Why knowledge is the best way to reduce the risks associated with raw milk and raw milk products

Fagnani, Rafael; Nero, Luís Augusto; Rosolem, Carla Prado

doi:10.1017/s002202992100039x

Cited by 13 publications

(9 citation statements)

References 45 publications

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“…Again, knowledge about diseases transmitted by raw milk was the only factor that was significantly (P < 0.05) associated with the level of total bacterial count among milk transporters in Nyagatare district as illustrated Table 6. This agree with the study of [17] who reported that the awareness of the diseases that can be transmitted by raw milk, is essential in reducing the hazards associated with drinking raw milk.…”

Section: Resultssupporting

confidence: 92%

Assessment of Bacteriological Quality and Associated Risk Factors of Raw Milk Marketed in Nyagatare district, Rwanda

Emmanuel,

Enock

2023

Preprint

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Milk has tremendous nutritional value for both people and animals, but because it also contains water, many different kinds of microbes can develop in it. Dairy products are still sold in both regular and unofficial marketplaces in Rwanda. Significant dangers to human health are associated with milk sold in unregulated markets. The aim of the present study was to assess the bacteriological quality and associated risk factors of raw milk marketed in Nyagatare district, Rwanda. 126 samples were collected among milk transporters from 14 sectors of Nyagatare district, Rwanda, where 9 samples were taken from each sector and analyzed in veterinary microbiology lab of University of Rwanda, Nyagatare campus. The bacterial analysis was based on carrying out total bacterial count, Coliform count, enumeration of Staphylococcus species and enumeration of Salmonella species. Milk transportes were also asked about risk factors associated with bacterial contamination of raw milk. The total bacterial count, Coliform count and enumerated Staphylococcus species had range from 7.8 × 104- 80 × 104cfu/mL, 24 × 101and 80 × 101cfu/mL and 20.8 × 101and 211 × 101cfu/mL respectively and highest prevalence of Salmonella to be 1.58%. The level of significant was not significant between various bacterial level and several risk factors except for total bacterial count and knowledge about diseases transmitted by raw milk at p < 0.05. It is, therefore, highly recommended that all concerned parties should increase awareness about diseases transmitted by raw milk among milk transporters in Nyagatare district among others.

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Section: Resultssupporting

confidence: 92%

Assessment of Bacteriological Quality and Associated Risk Factors of Raw Milk Marketed in Nyagatare district, Rwanda

Emmanuel,

Enock

2023

Preprint

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“…Drinking raw or unpasteurised camel milk has been an integrated traditional belief for the people of the UAE. However, a large body of strong evidence confirms that raw milk is not recommended for consumption due to increased risks of foodborne diseases (36,37) . In the present study, an alarming proportion of consumers reported drinking raw camel milk without heat treatment.…”

Section: Discussionmentioning

confidence: 99%

Camel milk consumption patterns and perceptions in the UAE: a cross-sectional study

et al. 2022

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Camel milk has been consumed for centuries due to its medicinal and healing properties. The present study aims to investigate the consumption patterns of camel milk and perceived benefits and risks among adults in the United Arab Emirates. A self-administered online questionnaire was developed in English and Arabic languages and was completed online by 852 adults. Socio-demographic characteristics, camel milk consumption patterns and perceived knowledge of the benefits and risks of camel milk were investigated. About 60 % of the participants have tried drinking camel milk, but only a quarter (25⋅1 %) were regular consumers. The most consumed camel milk products after fresh milk were yoghurt and flavoured milk. The most popular additions to camel milk were honey, turmeric and sugar. Most consumers had less than one cup of camel milk per day (57⋅0 %). Camel milk consumers preferred it over other types of milk due to its nutritional value (66⋅4 %) and medicinal properties (39⋅3 %). Among consumers, 58⋅4 % reported consuming unpasteurised camel milk. Reasons included the belief that it is fresher (87⋅2 %), better for the immune system (41⋅6 %), and higher in nutrients (39⋅2 %). Overall, participants had inadequate knowledge about the health benefits of camel milk (7⋅11 ± 5⋅3 out of 25). Males and camel milk consumers had a significantly higher knowledge about the health benefits of camel milk compared to females and non-consumers (P < 0⋅05). Although positive perceptions were common, misperceptions appear to be prevalent among non-consumers. Consuming unpasteurised camel milk is a major public health concern, thus national regulations are essential.

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“…The magnitude of milk treatment was unexpectedly related to location. People with awareness of the risk of milk-borne pathogens were twice less likely to contract abdominal illness than those who were unaware [32]. Consequently, the responsible organizations should spread knowledge on adequate milk treatment protocols.…”

Section: Discussionmentioning

confidence: 99%

Listeria species contamination in the milk-processing chain and decontamination proficiency of small-scale milk retailers

Kananub

Lertsakkongkul

Aryatawong

et al. 2022

Preprint

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Listeria is an important-foodborne bacteria. Many people prefer consuming milk products from small-scale retailers. These milk products are not of controlled quality and can cause listeriosis. We explored the possibility of Listeria spp. contamination in milk products from the farm and retailer level. The efficiency of vendors’ processing measures in eliminating L. monocytogenes was also evaluated. Milk samples in the current study were collected from bulk tanks and small-scale milk retailers. As part of the clinical trial, L. monocytogenes-added samples were tested for remaining bacteria after treatment with processing measures employed by the vendors. Descriptive analysis, Chi-squared test, and Fisher’s exact test were used for data analysis. The milk from the farm level presented 1% listeria contamination, which was confirmed to be L. marthii. Data analyses revealed that the location of the retailer was associated with the volume they routinely ordered per lot and the milk-processing time the vendors used to treat milk (p < 0.05). Knowledge on raw milk contamination is significantly associated with the stocking or processing of the whole milk lot. Male sellers reportedly treating milk less thoroughly than their female counterparts (p < 0.01). In clinical trial, L. monocytogenes was not identified after sample treatment.

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Why knowledge is the best way to reduce the risks associated with raw milk and raw milk products

Cited by 13 publications

References 45 publications

Assessment of Bacteriological Quality and Associated Risk Factors of Raw Milk Marketed in Nyagatare district, Rwanda

Assessment of Bacteriological Quality and Associated Risk Factors of Raw Milk Marketed in Nyagatare district, Rwanda

Camel milk consumption patterns and perceptions in the UAE: a cross-sectional study

Listeria species contamination in the milk-processing chain and decontamination proficiency of small-scale milk retailers

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