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Dominic Fortuna - One of the best experts on this subject based on the ideXlab platform.
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Raw Milk and the protection of public health
Canadian Medical Association Journal, 2007Co-Authors: Erica Weir, Joanne Mitchell, Steven Reballato, Dominic FortunaAbstract:The Raw-food movement, characterized by eating Raw rather than cooked food, is a fledgling but growing trend in North America. One product that might be incorporated and distributed under this movement is Raw, or unpasteurized, Milk. Physicians, members of the public and public health officials need to be alert to the fact that Raw Milk is a hazardous product. Raw Milk is a known vehicle and medium for pathogens such as Escherichia coli, Mycobacterium bovis, Listeria monocytogenes and species of Campylobacter, Brucella and Salmonella.1 From 1988 to 2005, a total of 33 outbreaks of campylobacter, salmonella and E. coli O157:H7 infections associated with Raw-Milk consumption were reported to the US Centers for Disease Control and Prevention.2 The most recently reported outbreak involved 18 cases with a mean age of 9 years. Of the cases, 4 were admitted to hospital with hemolytic uremic syndrome. In England and Wales, from 1992 to 2000, 14 outbreaks of infectious intestinal diseases that were associated with Raw-Milk consumption were reported to the UK Communicable Disease Surveillance Centre.3 In Canada, there were 4 reported cases in 2005 of illness due to E. coli O157:H7 infections that were associated with Raw-Milk consumption in Ontario.4 Milk can become contaminated in many ways. For example, if a dairy cow has a mammary gland infection (mastitis) or a systemic infection, the pathogen can be passed to the Milk. Milk can also become contaminated by manure dust or by equipment used for Milk collection or storage. A number of hygienic practices, such as vigilant and routine equipment cleaning and attention to proper storage and handling of Milk, can reduce the risk of contamination. Pasteurization, which in Ontario involves heating and maintaining the temperature of the Milk to 72°C for 16 seconds, greatly reduces the bacterial load in collected Milk. Provided that the pasteurized Milk is adequately stored and refrigerated and is consumed before the established “best-before” date, the risk of infection from consuming pasteurized Milk is very low. In developed countries, most jurisdictions have enacted legislation to ensure the safety of Milk products. In Canada, the sale of Raw Milk has been strictly prohibited since 1991 under the federal Food and Drug Regulations. These regulations require that all Milk for sale in Canada be pasteurized. Provinces may pass laws with respect to the prohibition of unpasteurized Milk within their sphere of jurisdiction, provided that their laws do not conflict with federal legislation. The move to require Milk pasteurization in Ontario was spearheaded in the 1890s by Adelaide Hoodless, following the death of her young son after he acquired an infection from Raw Milk. Through her efforts, the Women's Institute was founded, which later influenced the introduction of Milk pasteurization in the 1930s in the Public Health Act. In 1965, the Milk Act came into force. The Milk Act regulates the quality of Milk products sold in Ontario and requires that all distributors and operators of premises where Milk products are processed be licensed (Box 1). The Ontario Ministry of Agriculture and Food and Rural Affairs (OMAFRA) is responsible for enforcement of the Milk Act. Currently, the investigations and prosecutions of OMAFRA are carried out by the investigative arm of the Ontario Ministry of Natural Resources. Box 1 In 1983, the Health Protection and Promotion Act5 came into force and replaced the Public Health Act. The act sets out a mandate for boards of health with respect to the provision of public health services, and it sets out the powers and duties of the chief medical officer and the medical officers of health in Ontario, among other things. Several sections of the act provide investigative and enforcement powers that enable medical officers of health and their delegates to investigate and prevent the distribution of Raw Milk and Raw-Milk products. An exception to the Health Protection and Promotion Act was created by the Ontario Food Premises Regulations for cheese made from unpasteurized Milk. The sale of this product is not prohibited if it has been stored below 2°C for at least 60 days following manufacturing. The following hypothetical case illustrates how the public health system of Ontario would respond to a case of Raw-Milk exposure.
David A. Mills - One of the best experts on this subject based on the ideXlab platform.
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Reservoirs of antimicrobial resistance genes in retail Raw Milk.
