Health Hygiene & Sanitation

Lesson 20 : Food Hygiene

Milk Hygiene

• The first step in milk hygiene is clean and healthy animal.
• Milk from healthy udder contains minimal organisms.
• Next important is the clean premises for the housing and mulching the animal.
• Always, use sterile vessels for collection of milk and keep it covered.
• Milk handler must be free from communicable diseases
• They must wash their hands and arms before milking the animal.
• Once the milk is collected, it should be immediately cooled to below 100 C to retard growth of micro-organisms.
• Then it should be pasteurized as soon as possible and bottled.

Diseases due to unhealthy milk

• Infections from animals to man
• Tuberculosis
• Brucellosis
• Streptococcal infections
• Staphylococcal food poisoning
• Salmonellosis
• Q fever

Tests of pasteurized milk

• Phosphatase Test:
• At 600C for 30 min should be completely destroyed
• Presence of it, implies poor pasteurization
• Standard plate count: properly pasteurized milk should not have >30000/ml
• Coliform count:
• There should not be any coliform bacteria in properly pasteurized milk.