Category Archives: Raw Milk

USA – Alaska says raw milk consumption a possible fatal risk but may make it legal

Food Safety News

Until now, when it came to raw milk, the state of Alaska was looking out for the public health of its residents. An easy to find fact sheet on the state’s website by the state veterinarian says:

“Raw milk may contain food-borne pathogens. These pathogens may be shed into the milk directly from the animal or enter the milk from the environment. These pathogens present a health threat to consumers of raw milk.”

The Alaska Division of Public Health and the Alaska Department of Environmental Conservation publish “Raw Milk Facts” on the state portal. “Raw milk has been recognized as a source of disease for over 100 years,” it says.

It explains the risks this way: “Unpasteurized milk can contain bacteria such as E. coli, Campylobacter, Listeria, and Salmonella. 

“While some people exposed to these bacteria do not develop any symptoms, others may develop short-term nausea, vomiting, diarrhea, fever, and cramps.

“Illnesses can last a week or longer, and some people even develop severe, long-term consequences resulting in kidney failure or paralysis. These infections are particularly serious in very young, very old, or those who have impaired immune systems. 

“They can even be fatal.”

RASFF Alert – STEC E.coli – Raw Milk Cheese

RASFF

VTEC/STEC in raw milk cheese from France in Germany

RASFF Alerts – Listeria monocytogenes – Beef – Raw Milk Cheese

RASFF

Listeria monocytogenes in beef from France in the Netherlands

RASFF

Listeria monocytogenes in raw milk cheese from Belgium in France

Research – Probabilistic modelling of Escherichia coli concentration in raw milk under hot weather conditions

Science Direct

Abstract

Climate change is one of the threats to the dairy supply chain as it may affect the microbiological quality of raw milk. In this context, a probabilistic model was developed to quantify the concentration of Escherichia coli in raw milk and explore what may happen to France under climate change conditions. It included four modules: initial contamination, packaging, retailing, and consumer refrigeration.

The model was built in R using the 2nd order Monte Carlo mc2d package to propagate the uncertainty and analysed its impact independently of the variability. The initial microbial counts were obtained from a dairy farm located in Saudi Arabia to reflect the impact of hot weather conditions. This country was taken as representative of what might happen in Europe and therefore in France in the future due to climate change. A large dataset containing 622 data points was analysed. They were fitted by a Normal probability distribution using the fitdistrplus package. The microbial growth was determined across various scenarios of time and temperature storage reflecting the raw milk supply-chain in France. Existing growth rate data from literature and ComBase were analysed by the Ratkowsky secondary model. Results were interpreted using the nlstools package.

The mean E. coli initial concentration in raw milk was estimated to be 1.31 [1.27; 1.35] log CFU/ mL and was found to increase at the end of the supply chain as a function of various time and temperature conditions. The estimations varied from 1.73 [1.42; 2.28] log CFU/mL after 12 h, 2.11 [1.46; 3.22] log CFU/mL after 36 h, and 2.41 [1.69;3.86] log CFU/mL after 60 h of consumer storage. The number of milk packages exceeding the 2-log French hygiene criterion for E. coli increased from 10% [8;12%] to 53% [27;77%] during consumer storage. In addition, the most significant factors contributing to the uncertainty of the model outputs were identified by running a sensitivity analysis. The results showed that the uncertainty around the Ratkowsky model parameters contributed the most to the uncertainty of E. coli concentration estimates.

Overall, the model and its outputs provide an insight on the possible microbial raw milk quality in the future in France due to higher temperatures conditions driven by climate change.

