avoid the unavoidable:
“Summary Evidence suggests that
frequent and direct exposure to domestic animals
has made farmers less susceptible
to symptomatic Escherichia coli O157 infection
than other members of the community.”
From: Quilliam, R. S., Chalmers, R. M., Williams, A. P., Chart, H., Willshaw, G. A., Kench,
S. M., Edwards-Jones, G., Evans, J., Thomas, D. Rh., Salmon, R. L., Jones, D. L.
Seroprevalence and Risk Factors Associated with Escherichia coli O157 in a Farming Population.
Zoonoses & Public Health; Mar2012, Vol. 59 Issue 2, p83-88, 6p [Retrieved through UMUC Library Database]
5. Factors in Favor of Raw Milk
•Raw milk decreases allergic symptoms:
A study of school aged children:
“reported raw milk consumption
was inversely associated to
asthma, atopy [hypersensitive allergies], and hay fever,
independent of other farm exposures.”
Gabriela Study Group. The protective effect of farm milk consumption on childhood asthma and atopy: The GABRIELA study.
(2011 Oct). Journal of Allergy and Clinical Immunology 128, 4, p. 766-773.
Retrieved from: http://www.jacionline.org/article/S0091-6749(11)01234-6/fulltext
6. Editing history to prove a point?
The CDC published a paper in 2012 about the harms of
raw milk. Unfortunately, their data range from 1993
to 2006 stopped one year before a Listeria outbreak
killed 2 people from pasteurized milk, even though the
information was public and available online.
Why is that?
7. Problem encountered:
• As the previous slide indicated, I had a really hard time
finding objective materials. While most of the individual
states allow raw milk sales in some capacity, the FDA stance
of zero tolerance is not exactly helpful.
• Preparing a database of information from the CDC Foodborne
Outbreak net gave me a clearer picture of raw milk and
pasteurized milk’s role in foodborne illness.
• People are going to drink raw milk, so instead of propaganda
to scare and intimidate people, the FDA needs to promote
safe products.
• It’s really not their place to limit what we can or cannot
eat…Unless Pepsi and Coke really are healthier drinks…
8. CDC. Foodborne Outbreak Net. Retrieved March 18, 2012 from:
http://wwwn.cdc.gov/foodborneoutbreaks/Default.aspx
Hot Dogs killed 21 people
from Listeriain one outbreak.
Meanwhile, every major city has
hot dog vendors selling meat from
tiny booths in the open air.
(Meat alone accounted for 42
of 48 deaths from Listeria!)
9. Raw milk can protect you from harmful bacteria:
“With the objective of verifying the performance of the official
analytical methodologies for the isolation of Listeria
monocytogenes and Salmonella in milk, different concentrations of
these pathogens were inoculated in raw milk treatments with
different levels of mesophilic aerobes, and then submitted to the
traditional isolation procedures for the inoculated pathogens…
The results indicated that recovery was not possible or was more
difficult in the treatments with high counts of mesophilic aerobes
and low levels of the pathogens,
indicating interference of raw milk autochthonous microbiota.”
Nero, Luís Augusto; Rodrigues de Mattos, Marcos; de Aguiar Ferreira Barros, Márcia; Beloti Bernadette Dora Gombossy de Melo Franco, Vanerli.
The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk
and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR. Microbiological Research 2009 164(5):529-535
10. From: http://www.fda.gov/Food/ucm292218.htm
Retrieved: March 20, 2012
Raw milk has caused 2 deaths (1.4%),
pasteurized milk has caused 4 deaths (2.9%),
meat/greens/prepared food has caused 134 deaths (95.7%).
Where would you like the FDA to spend your taxpayer
money protecting you from foodborne illness?
Is raw milk
really
the correct
emphasis?
11. Raw milk is not even on the top ten riskiest
foods regulated by the FDA:
• Leafy Greens
• Eggs
• Tuna
• Oysters
• Potatoes
• Cheese (soft)
• Ice cream (eggs)
• Tomatoes
• Sprouts
• Berries
Center for Science in the Public Interest. The ten riskiest foods regulated by the U.S. Food and Drug Administration.
