Milk and Dairy products: Hazard overview

Legislation: Milk and Dairy products

Table 1 Regulations Dairy derived from the Status of food-safety

Regulation	Description
(EC) No. 1069/2009	The legal framework of control and supervision of animal products
(EU) No 142/2011	Implementing regulation
(EC) No 852/2004	Food Hygiene
(EC) No 853/2004	Hygiene in the production of products of animal origin
(EC) No 178/2002	General principles and requirements of food law establishing a European Food Safety Authority and laying down procedures in food safety matters
(EC) No 2073/2005	Microbiological Criteria for Foodstuffs
(EU) No 1169/2011	Provision of consumer food information
(EC) No. 37/2010	Residues of veterinary medicinal products
(EC) No 1881/2006	Determining maximum levels of certain contaminants
(EC) No 1333/2008	Food additives

Pathogens: Milk and Dairy products

Table 2 possible pathogens in dairy products derived from the IMIS Hazards table Pathogens

Genus	Pathogenic species	GR	Form, mobility	O₂	T (C.)	T1 (C.)	pH-O	pH-R	aW	Illness
Bacillus	cereus	+	Rod (3-5 um length 1 um wide) spore-forming, mobile	Aerobe (sometimes Fa)	28,35	10,0-48,0	6.0-7,5	4,9-9,3	>0.91	Poisoning (Tox. 1) and infection (Tox. 2)
Campylobacter	jenuni, coli	–	Spiral formed rod, mobile.	Min. 3 % Max. 15 % opt. 5 % oxygen	42-45	30-47	6,5–7,5	4,9 – 9,5	>0.98	Infection: Stomachache, diarrhoea, fever, sometimes meningitis.
Escherichia	coli (also O157:H7)	–	Rod	Fa	30-37	10-45.5 (EHEC)	7	4,4-9,5	> 0.95	Infection by EHEC group of which E. coli 0157:H7 (hamburger disease) is the most severe; the mortality is around 35%.
Listeria	monocytogenes (11 species; 3 cause 90% of the infections)	+	Rod (0,5-2,0um long, 0,5um wide), mobile at 20-25°C.	Fa	3,0-37,0	0-45	7	5-9 (at 4gr. C) 4,4-9,0 (at 30grC)	> 0.92	Infections of healthy individuals lead to flu symptoms. Infants, the Elderly, the ill and pregnant women might get severe symptoms when infected by Listera. (Meningitis, blood poisoning and abortion). In these risk groups is the mortality 30-50%.
Salmonella	Two thousand three hundred species that might cause enteritis (stomach inflammation).	–	Rod, sometimes mobile	Fa	35-37	5,0-45,0	7	4,0-9,0	>0.93	Infection: intestinal inflammation. For the elderly, small children and sick, illness can be fatal.
Salmonella	typhus; paratyphus	–	Rod	Fa	37	5,0-45,0			>0.93	Typhus, paratyphus are the most severe illnesses caused by Salmonella.
Staphylococcus	aureus, not all species are pathogenic.	+	Coc (0.5-1um in diameter), coccus are formed in a grape-like cluster.	Fa	37	10,0-45,0	6,5-7,5	5,2-9,0	>0.85 opt: >0.98	Toxin results in vomiting and stomachache. Compared with other infections are, the symptoms mild.

