Dairy products

Legislation

Table 1 Regulations in 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
(EC) 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

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

Gender

Species

Morphology

Growth factors

Origin

Food

MID

Illness

Comments

Form, mobility

Gramm Hotels

O2.

T (C.)

T1 (C.)

Pho

Phr

awr

so %

Bacillus

Cereus

Bar, mobile

Pos

A (sometimes Fa)

28.35

10-48

6-7,5

4,9-9,3

>0.91

Traces are found everywhere

Rice, starchy products, puddings, sauces, herbs, spices, dairy

>106 (75% of gas traps)

Poisoning (Tox. 1) and infection (Tox. 2)

Tox 1 is very heat stable; it is important to prevent growth

Campylobacter

jenuni

Rod (3-5 um long 1 um wide) spore former, mobile

Neg

Mon 3-15 Opt.: 5%O2

42-45

30-47

6,5 – 7,5

4,9 – 9,5



Intestinal flora warm-blooded animals; Birds

Meat

500

Infection: abdominal pain, diarrhoea, fever, sometimes meningitis

Growth does not occur in food. Prone to dehydration. It is estimated that 12-15% (around 500,000) of all cases of acute gastroenteritis in the Netherlands are caused by this bacterium.

Escherichia

coli (also E. coli O157)

Rod (2-8 um long, 1um wide), spore former

Neg

Fa

30-37

10-45.5 (EHEC)

7

4,4-9,5

> 0.95

6-8

Human: EHEC: also intestinal flora animal (especially calves).

Food contaminated with human faeces. EHEC: meat, milk (raw)

> 10 (EHEC)

Infection by group EHEC including E.coli 0157:H7 (hamburger disease) most severe; mortality up to approx. 35%.

No major explosions yet in the Netherlands, but in the US and Great Britain by E.coli 0157:H7. This is tolerant to organic acids.

Listeria

monocytogenes (11 serotypes; 3 of which cause 90% of infections)

Bar

Pos

Fa

3-37

0-45

7

5-9 (at 4gr. C) 4,4-9,0 (at 30grC)

> 0.92

Everywhere

Raw milk, soft, raw milk cheeses, pate, remented sausage.

Not known

Infection of healthy people leads to flu-like symptoms. In babies, the elderly, the sick and pregnant women, Listeria can  lead to very serious diseases (meningitis, blood poisoning, abortion). In those risk groups, mortality is 30-50%.



Salmonella

2300 serotypes that can cause enteritis (darmontste-king)

Bar

Neg

Fa

35-37

5-45

7

4-9

>0.93

Intestinal flora warm-blooded animals

Pork, poultry meat (especially chicken), eggs, raw milk

>10 5

Infection: intestinal inflammation. For the elderly, small children and the sick, illness can be fatal

Not very pathogenic, but common

Salmonella

typhoid fever; paratyphoid fever

Bar, sometimes mobile

Neg

Fa

37

5-45









Person

Water or food contaminated by human faeces

> 10 2

Typhoid, paratyphoid most serious disease due to Salmonella.

It is estimated that 4-5% (approximately 225,000) of all cases of acute enteritis in the Netherlands are caused by Salmonella.

Staphylococcus

aureus(not all types are pathogenic)

Bar

Pos

Fa

37

10-45

6,5-7,5

5,2-9,0

>0.85 opt: >0.98

Especially human. However, also pigs, poultry, cattle

Due to insufficient hygiene of humans, contamination food possible: cream, salads, meat products.

> 106 1ng toxin per gram of food

Poisoning by toxin formed in food – > vomiting, abdominal cramps. Compared to other infections/poisonings mild clinical picture.

