{"id":54349,"date":"2024-08-28T17:40:21","date_gmt":"2024-08-28T15:40:21","guid":{"rendered":"https:\/\/www.kersia-group.com\/?page_id=54349"},"modified":"2024-09-04T17:11:38","modified_gmt":"2024-09-04T15:11:38","slug":"dairy-industry","status":"publish","type":"page","link":"https:\/\/www.kersia-group.com\/activities\/dairy-industry\/","title":{"rendered":"Dairy Industry"},"content":{"rendered":"

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Kersia \u2013 your partner at your side for good, safe and healthy dairy products<\/h2>\n

[\/vc_column_text][\/vc_column][vc_column offset=”vc_col-lg-6 vc_col-md-6 vc_col-xs-12″][vc_column_text]Milk and dairy products have a prominent place in people\u2019s diets, and a positive image as nourishing foods that combine health and pleasure. In Europe and the US, annual consumption of all forms of dairy products (milk and milk drinks, cheese, butter, cream, yoghurt, etc.) exceeds 150\u202fkg per person per year.[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”vc_default” full_width=”stretch_row_content”][vc_column]

<\/div>[vc_single_image image=”54539″ img_size=”full” alignment=”right” css_animation=”right-to-left” el_class=”img-bulle-right hidden-xs hidden-sm”][vc_row_inner][vc_column_inner width=”1\/12″ offset=”vc_col-lg-3 vc_col-md-1 vc_hidden-sm vc_hidden-xs” css=”.vc_custom_1724768993106{padding-right: 0px !important;padding-left: 0px !important;}”][\/vc_column_inner][vc_column_inner el_class=”col-full-wt-img” width=”7\/12″ offset=”vc_col-lg-5 vc_col-md-6 vc_col-xs-12″ css=”.vc_custom_1724770745267{padding-right: 0px !important;padding-left: 0px !important;}”][vc_column_text]However, milk is sensitive to the risk of contamination by microorganism and chemicals residues in the environment. As a result, in many countries the dairy industry is subject to increasingly stringent regulation and evolving market interest on hygiene standards and the chemicals used which may leave residues.<\/strong><\/p>\n

The rapid spread of information on cases of food poisoning or contaminated dairy products has increased consumer mistrust, and it is more important than ever to them that they can consume safe dairy products. It can be costly to issue warnings and then to recall suspect products, both financially and in terms of reputation. Hygiene measures are essential and indisputable, yet consumers also demand products free from residues. This dual desire requires a delicate balance, as overly aggressive hygiene and disinfection solutions or wrongly applied concentrations are avoided to prevent excessive intrusion.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner]

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Prevention, a golden rule<\/span><\/h3>\n

Control of the health quality of milk and dairy products begins on the farm and remains an imperative during transport and throughout the various stages of manufacturing for finished products. It is a priority and a constant concern for manufacturers in the dairy industry to prevent risks of contamination by pathogens or chemicals.[\/vc_column_text]

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In the dairy industry, various pathogens can potentially contaminate dairy products, posing risks to consumer health.
\nHere are some of the most important microbiological hazards in dairy products:<\/span><\/strong><\/h4>\n

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Main Occurrence<\/span><\/strong><\/h5>\n

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Main Pathogens in Dairy Processing and its Source, Transmission and Concern 1)<\/sup><\/span><\/strong><\/h5>\n

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RAW MILK<\/span><\/strong><\/h5>\n

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Escherichia coli (E. coli):<\/span>
\n\u2022 Source & Transmission: raw milk contamination during milking process (on farm); cross contamination through contact with contaminated surfaces and equipment.<\/span>
\n\u2022 Concern: Certain strains of E. coli (e.g. E. coli O157:H7) can cause severe foodborne illnesses.<\/span><\/p>\n

Campylobacter jejuni:<\/span>
\n\u2022 Source & Transmission: Primary source is theraw milk contamination during milking process (on farm); cross contamination through contact with contaminated surfaces and equipment.<\/span>
\n\u2022 Concern: gastroenteritis and is a common cause of foodborne illness.<\/span><\/p>\n

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POWDERED INFANT FORMULA<\/span><\/strong><\/h5>\n

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Cronobacter spp.:<\/span>
\n\u2022 Source: Widely distributed in the environment, including soil, water, production facilities.<\/span>
\n\u2022 Transmission: Contaminated raw milk; Contaminated equipment, surfaces, or personnel in dairy processing facilities.<\/span>
\n\u2022 Concern: in infants it can lead to serious health complications, including meningitis, sepsis, and necrotizing enterocolitis, which can be life-threatening.<\/span><\/p>\n

Salmonella spp.:<\/span>
\n\u2022 Source \/ Transmission: Contaminated raw milk is a primary source (on farm), cross-contamination from equipment and surfaces is possible.<\/span>
\n\u2022 Concern: gastroenteritis & other foodborne illnesses.<\/span><\/p>\n

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SOFT AND SEMISOFT CHEESES<\/span><\/strong><\/h5>\n

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Listeria monocytogenes:<\/span>
\n\u2022 Source \/ Transmission: Contaminated raw milk (on farm) , also widely distributed in the environment, including soil and water. Contamination occurs during milk collection, processing, and packaging stages if proper hygiene and sanitation practices are not followed. Cross-contamination from equipment, surfaces, or personnel is possible.
\nConcern: Can cause listeriosis, which is particularly dangerous for pregnant women, infants, and individuals with weakened immune systems.<\/span><\/p>\n

Staphylococcus aureus:<\/span>
\n\u2022 Source\/Transmission: Contaminated raw milk; Cross contamination as it can be found on the skin and mucous membranes of humans and animals and on surfaces \/ equipment.<\/span>
\n\u2022 Concern: Can produce toxins that cause food poisoning.<\/span><\/p>\n

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1) ‘Overview of Food Safety Hazards in the European Dairy Supply Chain’ by E. D. van Asselt et al.<\/em><\/span><\/p>\n

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CHEMICAL RESIDUES in the dairy industry can arise from various sources, including agricultural practices, veterinary treatments, cleaning agents, and environmental pollutants.
\nMonitoring and controlling chemical residues are crucial to ensure the safety and quality of dairy products.<\/span><\/strong><\/h4>\n

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Farm related:<\/span><\/p>\n

\u2022 Antibiotics<\/span>
\n\u2022 Veterinary Drugs<\/span>
\n\u2022 Cleaning Agents and Disinfectants<\/span>
\n\u2022 Mycotoxins<\/span>
\n\u2022 Hormones<\/span>
\n\u2022 Sulfonamides<\/span><\/p>\n

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Environment*:<\/span><\/p>\n

\u2022 Dioxins and PCBs (Polychlorinated Biphenyls)<\/span>
\n\u2022 Heavy Metals<\/span><\/p>\n

(*ingestion through food and water from polluted environments)<\/span><\/p>\n

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Dairy Processing:<\/span><\/p>\n

\u2022 Cleaning Agents and Disinfectants<\/span><\/p>\n

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<\/div>[vc_column_text]The challenges of food health safety, hygiene and safety in the workplace have to be reconciled with environmental issues.<\/p>\n

Factories are complex buildings with facilities, equipment and materials that may all be vectors of direct or indirect contamination. They therefore need to be cleaned and disinfected appropriately, ensuring surfaces to be<\/p>\n