Overview of Food Safety Hazards in the European Dairy Supply Chain

Abstract

Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information. This study revealed that microbiological hazards are encountered more frequently in dairy products than chemical and physical hazards. Listeria monocytogenes, Staphylococcus aureus, Salmonella, and human pathogenic Escherichia coli were identified as the most important microbiological hazards in dairy products. Soft and semisoft cheeses are most frequently associated with L. monocytogenes and S. aureus enterotoxins, whereas raw milk is most frequently associated with human pathogenic E. coli and Campylobacter spp., Cronobacter spp., and Salmonella spp. are the microbiological hazards of most concern in powdered infant formula. Based on literature, monitoring, and RASFF data, the most relevant chemical hazards in dairy products are aflatoxin M 1 , dioxins, and dioxin-like compounds and residues of veterinary drugs. Chemical hazards primarily occur at the dairy farm and may accumulate during further processing. The most relevant physical hazards are metal, glass, and plastic particles introduced during processing. Analysis of trends in the near future revealed that increased milk production is seen as most relevant in relation to food safety. Other trends affecting food safety are climate change and changes at the farm level, which aim to improve animal welfare and environmental sustainability.

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

“…Milk contamination is hence a result of direct exposure to fecal material or environmental contamination. Raw milk poses a risk for STEC, and a number of outbreaks has been recently reported for this pathogen [33,36]. In 2013, 3% of 860 tested raw milk samples were found positive for STEC in Europe [33], whereas in USA, according to CDC, Shiga toxin-producing E. coli caused 17% of the outbreaks that occurred 2007 to 2012.…”

“…Raw milk poses a risk for STEC, and a number of outbreaks has been recently reported for this pathogen [33,36]. In 2013, 3% of 860 tested raw milk samples were found positive for STEC in Europe [33], whereas in USA, according to CDC, Shiga toxin-producing E. coli caused 17% of the outbreaks that occurred 2007 to 2012. VTEC serotypes have also been detected in cow's mastitic milk, that implying that an additional contamination route may be sub-clinical mammary infections.…”

“…Specifically, van Asselt and colleagues (2017) report that raw milk consumption accounts for a relatively high number of Campylobacter outbreaks: in 2013, 32 strong-evidence Campylobacter spp. outbreaks were reported in the EU, of which between 9% in 2013 and up to 20% in 2012 could be attributed to it [33].…”

A Review of Potential Public Health Impacts Associated With the Global Dairy Sector

“…Food safety hazards in the dairy supply chain may be biological, chemical, or physical in nature (Smith, 2016;van Asselt et al, 2017). A comprehensive review of hazards in the dairy supply chain in Europe found that microbiological hazards are of particular concern, with chemical and physical hazards less frequently encountered in dairy products (van Asselt et al, 2017).…”

Multispectral Imaging for Plant Food Quality Analysis and Visualization

“…On the other hand, during postharvest processing, storage, and transportation, physiological qualities of harvested foods continue changing. Food safety hazards must be effectively monitored by the food industry (Asselt and others ). Any pathogenic infestation, adulteration, contamination, or defect of plant foods, existing deliberately or accidentally, can not only reduce their functional properties and nutritive values, but also may cause a series of foodborne illnesses in humans.…”