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

1. FOOD SAFETY, NUTRITION AND STANDARDS
MARGARET ALEKE (KEBS)
10TH AFRICAN DAIRY CONFERENCE AND EXHIBITION
24- 26 SEPTEMBER 2014
NAIROBI

2. Content
-Introduction
-Contamination
-Milk quality
-Standards
-KEBS Services
-Conclusion
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3. Introduction
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Camel
cow
Goat
Commercial sources of milk in Kenya

4. 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
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5. Contamination
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Types
•Bacteria
•Chemicals
•Physical Causes
•Poor hygiene
•Poor animal production
•Adulteration of milk

6. 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
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7. 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)
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8. Quality of raw milk
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•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

9. 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
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10. 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
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11. 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
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12. 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
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13. 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
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14. 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
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15. Thank you
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16. Information: www.kebs.org Follow us on: Facebook and Twitter Website: www.kebs.org
KEBS CONTACTS: email on: info@kebs.org Head Office: KEBS Centre, Popo Road, off Mombasa Road P.O. Box 54974 - 00200, Nairobi Tel: (+254 0 20) 6948 000, 6005490/6005506 Fax: (+254 0 20) 600 96 60 Cell: 0722 202 137/8; 07334 600 471/2
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