Challenges for Production and Consumption of Raw Milk and Raw Milk Products

Nero, Luís Augusto; Carvalho, Antônio Fernandes de

doi:10.1016/b978-0-12-810530-6.00016-x

Cited by 5 publications

(5 citation statements)

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“…However Psychotropic populations, which particularly establish themselves during cold storage, are also a major component and frequently include Pseudomonas and Acinetobacter spp. To minimize the level of milk contamination, some improvements must be made, among those improvements include using improved methods of handling and processing of milk such as closed milking systems, use of bulk tanks to store and transport raw milk and changes in refrigeration systems (Nero and Carvalho, 2019;and Ledenbach and Marshall, 2009).…”

Section: Introductionmentioning

confidence: 99%

Assessment of microbiological quality of raw milk produced and commercialized around INES Ruhengeri, Musanze district, Rwanda

Alice¹,

Joseph²,

Innocent³

et al. 2021

African Journal of Biological Sciences

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Milk contains high nutrients for humans and animal, but due to these high nutrients content and water it allows the growth of many types of microorganisms. In Rwanda, the dairy products are still commercialized in formal and informal markets. The milk sold in informal markets cause significant human health risks. The aim of the present study was the assessment the microbiological quality of raw milk produced and commercialized around INES Ruhengeri, Rwanda. Thirty milk samples were collected from 3 sectors of Musanze district, Rwanda and analyzed in food microbiology lab of INES Ruhengeri. The Total Viable Counts (TVC), E. coli and Staphylococcus aureus (S. aureus) had range from 2.3 × 10 5 cfu/ml to 9.1 × 10 5 cfu/ml, 1.8 × 10 2 to 2.9 × 10 2 cfu/ml and 1.8 × 10 2 to 2.2 × 10 2 cfu/ ml respectively. The level of significant was not significant between TVC, S. aureus and E. coli count at p > 0.05. 3.3% of all samples were contaminated by Salmonella spp. It was concluded that high counts of bacteria were found in raw milk. The standards for the raw milks should be established and the raw milk producers should be given the appropriate training in hygienic handling of milk.

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Section: Introductionmentioning

confidence: 99%

Assessment of microbiological quality of raw milk produced and commercialized around INES Ruhengeri, Musanze district, Rwanda

Alice¹,

Joseph²,

Innocent³

et al. 2021

African Journal of Biological Sciences

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“…Konsumsi susu sapi segar masih menjadi tren khas di masyarakat, karena pola pikir konvensional yang mempercayai bahwa hanya dengan minum susu segar rasa dan manfaat terbaik akan didapatkan, proses sterilisasi merusak kualitas nutrisi, konsumsi susu segar merupakan upaya bijak untuk mempertahankan peternakan sapi perah lokal, dan sebagai kebiasaan untuk menjaga kesehatan tubuh (Adetunji et al, 2020). Aspek kesehatan susu sapi segar ditunjang oleh keberadaan bakteri indigenous dengan potensi probiotik, peran terhadap pertahanan tubuh dengan cara mencegah kolonisasi bakteri patogen, dan perannya yang menjanjikan dalam bidang industri susu (Nero & De Carvalho, 2019). Sudah banyak penelitian yang menemukan bakteri coliform dalam susu sapi segar akibat area kandang, pakan dan minum sapi, instrumen pemerahan, dan teknik pemerahan yang tidak memenuhi standar hygiene dan sanitasi (Salman & Hamad, 2011).…”

Section: Pendahuluanunclassified

Angka Lempeng Total, Most Probable Number, Dan Identifikasi Bakteri Coliform Pada Susu Sapi Segar Di Kabupaten Banyuwangi

