Dairy production: microbial safety of raw milk and processed milk products

Ntuli, Victor; Sibanda, Thulani; Elegbeleye, James A.; Mugadza, Desmond T.; Seifu, Eyassu; Buys, E.M.

doi:10.1016/b978-0-12-819470-6.00076-7

Cited by 10 publications

(6 citation statements)

References 84 publications

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“…Cost-effective solutions are needed for small-scale producers, for example, small-scale dairy producers often face unique challenges in packaging their products efficiently and cost-effectively. Research should explore innovative, cost-efficient packaging solutions tailored to the needs of small-scale producers, supporting their sustainability and competitiveness [98] . Collaborative research efforts involving academia, industry, and regulatory bodies can help fill knowledge gaps and drive innovation in fermented dairy packaging.…”

Section: Research Gaps In Packaging: Opportunities For Advancement An...mentioning

confidence: 99%

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

Francis,

Dahiya,

Gokhale

et al. 2024

AIMSMICRO

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<abstract> <p>The food and beverage packaging industry has experienced remarkable growth in recent years. Particularly the requirement for appropriate packaging materials used for the sale of fermented products is boosted due to the rising acceptance of economical functional foods available to consumers on the shelves of their local supermarkets. The most popular nutraceutical foods with increased sales include natural yogurts, probiotic-rich milk, kefir, and other fermented food and beverage products. These items have mainly been produced from dairy-based or non-dairy raw materials to provide several product options for most consumers, including vegan and lactose-intolerant populations. Therefore, there is a need for an evaluation of the potential developments and prospects that characterize the growth of the food packaging industry in the global market. The article is based on a review of information from published research, encompassing current trends, emerging technologies, challenges, innovations, and sustainability initiatives for food industry packaging.</p> </abstract>

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Section: Research Gaps In Packaging: Opportunities For Advancement An...mentioning

confidence: 99%

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

Francis,

Dahiya,

Gokhale

et al. 2024

AIMSMICRO

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“…Protein, several vitamins (vitamins A, B12, riboflavin, niacin, etc. ), as well as minerals like calcium, phosphorus, potassium, and magnesium, are all present in dairy products (Ntuli et al, 2023). Milk and cheese are the second‐largest sources of vitamin D, potassium, and calcium in both children's and adults' diets.…”

Section: Biosensors Application In Food Industriesmentioning

confidence: 99%

A systematic review on recent trends and perspectives of biosensors in food industries

Singh

Pandey

Srivastava

et al. 2023

Journal of Food Safety

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The food industry has inappropriate techniques for process and quality control and requires techniques that can provide information on the physical and chemical properties of food quickly and affordably. Food applications mostly focus on the identification of contaminants, with a few significant analytes, such as sugars, alcohols, amino acids, flavors, and sweeteners, as exceptions. Biosensors can bring about an analytical revolution to address the problems facing the food and agriculture industries. Potential applications for biosensors include contaminant detection, product freshness monitoring, content verification, and raw material conversion monitoring. These studies are costly and time‐consuming due to the extraction or pre‐treatment of samples. This review gives an overview of biosensors with their classification and application in different food industries such as the fruits and vegetable industry, dairy, and meat industries. The application of biosensors in detection, quality assurance, and food safety is discussed in detail with their potential application.

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“…Some mastitic milk carries bacteria that can cause severe human illness. Pasteurization reduces the number of viable micro-organisms [94] but often does not destroy toxins produced by bacterial pathogens, hence the concern when raw milk is consumed or when pasteurization is faulty [95]. The transfer of heat-stable toxins produced by mastitis-causing pathogens in milk is another serious potential concern [96].…”

Section: Public Health Importance Of Goat Mastitis Associated Bacteri...mentioning

confidence: 99%

Review on goat mastitis and associated bacterial zoonoses in raw milk from Mastitis infected dairy goat

Bedruddin

2023

Preprint

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Goat milk has medicinal value for children and contributes much more for the wellbeing of human baby. Goat milk provides more nutritional value than dairy cow’s milk. Despite the large number of goats and their contributions to the livelihood of the farmers, goat productivity is low due to prevalence of different diseases. One of the major diseases that affect the dairy goats is mastitis. Mastitis is an inflammation of the mammary gland, caused by over 150 different contagious or environmental micro‑organisms. Mastitis in goats constitutes an enormous animal health problem. In addition to causing health problems, inflammation of the mammary glands can also cause poor quality of milk. Milk produced by goats with mastitis presents a serious risk in terms of public health as it can be linked to milk-borne diseases for humans. Raw milk from Mastitis infected goat is usually colonized by a variety of many zoonotic pathogens such as enterohaemorragic Escherichia coli, Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus, Brucella melitensis, Mycobacterium bovis. These pathogens in milk have been linked to mastitis milk. These zoonotic organisms may lead to health problems in the human population such as tuberculosis (TB), brucellosis, haemorrhagic enteritis, salmonellosis and food poisoning. Transmission of pathogens from animals to humans can occur via consumption of milk, especially when these products are consumed raw.

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Dairy production: microbial safety of raw milk and processed milk products

Cited by 10 publications

References 84 publications

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations

A systematic review on recent trends and perspectives of biosensors in food industries

Review on goat mastitis and associated bacterial zoonoses in raw milk from Mastitis infected dairy goat

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