Microbiome, 2020Co-Authors: Jinxin Liu, Yuanting Zhu, Michele T. Jay-russell, Danielle G. Lemay, David A. MillsAbstract:It has been estimated that at least 3% of the USA population consumes unpasteurized (Raw) Milk from animal sources, and the demand to legalize Raw Milk sales continues to increase. However, consumption of Raw Milk can cause foodborne illness and be a source of bacteria containing transferrable antimicrobial resistance genes (ARGs). To obtain a comprehensive understanding of the microbiome and antibiotic resistome in both Raw and processed Milk, we systematically analyzed 2034 retail Milk samples including unpasteurized Milk and pasteurized Milk via vat pasteurization, high-temperature-short-time pasteurization, and ultra-pasteurization from the United States using complementary culture-based, 16S rRNA gene, and metagenomic sequencing techniques. Raw Milk samples had the highest prevalence of viable bacteria which were measured as all aerobic bacteria, coliform, and Escherichia coli counts, and their microbiota was distinct from other types of Milk. 16S rRNA gene sequencing revealed that Pseudomonadaceae dominated Raw Milk with limited levels of lactic acid bacteria. Among all Milk samples, the microbiota remained stable with constant bacterial populations when stored at 4 °C. In contrast, storage at room temperature dramatically enriched the bacterial populations present in Raw Milk samples and, in parallel, significantly increased the richness and abundance of ARGs. Metagenomic sequencing indicated Raw Milk possessed dramatically more ARGs than pasteurized Milk, and a conjugation assay documented the active transfer of blaCMY-2, one ceftazidime resistance gene present in Raw Milk-borne E. coli, across bacterial species. The room temperature-enriched resistome differed in Raw Milk from distinct geographic locations, a difference likely associated with regionally distinct Milk microbiota. Despite advertised “probiotic” effects, our results indicate that Raw Milk microbiota has minimal lactic acid bacteria. In addition, retail Raw Milk serves as a reservoir of ARGs, populations of which are readily amplified by spontaneous fermentation. There is an increased need to understand potential food safety risks from improper transportation and storage of Raw Milk with regard to ARGs.
Kyoung Hee Choi - One of the best experts on this subject based on the ideXlab platform.
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Microbial benefits and risks of Raw Milk cheese
Food Control, 2016Co-Authors: Yohan Yoon, Soomin Lee, Kyoung Hee ChoiAbstract:Consumer preference for Raw Milk cheese is continually growing, owing to its more intense and varied flavor than pasteurized Milk cheese. Flavor development in Raw Milk cheese is mainly governed by its naturally existing microbial community, which also contributes to the inhibition of food-borne pathogenic bacterial growth. Lactic acid bacteria, the dominant indigenous microorganisms of Raw Milk cheese, produce pathogen-inhibiting substances such as bacteriocin, organic acids, and hydrogen peroxide, and it is possible to manufacture cheese with desirable microbiological qualities. Nonetheless, outbreaks of food-borne illnesses have been linked to the consumption of Raw Milk cheese, and concerns have been raised regarding the microbiological safety of cheese manufactured from Raw Milk. Consequently, efficient and accurate methods for detecting contaminated bacterial pathogens in Raw Milk cheese have been promptly developed, including conventional plating, PCR-based technology, and immunoassay-integrated methods. The microbiological risk of the cheese can be reduced by proper ripening processing. However, additionally, hygiene in the environments for Milk production and cheesemaking and the post-manufacturing stage needs to be constantly microbiologically monitored.
Martin Wiedmann - One of the best experts on this subject based on the ideXlab platform.
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Influence of Raw Milk quality on processed dairy products: How do Raw Milk quality test results relate to product quality and yield?
Journal of Dairy Science, 2016Co-Authors: Steven C. Murphy, Nicole H. Martin, David M. Barbano, Martin WiedmannAbstract:This article provides an overview of the influence of Raw Milk quality on the quality of processed dairy products and offers a perspective on the merits of investing in quality. Dairy farmers are frequently offered monetary premium incentives to provide high-quality Milk to processors. These incentives are most often based on Raw Milk somatic cell and bacteria count levels well below the regulatory public health-based limits. Justification for these incentive payments can be based on improved processed product quality and manufacturing efficiencies that provide the processor with a return on their investment for high-quality Raw Milk. In some cases, this return on investment is difficult to measure. Raw Milks with high levels of somatic cells and bacteria are associated with increased enzyme activity that can result in product defects. Use of Raw Milk with somatic cell counts >100,000cells/mL has been shown to reduce cheese yields, and higher levels, generally >400,000 cells/mL, have been associated with textural and flavor defects in cheese and other products. Although most research indicates that fairly high total bacteria counts (>1,000,000 cfu/mL) in Raw Milk are needed to cause defects in most processed dairy products, receiving high-quality Milk from the farm allows some flexibility for handling Raw Milk, which can increase efficiencies and reduce the risk of Raw Milk reaching bacterial levels of concern. Monitoring total bacterial numbers in regard to Raw Milk quality is imperative, but determining levels of specific types of bacteria present has gained increasing importance. For example, spores of certain spore-forming bacteria present in Raw Milk at very low levels (e.g.,
Erica Weir - One of the best experts on this subject based on the ideXlab platform.
