FOOD HYGINE AND SAFE FOOD
Food is a potential source of infection. It can be contaminated by bacterial and other micro-organisms at any point during it's journey from the producer to the consumer. Food hygine implies hygience in the production and serving of all types of food . in comunity health, food hygiene is considered as an important aspect
Milk hygiene
Milk is an important vehicle for the transmission of disease agents, eg. Tubercle bacilli and typhoid bacilli
Milk born diseases: some milk born diseases are listed as follows:
Directly from animal:
Bovine tuberculosis brucellosis fever anthrax etc
Milk can be made free from pathogens by boiling and pasteurization.
Boilling: Boilling is an ancient method of rendering milk safe for human consumption. In fact much of the milk produced in India is treated by boilling. There are some disadvantages of boiling
Boiling kill all organisms including the useful lactic acid bacteria.
It destroys vitamin c and B mostly
protien in the milk are coagulated.
Enzymes are destroyed.
Boiling gives a cooked taste to the milk due to burning of lactose.
Pasteruiztion it has been defind by an Expert Committee of WHO The heating of milk to such temperature and for such period of time as are required to destroy any pathogens that may be presenty while causing minimal changes in the compostion, flavour and nutritive value
there are some method of pasetruzation
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