Public Health Milk and Meat Hygiene

Milk Hygiene: Scope and Importance

Definition of Meat Hygiene Terms

Milk:

Milk may be defined as wholesome, fresh, clear lacteal secretion obtained by the complete
milking of one or more apparently healthy udders, excluding that obtained within 15 days
before and 5 days after calving or such periods as may be necessary to render the milk
colostrum free, and containing the minimum prescribed percentage of milk fat and milk
solids-not.

“According to Prevention of Food Adulteration Act, milk may be defined as the normal
mammary secretion derived from complete milking of healthy milch animal without either
addition there to or extraction there from. It shall be free from colostrum”

Hygiene:

The science concerned with maintenance of health in other words clean / healthy conditions.

Milk hygiene:

The science concerned with production of clean wholesome milk which is free from bacteria
or other disease-causing organisms and maintenance of this condition from farm to consumer.

Public Health:

This is the total practice of human community medicine resulting in extending life
expectancy and delaying the inevitability of death through the promotion of healthful
conditions and habits; the prevention of illnesses and the co-ordination of community
approaches to medical care.

Veterinary Public Health:

Veterinary Public Health is a component of Public Health devoted to the application of

Veterinary skills, knowledge and resources to the protection and improvement of human
health.

It includes:
 i. The Zoonoses: These deal with diseases that can be transmitted from animals to
man and from man to animals. It includes surveillance, prevention and control of
such diseases.
ii. Hygiene of food of animal origin: This involves the safe processing and handling
of foods of animal origin in manners fit for human consumption and these include
meat, milk, eggs and fish products.
iii. Environmental hazards and protection: Including waste disposal and
management and pest control.
iv. Occupational hazards, trauma, allergies and control of animal population which
may serve as disease reservoirs.

Human health problems become Public Health problems when they affect more than an
individual in a community and cannot be solved by the unaided effort of the individual.
Measures taken to control such disease or conditions will not completely eliminate the
problems but will substantially reduce the effect of the disease on the population.

Veterinary Public Health can thus be seen as the bridge between human medicine and the
practice of Veterinary Medicine. Efforts in Veterinary Public Health are geared towards the
production of safe and wholesome foods of animal origin for the purpose safeguarding the
health of the consuming populace.

Meat Hygiene:

This is the scientific concepts and procedures applicable to the processing of food animals in
such a way that the meat and meat products derived thereof are safe and wholesome for
human and animal use.

General Principles of Food Hygiene

Food Hygiene: is the efforts made to safeguard food from becoming health hazard and to
prevent early spoilage and contamination caused by handling of the foods. It is the
procedures applicable to the processing of food in such a way that the products derived
thereof are safe and wholesome for human use. The general principle of food hygiene is to
ensure that food products are safe, wholesome and fit for human consumption.

Fit for Human Consumption: Food which has been passed and appropriately branded by an
inspector and in which no subsequent changes have been found due to disease, decomposition
or contamination. It is important to note that there are three key elements in the above
definition. In order for food to be classed as fit for human consumption, it must be safe,
wholesome and processed in a hygienic manner.

a) Safe: Food products must be free from any substance which may be harmful to man. Such
include both infectious agents and toxic substances or either endogenous or exogenous origin.

b) Wholesome: Food products must be free from defects which may be either endogenous
diseases or exogenous non-microbial contamination and adulterations.

Whereas the primary aim in a safe food product is to exclude harmful microbes from the food
chain, wholesomeness is much broader in that it implies that the food products must be
generally free from both microbial organisms, non-microbial contaminants and even
religiously and aesthetically acceptable to the consumer.

The criteria governing the wholesomeness of food products can be grouped as follows:

i) Such food products must be free from obvious defects including contamination
with seemingly harmless extraneous materials.
ii) Microbial contamination of such food products must not exceed levels which
could adversely affect the shelf-life of the products. The effect of microbial
contamination on the keeping quality of food will depend on the type of products
and the storage methods.
iii) The attributes of such food products must conform to expected standards such
as colour, taste and smell.

c) Hygienic processing: Food products processed in the manner to ensure compliance

with the above requirements and to protect those involved in the process from
occupational hazards such as tuberculosis, brucellosis, salmonellosis, leptospirosis among
others. Hygienic processing also implies that a production system is in place which does
not create environmental hazards to the public.

There are a number of other terms used in meat hygiene and many of these are
defined in the legislation:
 Edible products are defined as products that are fit for human consumption. This would
include meat, certain offal, casings, etc. from animals which have been examined and
passed by an inspector

Inedible products are defined as “meat products which are not fit for human
consumption” and would include such products as hoofs, horn hair, bone, bristle, blood,
dew claws, hide and skin.

Condemned meat is defined as “meat and meat products which have been found be an
inspector not to be fit for human consumption”. All diseased and defective carcases or
part of carcasses will be declared condemned material by the inspector and severely
contaminated products may also be included in this category.

