CASE STUDY

ABOUT 3
HAZARD IN
DAIRY
PRODUCTS

SUBMITTED BY: GROUP 4

MICROBIOLOGICAL HAZARDS
 Microbiological hazards of dairy products
made from raw milk. This study concentrates
on information concerning microbiological
hazards possibly present in raw milk dairy
products, in particular cheese, butter, cream
and buttermilk.
 The main microbiological hazards of raw  In endemic areas, Pasteurization ensures
milk cheeses (especially soft and fresh inactivation of vegetative pathogenic
cheeses) are linked to Listeria microorganisms, which increases the safety
monocytogenes, verocytotoxin-producing of products made there compared with dairy
Escherichia coli (VTEC), Staphylococcus products made from raw milk.
aureus, Salmonella and Campylobacter. L.
monocytogenes, VTEC and S. aureus have
been identified as microbiological hazards in
raw milk butter and cream albeit to a lesser
extent because of a reduced growth potential
compared with cheese.
CHEMICAL HAZARDS
 Chemical hazards that end up in milk or other dairy  Other causes of contamination may be
products are primarily caused by ingestion or inadequate control of equipment, the
production of these compounds by the cow. This environment and milk storage facilities. The
can occur through the use of contaminated feed, via following sections present the various
the uptake of chemical compounds due to grazing chemical hazards of concern that may occur
on contaminated soil or via the administration of
along the dairy chain. Hazards that are
veterinary medicines.
expected to result in low levels in dairy
 Milk can be contaminated when the milking
products upon exposure were not considered
animals consume feed and/or water that contain in this study. Examples of the latter are
chemicals. Another cause of contamination is
chlorinated paraffins and acrylamide
through fraud, which may occur at various stages
along the dairy production chain. Examples are the
(MacLachlan, 2011).
presence of dioxins in animal feed due to the illegal
use of contaminated technical fats in Germany in
 Chemical hazards include detergents, teat
2010 (Kupferschmidt, 2011), the recent incident
with furazolidone in animal feed (Dijksma, 2014), disinfectants, dairy sanitizers, anti-parasitic,
and the melamine crisis in China in 2008 (Chen, antibiotics, herbicides, pesticides and
2009; Pei et al., 2011). fungicides.
PHYSICAL HAZARDS
 What are the Physical Hazards that dairy products
such as milk, cheese, butter, ice cream, yogurt and
many other varieties of dairy products that may
lead to food poisoning or better yet can be
considered physical hazard? The presence of
foreign objects (42.4 percent) was the most
commonly reported hazard, followed by insects
(23.3 percent), hair (15.2%), plastics (11.1
percent), metal (6.2 percent), and cloth (1.8
percent ).
 The findings revealed flaws in both Brazilian dairy
product processing and public-sector inspection,
demonstrating that the Internet is an excellent
vehicle for disseminating consumer displeasure.
The prevalence of physical hazards in dairy
products was investigated from 2012 to 2016 using
a complaint website (Reclame Aqui) utilized by
Brazilian consumers to lodge problems.
 2% of the complaints mentioned the presence of
physical risks in the products. In the case of milk and
dairy products, 515 complaints were received, with
yogurt/milk drink receiving the highest number (37%)
followed by UHT milk (14.6%) and milk powder
(14.6%). (10.7 percent ). Prato cheese, Brie-type
cheese, and Cottage cheese received the fewest
mentions (0.3–0.4 percent).
 When it comes to breads, panettones, and Easter
cakes, the brands with the most complaints accounted
for more than 87 percent of all dissatisfactions with
moldy products in the corresponding category.
 Customer reports can become a useful resource for
indicating the hygienic-sanitary quality of processing
facilities, because poor quality system implementation
in the industry can lead to product contamination.
PROCESS CONTROLS WERE OBSERVED TO
ADDRESS THE SCENARIO/S
 The majority of microbiological, chemical, and
physical dangers can be avoided by implementing
quality control measures. At the farm and in the dairy
plant, there are quality assurance mechanisms in  Based on the current hazard analysis, it is
place. Industry and government must work together to recommended to focus monitoring on:
ensure that food safety is maintained at a high level.
 • Aflatoxins in feed and imported dairy milk
The government should invest in research and
development in order to anticipate future trends that  • Veterinary drugs in dairy milk at farm level,
may have an impact on food safety (for example, the especially from imported milk
use of nanoparticles or the effects of climate change
on food safety). A proper food safety control is also
required.
As most chemical hazards are introduced through the feed and as future developments may have
consequences on the supply of good quality feed products, it is advised to focus monitoring at the farm
level and more specifically on the feed sector. At farm level, changes in production systems as a result of
increased awareness for sustainability and animal welfare should be followed closely in order to evaluate
its consequences for food safety. In order to maintain the current food safety level in the dairy sector, the
other chain steps should not be ignored and some level of inspection should also be arranged for steps
further along the dairy chain. Furthermore, imported products from outside the EU may need increased
monitoring programs, especially for veterinary drugs and AFM1 as these compounds have been reported
above the legal limit in the RASFF database.
IS IT EFFECTIVE OR NOT?
 We can avoid contamination, thus it's effective. Also, if we concentrate on the
veterinary drugs that will be used on animals, we will be able to avoid chemical
dangers in dairy products.

 Physical hazard prevention focuses on rigorous food inspection and strict adherence
to food safety rules, such as the Hazard Analysis Critical Control Point (HACCP)
system described below. Organizations can also take preventative measures to reduce
the risk of a physical hazard. Light bulbs, for example, can be made from a variety of
materials. Acrylic is more lightweight and tougher than glass, and it shatters into
larger, blunter bits.
REFERENCES

 https://www.sciencedirect.com/science/article/abs/pii/S095869461500120X

 https://edepot.wur.nl/447318

 https://www.fao.org/dairy-production-products/products/health-hazards/en/

 https://youtube.com/watch?v=3upQYfl_Hfg&feature=share

 https://youtube.com/watch?v=jNNbN2bWP84&feature=share
THANK YOU!
MEMBERS:

 Ma. Redemar Dosal

 Erill Josh Hernandez
 Monaliza Salibio
 Karina Grace L. Taglinao
 Cheska Tarin