Food Safety and Security: Discussion 11 - Goat Milk

Food: Goat Milk

My mom owns a goat farm, so I wanted to put together a presentation for milk from a goat since that is her primary production. 

Animals can pick up pathogens and pass them on to humans. Some bacteria, molds and viruses reproduce in food. Some create toxins.  Some meat goats may be dairy goats as well. This means that some of the stuff that may not pass in the milk, may pass on to a human through the meat. Raw and improperly pasteurized milks can pass on diseases and parasites to the person consuming it. Brucellosis (Bang’s Diseases) is caused by Brucella melitensis in goats. You can also get Chlamydiosis (Enzootic abortion) from Chlamydophila abortus. Johne’s disease, or Paratuberculosis, is from Mycobacterium avium subspecies Paratuberculosis (MAP). Listeriosis (Circling disease) which is inflicted by Listeria monocytogenes (LM) can be passed on in raw milk too. Coxiella burnetii can invoke Q fever (Queensland fever). Toxoplasmosis which is from Toxoplasma gondii can also be passed on in milk. Bacteria and molds reproduce in mediums such as milk. Giardia, cryptosporidium and cyclospora can all come from raw milk and even drinking water which has been contaminated and can get into animals.

When protozoa are in the intestine, they may resist chemicals after being passed through then feces and can be consumed again by animals. Even using contaminated water in pesticides as used as an example where Cyclospora was a vector for a parasite. Prions are disease causing abnormal proteins that initiate abnormal folding of the prion proteins already in the brain. IT makes holes in the brain tissue. Scrapie, a sheep disease for instance was [passed to cattle that consumed Scrapie infested bone meal. A similar problem could cause an animal such as a goat to be ill. Contaminated meat from cattle entered the food chain, so it is important to watch out for this.

Animals should be kept in clean conditions appropriate to their species. They should maintain good fat ratio and health. They should be regularly kept free of pests and any medications should be allowed the proper withdrawal period before consuming milk. They should be properly immunized. Feces should be removed regularly. Feed should be free of contaminants and fed off the ground.

There is a cleanliness to be observed when milking. All food items should be properly disinfected before use. Teats should be disinfected before milking, but the entire udder should not be cleaned to prevent bacteria dripping into what is being collected. A disinfectant teat dip may be used.

Once harvested from the goat it should be properly stored. This means it should be refrigerated and immediately treated and used. The thermal process or heating process pasteurizes the milk. The control of hazards that re biological nature are important. Evaluate the intrinsic factors which are the parts of the food that effect microorganisms growing, such as bacteria or mold. Acidity may effect this,, in some cases, also sality, pH, preservatives , and how it is processed. A freezing treatment is not always enough to sanitize food.

Cross contamination is always a risk and all efforts should be maid to avoid this. Bacteria. Vegetative pathogens, spores, viruses, parasite and protozoan as well as chemicals can all affect the quality of food., They can make food dangerous. Certain chemicals and medications are not approved for use on food animals. Off label use is done when animals are put onto medications that food animals do not normally use, and this is particularly important to observe medications or chemical withdrawal periods.

Marine toxins usually won’t be a risk for a goat person, but my mom is buying a house by the ocean and maybe she will keep some of the goats there. Toxic dinoflagellates ,l diatom, bacteria or more could be imbibed by a goat.

When shipping and when prepared for use, it should always be properly refrigerated and stored. I think by observing each of these steps the concerns have been adequately and powerfully addressed. I would avoid using heavy metal contaminating items to store the milk. I think these will adchicve zero risk, or as close as you can get and still use milk.Cleaning of the milking tools should be thoroughout and free of potential chemical or physical contaminants.