Scope of Milk and Meat Hygiene

Globalization of Food Supply

 Food Safety Challenges: The globalization of the food supply introduces significant
challenges, including the spread of pathogenic microorganisms across borders. This is
exacerbated by international trade, tourism, and changing eating habits.
 Emerging Trends: Cultural exchanges lead to the popularity of diverse foods, such
as sushi and tandoori tikka masala, necessitating stricter hygiene standards to ensure
safety.

Trade and Food Production

 Infrastructure Gaps: Many exporting countries lack the necessary infrastructure for
hygienic food manufacturing, leading to increased risks of contamination.
 Pressure on Developing Economies: Developing countries often prioritize export
production, which can result in improper agricultural practices and inadequate food
safety measures.

Risk Factors and Consequences

 Microbial Contamination: Accidental low-level microbial contamination can

escalate into significant food-borne illness outbreaks.
 Mycotoxins and Pesticides: Poor storage and handling can lead to high levels of
mycotoxins and pesticide residues in food products.
 Industrial Contaminants: Food may become contaminated with metals and
chemicals, posing health risks to consumers.
Importance of Milk and Meat Safety and Hygiene
Practices
Trends in Food Consumption

 Eating Away from Home: A significant increase in meals consumed outside the
home has introduced additional food handling challenges, raising the risk of
transmitting food-borne diseases.
 Knowledge Gaps: Many food handlers exhibit a lack of knowledge regarding
personal hygiene and proper food storage practices, further compounding safety
issues.

Necessity for Sanitary Practices

 Volume Processing: The scale of food processing operations increases the impact of
contamination if sanitary practices are neglected.
 Education and Training: Workers in the food industry must understand and
appreciate the biological basis for hygienic practices to maintain food safety
standards.

Public Concern and Regulatory Response

 Heightened Consumer Awareness: Recent food scares have intensified consumer

concern regarding food safety. This has led to demands for stricter process standards
and transparency from food suppliers.
 Farm-to-Table Standards: Both market demands and legislation in importing
countries necessitate comprehensive safety measures that ensure quality from
production to consumption.

Changing Exposure Patterns

 Processing and Consumption Changes: Changes in food processing methods and

consumption patterns increase the risk of exposure to food-borne pathogens.
 Host Susceptibility Factors: Factors influencing individual susceptibility to infection
include:
o Pathogen-related: Dose ingested and virulence of the pathogen.
o Host-related: Age, immune status, personal hygiene, and genetic factors.
o Diet-related: Nutritional deficiencies and the nature of consumed foods.

Definition of Food Safety

Food Safety can be defined as the assurance that food will not cause harm to consumers
when prepared and eaten according to its intended use (WHO). This encompasses all
conditions and measures necessary during production, processing, storage, distribution, and
preparation of food to ensure that it does not pose an appreciable risk to health.
Specific Food Safety Concerns
1. Additives, Colors, and Flavors
o Potential for harmful effects when consumed in excess or when combined
with other food components.
2. Drug Residues
o Presence of antibiotics and other veterinary drugs in animal products can pose
health risks to consumers.
3. Fertilizers and Other Growing Aids
o Chemical residues from fertilizers can contaminate food products.
4. Irradiation
o Although effective for pest control and extending shelf life, it raises concerns
about nutrient degradation and potential health effects.
5. Microbiological Contamination
o Pathogens such as bacteria, viruses, and parasites can contaminate food at
various points in the supply chain.
6. Naturally Occurring Food Toxicants
o Certain plants and fungi produce toxins that can pose health risks if consumed.
7. Food Supplements
o Risks associated with quality control and labeling may lead to health issues if
supplements contain harmful substances.
8. Pesticides
o Residues from agricultural pesticides can pose significant health risks if not
monitored and controlled.
9. Pollutants
o Environmental pollutants such as heavy metals and industrial chemicals can
contaminate food supplies.
10. Processing, Packaging, and Labeling
o Improper practices can lead to contamination, mislabeling, and lack of
transparency regarding food contents.
11. Adulteration and Misbranding
o Deliberate addition of inferior substances to food products or incorrect
labeling can mislead consumers.

Key Management Safety Tools

1. Good Agricultural Practices (GAP)

o Ensures safe production of food at the farming level.
2. Good Hygienic Practice (GHP)
o Establishes hygiene standards for food processing and handling.
3. Good Manufacturing Practice (GMP)
o Guides the manufacturing processes to minimize risks.
4. Personnel Hygiene
o Ensures that all individuals involved in food production maintain high hygiene
standards.
5. Hazard Analysis Critical Control Point (HACCP)
o A preventive approach that identifies and controls potential hazards
throughout the food supply chain.
6. Microbiological Risk Assessment (MRA)
 o Evaluates the likelihood and consequences of microbiological hazards.
7. Quality Management (ISO Series)
o Establishes internationally recognized standards for quality management
systems.
8. Total Quality Management (TQM)
o Focuses on continuous improvement in all aspects of the organization’s
operations.