Contents 1 Introduction 2 Herd Health and Somatic Cells 3 Bacterial Contamination 4 Antibiotics and Drug Residues 5 Water and Freezing Point of Milk 6 Sediment 7 Farm-Related Off-Flavors 8 Source

Introduction

Good-quality raw milk is required to make good-quality dairy products. Once raw milk is defective, it cannot be improved during processing, and defects often become more pronounced. Therefore, it is important that raw milk be …

The purpose of the dairy industry is to provide high quality, nourishing food products for consumers. Here you can learn about some of the unique characteristics of food safety for products of the dairy industry.

• Dairy Cattle as a Source of Food or Waterborne Illness
• E. coli O157:H7 NCBA Factsheet
• Good Management Practices Checklist for Minimizing Microbial Pathogen Outbreaks
• Importance of Raw Milk Quality on Processed Dairy Products
• Safety of Bovine Somatotropin (bST)
• Sources and Causes of High Bacteria Counts

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The following information may be useful for you to address concerns of consumers, directors of school lunch programs, dietitians, and other interested parties regarding recent issues about the safety of bovine somatotropin, …

Contents 1 Introduction 2 Microbial Contamination from within the Udder 3 Microbial Contamination from the Exterior of the Udder 4 Influence of Equipment Cleaning and Sanitizing Procedures 5 Milk Storage Temperature and Time 6 Summary 7 References 8 Authors

Introduction

Milk is synthesized in specialized cells of the mammary gland and is virtually sterile when secreted into the alveoli of the udder (Tolle, 1980). Beyond this stage …

Contents 1 Introduction 2 Biosecurity Measures 3 Implications 4 Management, Housing, and Feeding Precautions 5 References 6 Author Information

Introduction

There is overwhelming evidence that animals are reservoirs for several of the most important food-borne and waterborne agents. Manure and wastewater from animal feeding operations have the potential to contribute pathogens and pollutants, such as antibiotics, nutrients (nitrogen and phosphorus), hormones, sediments, heavy metals, organic matter, and …

Contents 1 Introduction 2 What Is E. coli O157:H7? 3 How Many People Get Sick from It? 4 What Is the Incidence of E. coli O157:H7 in Ground Beef? 5 How Can I Safely Prepare Beef? 6 What Are Other Risk Factors or Foods for E. coli O157:H7? 7 What Is the Incidence of E. coli O157:H7 in Cattle? 8 What Is Being Done about E. coli O157:H7? 8.1 HACCP 8.2 Irradiation 8.3 Research 8.4 Safe Handling Labels 8.5 Consumer

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Contents 1 Introduction 2 Pathogen Risk Assessment and Reduction: 3 Pathogen Intervention/Management Strategies: 3.1 Disease Prevention 3.2 Treatment Plan 4 Animal Health: 5 Nutrition: 6 Water: 7 Environment: 8 Milk Harvest: 8.1 Milking Hygiene and Proper Milking Procedures are Critical 8.2 Milking Equipment – Use Correctly Designed, Maintained, and Cleaned Equipment 9 Milk Storage and Cooling: 10 Facilities: 10.1 Farmstead 10.2 Animal Resting Area 10.3 Dry Animals 10.4 Maternity Area 10.5 Animal Travel Lanes and Standing Surfaces 10.6 Building 10.7

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