The subject I am studying is the presence of microorganisms in milk, specifically from 'Farm to Fork'. The ongoing argument between raw and pasteurized milk is especially significant in rural areas like mine. In Ireland, selling unpasteurized milk has been illegal since 1997. My research will focus on how microorganism contamination occurs throughout the entire process, beginning before milking and concluding with consumption. Specifically, I will investigate the contamination of E. Coli 0157:H7, a strain that has caused severe worldwide food poisoning outbreaks. I will demonstrate how a cow's mastitis infection during milking considerably increases microbial contamination levels. Farms must adhere to appropriate handling and sanitation protocols to prevent contamination effectively. Additionally, I will emphasize the importance of proper distribution and storage techniques in minimizing the risk of microbial contamination.
The udder becomes inflamed and heavily contam
...inated with bacteria like E. Coli, S. Aureus, and Enterobacter due to mastitis, an infection caused by bacteria.
The three types of mastitis include:
- Contagious Mastitis.
The cause of this issue is bacteria, which can survive on the skin of the teat and in the udder. The transmission of mastitis-causing pathogens occurs from one udder to another. A commonly found bacteria contributing to this problem is S. Aureus.
2. Environmental Mastitis.
The cause of this condition is bacteria, which typically cannot survive on the skin of the teat or udder. These bacteria enter the teat canal due to unsanitary living conditions and low hygiene standards in farms and milking parlors. A common bacteria that causes Environmental Mastitis is E. Coli.
3. Summer Mastitis.
This particular form of mastitis usually happens in dry cows that are grazing in the summer.
Implementing good hygiene practices on farms, such as cleaning
teats and udder prior to milking, and sanitizing milk handling and storage, can significantly decrease the occurrence of mastitis and its spread. Inadequately cleaned milk handling equipment can serve as a significant reservoir of gram-negative, psychotropic bacteria that can survive at refrigerated temperatures.
Microorganisms and somatic cells can be observed in milk under a microscope when stained. The Somatic Cell Count is a useful measure for assessing milk quality, with uninfected cows typically having below 200,000 cm cubed of somatic cells.
Somatic cell count is an occasional means of diagnosing mastitis.
i. Sub Clinical Mastitis occurs when there is an infection present, despite the udder and milk appearing normal. The quality of milk is ensured by monitoring the Somatic Cell Count.
ii. Clinical Mastitis.
When the udder area swells and clots form in the milk, it is a clear sign that the milk will have a high bacteria content.
Potential Pathogens
Escherichia Coli
Escherichia Coli bacteria are gram negative, facultative anaerobe, straight rod bacteria from the family Enterobacteriaccae. They exist individually and do not produce spores. Numerous varieties of Escherichia Coli naturally occur and do not cause harm in the gastrointestinal tract of humans and animals. E. Coli's optimal growth temperature is 37 - 44 degrees Celsius. The 0157:H7 strain of E. Coli is especially sensitive to heat and cannot survive temperatures exceeding 44 degrees Celsius.
Escherichia Coli 0157:H7, the most severe strain of Escherichia Coli, has traditionally been associated with undercooked ground beef. However, it is increasingly being linked to fruits, vegetables, raw milk, and related products. The contamination of raw milk by Escherichia Coli often occurs when exposed to fecal matter. This happens when cow teats come into contact
with dung and bedding, which can then contaminate the milk if not properly removed during milking. To decrease E. Coli contamination in milk, certain measures must be taken such as thoroughly cleaning and disinfecting the milking parlour, udders, and teats; effectively sanitizing milking equipment; and maintaining cleanliness in storage areas including transfer pipes.
There are five main strains of Escherichia Coli:
- Classical Enteropathogenic E. Coli (EPEC)
- Enteroinvasive E. Coli (EIEC)
- Enterotoxigenic E. Coli (ETEC)
- Enterohemorrhagic E. Coli (EHEC)
- Enteradherent E. Coli (EAEC)
Studies have shown that Escherichia Coli 0157:H7 can survive for up to 150 days in soil and 90 days in cattle faeces (Cassteles, 1998). This particular strain of E. Coli is highly lethal, as a small infection oral dose of one thousand organisms can cause illness.
