**6. International quality standards practiced in different countries**

As food safety and quality are a growing concern all over the world, different organizations in many countries implement quality control programs and established quality standards for all food items including animal products to ensure the health of the consumer. Health hazards to the consumer are often grouped into microbiological, physical and chemical (FDA, 2004). A microbial criteria stipulate that a type of microorganism, groups of microorganisms, toxin produced by a microorganism must either not be present at all, be present in only a limited number of samples, or be present at less than a specified number or amount in a given quantity of a food ingredient (NRC, 1985).

Different microbiological tests are used to indicate the hygienic condition of manufacturing of a given product. Coliform count provides an indication of unsanitary production practices and/or mastitis infection. A count less than 100 Colony Forming Units (CFU)/ml is considered acceptable for milk intended to be pasteurized before consumption. Counts of 10 CFU/ml or less are achievable and desirable if raw milk will be consumed directly (Jones and Sumner, 1999; Ruegg, 2003). Estimation of the total bacteria count is the procedure used to measure the general sanitary quality of milk. The number of bacteria in aseptically drawn milk varies from animal to animal and even from different quarters of the same animal. On average, aseptically drawn milk from healthy udders contains between 500 and 1000 bacteria ml-1. High initial counts (>105 bacteria ml-1) are evidence of poor production hygiene (O'Connor, 1994). Somatic cell count (SCC) is another indirect indicator of the microbial quality of milk. The number of somatic cells increases in response to pus-producing bacteria like *Staphylococcus aureus*, a cause of mastitis (Kleinschmit and Gompert, 2007).

Legal and voluntary bacteriological standards vary widely from country to country and there are different standards for different groups and species of microorganisms specific to specific products. Standard plate count (SPC) values for raw milk can range from <1000ml-1, where contamination during production is minimal, to >1 x 105ml-1. Consequently, high initial SPC values (>105ml-1) are evidence of serious hygienic problem during production, likewise SPC values of <2x104ml-1 reflect good sanitary practices (IDF, 1994).


Table 6. Commonly used safety limits of somatic cell count and drug residue for raw milk employed in selected countries

In many countries, a standard for Grade 'A' raw milk is an SPC of <10 ml-1 for milk intended for heat treatment before consumption or further processing. For milk that is to be

As food safety and quality are a growing concern all over the world, different organizations in many countries implement quality control programs and established quality standards for all food items including animal products to ensure the health of the consumer. Health hazards to the consumer are often grouped into microbiological, physical and chemical (FDA, 2004). A microbial criteria stipulate that a type of microorganism, groups of microorganisms, toxin produced by a microorganism must either not be present at all, be present in only a limited number of samples, or be present at less than a specified number or

Different microbiological tests are used to indicate the hygienic condition of manufacturing of a given product. Coliform count provides an indication of unsanitary production practices and/or mastitis infection. A count less than 100 Colony Forming Units (CFU)/ml is considered acceptable for milk intended to be pasteurized before consumption. Counts of 10 CFU/ml or less are achievable and desirable if raw milk will be consumed directly (Jones and Sumner, 1999; Ruegg, 2003). Estimation of the total bacteria count is the procedure used to measure the general sanitary quality of milk. The number of bacteria in aseptically drawn milk varies from animal to animal and even from different quarters of the same animal. On average, aseptically drawn milk from healthy udders contains between 500 and 1000 bacteria ml-1. High initial counts (>105 bacteria ml-1) are evidence of poor production hygiene (O'Connor, 1994). Somatic cell count (SCC) is another indirect indicator of the microbial quality of milk. The number of somatic cells increases in response to pus-producing bacteria like *Staphylococcus aureus*, a cause

Legal and voluntary bacteriological standards vary widely from country to country and there are different standards for different groups and species of microorganisms specific to specific products. Standard plate count (SPC) values for raw milk can range from <1000ml-1, where contamination during production is minimal, to >1 x 105ml-1. Consequently, high initial SPC values (>105ml-1) are evidence of serious hygienic problem during production,

< 7.5 x 105 Absent USA IFCN, 2006; CDFA, 2008 < 4.99 x 105 Absent Canada IFCN, 2006; CDFA, 2008 < 4 x 105 Absent France IFCN, 2006; CDFA, 2008 < 4 x 105 Absent Sweden IFCN, 2006; CDFA, 2008 < 106 Absent Russian IFCN, 2006 < 6 x 105 Absent Israel IFCN, 2006 < 4 x 105 Absent South Africa IFCN, 2006 < 7 x 105 Absent Brazil IFCN, 2006 < 5 x 105 Absent China IFCN, 2006 < 2.5 x 105 Absent Australia IFCN, 2006 Table 6. Commonly used safety limits of somatic cell count and drug residue for raw milk

In many countries, a standard for Grade 'A' raw milk is an SPC of <10 ml-1 for milk intended for heat treatment before consumption or further processing. For milk that is to be

likewise SPC values of <2x104ml-1 reflect good sanitary practices (IDF, 1994).

**Somatic Cell Count/ml Drug residue Country Source** 

**6. International quality standards practiced in different countries** 

amount in a given quantity of a food ingredient (NRC, 1985).

of mastitis (Kleinschmit and Gompert, 2007).

employed in selected countries


Source: Council Directives 92/46 EEC (1992)

Table 7. Microbiological safety limits for selected milk products in community legislation in force by the European Commission

consumed raw, a more stringent standard is generally required because consumers of raw milk are at a greater risk for contracting a milk-borne illness such as salmonellosis. In some countries, standards adopted may depend on whether milk is refrigerated or merely water-cooled. For example, in North America, SPC values of <106 ml-1 or equivalent are

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acceptable for manufacturing grade 'A' milk. In contrast, in the UK no distinction is made between raw milk marketed for further processing and that marketed for fluid consumption (Chambers, 2002). Although on-farm testing and independent laboratory testing do not guarantee food safety, they are generally accepted means to monitor milk quality. In dairy developed countries, buying raw milk from a Grade 'A' herd assures that the milk is tested for pathogens on a regular basis therefore is fit for further processing and consumption (Walstra *et al.*, 2006). Quality related safety limits practiced in selected countries are presented in Table 6, while Table 7 depicts microbiological safety limits for selected milk products in community legislation in force by the European Commission.