Graphical abstract

RASFF Alert – STEC E.coli – Raw Milk Cheese

RASFF

Shigatoxin-producing Escherichia coli (O26 H11 stx, eae+ /25g) in raw milk cheese from France in Belgium, Austria, France, Germany, Macao, UAE and Hong Kong

France – Cantal Entre Deux AOP with raw milk – STEC E.coli O26

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name U FLAVORS
  • Names of models or references Cantal Entre Deux AOP with raw milk U FLAVORS (220g)
  • Product identification
    GTIN Lot Dated
    3368952539939 16821443 Use-by date 12/07/2021
    3368952539939 16821452 Use-by date 12/12/2021
  • Packaging under film
  • Start date / End of marketing From 08/11/2021 to 12/09/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 63 113 081 CE
  • Geographical sales area Whole France
  • Distributors ALL STORES IN THE SOUTH WEST AND EAST REGIONS

Practical information regarding the recall

  • Reason for recall Following the detection of STEC O26: H11 strains
  • Risks incurred by the consumer Toxinogenic Escherichia coli shiga (STEC)

France – Cantal Entre Deux raw milk – STEC E.coli O26

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name Nouaille
  • Names of models or references Cantal between two with raw milk whole wheel Cantal between two with raw milk 1/2 wheel Cantal between two with raw milk 1/4 of a wheel Cantal between two with raw milk 1/8 of a wheel
  • Product identification
    GTIN Lot Dated
    3760071554327 016821 Date of minimum durability between 04/01/2022 and 05/01/2022
    3760070000870 016821 Date of minimum durability between 12/12/2021 and 22/12/2021
    3760071554426 016821 Date of minimum durability between 13/12/2021 and 27/12/2021
    3760070000610 016821 Date of minimum durability between 12/15/2021 and 12/27/2021
  • Products List FT.1904_Cantal_ED_Lait_Cru_v2.pdf Enclosed
  • Packaging Whole wheel 1/2 1/4 1/8
  • Start date / End of marketing From 11/09/2021 to 11/23/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 15 219 009 CE
  • Geographical sales area Whole France
  • Distributors Fromi Comptoir Fromager Mont Royal selection Rolland Henri Subirana le Mont Dore Subirana La bourboule The house of good cheese Sacpa Cora Vichy Intermarché Mauriac Le Bistrot d’Arsène Boxwood creamery Farandole d’Auvergne
  • List of points of sale001904-DDPP.PDF

Practical information regarding the recall

  • Reason for recall presence of pathogenic E. coli STEC O26: H11
  • Risks incurred by the consumer Toxinogenic Escherichia coli shiga (STEC)

Information – Raw Milk

ACSA

Raw milk

milk

____________________________________________________________________________________________

  • Always boil raw milk
  • Store at 4ºC
  • Consume it within 3 days of purchasing it

TREAT RAW MILK SAFELY

The raw milk has unique virtues such as its taste, texture and smell. At the same time, it is a very direct link with good farmers, because it can only be sold by farms that meet a series of animal health and hygiene requirements in their milking facilities .

However, raw milk, due to its special composition, can contain bacteria that are harmful to health, mainly Salmonella , Campylobacter , Listeria  and Escherichia coli.

In Spain, the direct sale of raw milk to the consumer is allowed as long as the requirements established in the hygiene package regulations and the additional requirements established in Royal Decree 1086/2020 , of December 9, by which regulate and make flexible certain conditions of application of the provisions of the European Union regarding hygiene in the production and marketing of food products and activities excluded from their scope of application are regulated.

Milk-producing farms may only supply raw milk from their own farm directly to the final consumer or to retail establishments that supply directly to the final consumer if they meet the following requirements:

  • The establishment is authorized and registered in the General Registry of Food and Food Companies
  • The milk has to be sold
  • The package label indicates the expiration date not exceeding three days after milking and the following indications:
    • Raw milk without heat treatment: Consume only after boiling for at least one minute.
    • Store refrigerated between 1 and 4 ºC.
  • Retail establishments may only use raw milk as a raw material or ingredient for food processing if it is boiled or subjected to an equivalent culinary treatment.
  • However, catering establishments that serve food to vulnerable communities , such as hospitals, nursery schools, colleges or homes for the elderly, cannot use raw milk.