The duration of Hemorrhagic Colitis, which typically has an incubation period of three to five days, lasts between two and nine days.
The organism can be shed in feces for up to four weeks, so any suspected cases of E.coli food poisoning should be reported immediately and the affected individuals should avoid any food preparation activities, among other precautions.
The second stage ofE.coli 0157:H7 food poisoning is Haemolytic Uremic Syndrome (HUS) , which often requires dialysis and has a mortality rate of 3-5%.
Milking Practices, Storage and Distribution.
Milk is stored on farms in refrigerated vessels that can hold 1-2 days' worth of the daily milk amount. These farm bulk tanks are designed to operate at temperatures below 7i??C. To transfer the milk from the bulk tank to the tanker, a vacuum pump is used for its hygienic properties and non-damaging effect on milk fat globules. The milk is then transported
using a thermally insulated stainless steel milk tanker to maintain the correct cool temperature. Upon arrival, the milk is filtered through a coarse filter to remove large physical particles. It is then pumped into a milk storage silo using a centrifugal pump, which ensures minimal agitation and foaming that could potentially damage the fat globules.
Pasteurisation refers to the process of rapidly cooling, cold storage, proper pasteurization, and clean cold storage of microbial contamination in order to ensure the safety of milk. Various techniques can be used for pasteurisation, which involves heating milk to a temperature of 161 degrees for 15 seconds. This heat treatment effectively eliminates or neutralizes disease-causing organisms that thrive in milk. However, it should be noted that pasteurization does not eliminate slowly growing organisms or those that produce spores. It is also important to handle pasteurized milk properly after the process, as improper handling can lead to milk being contaminated again.
Ultra-high temperature (UHT) processing effectively destroys organisms, essentially sterilizing milk. With this method, milk can be stored at room temperature for up to 8 weeks without any change in flavor.
The discussion reveals that there are essential steps to ensure minimal microbial contamination of milk from 'farm to fork'. Firstly, removing dirt and bedding from cow's udders prior to milking eliminates a significant amount of microbes. Conducting a Somatic Cell Count test is crucial to identify mastitis and other bacterial content in the milk. Additionally, proper cleaning and sanitisation of the milking parlour and all related equipment provides further protection against microbial contamination.
The creamery is responsible for performing the necessary steps, including properly sanitizing the transport vehicle and maintaining the correct temperature. When
the milk reaches the creamery, it is crucial to handle it correctly. Pasteurization is the most effective method of reducing the microbial content of milk. Initially, I was unaware of all the risks associated with raw milk and its products when starting this assessment. However, after gathering necessary information, I now understand that consuming raw milk can be extremely dangerous. For instance, E. Coli 0157:H7 has a higher mortality rate compared to other foodborne pathogens. Therefore, I believe it is reasonable and justified to prohibit human consumption of raw milk due to its high risks. Additionally, more precautions should be implemented on dairy farms to prevent contaminants like bedding and manure from becoming embedded in cows' udders before milking them. Overall, I believe that the preventive measures mandated under the 1953 and 1956 Dairies Act are fair and just.
Conclusions
In my assessment, I strongly believe that raw milk poses a significant health risk for consumers. There has been an increase in the risks associated with raw milk in recent years, resulting in serious outbreaks and increased public awareness of the dangers of consuming raw milk and related products. However, pasteurized milk has improved in terms of safety and quality, offering better taste and smell. Consumers can easily access abundant information about milk, making it convenient to obtain. The ongoing debate between raw milk and pasteurized milk is currently a popular topic. Living in a rural area exposed me to a lack of awareness regarding the hazards of raw milk; therefore, I found invaluable assistance from the Food Safety Authorities website in gathering and understanding relevant information.
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