Mycotoxins: Milk and Dairy products

Table 3 possible mycotoxins in dairy products, derived Hazard table Mycotoxins

Mycotoxin (toxin from fungus)	Fungus	Agricultural raw materials and food products	ADI of AWI (ug/kg body weight)	Effects	Legislatory regulations	Comments
Aflatoxin (five species: B1, B2, G1, G2; M1 occurs in milk and comes from B1) and M2 (M1 and M2 are conversion products of Aflatoxin B1, B2 into lactating mammals	Aspergillus flavus Aspergillus parasiticus	Cereals, buckwheat, maize and maize products, cottonseed, peanuts, other types of nuts (pistachio-nuts, walnuts), spices, dried figs, milk (products), sesame seed soy and soy products.		Acute toxic; degradation of liver and kidneys. Chronic: carcinogenic (cancer forming) especially in the liver.	Maximum levels according to Regulation (EC) No 1881/2006	Aflatoxin B 1 is the most common and toxic carcinogen. In milk (products) is the most common aflatoxin M 1 formed after that B 1 is broken down. Around 1-3% B 1 is processed in milk to M 1. M 1 is not as poisonous and carcinogenic as B 1. Next to M 1 are other break-down products of B 1 present in milk. Fungus mostly grows during transport and storage in the tropics, mostly characterised by high temperatures (optimum 25 °C: range 8-37) and or high humidity (>83%). In developed countries (VS) are aflatoxins mainly caused during difficult growth seasons (growth-stress).
Ochratoxin A&B	Aspergillus Penicillium species	Barley, rye, wheat, rice, maize, peanuts, Brazilian nuts, peppers, Cotton seed, Cheese.	AWI of toxin A: 0,112 (JECFA, 1990) limit: 10 ug/kg food product. LD 50 (rat, oral) van toxin A: 20 mg/kg		Maximum levels according to Regulation (EC) No 1881/2006	Toxin A is more toxic than B. In the Netherlands are such low amounts found that the risk is perceived very low and therefore is there no norm. Growth fungus is possible in a temperate climate. Toxin A is inactivated at > 221 °C
Sterigmatocystine	Aspergillus versicolor; Aspergillus ruber; Aspergillus flavus; Penicillium luteum; Aspergillus nidulans, Bipolaris.	Grain, buckwheat, wheat, rice, peanut, soy, cheese, cheese crust, green coffee beans and melting cheese.	No ADI	Acute: Damage to liver, teratogenic. Chronic: mutagenic and carcinogenic.	Maximum levels according to Regulation (EC) No 1881/2006	In the Netherlands is research conducted on the presence of toxins in grain, buckwheat and soy products. Toxins are not found and therefore is control considered unnecessary.
Patulin	Apergillus clavatus; Penicillium roqueforti; Penicillium expansum; Penicillium patulum	Apples, apple juice, moulded fruits, grains, cheese and sausage	AWI: 7 (JECFA, 1989)	Acute toxic (damaging of lungs, brains, liver and kidneys); carcinogenic effects are not found (IARC, 1985).	Maximum levels according to Regulation (EC) No 1881/2006	At fermentation of apple juice to Cider and through vitamin C takes destruction place. The Patulin content can be an indication for the handling of GMP-guidelines (to establish that rotten apples are not used).

Chemistry: Milk and Dairy products

Table 4 possible chemical hazards derived from Hazard table chemical hazards

Chemical component	Food product	Legislation	Comments
Dioxins: Polychlorinated dibenzodioxins (PCDDs), Polychlorinated dibenzofurans PCDF’s and 2,3,7,8-Tetrachlorodibenzodioxin (TCDD).	Herbs (through Feed) and poultry, fish (especially fatty fish such as herring and salmon) and Vegetables, Oils/fats, dairy and eggs	Maximum levels according to Regulation (EC) No 1881/2006	Formed from chlorinated linkages during heating with low oxygen levels. Carcinogenic for humans and animals above a threshold level.
Polychlorinated biphenyls (PCBs) and dioxin-like PCBs (dl-PCBs)	Herbs (through Feed) poultry, fish (especially fatty fish such as herring and salmon), Vegetables, Oils/fats, dairy and eggs	Maximum levels according to Regulation (EC) No 1881/2006	Carcinogenic for animals and humans. Moreover, it might induce skin disorders, reproductive toxicity and liver diseases. PCBs burn above 1200 °C, are insoluble and are applied as plasticizers, paint, ink, lacquer, glue and insecticides.
Components as a consequence of fat oxidation.	herbs (products), dairy products (containing normal amounts of fat) and every other product known as a “fatty” product.	Accepted, no direct consequences for public health.	Fat oxidation causes off flavours of organoleptic characteristics. Through the reaction of oxygen with the formed aldehydes acetic acid, formic acid and propionic acid can be formed. This induces rancidity.
Residues: (animal)medicines, antibiotics, anti-microbial substances, growth promotors and vitamins.	Meat	Forbidden	Inspection for each drug is, a Maximum Residue Level (MRL) established with a specific accepted amount in herbs, liver, kidney, fat, milk and eggs. The usage of Chloramphenicol and nitrofuran is forbidden in the EU and VS while still accepted in some Asian countries.

Viruses, Rickettsie: Milk and Dairy products

Table 5 Viruses, rickettsia in dairy products, derived from Hazard table Viruses, rickettsia, prions

Virus, rickets	Origin	Food product	MID	Disease	Preventive Measurements	Comments
Poliovirus (rickettsia)	Human	Raw milk	–	Polio	Pasteurized milk	Under control in the Netherlands.
Coxiella burnetii (rickettsien)		Raw milk	–	Q fever

Fraud: Milk and Dairy products

The NVWA-IOD has not recently conducted any studies within the dairy domain. The number of signals about dairy fraud is also limited.\ More information is available on the following link ‘Fraud‘