à propos du lait cru

Fascicule de vulgarisation sur les caractéristiques du lait cru: caractéristiques nutritionnelles, microbiologiques, l'impact sur la fabrication des produits au lait cru, les impacts sur la santé...DiversiFer

Microbiological state of the art of walloon farm raw milk butter (2006 – 2009).

For several years, Walloon Region has been supporting financially a project to help farmers: la Cellule Qualité Produits Fermiers (CQPF). This project aims to accompany farmers in their diversification activities. In this context, Agricultural University of Gembloux, Department of Food Technology and “Centre d’Expertise pour la Qualité” have ensured and are ensuring autocontrol system implementation based on the HACCP principles, together with the application of good hygiene practice. In this context, microbiological analyses on farm raw milk butter have been performed. Results collected during the period from September 2006 to April 2009 are presented below

Inventory of the raw milk butter production in Wallonia (Belgium)

Since the fourteenth century, the marketing of butter, which is considered one of the first dairy products, is done on an international scale. In Belgium, butter production in 2016 increased by 7.7% in comparison with 2015 to reach 87,506 tons. According to the scientific opinion 09/2016 of the Scientific Committee of the Federal Agency for the Safety of the Food Chain, there is a wide variation in the production processes and types of farm butter made from raw milk

Qualité microbiologique des produits laitiers issus des fermes belges

Description of the subject. Due to the potential hazards caused by pathogenic bacteria, farm dairy production remains a challenge from the point of view of food safety. As part of a public program to support farm diversification and short food supply chains, farm dairy product samples including yogurt, ice cream, raw-milk butter and cheese samples were collected from 318 Walloon farm producers between 2006 and 2014. Objectives. Investigation of the microbiological quality of the Belgian dairy products using the guidelines provided by the European food safety standards. Method. The samples were collected within the framework of the self-checking regulation. In accordance with the European Regulation EC 2073/2005, microbiological analyses were performed to detect and count Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus. Results. Even when results met the microbiological safety standards, hygienic indicator microorganisms like E. coli and S. aureus exceeded the defined limits in 35% and 4% of butter and cheese samples, respectively. Unsatisfactory levels observed for soft cheeses remained higher (10% and 2% for S. aureus and L. monocytogenes respectively) than those observed for pressed cheeses (3% and 1%) and fresh cheeses (3% and 0%) (P ≥ 0.05). Furthermore, the percentages of samples outside legal limits were not significantly higher in the summer months than in winter months for all mentioned bacteria. Conclusions. This survey showed that most farm dairy products investigated were microbiologically safe. However, high levels of hygiene indicators (e.g., E. coli) in some products, like butter, remind us of applying good hygienic practices at every stage of the dairy production process to ensure consumer safety.Description du sujet. Dans le cadre d’un programme public belge de soutien aux fermiers dans la diversification de leurs productions, des échantillons de produits laitiers incluant du yaourt, de la crème glacée, du beurre et du fromage au lait cru ont été prélevés dans 318 fermes en Wallonie, entre les années 2006 et 2014. Objectifs. Investiguer la qualité microbiologique des produits laitiers fabriqués dans les fermes en Belgique. Méthode. Selon le Règlement européen EC 2073/2005, des analyses bactériologiques ont été réalisées en vue de la détection et du dénombrement des bactéries telles que les Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Escherichia coli ainsi que Staphylococcus aureus. Résultats. Les résultats obtenus sont conformes aux critères microbiologiques définis. Cependant, dans 35 % des échantillons de beurre et 4 % des échantillons de fromages analysés, les nombres de micro-organismes indicateurs d’hygiène des procédés tels qu’E. coli et S. aureus sont au delà des limites microbiologiques fixées. Le nombre d’échantillons non conformes observé parmi les fromages à pâte molle est plus élevé (10 % et 2 % pour S. aureus et L. monocytogenes) que celui observé parmi les fromages à pâte pressée (3 % et 1 %) ainsi que les fromages frais (3 % et 0 %) (P ≥ 0,05). Par ailleurs, le nombre d’échantillons non conformes est significativement élevé pendant l’été pour toutes les bactéries impliquées. Conclusions. Cette étude montre que la plupart des produits laitiers étudiés est satisfaisant. Cependant, le nombre élevé de micro-organismes indicateurs d’hygiène (e.g., E. coli) dans certains produits comme le beurre, met en évidence l’importance d’appliquer les bonnes pratiques d’hygiène à toutes les étapes de la production afin d’assurer la sécurité des consommateurs

Study of the development of Listeria monocytogenes in raw milk butter

Currently, Listeria monocytogenes is considered one of the most important foodborne pathogens. It is often implicated in epidemics of human listeriosis that represents a real health risk, given the high mortality rate (over 25%) of infected persons. Listeria monocytogenes can directly or indirectly contaminate products and the environment, which makes Listeria a worrying pathogen for the dairy industry. The Commission Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs, imposes an absence of this pathogen in 25g of the products able to support the growth of Listeria monocytogenes. This criterion is applicable to products before they leave the immediate control of the food business operator, unless the manufacturer is able to demonstrate, to the satisfaction of the competent authority, that the product will comply with the limit of 100 cfu/g throughout the shelf life. As butter is a product with a wide variation in the production process, more information and data on the growth and survival of Listeria monocytogenes in relation to formulation and butter structure are therefore needed