Source of contamination of milk with examples

Milk is highly vulnerable to contamination by both pathogenic and spoilage organisms.

Milk can be contaminated at any point in the milk production process. It is the responsibility of the food
business operator (milk producer) to identify these points and implement control measures to protect
milk from contamination. The key sources of contamination are:

- Fecal contamination from soiled animals, especially teats, udders and tails. During milking, the
contamination of milk is usually by exterior of udder and adjacent areas.
- Bacterial contamination from poor milking practices, soiled hands, soiled equipment and failure
to clean and disinfect teats prior to milking.
- Before the cow is even milked, pathogens in the surrounding environment can get into the
cow's feed or water. During milking, bacteria on the inside or outside of the cow's udder can get
into the milk. If the milking device (human or mechanical) hasn't been properly sanitized it may
contaminate the raw milk.
- Bacteria found in manure and water may also enter during milking causing contamination.
- Sick and dirty animals in the barn may also spread contamination. Thus, the cow herd should be
monitored for preventing possible food-borne pathogens and food intoxications, which is a
preventive strategy for health risks and to diminish the poor dairy product quality.
- Similarly contaminated water, poor drains, sewage outlets may also contaminate milk. At dairy-
farms, the water can be a predominant source of microbial contamination. Water used in
production should be of good bacteriological quality. Inadequately or uncleaned, storage tanks,
untreated water supplies from natural sources like bore wells, tanks and rivers, may also be
contaminated with the fecal microbes.
- Milk residues left on the equipment contact surfaces supports the growth of a variety of
microbes.
- Contamination due to failure to detect abnormal milk (mastitis pathogens, blood and clots) is
also a major source of contamination.
- Physical contamination, especially from perished components in milking machines and bulk
tanks, dust, bedding materials, dung, insects and animal hair.
- Bacterial contamination from inadequate cleaning and disinfection of milking equipment and
bulk milk tanks. Dairy utensils and milk-contact surface are also sources of contamination.
- Unclean or improperly cleaned milk cans and lids if they are still moist, results in multiplication
of thermophilic bacteria like Bacillus cereus. Improperly sterilized milking machines contain
thermoduric micrococci, Bacillus spp. and Microbacterium spp. predominantly compared to
coliforms and streptococci.
- Skin of dairy workers, air of the milking parlor and insects like flies may also contaminate milk.
- The common microbial pathogens from humans causing diseases such as typhoid, paratyphoid
and dysentery may contaminate the milk. Microbial pathogens causing scarlet fever, septic sore
throat, diptheria, cholera etc. contaminate the milk.
- After leaving the farm, possible contamination point includes tanker truck, transfer pipes,
sampling utensils and other equipment.
- Chemical contamination from veterinary product residues, cleaning chemicals and use of non-
food-grade equipment.
- Sweeping of floors just before milking process, handling hay and feed shortly before milking
process, brushing of animals prior to milking process can also increase the risk of airborne
contamination.