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 […]
Biofilms
Biofilms in the dairy processing industry are a big concern since they threaten the quality and safety of dairy products. The growth of bacterial biofilms is the primary reason for microbial contamination of milk and other dairy products and the effective monitoring for biofilms remains an ongoing challenge. Download the presentation. https://youtu.be/TU27rHz5aQ0
Mycotoxins
The diet of a dairy cow is complex, being composed of various raw materials – what is the mycotoxin risk of these diets, and which raw materials carry the highest risk? What impact do these mycotoxins have on dairy cows’ health and performance? Furthermore, how can we detect mycotoxins and protect dairy cows? During this […]
The prudent use of antibiotics
Antibiotics have revolutionised the world of medicine, for both human and animal health. They are especially valuable in maintaining the high-health status of today’s incredibly efficient cattle, pigs, sheep, and goats and have played a critical role in keeping livestock healthy and productive. Nevertheless, for all their benefits, antibiotics also need to be used with […]
Biosecurity on Dairy Farms
When people mention biosecurity, they almost always use the poultry and pig farms as the ideal model. Those systems work well for an enclosed piggery or poultry house, but it is impractical for a 200-hectare open grazing dairy farm. Dairy farms will be used as an example of how to apply biosecurity since, as cattle […]
Get to know DSA better while exploring what’s new on the dairy regulatory front
The Dairy Standard Agency needs no formal introduction, but how well do you know this company and the major role it plays in the dairy industry. This webinar is an excellent opportunity to get acquainted with this established company and to discover the benefits you’ll experience by shaking DSA’s hand. But wait there’s more…we look […]