Retrieved from: http://cspinet.org/new/pdf/cspi_top_10_fda.pdf
12. How to Protect People from Foodborne Illness:
• Stricter enforcement of food processors:
– Hazard Analysis & Critical Control Points (HACCP)
– Standard Operating Procedures (SOP)
• Encourage IMMUNITY over STERILITY
• Always keep your milk products at or below 40F to stop
the growth of bacteria
• Promote a healthy digestive system (that can fight off
harmful bacteria) by eating raw/unrefined foods
(preferably home grown), balancing yeast and bacteria in
the gut via probiotics and oil of Oregano.
• Don’t trust the FDA: Do your own research!
13. If you buy/produce raw milk:
• Before consuming raw milk, be sure to take appropriate
steps to ensure the safety of the product:
– Ask if the animals have been tested for TB and Johnes,
vaccinated against Brucellosis, and checked for routine
somatic cell and bacterial culturing of milk.
– Only purchase milk from farm you have been to and from
people you feel confident in (that they are following HACCP
and SOP procedures in the dairy AND creamery)
– Ask to watch them milk one night! Is it clean?
– Take preference: pastured animals over confinement operations.
– If you see something you don’t like…Don’t buy!
14. Report freely available upon request
(In case you are wondering, we have consumed raw milk our
whole lives and have never had food poisoning.)
Raw milk cheese that I made from my cow Rose:
tested free from TB, Brucellosis, Johnes,
Mycoplasma, Anaplasma, Pathogenic bacteria in
milk, with a somatic cell count of 90(k).
Ha ha: Enjoying potluck dinner in the dairy
barn at the Howard County, MD fair 2011
after a hard day of showing our Jerseys!
15. References:
• CDC. Foodborne Outbreak Net. Retrieved March 18, 2012 from:
http://wwwn.cdc.gov/foodborneoutbreaks/Default.aspx
• Colonna, A.; Durham, C.; Meunier-Goddik, L. Factors affecting consumers’ preferences for and
purchasing decisions regarding pasteurized and raw milk specialty cheeses. Journal of Dairy Science
2011 94(10):5217-5226
• Center for Science in the Public Interest. The ten riskiest foods regulated by the U.S. Food and Drug
Administration. Retrieved from: http://cspinet.org/new/pdf/cspi_top_10_fda.pdf
• Gabriela Study Group. The protective effect of farm milk consumption on childhood asthma and atopy:
The GABRIELA study. (2011 Oct). Journal of Allergy and Clinical Immunology 128, 4, p. 766-773.
Retrieved from: http://www.jacionline.org/article/S0091-6749(11)01234-6/fulltext
• Langer AJ, Ayers T, Grass J, Lynch M, Angulo FJ, Mahon BE. (2012 Mar). Nonpasteurized dairy
products, disease outbreaks, and state laws—United States, 1993–2006. CDC:EID Retrieved from:
http://wwwnc.cdc.gov/eid/article/18/3/11-1370_article.htm
• MacDonald, L.E.; Brett, J.; Kelton, D; Majowicz, S.E.; Snedeker, K.; Sargeant, J.M. A Systematic Review
and Meta-Analysis of the Effects of Pasteurization on Milk Vitamins, and Evidence for Raw Milk
Consumption and Other Health-Related Outcomes. (2011 Nov). Journal of Food Protection 74, 11, p.
1814-1832, 19p.
• Moltó-Puigmartí, Carolina; Permanyer, Marc; Castellote, Ana Isabel; López-Sabater, M. Carmen. Effects
of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature
human milk. Food Chemistry 2011 124(3):697-702. [Retrieved through UMUC Library Database]
• Nero, Luís Augusto; Rodrigues de Mattos, Marcos; de Aguiar Ferreira Barros, Márcia; Beloti Bernadette
Dora Gombossy de Melo Franco, Vanerli. The fate of indigenous microbiota, starter cultures, Escherichia
coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by
pyrosequencing and quantitative real time (qRT)-PCR. Microbiological Research 2009 164(5):529-535
• Quilliam, R. S., Chalmers, R. M., Williams, A. P., Chart, H., Willshaw, G. A., Kench, S. M., Edwards-
Jones, G., Evans, J., Thomas, D. Rh., Salmon, R. L., Jones, D. L. Seroprevalence and Risk Factors
Associated with Escherichia coli O157 in a Farming Population. Zoonoses & Public Health; Mar2012,
Vol. 59 Issue 2, p83-88, 6p [Retrieved through UMUC Library Database]