Food Protection Trends - January/February 2023 - 98

addition to these sources of contamination, high ambient
temperatures of around 30°C and a lack of cooling facilities
create ideal conditions for bacteria to multiply rapidly.
As a result, fresh milk ferments quickly (in 2 to 3 h), and
pathogenic bacteria reach infective levels rapidly. This
situation has improved marginally in Kolda; pasteurization
has been implemented, and milk producers and collectors
have received hygiene training (33).
In underdeveloped tropical countries with high ambient
temperatures, raw milk spoils quickly during storage and
transportation due to a lack of refrigeration facilities at the
farm and in the home (28). Microorganisms are also spread
as a result of unsanitary milking processes and via equipment
for milking, filtering, cooling, storing, or distributing
milk. Inadequate cleaning and disinfection after use makes
the issue of cross-contamination worse. Milk residues on
equipment and utensil surfaces could serve as a source of
nutrients and provide ideal growth conditions for numerous
bacteria, including those causing diseases (45). In addition,
individuals who milk animals or handle milk can introduce
additional pathogenic organisms into the milk.
Natural fermented milk, known as " lait caillé, " is an integral
part of the daily diet in many parts of Senegal. Recent ethnographic
research in northern Senegal has documented the
role of lait caillé in supplementary feeding diets for newborns
and young children (57). The microbial community in milk
is critical for the finished product's shelf life, safety, and nutritional
and organoleptic qualities. Natural fermented milk
is a cost-effective way to administer probiotic bacteria with
specific health benefits, especially in resource-constrained areas
(66). Consumption of probiotic fermented milk presents
a promising opportunity to address enteric disease and malnutrition
among children in northern Senegal, where 18% of
children under the age of five are stunted, 9% are wasted, and
18% are underweight (3, 24).
The only method to ensure that germs present in raw milk
are killed and that the milk is safe is to pasteurize it or subject
it to more severe heat treatments. Pasteurization extends
the shelf life of milk by reducing the load of nonpathogenic
microorganisms that cause spoilage (61). However, due to
contamination during storage and preparation, harmful bacteria
can occasionally be discovered in pasteurized milk and
milk products (30, 49).
Gonçalves and colleagues (29) reported potential milk
contamination by aflatoxin B1 from different sources of
Saccharomyces cerevisiae biomass obtained from various
plant materials, such as sugarcane cell wall, dried yeast, and
autolyzed yeast. In Senegal, ruminants (cows, sheep, and
goats) are mainly fed on grass, fodder, and cakes made from
herbs. The latter used mostly peanut shells that could present
potential risks when contaminated with aflatoxins. Aflatoxin
M1 is found in the milk of animals fed with contaminated
feed (cake made from herbs, etc.), and it could be associated
with hepatocarcinoma risk exposure in the dairy farming
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Food Protection Trends January/February
population of Malawi (53). At high doses, other aflatoxins,
such as B1, can cause acute poisoning (aflatoxicosis) that can
be life-threatening, usually due to liver damage. Toxicological
characterization, particularly the presence of aflatoxin M1
and others (B1), is lacking for locally produced milk, which
is often transformed into curd milk products.
Implementation of adequate hygienic milking techniques
at the farm is vital to lower the initial bacterial load in raw
milk. Before milking, udders should be cleansed with
chlorine solution and rubbed dry, and milkers should
likewise wash their hands. Clean equipment and a clean
milking station should also be prioritized. All equipment that
comes into contact with milk should be cleaned and washed
with soap (33, 48).
Strategic solutions to reduce hazards related to
milk collection
In Senegal, milk is traditionally consumed raw or
fermented (55). Milk from diseased cows may harbor
pathogenic zoonotic agents or be contaminated due to
unsanitary handling and unhygienic treatment at the farm or
in the marketplace. Although milk can be harmful to human
health under certain circumstances, mainly when consumed
raw, there are limited data available about milk quality. It is
essential to investigate the quantity, quality, and safety of
milk to improve the nutrition of an expanding population in
urban and peri-urban areas and the marketing of milk and
derived products (59).
Microbial contamination of milk can come from inside
the udder, the surface of the teats and udder, and the milk
handling and storage equipment (62). Cleaning and disinfecting
equipment, teats, and udders before and after milking
can help reduce contamination (52). In Senegal, milking is
commonly done in the morning and evening. Unfortunately,
cleaning the udder before milking or thoroughly washing the
hands is not customary. Therefore, bacteria can enter the milk
through the cow's udder or the milker's hands during the
milking process.
Further contamination comes from flies that land in the
milk. Milk collectors buy milk at the farm gate, carry it to
the marketplaces, and then sell it to milk merchants in large
quantities, often 5 or 10 L. The time collectors spend transporting
milk to the market ranges from less than 1 h to more
than 5 h. Public transportation, bicycles, or horse and donkey
carts are used, depending on distance and availability. Foot
travel is used for shorter distances (67).
Important alternatives in ensuring food safety issues in
milk production
Environmental impacts, markets, health (human
health, food safety, and animal health), and institutional
arrangements must all be addressed to mitigate the adverse
effects and maximize the positive contributions of sustainable
livestock intensification (34). Factors that affect foodborne
Food Protection Trends - January/February 2023

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