Sarah McLean

10
Sarah McLean Raw Milk: Does It Do A Body Good?

description

Sarah McLean. Raw Milk: Does It Do A Body Good?. What is raw milk?. Milk that has not been pasteurised or equivalently heat treated Pasteurisation is the process of heating milk to 72 o C for 15 seconds in order to kill bacteria - PowerPoint PPT Presentation

Transcript of Sarah McLean

Page 1: Sarah McLean

Sarah McLean

Raw Milk:Does It Do A Body Good?

Page 2: Sarah McLean

Swinburne

SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN

- Milk that has not been pasteurised or equivalently heat treated

- Pasteurisation is the process of heating milk to 72oC for 15 seconds in order to kill bacteria

- Some raw milk proponents believe that pasteurisation causes detrimental effects

What is raw milk?

Page 3: Sarah McLean

Swinburne

SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN

- Enhanced nutritional properties

- Enhances immunity

- Cures lactose intolerance and allergies

- Prevents asthma

- Cures skin conditions

- Reduces behavioural problems

3

Reported benefits of drinking raw milk

No credible scientific evidence to support

Page 4: Sarah McLean

Swinburne

SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN

- Many disease outbreaks attributed to consumption of raw milk

- Major culprits include Escherichia coli, Salmonella spp., Campylobacter spp. and Listeria monocyotegenes

- Bacterial pathogens do not affect taste / smell / appearance of milk

Known health risks

Page 5: Sarah McLean

Swinburne

SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN

- The sale of raw milk for human consumption is prohibited

- Loopholes exist

- Bath milk

- Pet food

- Cow shares schemes

- FSANZ Proposal P1007 - Primary production and processing requirements for dairy (raw milk) products

Raw milk in Australia

Page 6: Sarah McLean

Swinburne

SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN 6

Risk assessment framework

- Three categories of raw milk products have been defined according to risk

Category 1: Products with processes that will eliminate pathogens present in raw milk

Category 2: Products that may allow survival of pathogens but will not support growth

Category 3: Products that are likely to allow survival and may support growth of pathogens

×?

Page 7: Sarah McLean

Swinburne

SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN 7

Table 1. Presence of bacterial pathogens in Victorian raw milk

What’s in Victorian raw milk?

Page 8: Sarah McLean

Swinburne

SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN 8

Survival of L. monocytogenes in raw milk

Figure 2. Growth of L. monocytogenes in raw milk at low temperatures

Page 9: Sarah McLean

Swinburne

SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN 9

Survival of E. coli O157:H7 in raw milk

Figure 1. Growth of E. coli O157:H7 in raw milk at low temperatures

Page 10: Sarah McLean

Swinburne

SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN

- What bacteria can be found in our raw milk and does this vary according to season?

- What happens if pathogens are found that have a low infectious dose?

- Is there a difference between bulk tank and farmstead raw milk?

- What happens after purchase?

What now?