sarah mclean
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Sarah McLean. Raw Milk: Does It Do A Body Good?. What is raw milk?. Milk that has not been pasteurised or equivalently heat treated Pasteurisation is the process of heating milk to 72 o C for 15 seconds in order to kill bacteria - PowerPoint PPT PresentationTRANSCRIPT
Sarah McLean
Raw Milk:Does It Do A Body Good?
Swinburne
SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN
- Milk that has not been pasteurised or equivalently heat treated
- Pasteurisation is the process of heating milk to 72oC for 15 seconds in order to kill bacteria
- Some raw milk proponents believe that pasteurisation causes detrimental effects
What is raw milk?
Swinburne
SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN
- Enhanced nutritional properties
- Enhances immunity
- Cures lactose intolerance and allergies
- Prevents asthma
- Cures skin conditions
- Reduces behavioural problems
3
Reported benefits of drinking raw milk
No credible scientific evidence to support
Swinburne
SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN
- Many disease outbreaks attributed to consumption of raw milk
- Major culprits include Escherichia coli, Salmonella spp., Campylobacter spp. and Listeria monocyotegenes
- Bacterial pathogens do not affect taste / smell / appearance of milk
Known health risks
Swinburne
SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN
- The sale of raw milk for human consumption is prohibited
- Loopholes exist
- Bath milk
- Pet food
- Cow shares schemes
- FSANZ Proposal P1007 - Primary production and processing requirements for dairy (raw milk) products
Raw milk in Australia
Swinburne
SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN 6
Risk assessment framework
- Three categories of raw milk products have been defined according to risk
Category 1: Products with processes that will eliminate pathogens present in raw milk
Category 2: Products that may allow survival of pathogens but will not support growth
Category 3: Products that are likely to allow survival and may support growth of pathogens
×?
Swinburne
SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN 7
Table 1. Presence of bacterial pathogens in Victorian raw milk
What’s in Victorian raw milk?
Swinburne
SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN 8
Survival of L. monocytogenes in raw milk
Figure 2. Growth of L. monocytogenes in raw milk at low temperatures
Swinburne
SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN 9
Survival of E. coli O157:H7 in raw milk
Figure 1. Growth of E. coli O157:H7 in raw milk at low temperatures
Swinburne
SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN
- What bacteria can be found in our raw milk and does this vary according to season?
- What happens if pathogens are found that have a low infectious dose?
- Is there a difference between bulk tank and farmstead raw milk?
- What happens after purchase?
What now?