Potential Hazards Associated with Raw Donkey Milk Consumption: A Review

Abstract

Donkey milk can be used as a substitute for infants and children who suffer from cow milk proteins intolerance and multiple food hypersensitivity. Up to date, this is one of the main reasons why donkey milk has become a substantial area for reasearch, with an increase over the the last fifteen years. In donkey milk chain, risk analysis should be the object of particular attention because children are the main consumers of this food. In fact, this process is one of the main tool to achieve a high level of protection of human health and life; thus, the most important safety hazards should be monitored in order to attain this goal. This review focuses on the main hazards possibly present in raw donkey milk, including bacteria, fungal toxins, parasites, and chemical pollutants. Literature data have been considered, including some information that is not provided in the international literature. In the authors’ opinion, the current scientific knowledge should be improved, with the aim of allowing a suitable risk assessment along the whole donkey milk chain. However, in the meantime, the competent authorithies must carry out more stringent official controls, with particular attention given to the level of primary production. The issue of a traceability system in donkey milk chain should be considered of paramount importance.

Milk Products from Minor Dairy Species: A Review

“…Also, donkey milk is characterized by a low somatic cell count, with an average value around 35 × 1000 mL −1 [ 47 , 48 , 49 ]. As to the total bacterial count, the literature data indicate values ranging from 7 cfu mL −1 to 90,000 cfu mL −1 , both for horse and donkey milk ( Table 2 ), and it is generally considered that they do not frequently harbor foodborne pathogens due to antimicrobial properties connected to substances such as lactoferrrin, lysozyme, immunoglobulins, and lactoperoxidase [ 34 , 50 , 51 , 52 , 53 , 54 ]. However, hygienic issues have sometimes been reported [ 53 ].…”

“…As to the total bacterial count, the literature data indicate values ranging from 7 cfu mL −1 to 90,000 cfu mL −1 , both for horse and donkey milk ( Table 2 ), and it is generally considered that they do not frequently harbor foodborne pathogens due to antimicrobial properties connected to substances such as lactoferrrin, lysozyme, immunoglobulins, and lactoperoxidase [ 34 , 50 , 51 , 52 , 53 , 54 ]. However, hygienic issues have sometimes been reported [ 53 ]. For example, Zhang et al [ 51 ] reported that even though Salmonella choleraesuis and Shigella dysenteriae showed a certain sensitivity to natural antimicrobial compounds in donkey milk, the growth of most micoorganisms was not affected by them.…”

Microbial Populations of Fresh and Cold Stored Donkey Milk by High-Throughput Sequencing Provide Indication for A Correct Management of This High-Value Product

“…Conte and Panebianco [9] provide a comprehensive background of the potential hazards associated with raw donkey milk consumption, suggesting the need to enhance the current scientific knowledge, to allow a suitable risk assessment along the whole donkey milk chain. Moreover, the authors solicited competent authorities to carry out more stringent official controls, with particular attention given to the level of primary production, as well as improving the traceability system in the donkey milk chain.…”

“…Due to its physico-chemical composition and nutritional quality similar to human milk, donkey milk is mainly used for feeding infants who suffer from a cows' milk protein allergy, or immunocompromised elderly people [7,8]. However, due to the small production and target market of the consumers, potential safety hazards, including the bacterial quality of raw donkey milk, should be subjected to stricter regulation [9]. Indeed, due to its high nutritional content, milk can support a rich microbiota, including beneficial, spoilage, and pathogenic microorganisms [10].…”

Optimization of UV-C Processing of Donkey Milk: An Alternative to Pasteurization?

“…In recent years, there has been a growing interest for donkey milk production and commercialization due to its similar composition with human milk, making it ideal for consumption by sensitive population groups such as infants with cow milk protein allergy (CMPA), the immunocompromised, and the elderly [ 1 ]. According to the literature, raw donkey milk has a low total bacterial count; nevertheless, the presence of foodborne pathogens such as E. coli 0157 , S. aureus , Campylobacter spp., and Cronobacter sakazaki was also detected [ 2 , 3 , 4 , 5 ]. Therefore, raw donkey milk is subjected to thermal pasteurization in order to ensure its microbiological safety and to comply with the European Community Regulation 853/2004.…”