Effectiveness of Risk Management in Directly Raw Milk Selling at “E. Avanzi” Center of Pisa University

D’Ascenzi, Carlo; Pedonese, Francesca; Nicodemi, L.; Nuvoloni, Roberta; Forzale, F.; Rindi, Salvo

doi:10.4081/ijfs.2010.7.30

Cited by 4 publications

(2 citation statements)

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“…An interesting finding in the present study is the practice of consuming raw milk by adding it to tea. This behavior was not highlighted in previous studies (11,17,21) and could be typical of other cultures.…”

Section: Discussioncontrasting

confidence: 77%

Four-Year Monitoring of Foodborne Pathogens in Raw Milk Sold by Vending Machines in Italy

Giacometti

Bonilauri

Serraino

et al. 2013

Journal of Food Protection

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Prevalence data were collected from official microbiological records monitoring four selected foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, and Campylobacter jejuni) in raw milk sold by self-service vending machines in seven Italian regions (60,907 samples from 1,239 vending machines) from 2008 to 2011. Data from samples analyzed by both culture-based and real-time PCR methods were collected in one region. One hundred raw milk consumers in four regions were interviewed while purchasing raw milk from vending machines. One hundred seventy-eight of 60,907 samples were positive for one of the four foodborne pathogens investigated: 18 samples were positive for Salmonella, 83 for L. monocytogenes, 24 for E. coli O157:H7, and 53 for C. jejuni in the seven regions investigated. No significant differences in prevalence were found among regions, but a significant increase in C. jejuni prevalence was observed over the years of the study. A comparison of the two analysis methods revealed that real-time PCR was 2.71 to 9.40 times more sensitive than the culture-based method. Data on consumer habits revealed that some behaviors may enhance the risk of infection linked to raw milk consumption: 37% of consumers did not boil milk before consumption, 93% never used an insulated bag to transport raw milk home, and raw milk was consumed by children younger than 5 years of age. These results emphasize that end-product controls alone are not sufficient to guarantee an adequate level of consumer protection. The beta distribution of positive samples in this study and the data on raw milk consumer habits will be useful for the development of a national quantitative risk assessment of Salmonella, L. monocytogenes, E. coli O157, and C. jejuni infection associated with raw milk consumption.

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Section: Discussioncontrasting

confidence: 77%

Four-Year Monitoring of Foodborne Pathogens in Raw Milk Sold by Vending Machines in Italy

Giacometti

Bonilauri

Serraino

et al. 2013

Journal of Food Protection

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“…Moreover, the current legislation requires the refrigeration of raw milk at a temperature comprised between 0 °C and 4 °C also during the transportation and storage at home. Nevertheless, a previous study report that 63 out of 100 surveyed consumers consume raw milk after boiling, while the remaining 37 ignores this requirement and often administer raw milk even to children, whereas 93 out of 100 have never used an insulated bag to carry the raw milk at home (D'Ascenzi et al, ; Giacometti, Serraino, Finazzi, Daminelli, Losio, Tamba, et al, ). In addition, household refrigerators usually have temperatures above 4 °C (Godwin, Chen, Chambers, Coppings, & Chambers, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of refrigeration and probiotic adjunct on pathogenic and spoilage microorganisms in raw milk for direct human consumption

Faggiano

Chieffi

Logrieco

et al. 2017

J Food Process Preserv

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We analyzed the microbiological quality and safety of raw milk from vending machine and assessed the evolution of its microbiota during the refrigeration at 7 °C. We also monitored the survival of E. coli O157:H7 strain artificially added to the raw milk during the refrigeration and investigated the possibility to use the probiotic Lactobacillus rhamnosus GG strain to control pathogenic and spoilage bacteria in raw milk. Total aerobic mesophilic microbiota of raw milk exceeded the limit allowed by the current European legislation and increased of about two log units after 48 hr of refrigeration at 7 °C. The spiked E. coli O157:H7 strain multiplied slowly in the refrigerated raw milk increasing of about 1 log unit, whereas the probiotic strain was able to slightly lower the populations of Pseudomonas spp., Listeria spp. and Staphylococcus aureus but was unable to inhibit the growth of E. coli O157:H7. Practical applications This study allowed us to confirm the microbiological threat associated to the direct consumption of raw milk. Ad hoc strategies to improve the overall microbiological quality of raw milk from vending machines within the whole chain (from farm to consumption) are needed. A protective and probiotic adjunct able to control spoilage and pathogenic bacteria in raw milk with an adequate microbiological quality (at least compliant with the current legislation) may be a valuable mitigation strategy, but probiotic strains more effective than L. rhamnosus GG should be used.

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Microbial quality and safety of milk and milk products in the 21st century

Fusco

Chieffi

Fanelli

et al. 2020

Comp Rev Food Sci Food Safe

138

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Milk and milk products have been utilized by humans for many thousands of years. With the advent of metagenomic studies, our knowledge on the microbiota of milk and milk products, especially as affected by the environment, production, and storage parameters, has increased. Milk quality depends on chemical parameters (fat and protein content and absence of inhibitory substances), as well as microbial and somatic cells counts, and affects the price of milk. The effects of hygiene and effective cooling on the spoilage microbiota have shown that proteolytic and lipolytic bacteria such as Pseudomonas or Acinetobacter spp. predominate the spoilage bacterial populations. These bacteria can produce heat‐stable proteases and lipases, which remain active after pasteurization and thus can spoil the milk during prolonged storage. Additionally, milk can become contaminated after pasteurization and therefore there is still a high demand on developing better cleaning and sanitation regimes and equipment, as well as test systems to (quantitatively) detect relevant pathogenic or spoilage microorganisms. Raw milk and raw milk cheese consumption is also increasing worldwide with the growing demand of minimally processed, sustainable, healthy, and local foods. In this context, emerging and re‐emerging pathogens once again represent a major food safety challenge. As a result of global warming, it is conceivable that not only microbiological risks but also chemical risks relating to presence of mycotoxins or plant toxins in milk will increase. Herein, we provide an overview of the major microbial hazards occurring in the 21st century.

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Effectiveness of Risk Management in Directly Raw Milk Selling at “E. Avanzi” Center of Pisa University

Cited by 4 publications

References 0 publications

Four-Year Monitoring of Foodborne Pathogens in Raw Milk Sold by Vending Machines in Italy

Four-Year Monitoring of Foodborne Pathogens in Raw Milk Sold by Vending Machines in Italy

Effect of refrigeration and probiotic adjunct on pathogenic and spoilage microorganisms in raw milk for direct human consumption

Microbial quality and safety of milk and milk products in the 21st century

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