The key to effective sampling of milk & dairy products in the trade

In this Webinar Recording, the DSA addressed the topic of effective sampling of milk and dairy products in the trade. In this webinar, the following was shared: The sampling procedure of milk and dairy products with reference to Regulation 328 of 20 April 2007 and the International Standard ISO 707:2008.How to ensure that the sampling […]

Design criteria and factors important for effective cleaning

Hygienic design principles, relating to equipment as well as the relevant processes, are applied in Food and Beverage operations. This is done to allow for effective and efficient cleaning and disinfection regimes in order to minimize cross-contamination risks and manage food safety risks. During this discussion, design criteria and factors affecting the application of validated […]

The fear factor in microbiological automated test methods

We are generally reluctant to change from the known to the unknown. Especially from things that have been done in a certain way for ages. Why change? This is specifically true for Microbiological test methods. Technology however has been developed that automates the total bacteria count in raw milk for example, but due to the […]

rBST – Friend or foe?

rBST is a hormone that is injected into dairy cows to make them produce more milk. In the recent past rBST has been at the receiving end of a lot of negative attention. Is this justified? During the webinar from The Dairy Standard Agency, the following will be discussed:• What is BST and rBST?• What […]

Sharpen your pencil on dairy legislation

It is expected that an effective regulatory system should be sensitive to the needs of the industry and the consumer by adopting and implementing policies that reduce regulations – meaning effective regulation rather than over-regulation. However, in a complex food market, a balance among stakeholders’ various needs is difficult to achieve which explains why it […]

Pasteurisation to the next level

Pasteurisation of milk will remain a hot topic! This heat treatment ensures safety for human consumption by reducing the number of viable pathogenic bacteria. The presentation touches on basic principles but also focuses on the down and upstream equipment and requirements to guarantee a safe and high-quality product. The presentation highlights pasteurization to the next […]

Escherichia coli from a One-Health perspective

Escherichia coli (E. coli), a Gram-negative facultative anaerobic bacterium predominates among the bacteria in the intestine of many animal species. E. coli infections in livestock may be enteric or extraintestinal. The most common clinical manifestation of enteric infections is diarrhoea. Extraintestinal infections include septicaemia, oedema disease, mastitis, uterine infection, and abortion. Certain E. coli are […]

Reduce the risks of retail bulk milk

The importance of control over milk as a perishable food product needs no emphasis. Milk, pasteurised or unpasteurised, is offered to the consumer as packed milk or as retail bulk milk. Retail bulk milk, whether pasteurised or unpasteurised, is known to be a product exposed to a higher degree of food safety risks due to […]

Foot and mouth disease – Practical considerations

The Dairy Standard Agency acts as the independent organization of the organised dairy industry with its members, MPO and Sampro. The main purpose of DSA is to promote the improvement of the quality of milk and other dairy products in the interest of the consumer and the industry. One of the 17 projects of the […]

Key areas of hygienic design

Consistent action creates consistent results! In other words, what you do every day matters more than what you do every once in a while. This is especially true when it comes to the cleanliness of production lines to ensure food safety and the quality of the finished product. Along the global food supply chain, all […]