Sarah McLean Raw Milk: Does It Do A Body Good?. Swinburne SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN -Milk that has not been pasteurised or.

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Presentation transcript:

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

Swinburne SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN -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 -Some raw milk proponents believe that pasteurisation causes detrimental effects What is raw milk?

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

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

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 P Primary production and processing requirements for dairy (raw milk) products Raw milk in Australia

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 × ?

Swinburne SCIENCE | TECHNOLOGY | INNOVATION | BUSINESS | DESIGN 7 Table 1. Presence of bacterial pathogens in Victorian raw milk What’s in Victorian raw milk?

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

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

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?