milking hygiene Flashcards
1
Q
milking hygiene
A
- handwashing/gloves
- teat washing - warm water/active foam with disinfectant 20-40s remove active foam
- milk contamination during milking –> milk = sterile when secreted
2
Q
hygiene at farm
A
if milk collected everyday - must be cooled at max 8oC if not then 6oC
3
Q
procedures after milking
A
- always mix, even when it’s cooling otherwise risk of bacterial overgrowth
- microbial growth = psichrofiles, psichrotrophes
4
Q
microbiological hazards transmissible via milk
A
m.bovis
brucella
e.coli
campylobacter
salmonella
5
Q
staph aureus
A
- fast growing
- food stored at room temp (cheese, meat)
- gastroenteritis - fast appearance of disease (2-4hr after eating)
6
Q
salmonella
A
things made from raw milk
or milk that’s undergone lower heat treatment than pastuerisation
7
Q
staph
A
cheese, milk powder and whey powder
8
Q
cranobacter sakazakii
A
dried infant formula
9
Q
listeria
A
ready to eat foods
do challenge test
