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Milk and meat hygiene
- 1. Food hygiene Milk hygiene Meathygiene Dr Pallavi Potdar Associate Prof., Community Medicine D.Y. Patil Medical College Kolhapur
- 2. • Why foodhygiene is important? • At all levels- production, handling, distribution, serving
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- 4. • Sources ofinfection/contamination of milk-
- 5. Milkborne diseases • Infectionsof animals that can be transmitted to man- • Tuberculosis • Brucellosis • Streptococcal infection • Staphylococcal poisoning • Salmonellosis • Q fever
- 6. • Anthrax • Leptospirosis •Cow pox • Foot and mouth disease
- 7. • Typhoid, paratyphoidfever • Cholera • Shigellosis • Viral hepatitis
- 8. How to preventcontamination of milk • Clean surroundings • Clean hands while milking • Free from communicable diseases • Immediate cooling of milk <10 deg.c • Milking machines
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- 10. Methylene blue reductiontest • For detection of micro organisms in milk
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- 13. Pasteurization of milk •Holder method • HTST method • UHT method
- 14. Tests of pasteurizedmilk • Phosphatase test • Standard plate count • Coliform count
- 15. Meat hygiene • Tapeworminfestations-Taenia solium, T. saginata, Trichinella spirallis, fasciola hepatica • Bacterial infections- anthrax, actinomycosis, tuberculosis, food poisoning.
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- 17. Prevention • Meat inspection-ante mortem and post mortem.
- 18. Slaughter houses • Location- •Structure • Disposal of waste • Water supply • Inspection of animals • Storage of meat • Transportation