Concerns about food safety, with animal source foods are increasing in
developing countries where urbanization, increasing incomes and changing of lifestyles are associated with greater dependence on marketed foods by an increasing
number of people. The safety of food is threatened by various agents including
pathogenic microorganisms, aflatoxins, pesticides and antimicrobial agents. The
occurrence of antibiotic residues in milk intended for human consumption is
undesirable for a number of reasons such as: cause allergic reactions, incidence of
bacterial resistance, disrupting of the balance of gut microflora, carcinogenesis,
mutagenesis and malformation risks. In addition, the presence of antibiotic residues
in milk be used in dairy industry can have adverse effects on production of
fermented dairy products such as yogurt and cheese.
Drug and antibiotic residues are remnants of antibiotic drugs or their active
metabolites that are present within tissues or products e.g. meat, milk and eggs
from treated animals (IDF, 1995). The use of antibiotics to bring about improved
performance in growth and feed efficiency, to synchronize or control of reproductive
cycle and breeding performance also often lead to harmful residual effects.
Concern over antibiotic residues in food of animal origin occurs in two times;
One which produces potential threat to direct toxicity in human,
Second is whether the low levels of antibiotic exposure would result in
alteration of microflora, cause disease and the possible development of
resistant strains which cause failure of antibiotic therapy in clinical situations.
A withdrawal period is established to safeguard human from exposure of
antibiotic added food. The withdrawal time is the time required for the residue of
toxicological concern to reach safe concentration as defined by tolerance.
Antibiotic drugs
The antibiotics used in veterinary medicines belong to six major groups, viz.
(i) Beta-lactarns (eg: penicillin), (ii) aminoglycosides (eg: gentamycin), (iii)
tetracyclines (eg: oxytetracycline), (iv) macrolides (eg: erythromycin), (v)
quinolones (eg: fluroquinolone), and (vi) sulphonamides eg: trimithropin).
Any of the drugs belonging to these groups can appear in milk.
Public health aspects
Human health problems that may result from intake of sub chronic exposure
levels include allergic reactions in sensitive people, toxicity, carcinogenic effects
although the validity of some of the reactions is sometimes debated. Penicillins
especially, as well as other -lactam antibiotics such as cephalosporins and
carbapenems could cause allergies if high levels of residues persist in milk
consumed by penicillin allergic persons. Penicillin is not inactivated by
pasteurization or drying and levels as low as 0.03 IU/ml has caused skin rashes.
Chloramphenicol causes disruptions like aplasia of the bone marrow. Tetracyclines
residues also have the potential to stain teeth of young children. Tetracyclines can
Organic crops, hay, and pasture are grown without the use of synthetic
fertilizers
and pesticides that have not been carefully screened and approved for
organic use.
Land used to grow organic crops must be free of all prohibited materials for at
least three (3) years prior to the first organic harvest.
Non-natural feed additives and supplements such as vitamins and minerals
must also be approved for use.
Genetically modified organisms (GMOs, called Excluded Methods in the
regulation) are strictly forbidden.
Synthetic milk replacers are prohibited. Calves must be fed on organic milk
only.
All animals must have access to the outdoors (based on weather conditions).
Animals over six months of age must have access to pasture during the
growing season.
Restricted usage of antibiotics (used when cows are ill) and approved drugs.
Organic animals may not be fed ANY slaughter by-products, urea, or manure.
The welfare of the animals must be attended to. Certain procedures, such as
tail docking, are prohibited. Other procedures, such as dehorning, must be
done so as to minimize the stress to the animal.
An organic farmer must keep sufficient records to verify his or her compliance
with the standards.
Each farm is inspected and audited every year. Any farm can be inspected
unannounced at any time.
Organic Dairy Products
Organic dairy products must be from animals that have been under
continuous organic management for at least one year prior to the production of the
milk or milk products. Milk is a perfect indicator that reflects the level of pollutants
and pesticides those contaminated dairy cows and as well as dairy. Conventional
milk may contain residues of hormones those used on the dairy animals, pesticides,
antibiotics, urea, solvents, which have a serious impact on the individual's health.
All these factors make conventional milk inferior in quality. Consumption of such
milk may lead to early puberty, hypersensitivity, hormonal imbalance, and certain
types of cancer in humans. Organic milk is far superior to non-organic milk.
Here are the differences which make organic milk superior:
CLA: milk contains Conjugated Linoleic Acid (CLA). Function of CLA in human body is
to boost immune system and reduce the growth of tumors. CLA levels in organic
milk are higher because these cows eat greater amounts of grass, hay and silage.
Pesticides: Organic dairy farms don't use any artificial pesticides on pastures where
cows graze. While on conventional dairy farms almost 500 pesticides are used on
the pastures. The main problem with the pesticides aside from their individual
toxicity is that every research shows that how these chemicals react when
combined, in the cocktail effect. It has more affects on the children because of their
immature organ and immune systems.
consumers who choose organic products. The future challenges are to keep supplies
in line with demand, and to lower the costs faced by organic farmers.
Challenges:
Organic dairy farmers considered the most difficult aspects of organic milk
production are the:
1.
2.
3.
4.
Replacement of heifers,
High costs of production and maintaining animal health,
5.