Risk-benefit evaluation of raw cow milk consumption and the effect of heat treatment on these risks and benefits
- 1. Federal Agency for the Safety of the Food Chain
Description
The aim of this study is to evaluate the risks and benefits related to the consumption of raw
cow milk in Belgium, and to evaluate the effect of heat treatments of milk on these risks and
benefits, considering the microbiological as well as the (bio)chemical and the nutritional
aspects.
From a microbiological point of view, the consumption of raw milk
is considered as a risk product for a human food-borne infection. In this advice it was demonstrated that when consuming raw milk the exposure to
microbiological hazards is real and that this has resulted several times in food-borne
infections. Heat treatment (pasteurization, boiling, but UHT treatment in particular) is an
historically and scientifically proven, efficient method for guaranteeing the microbiological
safety of milk without affecting significantly the nutritional value of milk.
When purchasing raw milk, the Scientific Committee recommends that the raw milk is heated
just at boiling point before consumption.
Notes
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risk-benefit evaluation of raw cow milk consuption and the effect of heat treatment on these risks and benefits_OP_BE_fr_14-09-2012.pdf
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Additional details
Subjects
- raw milk
- http://id.agrisemantics.org/gacs/C10218
- cattle
- http://id.agrisemantics.org/gacs/C74
- pathogens
- http://id.agrisemantics.org/gacs/C89
- nutrition
- http://id.agrisemantics.org/gacs/C584
- pasteurization
- http://id.agrisemantics.org/gacs/C6482
- sterilization
- http://id.agrisemantics.org/gacs/C9782
- homogenization
- http://id.agrisemantics.org/gacs/C14856