To drink milk safely , follow the instructions below:

2_Recipient llet Transport raw milk quickly to your home and boil it immediately , in order to destroy any bacteria it contains. Use a container with a wide base and stir while it boils. Once the boiling foam has risen, turn off the heat. Immediately, you have to cool it down and put it in the refrigerator, in the coldest place, at a temperature below 4ºC, and it is necessary to keep it covered to prevent it from becoming contaminated and acquiring odors from other foods.
3_Temperature llet If you cannot boil the milk right away, put it in the fridge at a temperature below 4ºC. But boil it as soon as possible .
4_Frozen llet You can also freeze raw milk , just like you do with other foods. Freezing, however, does not kill bacteria, so to ensure safety, remember that it is best to always boil milk before freezing . To maintain its structure and prevent it from precipitating, it must be stirred well before freezing and, even, it must be stirred several times while it freezes.
5_ Thawed llet You must defrost the milk in the refrigerator. It may happen that it has a slightly grainy texture, which is normal. Remember to keep frozen milk well covered to prevent it from absorbing strange odors.
6_Consum llet It is recommended that raw milk be consumed within 3 days of  purchase, that is, without exceeding 72 hours.

Pregnant women, children, the elderly and people with depressed immunity are more susceptible to foodborne infections, for this reason, they must take special care to strictly comply with these measures. 

Click to access Trate-la-leche-cruda-con-seguridad.pdf

Research – A Strong Evidence Outbreak of Salmonella enteritidis in Central Italy Linked to the Consumption of Contaminated Raw Sheep Milk Cheese

MDPI

Salmonellaa

Salmonellosis is the second most commonly reported gastrointestinal infection in humans after campylobacteriosis, and an important cause of foodborne outbreaks in the EU/EEA. The vast majority (72.4%) of the salmonellosis foodborne outbreaks reported in EU in 2019 were caused by Salmonella enteritidis, even if their total number due to this serovar decreased. In spring 2020, a foodborne outbreak of S. enteritidis occurred in the Marche region (Central Italy), involving 85 people. The common exposure source was a cheese, pecorino “primo sale”, produced with raw sheep milk. The cheese batches were produced by two local dairies, with a livestock production facility, also including a sheep farm, being part of one dairy. Bacteriological analysis of samples collected allowed the detection of S. enteritidis in animal faeces, environmental samples, raw-milk bulk tanks and milk taken from single animals. These data confirm that, despite the scarce scientific evidence, S. enteritidis can infect sheep and be shed into the animals’ milk. Hence, this is a real risk for public health when unpasteurized milk is used in production of such cheese. The present paper describes the results of the investigations conducted to clarify this outbreak. View Full-Text

France- Reblochon de Savoie PDO with raw milk 450 g – Brucella

Gov france

Identifying information for the recalled product

  • Product category Food
  • Product sub-category Milk and dairy products
  • Product brand name Gourmet heritage
  • Names of models or references Reblochon de Savoie PDO raw milk 450 g Patrimoine Gourmand
  • Product identification
    GTIN Lot Dated
    3257985003435 311921 Date of minimum durability 11/22/2021
    3257985003435 311929 Date of minimum durability 11/30/2021
    3257985003435 311931 Date of minimum durability 12/03/2021
    3257985003435 311933 Date of minimum durability 12/05/2021
    3257985003435 311935 Date of minimum durability 12/06/2021
    3257985003435 312013 Date of minimum durability 12/14/2021
    3257985003435 312016 Date of minimum durability 12/18/2021
  • Packaging Whole reblochon 450 g in film
  • Start date / End of marketing From 09/30/2021 to 11/12/2021
  • Storage temperature Product to be stored in the refrigerator
  • Health mark FR 73.114.001 CE
  • Geographical sales area Whole France
  • Distributors cora and supermarkets match

Practical information regarding the recall

  • Reason for recall Contamination of a cow by brucellosis
  • Risks incurred by the consumer Brucella spp (causative agent of brucellosis)
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