The microbial quality of milk and milk-related products is crucial for the safe production of quality dairy foods, notes Campden BRI, and cultured dairy products, including yogurt and cheese, and novel foods, such as kefir, are at risk of microbial contamination.
The company is organising a seminar on 22 November to discuss the control and removal of undesirable microorganisms from dairy products, as well as the intentional introduction of bacteria during manufacture and fermentation. Delegates will learn about raw milk microbiology, Cronobacter, dairy hygiene, fermented dairy foods and biofilms.
Hugh Pennington will discuss ‘Is cheese made from unpasteurized milk safe?’ with particular reference to STEC and the Errington case. There will also be presentations from Pubic Health England, environmental health experts, industry and academics on:
+ Changes in the microflora of raw cow’s milk in response to husbandry practices
+ An assessment of the microbiological quality and safety of raw drinking milk on retail sale in England
+ Novel insights into the microbiology of fermented dairy foods
+ Results from a 10-year investigation of a Cronobacter outbreak
+ Dairy hygiene
+ Biofilms in the dairy environment
This event will, says Camden BRI, be of interest to dairy food and drink laboratory personnel, microbiologists and technical managers, dairy food manufacturers, hygiene supply companies, quality assurance staff and food safety managers.