Toxin is heat stable (at least 30 minutes at 100o C for inactivation); toxin may be present without detecting live bacteria

Mycotoxins

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

Mycotoxin (toxin from fungus)	Fungus {1}	Agricultural raw materials / Foodstuffs	ADI or AWI (ug / kg body weight)	Effects	Legal regulations	Remarks
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 Aspergillus nomius	Cereal, buckwheat, corn and maize products, cottonseed, peanuts and other nuts (pistachios, walnuts), spices, dried figs, milk (products), soy and soybeans, sesame seeds	none ADI	Acutely toxic; affects liver, kidneys. Chronic: carcinogenic (carcinogenic) → especially liver.	Maximum levels according to Regulation (EC) 1881/2006	Aflatoxin B 1 is the most common and most toxic and carcinogenic In milk (products), aflatoxin M 1 occurs as a breakdown product of B 1. About 1-3% B 1 is converted to M 1 in milk. M 1 is less toxic and carcinogenic than B 1. Besides M 1, more breakdown products of B 1 have been found in milk. Fungi grow mainly in the tropics during storage and transport at high temperature (optimum 25 o C: range 8-37) and / or high humidity (> 83%). In developed countries (US) aflatoxins especially during bad growing season (drought stress).
ochratoxin-a ochratoxin-b	Aspergillus ochraceus; Penicillium viridicatum; Penicillium purpures-cens; Penicillium verrucosum	Barley, Rye, Wheat, Rice, Corn, Peanuts, Brazilian Nuts, Peppers, Cottonseed, Cheese	AWI of toxin A: 0.112 (JECFA, 1990) Limit value: 10 µg / kg food. LD 50 (rat, oral) of toxin A: 20 mg / kg	Acute: damage to kidneys and liver; possible renal carcinogen (already shown in rats), teratogenic.	Maximum levels according to Regulation (EC) 1881/2006	Toxin A is more toxic than B. In the Netherlands such low levels are found that the risk is small → no norm. Fungi growth possible in temperate climate. Toxin A is inactivated at T> 221 o C
sterigmatocystin	Aspergillus versicolor; Aspergillus ruber; Aspergillus flavus; Penicillium luteum A. nidulans, Bipolaris	Grain, Buckwheat, Wheat, Rice, Peanut, Soy, Cheese, Cheese Crust, Green Coffee Beans, Processed Cheese	no ADI	Acute: damage to liver, teratogenic. Chronic: mutagenic, carcinogenic	Maximum levels according to Regulation (EC) 1881/2006	In the Netherlands, research has been conducted into the occurrence of toxins in grain, buckwheat and soy products. Toxin has not been found and control is not considered necessary.
patulin	Apergillus clavatus; Penicillium roqueforti: Penicillium expansum; Penicillium patulum	Apple, apple juice, moldy fruits, cereals, cheese, sausage	AWI: 7 (JECFA, 1989)	Acutely toxic (damage to lungs, brain, liver, kidneys); carcinogenic activity not demonstrated (IARC, 1985)		During fermentation apple juice to cider and by vitamin C destruction takes place. Dutch research has not shown any carcinogenicity → standard not required. Patulin content can be an indication for GMP guidelines (no rotten apples used).

Chemistry

Table 4 possible chemical hazards derived from Hazard table chemical hazards

Substance	Food	Legal	Remarks
Dioxins: polychlorinated dibenzodioxides (PCDDs), polychlorinated dibenzofurans PCDFs, 2,3,7,8-tetrachlorodibenzodioxin (TCDD)	meat (through feed) and poultry meat, fish (in particular certain fatty fish such as herring and salmon) and vegetables, oils and fats, dairy and eggs	max. content 684/2004, EC regulation no. 2375/2001	formed from chlorine-containing compounds during heating under oxygen-poor conditions. Carcinogenic to humans and animals above a certain threshold level
Pcb’s (collective name for a group of 209 chemically prepared synthetic substances that do not occur naturally]]	meat (via feed) and poultry meat, fish (in particular certain fatty fish such as herring and salmon) and vegetables, oils and fats, dairy and eggs	max. content 684/2004, EC regulation no. 2375/2001
Substances resulting from fat oxidation	oils and fats, meat and meat products, dairy products (not the very lean or light products) and all products known as fat	accepted, no direct effect on public health.	fat oxidation reduces organoleptically desirable properties. Acetic acid, formic acid and propionic acid can be formed by the reaction of oxygen with the formed aldehydes. Causes rancidity.

Viruses, Rickettsie

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

Virus, Rickettsia	Origin	Food	MID	Disease	Preventive Measures	Comments
poliovirus	Human	Raw milk	–	Polio	Pasteurization of milk	Is under control in the Netherlands
Coxiella burnetii (rickettsien)		Raw milk	–	Q fever

Fraud

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‘