Wulandari¹

2023

JoIMedLabS

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Kandungan bakteri coliform dalam susu sapi segar dapat diakibatkan oleh kontaminasi bakteri tersebut terhadap lingkungan, pakan dan minum sapi perah, peralatan yang tidak steril, serta proses pemerahan yang tidak aseptis. Banyuwangi merupakan daerah dengan beberapa peternakan sapi serta kebiasaan masyarakat mengonsumsi susu sapi segar. Penelitian ini bertujuan untuk menentukan angka lempeng total (ALT), Most Probable Number (MPN), dan identifikasi bakteri coliform pada susu sapi segar di Kabupaten Banyuwangi. Penelitian deskriptif analitik dilakukan terhadap 30 sampel susu sapi segar dari 5 peternakan sapi di Kabupaten Banyuwangi antara bulan April dan Juni 2021. Hasil penelitian menunjukkan bahwa hanya 7 (23,3%) sampel dalam penelitian ini memenuhi syarat angka lempeng total SNI, sedangkan 23 (76,7%) sampel melebihi batas ALT maksimum SNI. Selain itu, 10 (33,3%) sampel memenuhi syarat MPN sedangkan 20 (66,7%) sampel melebihi batas MPN maksimum SNI. Dapat disimpulkan bahwa sebagian besar susu sapi segar di Kabupaten Banyuwangi masih belum aman dikonsumsi karena memiliki ALT, MPN, serta cemaran coliform yang tinggi. Bakteri coliform yang ditemukan pada susu sapi segar di Kabupaten Banyuwangi antara lain Escherichia coli, Enterobacter sp., dan Klebsiella sp. Penelitian lebih lanjut perlu dilakukan untuk identifikasi spesies bakteri coliform serta menganalisis parameter pemeriksaan lainnya berdasarkan persyaratan SNI.

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“…The body of evidence for factors influencing the microbiota of milks related to the 'environment' aspect of the traditional 'disease triangle' (e.g., air quality and pollution; diet; supplements and pharmaceuticals; behavior/lifestyle/environment including farm and non-farm environments, built and natural environments, organic and industrial dairy practices; dust and soil; water) is extensive and relevant to modeling dose-response relationships for pathogens amidst the dense and diverse microbiota of raw foods including milks (Coleman et al, 2018) [106]. Some notable recent studies relevant for future analyticdeliberative process include the following [86,[118][119][120][121][122][123][124][125][126][127][128][129][130].…”

Section: Updating Preconceived Notions From 20th-century Microbial Ecologymentioning

confidence: 99%

Nourishing the Human Holobiont to Reduce the Risk of Non-Communicable Diseases: A Cow’s Milk Evidence Map Example

Dietert

Coleman²,

North

et al. 2021

Applied Microbiology

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The microbiome revolution brought the realization that diet, health, and safety for humans in reality means diet, health, and safety for the human holobiont/superorganism. Eating healthier means much more than just feeding human cells. Our diet must also nourish the combination of our microbiome and our connected physiological systems (e.g., the microimmunosome). For this reason, there has been an interest in returning to ancestral “complete” unprocessed foods enriched in microbes, including raw milks. To contribute to this inevitable “nourishing the holobiont” trend, we introduce a systematic risk–benefit analysis tool (evidence mapping), which facilitates transdisciplinary state-of-the-science decisions that transcend single scientific disciplines. Our prior paper developed an evidence map (a type of risk–benefit mind map) for raw vs. processed/pasteurized human breast milk. In the present paper, we follow with a comprehensive evidence map and narrative for raw/natural vs. processed/pasteurized cow’s milk. Importantly, the evidence maps incorporate clinical data for both infectious and non-communicable diseases and allow the impact of modern agricultural, food management, and medical and veterinary monitoring outcomes to be captured. Additionally, we focus on the impact of raw milks (as “complete” foods) on the microimmunosome, the microbiome-systems biology unit that significantly determines risk of the world’s number one cause of human death, non-communicable diseases.

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Challenges for Production and Consumption of Raw Milk and Raw Milk Products

Cited by 5 publications

References 77 publications

Assessment of microbiological quality of raw milk produced and commercialized around INES Ruhengeri, Musanze district, Rwanda

Assessment of microbiological quality of raw milk produced and commercialized around INES Ruhengeri, Musanze district, Rwanda

Angka Lempeng Total, Most Probable Number, Dan Identifikasi Bakteri Coliform Pada Susu Sapi Segar Di Kabupaten Banyuwangi

Nourishing the Human Holobiont to Reduce the Risk of Non-Communicable Diseases: A Cow’s Milk Evidence Map Example

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