Article (Scientific journals)
Raw or heated cow milk consumption: Review of risks and benefits
Claeys, W. L.; Cardoen, S.; Daube, Georges et al.
2013In Food Control, 31 (1), p. 251-262
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Keywords :
Heat treatment; Nutrition; Pathogens; Raw milk; Risk/benefit
Abstract :
[en] In the context of the prevailing trend toward more natural products, there seems to be an increasing preference for raw milk consumption as raw milk is associated with several perceived health benefits that are believed to be destroyed upon heating. However, many human pathogens can be isolated from raw cow milk. The prevalence of foodborne pathogens in raw cow milk varies, but their presence has been demonstrated in many surveys and foodborne infections have been repeatedly reported for Campylobacter, Salmonella spp. and human pathogenic verocytotoxin-producing Escherichia coli. In industrialized countries, milk-borne and milk product-borne outbreaks represent 2-6% of the bacterial foodborne outbreaks.The aim of this review is to present scientifically sound data regarding the risks and benefits related to the consumption of raw and heated cow milk. Both microbiological aspects (e.g., the prevalence of milk-borne pathogens, pathogen growth inhibition by antimicrobial systems and by lactic acid producing bacteria, probiotic bacteria, etc.) and nutritional or health aspects (nutritional value, immunity, allergies, lactose intolerance, diabetes, milk digestibility, etc.) are considered.As such, it is demonstrated that consumption of raw milk poses a realistic health threat due to a possible contamination with human pathogens. It is therefore strongly recommended that milk should be heated before consumption. With the exception of an altered organoleptic profile, heating (in particularly ultra high temperature and similar treatments) will not substantially change the nutritional value of raw milk or other benefits associated with raw milk consumption. © 2012 Elsevier Ltd.
Disciplines :
Public health, health care sciences & services
Author, co-author :
Claeys, W. L.;  DG Policy Control, Federal Agency for the Safety of the Food Chain (FASFC), 1000 Brussels, Belgium
Cardoen, S.;  DG Policy Control, Federal Agency for the Safety of the Food Chain (FASFC), 1000 Brussels, Belgium
Daube, Georges  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires
De Block, J.;  Flemish Institute for Agricultural and Fisheries Research (ILVO), 9090 Melle, Belgium
Dewettinck, K.;  Scientific Committee, Federal Agency for the Safety of the Food Chain (FASFC), 1000 Brussels, Belgium, University of Ghent, 9000 Ghent, Belgium
Dierick, K.;  Scientific Committee, Federal Agency for the Safety of the Food Chain (FASFC), 1000 Brussels, Belgium, Scientific Institute of Public Health, 1000 Brussels, Belgium
De Zutter, L.;  Scientific Committee, Federal Agency for the Safety of the Food Chain (FASFC), 1000 Brussels, Belgium, University of Ghent, 9000 Ghent, Belgium
Huyghebaert, A.;  Scientific Committee, Federal Agency for the Safety of the Food Chain (FASFC), 1000 Brussels, Belgium, University of Ghent, 9000 Ghent, Belgium
Imberechts, H.;  Scientific Committee, Federal Agency for the Safety of the Food Chain (FASFC), 1000 Brussels, Belgium, Scientific Institute of Public Health, 1000 Brussels, Belgium
Thiange, P.;  Association Régionale de Santé et de l'Identification Animales (ARSIA), 5590 Ciney, Belgium
Vandenplas, Y.;  UZ Brussel, Vrije Universiteit Brussel, 1090 Brussels, Belgium
Herman, L.;  Flemish Institute for Agricultural and Fisheries Research (ILVO), 9090 Melle, Belgium, Scientific Committee, Federal Agency for the Safety of the Food Chain (FASFC), 1000 Brussels, Belgium
Language :
English
Title :
Raw or heated cow milk consumption: Review of risks and benefits
Publication date :
2013
Journal title :
Food Control
ISSN :
0956-7135
eISSN :
1873-7129
Publisher :
Elsevier Science
Volume :
31
Issue :
1
Pages :
251-262
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 01 February 2013

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