Review on milk and milk product safety, quality assurance and control

Abstract

Food safety and quality are critical issues that should be given more attention all over the world mainly from nutritional quality and human health point of view. Food safety is a scientific field of study which deals with handling, preparation, and storage of food in ways that prevent food borne illness. Food safety system is often categorized into two, namely traditional and science-based systems. Food can be used as a source of disease transmission from one person to another; it also serves as a nutrient growth medium for bacteria that can cause food poisoning, and hazardous agent for consumers' health. Factors which can be a source of potential hazards in foods include traditional milk production accompanied with improper agricultural practices and poor hygienic environment at all stages of the food chain. Quality assurance is mandatory before the milk is consumed. It is achieved up on planned and systematic activities performed in each steps of the quality system. Milk and milk products contaminants are classified into two, namely, infectious and non-infectious agents. Food-borne illnesses are generally infectious or toxic in nature and caused by major infectious diseases such as bacteria, viruses, parasites, or chemical substances getting access to enter into the body through contaminated food or water. Milk and milk products heading for export to global market need to pass through the strictest quality standards. Hazard analysis and critical control point system (HACCP) requires a critical examination through every step of food manufacturing process to determine the possibility of having physical, chemical, or microbiological contamination. To achieve this, it is necessary to control the quality of milk at the grass root level.

Anti-bacterial activity of essential oils against multidrug-resistant foodborne pathogens isolated from raw milk

“…Milk is known to be an excellent medium for microbial growth (Abdul Khalil et al, 2014). Bacteria may gain access to the milk from different sources including, workers, the animal's normal microbiota, the farm environment, and utensils and cause a variety of milk-borne diseases (Ahmedsham et al, 2018;Berhe et al, 2020). In the Anti-bacterial activity of few essential oils current study, several human pathogens were detected in raw milk.…”

Antimicrobial resistance characteristics of multidrug resistance and extended-spectrum beta-lactamase producing Escherichia coli from several dairy farms in Probolinggo, Indonesia

“…Tetracycline and aminoglycoside groups are the primary choice of antibiotics for respiratory and digestive system issues, followed by a combination of sulfonamide-trimethoprim medications that have a considerable impact on rumen microbial activity, and thirdgeneration cephalosporin antibiotics (Economou et al 2015;Widodo et al 2022). The percentage pattern of MDR E. coli isolates to several antibiotic agents can be caused by inappropriate antibiotic administration or excessive antibiotic administration in the treatment of infectious diseases in dairy cattle (Chowdhury et al 2021) and can also be caused by contamination from the environment and farmers during the milking process or livestock activities that allow transmission of E. coli with multidrug resistant characteristics can occur (Ahmedsham et al 2018).…”

Handling, Processing and Composition of Cow Milk Under Two Traditional Farming Systems in Kebribeyah District of Fafan Zone, Somali Regional State, Ethiopia

“…Milk is the natural product obtained from the secretion of the mammary gland of lactating mammals. It is a highly nutritious substance which contains macro and micronutrients of fats, proteins, carbohydrates, vitamins, minerals and active compounds having a role in health protection (Merwan et al, 2018). Cow milk is the utmost used up in the world followed by that of goat, camel, and donkey (Cissé et al, 2019).…”