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Raw Milk and the protection of public health
Canadian Medical Association Journal, 2007Co-Authors: Erica Weir, Joanne Mitchell, Steven Reballato, Dominic FortunaAbstract:The Raw-food movement, characterized by eating Raw rather than cooked food, is a fledgling but growing trend in North America. One product that might be incorporated and distributed under this movement is Raw, or unpasteurized, Milk. Physicians, members of the public and public health officials need to be alert to the fact that Raw Milk is a hazardous product. Raw Milk is a known vehicle and medium for pathogens such as Escherichia coli, Mycobacterium bovis, Listeria monocytogenes and species of Campylobacter, Brucella and Salmonella.1 From 1988 to 2005, a total of 33 outbreaks of campylobacter, salmonella and E. coli O157:H7 infections associated with Raw-Milk consumption were reported to the US Centers for Disease Control and Prevention.2 The most recently reported outbreak involved 18 cases with a mean age of 9 years. Of the cases, 4 were admitted to hospital with hemolytic uremic syndrome. In England and Wales, from 1992 to 2000, 14 outbreaks of infectious intestinal diseases that were associated with Raw-Milk consumption were reported to the UK Communicable Disease Surveillance Centre.3 In Canada, there were 4 reported cases in 2005 of illness due to E. coli O157:H7 infections that were associated with Raw-Milk consumption in Ontario.4 Milk can become contaminated in many ways. For example, if a dairy cow has a mammary gland infection (mastitis) or a systemic infection, the pathogen can be passed to the Milk. Milk can also become contaminated by manure dust or by equipment used for Milk collection or storage. A number of hygienic practices, such as vigilant and routine equipment cleaning and attention to proper storage and handling of Milk, can reduce the risk of contamination. Pasteurization, which in Ontario involves heating and maintaining the temperature of the Milk to 72°C for 16 seconds, greatly reduces the bacterial load in collected Milk. Provided that the pasteurized Milk is adequately stored and refrigerated and is consumed before the established “best-before” date, the risk of infection from consuming pasteurized Milk is very low. In developed countries, most jurisdictions have enacted legislation to ensure the safety of Milk products. In Canada, the sale of Raw Milk has been strictly prohibited since 1991 under the federal Food and Drug Regulations. These regulations require that all Milk for sale in Canada be pasteurized. Provinces may pass laws with respect to the prohibition of unpasteurized Milk within their sphere of jurisdiction, provided that their laws do not conflict with federal legislation. The move to require Milk pasteurization in Ontario was spearheaded in the 1890s by Adelaide Hoodless, following the death of her young son after he acquired an infection from Raw Milk. Through her efforts, the Women's Institute was founded, which later influenced the introduction of Milk pasteurization in the 1930s in the Public Health Act. In 1965, the Milk Act came into force. The Milk Act regulates the quality of Milk products sold in Ontario and requires that all distributors and operators of premises where Milk products are processed be licensed (Box 1). The Ontario Ministry of Agriculture and Food and Rural Affairs (OMAFRA) is responsible for enforcement of the Milk Act. Currently, the investigations and prosecutions of OMAFRA are carried out by the investigative arm of the Ontario Ministry of Natural Resources. Box 1 In 1983, the Health Protection and Promotion Act5 came into force and replaced the Public Health Act. The act sets out a mandate for boards of health with respect to the provision of public health services, and it sets out the powers and duties of the chief medical officer and the medical officers of health in Ontario, among other things. Several sections of the act provide investigative and enforcement powers that enable medical officers of health and their delegates to investigate and prevent the distribution of Raw Milk and Raw-Milk products. An exception to the Health Protection and Promotion Act was created by the Ontario Food Premises Regulations for cheese made from unpasteurized Milk. The sale of this product is not prohibited if it has been stored below 2°C for at least 60 days following manufacturing. The following hypothetical case illustrates how the public health system of Ontario would respond to a case of Raw-Milk exposure.
