Quality and Safety of Bovine Raw Milk: Present Challenges and Technological Solutions

Abstract

The dairy, as an essential agricultural activity, plays a vital role in global food production systems. Irrespective of the regions or countries, milk producers are confronted with several and sometimes contradictory challenges: achieving food security, reaching economic profitability while responding to sustainable development goals. The quality and safety of raw milk are essential for the manufacture of dairy products. For the preservation of raw milk, two options are proposed by the FAO: cold storage or the activated lactoperoxidase system. Worldwide, mostly farmers attempt to "produce" raw milk for which the bacterial content does not exceed 100,000 (10 5) cfu/ml: due to the particularities of milk production and handling and numerous contamination risks, it is difficult to always reach this goal. Our group has evaluated an N 2 gas flushing-based technology, as a supplementary or alternative hurdle to prevent bacterial development, such as to preserve the quality and safety of raw milk during its storage and transportation from farms to processing sites. We discuss here its potential compared to other options.

Characterisation of Milk Microbiota from Subclinical Mastitis and Apparently Healthy Dairy Cattle in Free State Province, South Africa

“…The majority of lactic acid bacteria (LAB) are found in qualified presumption of safety (QPS) and generally recognised as safe (GRAS) lists, ensuring their food safety [61]. However, some LAB, such as Enterococcus sp., are excluded from these benefits due to their roles in causing certain human infections and contributing to the spread of antibiotic resistance [62], and their presence in milk could indicate unsanitary production and faecal pollution of either human or animal routes, or both, because they are ubiquitously found in the intestinal microflora of humans and animals [63].…”

Potential of N2 Gas Flushing to Hinder Dairy-Associated Biofilm Formation and Extension

“…To prevent bacterial spoilage of raw milk during cold storage, two studies evaluated the use of N 2 gas applied in a “closed system” ( Murray et al, 1983 ; Dechemi et al, 2005 ). By considering an “open system” somehow more realistic considering dairy equipment, a pure N 2 gas flushing-based technology was devised and tested: briefly, sterile-filtered N 2 gas is continuously flushed through the headspace of a milk-containing vessel ( Munsch-Alatossava et al, 2010c , b ; Alatossava and Munsch-Alatossava, 2018 ). The method proved to be of interest as an additional or alternative treatment by hindering bacterial development and simultaneously preventing the bio/chemical degradation of raw milk components during cold storage ( Table 1 ).…”

Prevalence and Antibiotic Resistance of Staphylococcus aureus and Escherichia coli Isolated from Bovine Raw Milk in Lebanon: A study on Antibiotic Usage, Antibiotic Residues, and Assessment of Human Health Risk Using the One Health Approach

“…Over the past twenty years, an enormous number of articles and reviews addressing the microbiological quality, ARB profile, along with antibiotic residues in raw cow’s milk have been published [ 10 ]. In reference to the literature, bacteriological standards for raw bovine milk could be found [ 11 ]. However, due to various reasons including the particularities of milk handling and production, as well the enormous contamination risks, it is often difficult to consistently meet these standards [ 12 ].…”