Field handling conditions of raw milk sold in vending machines: experimental evaluation of the behaviour ofListeria monocytogenes, Escherichia coliO157:H7,Salmonella TyphimuriumandCampylobacter jejuni

Giacometti, Federica; Serraino, Andrea; Finazzi, Guido; Daminelli, Paolo; Losio, Marina Nadia; Tamba, Marco; Garigliani, Andrea; Mattioli, Roberto; Riu, Raffaela; Zanoni, Renato Giulio

doi:10.4081/ijas.2012.e24

Cited by 34 publications

(65 citation statements)

References 23 publications

(28 reference statements)

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“…A key issue often associated with the quality of milk dispensed by vending machines is the formation of bacterial biofilms, which may lead to an increased opportunity for microbial contamination [10][11][12]. Listeria monocytogenes has, for instance, the potential to form biofilms on materials such as stainless steel, rubber, or plastic, which are frequently used in milk handling equipment or tanks [10].…”

Section: Raw Drinking Milk Definition and Legal Frameworkmentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

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Abstract:Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a public debate has simultaneously emerged about the actual risks and benefits of direct human consumption of raw milk. This paper compares the microbiological, nutritional and sensory profile of raw and heat-treated milk, to evaluate the real risks and benefits of its consumption. In detail, it provides an updated overview of the main microbiological risks of raw milk consumption, especially related to the presence of pathogens and the main outputs of risk assessment models are reported. After introducing the key aspects of most commonly used milk heat-treatments, the paper also discusses the effects such technologies have on the microbiological, nutritional and sensory profile of milk. An insight into the scientific evidence behind the claimed protective effects of raw milk consumption in lactose-intolerant subjects and against the onset of asthma and allergy disorders in children is provided. The emergence of novel milk processing technologies, such as ohmic heating, microwave heating, high pressure processing, pulsed electric fields, ultrasound and microfiltration is also presented as an alternative to common thermal treatments.

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Section: Raw Drinking Milk Definition and Legal Frameworkmentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

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“…This reflects the poorer survival of Campylobacter spp. under variable temperature storage conditions than at 4 °C (Giacometti et al, 2012c). …”

Section: Stecmentioning

confidence: 94%

“…In further studies in Italy, the duration of transportation of milk from farm to vending machines varied widely from 10 minutes to five hours (Giacometti et al, 2012c). The highest temperature of the bulk tank milk prior to loading was 7.0 °C, although milk delivered to the vending machines was as high as 11.4 °C.…”

Section: Temperature Control In Vending Machines and Subsequent Transmentioning

confidence: 99%

“…Counts of C. jejuni in spiked raw cow's milk during storage at 4 °C and at variable temperatures (mean ± SD log CFU/mL) (Giacometti et al, 2012c) Figure 5: Counts of S. Typhimurium in spiked raw cow's milk during storage at 4 °C and at variable temperatures (mean ± SD log CFU/mL) (Giacometti et al, 2012c) Figure 6: Counts of STEC O157:H7 in spiked raw cow's milk during storage at 4 °C and at variable temperatures (mean ± SD log CFU/mL) (Giacometti et al, 2012c) Figure 7: Counts of L. monocytogenes in spiked raw cow's milk during storage at 4 °C and at variable temperatures (mean ± SD log CFU/mL) (Giacometti et al, 2012c) …”

Section: Figurementioning

confidence: 99%

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Scientific Opinion on the public health risks related to the consumption of raw drinking milk

report¹

2015

EFSA Journal

120

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Raw drinking milk (RDM) has a diverse microbial flora which can include pathogens transmissible to humans. The main microbiological hazards associated with RDM from cows, sheep and goats, horses and donkeys and camels were identified using a decision tree approach. This considered evidence of milk-borne infection and the hazard being present in the European Union (EU), the impact of the hazard on human health and whether there was evidence for RDM as an important risk factor in the EU. The main hazards were Campylobacter spp., Salmonella spp., shigatoxin-producing Escherichia coli (STEC), Brucella melitensis, Mycobacterium bovis and tick-borne encephalitis virus, and there are clear links between drinking raw milk and human illness associated with these hazards. A quantitative microbiological risk assessment for these hazards could not be undertaken because country and EU-wide data are limited. Antimicrobial resistance has been reported in several EU countries in some of the main bacterial hazards isolated from raw milk or associated equipment and may be significant for public health. Sale of RDM through vending machines is permitted in some EU countries, although consumers purchasing such milk are usually instructed to boil the milk before consumption, which would eliminate microbiological risks. With respect to internet sales of RDM, there is a need for microbiological, temperature and storage time data to assess the impact of this distribution route. Intrinsic contamination of RDM with pathogens can arise from animals with systemic infection as well as from localised infections such as mastitis. Extrinsic contamination can arise from faecal contamination and from the wider farm environment. It was not possible to rank control options as no single step could be identified which would significantly reduce risk relative to a baseline of expected good practice, although potential for an increase in risk was also noted. Improved risk communication to consumers is recommended. SUMMARYFollowing a request from the European Food Safety Authority (EFSA), the EFSA Panel on Biological Hazards (BIOHAZ) was asked to deliver a scientific opinion on the public health risks related to the consumption of raw drinking milk (RDM). In particular, the BIOHAZ Panel was requested to identify the main microbiological hazards of public health significance that may occur in RDM from different animal species, to assess the public health risk arising from the consumption of RDM, to assess the likelihood of RDM being a significant source of antimicrobial resistant bacteria/resistance genes, to assess the additional risks associated with the sale of RDM through vending machines and via the internet and to identify and rank potential control options to reduce public health risks arising from consumption of RDM.According to European Union (EU) legislation, "raw milk" is defined as milk produced by the secretion of the mammary gland of farmed animals that has not been heated to more than 40 °C or undergone any treatment that has an e...

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“…(Oliver et al, 2009). Handling conditions may influence the growth and survival of foodborne pathogens in raw milk (Giacometti et al, 2012c) and cheeses produced from raw milk can be less safe, in particular unripened or less ripened cheeses (Little et al, 2008). In Europe, Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

Behaviour ofSalmonella Typhimuriumduring production and storage of artisan water buffaloMozzarellacheese

Serraino

Finazzi

Marchetti

et al. 2012

Italian Journal of Animal Science

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Water buffalo mozzarella cheese (WBMC) is a fresh pasta filata cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of unpasteurized milk and natural whey cultures is still employed for WBMC production in Italy. The aim of this study were to assess the behaviour of Salmonella Typhimurium during the production of artisan water buffalo mozzarella cheese and during its shelf life under different temperature conditions. Raw milk was inoculated with S. Typhimurium and the evolution of S. Typhimurium count during production and shelf life was monitored. In artisan WBMC production technology S. Typhimurium multiplied in the curd during ripening, but its growth rate expressed in log CFU/g/h was lower than the growth rate reported by theoretical predictions. Stretching proved to be a process with good repeatability and able to reduce S. Typhimurium contamination by 5.5 Log CFU/g. The intrinsic characteristics of traditional WBMC proved to be unable to obstacolate the growth of S. Typhimurium during storage in the case of thermal abuse. Control of raw milk contamination and a proper refrigeration temperature are key factors in reducing the risk for consumers.

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Field handling conditions of raw milk sold in vending machines: experimental evaluation of the behaviour ofListeria monocytogenes, Escherichia coliO157:H7,Salmonella TyphimuriumandCampylobacter jejuni

Cited by 34 publications

References 23 publications

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Scientific Opinion on the public health risks related to the consumption of raw drinking milk

Behaviour ofSalmonella Typhimuriumduring production and storage of artisan water buffaloMozzarellacheese

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