I want to know about dairy microbiology?

Question

hazards asociated with cow milk consumption, bacterias or other microorganisms involved, how can we avoid at farm level the presence of microorganisms in milk

Answer 1

You will never be able to avoid all microorganisms in milk that comes directly from a cow.  After milk is collected, it can be heated briefly to kill the vast majority of microorganisms in a process known as pasteurization, but this does not completely kill all microorganisms; the milk is still perishable and must be kept cold, and eventually thrown out if not used.

Milk can be heated more extensively, allowing it to be stored at room temperature for longer periods of time.

Feeding the animals antibiotics or other drugs would decrease (but not completely remove) the presence of microorganisms in the milk.  The danger of doing this is that the microorganisms will evolve, and become resistant to the drugs.  Additionally, whatever the animal is fed may get into the milk, which could pass those same drugs on to whoever is going to drink it.  Preventative drug treatment is not recommended.

The best bet is to keep the animals clean and healthy.  A clean environment for the cow means that it is less likely to contract diseases, and will recover more quickly.  Also, it means that less microorganisms are present in the air and on the cow's udders, which means less in the milk.  Clean processing at the farm is also necessary; a dirty bucket is teaming with microorganisms.  A healthy animal is also less likely to contract diseases and more likely to recover from them quickly.

Answer 2

Diseases which may be transmitted by micro-organisms

in raw milk or raw milk products include salmonellosis,

campylobacteriosis, brucellosis, yersiniosis, listeriosis,

staphylococcal enterotoxin poisoning, streptococcal

infections, tuberculosis and E. Coli infection.

Reducing the risk at the farm means keeping healthy cows and a clean environment.  We are not dairy farmers but always kept a milk cow for our own use.  To be sure the milk is safe to drink requires regular blood testing of the cow and bacterial checks of the milk. Between buying the cow, feeding her, and vet bills we finally figured out it was a lot cheaper to just buy the milk at the grocery. I don't miss the milking twice a day, every day, a bit.  What I do miss is the fresh butter.

Answer 3

Major hazard to us are

1 Leptosprosis - bacteria makes us sick for a year

2 e.coli - bacteria causes food spoilage and gastro

Then in the milk their are stomatic cells - from cows with mastitis - over a certain amount milk is not fit for human consumption

Avoid at a farm level - clean clean clean, cull old stock, keep records of animals that get mastitis and cull them too. Immunisation - Pay workers so they get sick not you.