FOOD SAFETY, NUTRITION AND

STANDARDS

MARGARET ALEKE (KEBS)

10TH AFRICAN DAIRY CONFERENCE AND EXHIBITION

24- 26 SEPTEMBER 2014

NAIROBI

Content

- Introduction

- Contamination

- Milk quality

- Standards

- KEBS Services

- Conclusion

2

Introduction

3

Camel

cow

Goat

Commercial sources of

milk in Kenya

Introduction cont’d

• Milk is a complete and balanced food for sustaining the in first phase of life

• Rich in nutrients

• Breeding ground for bacteria and can transmit disease

• Standards lay a firm foundation for food safety within the value chain.

• Provide guidance on best practices within the food value chain

• Aim to protect consumer health and facilitate trade

4

Contamination

5

Types • Bacteria • Chemicals • Physical Causes • Poor hygiene • Poor animal production • Adulteration of milk

Contamination cont’d …

• Raw milk normally contains multiples of bacteria

• Spoilage and pathogenic- controlled by heat treatments

• Cleanliness and heat treatments not adequate for control of chemical contaminants

• Consumption results in health risks

• Common chemicals and toxins

– Veterinary drugs, pesticides, aflatoxins

• Preventive management is required in the food chain

6

Contamination cont’d Heat treatments Effect on

contaminants Effect on nutrients

Boiling Eliminates all bacteria, except spore formers

Affects flavour

Industrial practices

(i) Pasteurization Eliminates all bacteria, except spore formers

•Preserves most nutrients

(ii) Ultra heat treatment (UHT)

Eliminates all bacteria and their spores

•10-30% loss of vitamins • Affects flavour

(iii) Sterilization

• 65% penicillin • 90% cepholosporin

• 10% loss of lysine • 50% loss of vitamin B1 •80% loss of vitamin B12

Source: Pamploma-Roger, Encyclopaedia of foods & their healing power, Editorial Safeliz, S.L (2001), Zorraquinon M.A et al, Heat inactivation of Beta-lactam antibiotics in milk. J. Food prot. 71(6) 1193-8(2008) 7

Quality of raw milk

8

• Good-quality milk products can only be produced from good-quality raw milk.

• Milk from the farm should

be of natural nutritional quality and safe

Quality of raw milk cont’d

• Basic raw milk quality tests

– Organoleptic for appearance, taste and smell

– Milk density for adulteration

– Clot-on-boiling for souring

– Lactic acid content

– Milk fat content

– Culturing test

– Somatic cell count – disease

9

Standards

• Solutions for unsafe food in the market

• Reference documents - production, bulking, distribution, processing, regulation, extension

• Relevant to all players at every level of food chain

• Guiding principles for food hygiene/hazard control

• Prevention of contamination

• Prescribe criteria for quality and safety limits

• Test methods validate compliance

• Key to market access – standardization marks

10

Application of standards Level of value chain

Applicable Standard

Whole value chain KS CODEX CAC/RCP 1 Recommended international code of practice general principles of food hygiene

Farm

Codes of Practice KS CAC RCP 54:2004 Good animal feeding.

KS CAC RCP 45:1997 Reduction of aflatoxin B1 in raw materials feeding stuffs for milk producing animals.

KS CAC RCP 38:1993 Control of the use of veterinary drugs

KS 536:1985 Specification for milk cans

Maximum Limits KS CAC/MRL 2:2011 Veterinary drug residues

KS 1051:1997 Pesticides residues - Guide

Standards specifications for animal feeds

Transportation KS 37:1977 hygiene for milk carriers -Code 11

Application of standards cont’d

Level of value chain

Applicable Standard

Collection centres Industry

Raw milk (Cow-KS EAS 67, Camel- KS 2061; Goat- 2147) -Specifications

KS 2194:2010 Good manufacturing practice for the dairy industry - Guidelines

Industry KS ISO 5708:1983 Refrigerated bulk milk tanks.

KS EAS 39:2000 Food and drink industry - Code

Pasteurised Milk ( Cow- KS EAS 69:2007, Camel- KS 2062,

Goat- 2091); UHT milk (Cow- KS EAS 27) - Specifications

Milk products: Sterilized, Cultured, powder, Condensed,

Butter, Cheese, Cream, Ghee, etc

KS EAS 38- Labeling of prepackaged foods

Laboratories Methods of test (milk and milk products): contaminants – microbiology, chemical and quality 12

KEBS services

• Main tools for all KEBS activities and services

– Development process based on consensus among sector stakeholders (Ref: International standards)

– Product Certification for market access

– Surveillance (industry, market and imports)

– Conformity assessment (Laboratory testing)

– Certification in Hazard Critical Control Points and Food Safety Management System

– Calibration - Flow meters, thermometers,…

– Training - food safety applications

13

Conclusion

• Raw milk and raw milk products present high health risk

• Standards offer quality and preventive health solutions to all players (farm to table)

– Principles of hygiene provide focus on key safety factors

– Codes of practice and guidelines reduce contamination

– Specifications set limits

– Labeling: information for consumer responsibility

– Testing validate quality and safety

Hygienic Safe milk, No wastage High demand, Profitability

14

Thank you

15

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KEBS CONTACTS:

email on: info@kebs.org

Head Office: KEBS Centre, Popo Road, off Mombasa Road

P.O. Box 54974 - 00200, Nairobi

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Fax: (+254 0 20) 600 96 60

Cell: 0722 202 137/8; 07334 600 471/2 16