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Practical Food Safety Interventions for Dairy Production

Department of Dairy Science, University of Wisconsin, 1675 Observatory Dr. Madison 53706

Corresponding author: Pamela L. Ruegg; e-mail: plruegg{at}wisc.edu.

Consumers are increasingly concerned about the safety of their food and uncertain about food production practices. Potential threats to human health related to dairy products and dairy farming include errors in pasteurization, consumption of raw milk products, contamination of milk products by emerging heat-resistant pathogens, emergence of antimicrobial resistance in zoonotic pathogens, chemical adulteration of milk, transmission of zoonotic pathogens to humans through animal contact, and foodborne disease related to cull dairy cows. Most dairy farmers feel responsible for the safety of milk and beef that originate on their farms, but linkage between farm production practices and the quality of processed products have been weak. The safety of dairy products can be enhanced by adoption of a number of management practices. Sources of microbial contamination of milk must be minimized by adoption of hygienic standards that can be easily evaluated. Uniform adoption of milking practices that reduce microbial contamination of milk should be emphasized. The diagnosis of salmonellosis or listeriosis on a dairy farm should be regarded as an indication that other potentially infected animals may be present in the herd. Coliform counts on bulk tank milk should be routinely performed as an indicator of fecal contamination. A reduction in the national regulatory limit for somatic cells in bulk tank milk should be considered based on potential enhancements in milk safety. Dairy farmers must take responsibility for the market cattle leaving their farms. The inappropriate or prophylactic use of antimicrobial agents must be minimized to ensure that antimicrobial resistance does not develop in animal pathogens. Consumers can have confidence in food safety programs on dairy farms that promote awareness and accountability for the products that are produced.

Key Words: food safety • milk quality • dairy production • zoonotic pathogen

Abbreviation key: BTSCC = bulk tank somatic cell count, HACCP = hazard analysis critical control point

This article has been cited by other articles:

				F. G. H. Hoe and P. L. Ruegg Opinions and practices of wisconsin dairy producers about biosecurity and animal well-being. J Dairy Sci, June 1, 2006; 89(6): 2297 - 2308. [Abstract] [Full Text] [PDF]