- Significance of Shiga-toxigenic E coli in dairy production
- Surveillance of relevant information and reporting of emerging hazards associated with milk and milk products, and subsequent publications
- Design of microbiological control systems in dairy production
- Continuous update of the inventory of microorganisms with history of safe use
Article published in IJFM: Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk
Studies on the heat resistance of dairy pathogens are a vital part of assessing the safety of dairy products.
However, harmonized methodology for the study of heat resistance of food pathogens is lacking, even though there is a need for such harmonized experimental design protocols and for harmonized validation procedures for heat treatment studies. Such an approach is of particular importance to allow international agreement on appropriate risk management of emerging potential hazards for human and animal health. This paper is working toward establishment of a harmonized protocol for the study of the heat resistance of pathogens, identifying critical issues for establishment of internationally agreed protocols, including a harmonized framework for reporting and interpretation of heat inactivation studies of potentially pathogenic microorganisms.
Factsheet : Microbial food cultures
This factsheet provides information on fermentation, microbial food cultures and also presents what the dairy industry is doing.
Factsheet : Risk-based dairy safety management
This factsheet explains what risk-based food safety management is, why is it important, how risk-based dairy safety management is structured and also presents succinctly what the dairy industry is doing.
Factsheet: Mycobacterium Avium Subspecies Paratuberculosis
Mycobacterium avium ssp. paratuberculosis (MAP) is a bacterium which causes Johne’s disease, also known as Paratuberculosis, in ruminant animals including cattle, sheep, deer, goats and buffalo. Find out more about the many control programmes that are undertaken at the dairy farm level all over the world to reduce the incidence of MAP in milking animals.
Factsheet: Listeria monocytogenes – relevance to dairy products
Listeria monocytogenes is a bacterium that causes a disease called listeriosis. How does this affect the dairy industry and what is being done to minimise the risks?
Factsheet: The Lactoperoxidase system
What is lactoperoxidase? Why should it be used and what are the issues?
Factsheet: Shiga-toxin-producing Escherichia coli (STEC) ¬
Article published in IJFM: Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production
The involvement of the pathogenic Shiga-toxin-producing Escherichia coli (STEC; also called verocytotoxicproducing E. coli or VTEC) in sporadic cases and disease outbreaks is presently increasing. Infrequent cases are due to ingestion of milk and dairy products. As ruminants are healthy carriers of STEC and most dairy products may provide these bacteria with favourable conditions for their growth, milk and dairy products are a potential source of STEC. But not all STEC serotypes are pathogens; only relatively small numbers in the entire family of STEC are pathogenic. This review focuses on the recent advances in understanding of STEC and their significance in milk and dairy products. It is intended to gather the information that is needed to understand how these bacteria are described, detected and characterised, how they contaminate milk and grow in dairy products, and how the dairy industry can prevent them from affecting the consumer.
Bulletin of the IDF 455/2012 – Safety demonstrations of Microbial Food Cultures (MFC) in fermented food products
Update of the IDF Bulletin 377 (2002) – IDF inventory of microorganisms with technological beneficial use in food fermentations. While the rationale has been peer reviewed and published in the International Journal of Food Microbiology, IDF proposes now a more applicable demonstration for food business operators and competent authorities.
This work has been presented by François Bourdichon on 5 September 2012 in the FoodMicro conference in Istanbul, Turkey.
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Article published in IJFM: Food Fermentations: Microorganisms with Technological Beneficial Use
Update of the IDF Bulletin 377 (2002), published in the International Journal of Food Microbiology
Factsheet: Shelf-life of Dairy Products
Product shelf-life information on pre-packaged foods plays an important role in consumers’ choices at the time of buying or consuming a food product. Shelf-life can provide consumers with information on product quality, safety and convenience.
Factsheet: Shelf-life of Dairy Products – Questions & Answers
Can I eat this food product after the “best before” or “use by” date? This food does not smell or look bad even though its “use by” date has expired. Is it still safe to consume? Why did my milk not last until its best before date?