Punkty zagrozenia higienicznego w uzyskiwaniu i przetwarzaniu mleka surowego na mleko spozywcze

The purpose of the study ^as the hazard analysis of critical control points at the time of milking and the processing of raw milk for consumption, during which the possibility of contamination by microflora and various residues can occur. The milk was selected for investigation during the following stages: after milking in individual dairy farms, from bulk tank milk before and after its transport to the dairy, after pasteurization and from sale for consumption. The following were determined: total count of aerobic bacteria in 1 ml, presence of coliforms and enterococci, acidity, presence of residues of antibiotics, disinfectans and washing media, and somatic cell counts in 1 ml. It was concluded that points of special hygienic hazard for raw milk processed for cosumption were: 1. poor hygienic conditions during milking and storing in individual farms as well as the poor living conditions and health of cows: the individual farm is the first link in the contamination of milk with microflora, residues of antibiotics and washing media, and greater somatic cell counts, 2. mixing of milk of good and poor hygienic quality in collection centres and dairies, in spite of the fact that it is possible to carry out a segragation of the milk, 3. the improper hygienic handling of milk after it has been pasteurized; the improper storage of packages is a secondary source of contamination of milk with microflora, while unthorough washing and disinfecting procedures are an additional source of residues of disinfectants and washing media.