Scientific Criteria to Ensure Safe Food (2003) / Chapter Skim
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7 Scientific Criteria and Performance Standards to Control Hazards in Dairy Products
7 Scientific Criteria and Performance Standards to Control Hazards in Dairy Products
Pages 225-247
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From page 225... ...
As a result of these investigations, consumption of unpasteurized milk was found to be associated with many serious diseases, including diphtheria, typhoid, tuberculosis, and brucellosis (Johnson et al., 1990~. The first reports of gastrointestinal disease outbreaks attributed to milk consumption were published by the Public Health Service (PHS)
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From page 226... ...
"Unpasteurized milk" is milk that may have been cooled or heated, but that has not been subjected to the minimal pasteurization processing conditions described in Table 7.1. While these terms are typically used interchangeably, unpasteurized milk is a broader term than raw milk as, for example, milk that can be processed into some types of cheeses may be subjected to heat treatments below minimum pasteurization conditions.
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From page 227... ...
The PMO is considered the reference for federal specifications for the procurement of milk and dairy products and as the sanitary regulation for dairy products served during interstate travel. It is also recognized by public health agencies and the dairy industry as the national standard for milk sanitation.
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From page 228... ...
According to the PMO, an analysis of milk-borne outbreak data over the years indicates that the risk of contracting disease is about 50 times less when consuming pasteurized versus unpasteurized milk. Pasteurization, as first adopted in the United States, was defined in the 1939 Milk Ordinance and Code as "the process of heating every particle of milk to at least 143°F (61.7°C)
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From page 229... ...
burnetti in whole raw milk to ensure the absence of viable organisms in processed milk products (Enright et al., 1957~. The guinea pig was the host animal selected for monitoring residual levels of C
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From page 230... ...
Spore-forming bacteria, including those of the Bacillus and Clostridium genera, are among the heat resistant organisms that can be isolated from pasteurized milk. While the public health risk associated with the presence of these organisms in processed milk products is considered insignificant under the current PMO, it is very important to recognize the fact that the pasteurization process is not intended to sterilize raw milk.
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From page 231... ...
are recognized by the PMO as acceptable processes for removing or deactivating microorganisms in milk (CFSAN, 2002~. In addition to specific recommendations for pasteurization conditions, chemical, bacteriological, and temperature standards have been established for grade A raw milk products intended for pasteurization, as well as for grade A pasteurized and bulk-shipped, heat-treated milk products (CFSAN, 2002~.
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From page 232... ...
TABLE 7.3 Microbial and Somatic Cell Count (SCC) Standards for Raw Milk Intended for Pasteurized Milk Products Country Producer Raw Milka Plant Raw Milkb United StatesC 100,000 cfu/mLd 300,000 cfu/mL 750,000 SCCe Canadaf 50,000 cfu/mL 50,000 cfu/mL 500,000 SCC European Economic Communityg 100,000 cfu/mL 300,000 cfu/mL 400,000 SCC Australia/New Zealandh 150,000 cfu/mL 150,000 cfu/mL a Unpasteurized milk before it has left the holding tank on the farm.
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From page 233... ...
According to 21 C.F.R. §1240.61, no milk or milk products in final package form intended for direct human consumption shall enter interstate commerce unless they are manufactured from pasteurized milk or pasteurized milk ingredients, except where alternative procedures are provided for by regulation, such as in 21 C.F.R.
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From page 234... ...
The Scientific Basis for the 60-Day Aging Period for Cheeses Made with Unpasteurized Milk Origins Although not explicitly stated in the regulations, the 60-day holding period recommendation is intended to provide a measure of pathogen reduction in cheeses manufactured from milk that has not been pasteurized. This recommendation, which was first published in 1950 (15 C.F.R.
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From page 235... ...
abortus organisms in Cheddar cheese" (Gilman et al., 1946~. Emerging Food Safety Concerns Recent evidence of the ability of bacterial pathogens to survive throughout a 60-day holding period has arisen from investigations of outbreaks of foodborne illnesses that have been traced back to aged cheeses, as well as from additional scientific research.
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From page 236... ...
In the meantime, to enable consumers to make informed decisions regarding consumption of unpasteurized milk products, the committee recommends that FDA and state authorities require cheeses manufactured from subpasteurized milk to be clearly and prominently labeled as such at the point of purchase.
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From page 237... ...
In January 1987, this certification program was expanded to include a requirement for the use of pasteurized milk in the manufacture of soft-ripened cheeses, as well as for Listeria testing of those products intended for export to the United States. Currently, only French processing plants that are certified by the French Ministry of Agriculture to export soft-ripened cheese manufactured from pasteurized milk can legally market their products in the United States.
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From page 238... ...
Although almost all dairy products can be inspected or graded, the products most commonly inspected and graded are butter, Cheddar cheese, and instant and
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Product specifications reflect minimum acceptable requirements for dairy products for which official grade standards have not been determined. The official USDA quality approved shield can be applied to products that meet the requirements of a specification.
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From page 240... ...
Hence, the dairy industry already has in place the background Good Manufacturing Practices and Standard Sanitary Operating Procedures to reduce the potential occurrence of food safety hazards. The most likely critical control points for dairy processing operations will be pasteurization time and temperature conditions and control of raw and processed product storage temperatures.
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From page 241... ...
Of the 20 outbreaks listed in Table 7.5, 11 are associated with consumption of raw milk products or of products contaminated by raw milk or by close contact with farm animals. These outbreaks further illustrate the possibility of the presence of microbiological hazards in unpasteurized milk, as well as the need to develop effective interventions to control pathogens on the farm.
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From page 242... ...
Ice cream, contaminated through transport of pasteurized ice cream premix in tanker trailers that had previously carried nonpasteurized liquid eggs containing S Enteritidis 1996 Formula dried milk for infants, international outbreak 1997 Raw milk, contaminated by cows at dairy of origin 1997 Mexican-style soft cheese made with raw milk 1998 Fresh cheese curds, unpasteurized, mislabeled as pasteurized 2000 Bottled pasteurized milk, possibly postpasteurization contamination from pigs via rinsing with untreated well water Fluid milk products; milk products formulated with skim milk powder bearing staphylococcal enterotoxin A 2000 2001 2002 S
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From page 243... ...
CONTROLS FOR HAZARDS IN DAIRY PRODUCTS 'roducts 243 Organism Number of Cases Location Reference Brucella melitensis 9 TX Altekruse et al., 1998 nated, Listeria monocytogenes 145 CA Boor, 1997 n capacity Cation Salmonella Typhimurium 16,000 culture IL Ryan et al., 1987 confirmed; 168,791 to 197,581 cases estimated ring B cereus 280 The Netherlands Van Netten et al., 1990 tch from S
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From page 244... ...
The committee concludes that the reduction in foodborne illnesses associated with milk consumption in the United States is primarily a consequence of the near universal implementation of milk pasteurization for commercial fluid milk products, and also reflects the implementation of sanitation programs in processing plants that are designed to protect pasteurized milk from recontamination with pathogenic microbes. The committee further recognizes that despite the clear link that has been established between raw milk consumption and foodborne illnesses, some consumers continue to drink raw milk.
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From page 245... ...
2002. Outbreak of Campylobacter jejuni infections associated with drinking unpasteurized milk procured through a cow-leasing program Wisconsin, 2001.
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From page 246... ...
2002. Grade "A" Pasteurized Milk Ordinance.
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From page 247... ...
1987. Massive outbreak of antimicrobial-resistant salmonellosis traced to pasteurized milk.
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