Public Health risks related to consumption of raw milk and raw milk dairy products

Raw milk has a diverse microbial flora which can include pathogens transmissible to humans. The main microbiological hazards associated with raw milk from milking animals can be identified using a decision tree approach, considering the evidence of milk-borne infection and the hazards being present and the impact of potential hazards on human health for example […]

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 […]

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 […]