The raw milk risk: Ask the right questions
Research conducted over the last decade shows that there is little difference between the bacterial content of raw milk supplied by regulated and unregulated suppliers. Hence, there is no guarantee that a glass of raw milk won’t pose serious health risks to consumers, warns the Dairy Standard Agency (DSA).
Nip claims in the bud
A quick Internet search leaves one with the sense that a growing number of consumers who prefer ‘organic’ or ‘natural’ products are also consuming raw milk and dairy products manufactured from such milk. In addition, there is a long-established culinary tradition of using raw milk, with some consumers claiming that it is better than pasteurised and/or other forms of heat-treated milk such as UHT or long-life milk.
Some claims even include that raw milk can cure lactose intolerance, treat asthma and allergies, is better at preventing osteoporosis, is more beneficial for gut health, and is more nutritious. There is, however, no truth to these claims.
“The difference between the nutritional value of raw milk and heat-treated milk is negligible – apart from the fact that the former might cost you a few cents less,” says Jompie Burger, managing director of the DSA. “Unpasteurised milk has no other benefits – especially not where your health is concerned.”
On the contrary, raw milk can cost you dearly if you consider the medical costs associated with contracting foodborne diseases.
Advantages of pasteurisation
Pasteurisation involves heating milk to a specific temperature, cooling it to below 5°C and then maintaining this temperature to destroy harmful bacteria such as Listeria, E. coli and Salmonella. Fresh milk is usually pasteurised in one of two ways:
- The low-temperature/long-time method (milk is heated at 65°C for 30 minutes.)
- The high-temperature/short-time method (milk is heated at 72°C for 15 seconds.)
“Any harmful bacteria that remain after pasteurisation will simply continue to multiply and therefore still be dangerous to human health. Hence it is imperative for the pasteurisation process to be performed according to the prescribed procedure.”
Unlike ultra-high temperature processing (UHT) or long-life milk, pasteurised milk is not sterile. It still contains micro-organisms that survived the conventional heat treatment process. Milk must therefore be refrigerated. This milk is already safer for human consumption, explains Jompie. “Any perishable food requires correct handling (hygienic and food safe) and, in the case of dairy, that means proper refrigeration.”
The raw milk dilemma
The regulations contained in the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972) relating to milk and milk products, define raw milk as milk that has not been pasteurised, sterilised or treated at ultra-high temperature.
“Raw milk destined for direct consumption is generally considered a higher risk due to the potentially harmful bacteria it might harbour as opposed to pasteurised milk.” Therefore, raw milk can only be sold in municipal districts that have applied to the Department of Health and have the means to conduct regular inspections at raw milk facilities.
While the majority of municipalities prohibit the sale of raw milk, law enforcement is not successful in stopping sales. This means high volumes of raw milk are being sold in areas where it is illegal to do so.
What test results reveal
“The DSA, in collaboration with health authorities countrywide, conducts quarterly tests on milk and milk products. The scientific data speaks volumes regarding the level of non-compliance with standards of raw milk sales to the consumer,” says Jompie. Fact is, the difference between the milk inspected by the authorities and the milk distributed illegally is not that big.
“This is worrying because it shows that the inspections aren’t effective.” If it were, the raw milk sold within municipalities that have obtained approval for its sale would have performed better in terms of compliance with safety standards. Although the milk in the udder of a healthy cow can be considered almost sterile, this situation changes quickly once the milk is exposed to the teat and the environment.
About health risks
“Dairy cows are exposed to the environment where they come into contact with a variety of microbes,” he says, adding that some of these organisms are harmless to cows but can make humans very ill. “In this regard, raw milk, which is intended for direct consumption, may pose more of a health risk because the potential for a bacterial infection is greater than that of pasteurised milk, especially if the raw milk is exposed to substandard handling or is unhygienic.”
He believes the dangers of unpasteurised milk are even greater for young children, the elderly and people with weakened immunity such as those suffering from HIV/Aids and tuberculosis.
It is something that can go unnoticed by the South African health system, seeing as a GP only has to report food poisoning after he or she has diagnosed at least four cases within a certain timeframe. “Some people might go to the doctor and some might not, and the probability of everyone going to the same doctor is low.”
He adds that people in rural areas who live far from medical assistance often consume raw milk. As a result, it is not always possible to identify or eliminate raw milk as the culprit responsible for foodborne illness and food poisoning.
Dairy products from raw milk
Unpasteurised milk is used the world over to manufacture an array of cheeses, especially soft cheeses. Micro-organisms, as well as natural enzymes, are thought to be responsible for enhancing the flavour. Furthermore, these cheeses may hold some health benefits for humans. According to the International Dairy Federation (IDF), cheese made from raw milk promotes a healthy microbiome in the human intestinal tract, which can potentially help alleviate allergies in people.
“In South Africa, cheese from raw milk is a budding industry that attracts many artisanal cheesemakers,” says Jompie. “When strict hygiene is maintained during the manufacturing process it is acceptable, but the reality is that people often buy these cheeses from street markets, meaning there’s no knowing how safe the product is. Maintaining a high level of food safety during processing is vital and requires suitable equipment.”
Even a damaged stainless steel surface will contain cracks in which unwanted bacteria may collect.
Preventing contamination
An integrated approach to the production of cheese from raw milk must be followed in a bid to control contamination from foodborne pathogens. This includes the farm, transport of milk to factories, cheese manufacturing facilities, storage of products, transport of the finished product to retail stores, and its storage, handling and display at the retail premises.
“Controlling the microbiological quality of raw milk is crucial, as bacterial numbers increase through multiplication,” says Jompie. A tiny population of bacteria can, within hours, multiply to uncountable numbers. “This is why only milk of high, consistent and safe quality must be used to manufacture cheeses from unpasteurised milk.”
Safety on the farm
Preventive measures relating to animal health, a high level of on-farm hygiene, feed quality and hygienic feeding practices, must be employed during milking. “Moreover, the raw milk must come from animals in good health that show no sign of a disease that can lead to the contamination of milk. Isolate sick animals from the rest of the herd and do not collect their milk.”
Manage healthy carriers of zoonotic pathogens, and quarantine any new animals for a period of time before allowing them into the herd.
It is vital to maintain a high level of hygiene in the milking parlour while the farm environment also needs to be as clean as possible. “Feed must be produced and handled in a hygienic manner. Any questionable feed should preferably not be used. Also regularly test the quality of the water.”
Hygiene must also be practiced during milking. “Teats, milking equipment and milking platforms must be thoroughly washed and disinfected.” The milk must be cooled immediately after milking while maintaining the cold chain throughout.
Safety during processing
Similar interventions should be employed during milk processing. “According to the health regulations, no food that poses a health risk to the consumer may be sold or made available,” says Jompie. Products must undergo regular testing to not only ensure that quality is maintained, but that corrective action can be taken in the event of non-compliance.
For example, milk and cheese can be monitored and/or tested for different pathogens during different steps of the chain, such as on the farm, in the tank, in fresh cheeses that have just been manufactured, cheeses left to ripen, as well as the final product.
Hazard analysis critical control point (HACCP) plans must be in place and regular analysis, traceability and procedures for the recall of the product are essential tools to reduce consumer risks. According to the national dairy regulations, training is a requirement.
Consumer protection
Consumers need to equip themselves with knowledge, Jompie concludes. National legislation permits the sale of cheese manufactured from raw milk. However, these products must meet food safety and composition standards; this includes meeting labelling requirements. “To assist consumers in making informed choices, they need to be able to see whether a product contains unpasteurised milk or not.”
For more information, contact Jompie Burger on 012 665 4250, email info@dairystandard.co.za or contact the local health authority.