International Journal of
Livestock Production

  • Abbreviation: Int. J. Livest. Prod.
  • Language: English
  • ISSN: 2141-2448
  • DOI: 10.5897/IJLP
  • Start Year: 2009
  • Published Articles: 188

Review

Review on milk and milk product safety, quality assurance and control

Merwan Ahmedsham
  • Merwan Ahmedsham
  • Department of Animal Science, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 307, Jimma, Ethiopia.
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Nezif Amza
  • Nezif Amza
  • Department of Animal Science, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 307, Jimma, Ethiopia.
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Metekia Tamiru
  • Metekia Tamiru
  • Department of Animal Science, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 307, Jimma, Ethiopia.
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  •  Received: 28 August 2017
  •  Accepted: 20 October 2017
  •  Published: 30 April 2018

Abstract

Food safety and quality are critical issues that should be given more attention all over the world mainly from nutritional quality and human health point of view. Food safety is a scientific field of study which deals with handling, preparation, and storage of food in ways that prevent food borne illness. Food safety system is often categorized into two, namely traditional and science-based systems. Food can be used as a source of disease transmission from one person to another; it also serves as a nutrient growth medium for bacteria that can cause food poisoning, and hazardous agent for consumers’ health. Factors which can be a source of potential hazards in foods include traditional milk production accompanied with improper agricultural practices and poor hygienic environment at all stages of the food chain. Quality assurance is mandatory before the milk is consumed. It is achieved up on planned and systematic activities performed in each steps of the quality system. Milk and milk products contaminants are classified into two, namely, infectious and non-infectious agents. Food-borne illnesses are generally infectious or toxic in nature and caused by major infectious diseases such as bacteria, viruses, parasites, or chemical substances getting access to enter into the body through contaminated food or water. Milk and milk products heading for export to global market need to pass through the strictest quality standards. Hazard analysis and critical control point system (HACCP) requires a critical examination through every step of food manufacturing process to determine the possibility of having physical, chemical, or microbiological contamination. To achieve this, it is necessary to control the quality of milk at the grass root level.

Key words: Milk, contamination, food safety, quality control.