traditional milk fermentation as a potential tool for sustainable improvement of food safety
TRANSCRIPT
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Traditional milk fermentation as a potential tool for sustainable improvement of food safety
Kohei Makita1,2, Fanta Desissa3, Akafete Teklu3, Girma Zewde3, Delia Grace1
1. Food Safety and Zoonoses, International Livestock Research Institute (ILRI)2. Rakuno Gakuen University, Japan, 3. Addis Ababa University, Ethiopia
FAO International Symposium“The role of agricultural biotechnologies in sustainable food systems and nutrition”15-17 February, 2016Rome, Italy2.2. Post-production value addition and food safety
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Why food safety?
• Every year, 1.5 million people die due to diarrhea worldwide, and food borne diseases (FBDs) are important after unhygienic water and poor sanitation
• Poor, young, elderly, pregnant women and immune-suppressed most affected
• FBDs include non-diarrheal severe zoonoses
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Why animal source foods?
• Two-thirds of human pathogens are zoonotic – many of these transmitted via animal source food
• Animal source food is a single most important cause of food-borne disease
• Many food-borne diseases cause few symptoms in animal host
• Many zoonotic diseases controlled most effectively in animal host/reservoir
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Formal marketing
Informal marketing insub-Saharan Africa (90-95%)
Dominance of informal markets in developing countries
“Absence of structured sanitary inspection”
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5
Informal ≠ Illegal
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6
Risk Assessment
Risk Management
Risk Communication
Codex Alimentarius CommissionFood safety risk analysis
A tool for decision-making under uncertainty
*Risk is a probability of occurrence of a scenario and its size of impact (Vose, 2008)
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Risk Assessment
Risk Management
Risk Communication
Food safety risk analysisin informal marketing system
Participatory methods
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What are participatory methods?
• Participants discuss problems• Several formats:
– Rapid rural appraisal– Participatory rural appraisal– Key-informants interview
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Codex Alimentarius CommissionRisk assessment framework (CAC/GL-30 (1999))
Hazard identification
Exposure assessment
Hazard characterization
Risk characterization
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Risk assessment of staphylococcal poisoning due to consumption ofinformally-marketed milk and home-made yoghurt in Debre Zeit, Ethiopia Makita K, et al. (2012) Int. J. Food Microbiol. 153: 135-141.
• Hazard– Staphylococcus aureus enterotoxin (SE)– Produced by S. aureus when the concentration in milk exceeds 106.5 CFU/ml– 100-200ng of SE can cause illness (nausea, vomiting, diarrhea)– Low pH (4.9) stops growth of S. aureus – competition with traditional
fermentation!
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Illness due to Staphylococcal poisoning due to milk consumption
A consumer is susceptible to SAET
SA multiply to reach enough cfu producing ET
Milk contains SA
Milk contains SA at production Milk contaminated with SABy traders/handlers
Milk shed by SAMastitis cow
Milk contaminatedby a farmer
Infected cow Human source
Human source
AND
OR
Initiating event
Fault tree: understanding the logic of illnessHazard identification
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12Dairy value chain- RRA and interviews
Exposure assessment
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Contamination rate - a surveyIsolation of S aureus
Boiling before sales
Milk collection center (n=5x5: 25)
18(70.4%)
0
Dairy farm(n=170)
74(43.6%)
0
Example:
Boil milk before consumption
Percentage
Dairy farming households (n=170)
116 68.2
Consumers (n=25) 16 64.0
Risk mitigation by boiling-Interviews
Exposure assessment
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Storage of raw milk before consumptionRisk mitigation by fermentation
Storage Day 1 Day 2 Day 3 Day 4 TotalRoom 9 8 29 4 50Refrigerator 0 4 0 0 4Total 9 12 29 4 54
Length of raw milk storage (the numbers of respondents)-Interviews with dairy households consuming raw milk-
Ergo (traditional fermented milk)
Exposure assessment
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Growth model:Cfu/ml
Hour
Stationary phase
Exponential growth phaseLag phase
Fujikawa and Morozumi (2006)modified logistic model
Hazard characterization
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Risk mitigation by traditional milk fermentation- Modeling using reported data (Gonfa et al., 1999)
Bacteria growth stops at pH 4.9
1/pH=0.002 t (h)+1.187 (df=3, r2=0.90, p=0.009)
Source: Makita et al., 2012 Int. J. Food Microbiol.
Hazard characterization
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Stop of growth of S. aureus in milk by low pH
(h)
Stop of bacterial growth due to milk fermentation
Hazard characterization
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Risk of staphylococcal food poisoning(@Risk, 10000 iterations)
• Each of them are uncertainty distributions• The variety of uncertainty distributions
shows variability• Variability in this case is the growth speed of
S. aureus
20.0 (90%CI: 13.9 – 26.9) per 1000 people
Risk characterization
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Effect of traditional milk fermentation(Removal of stop of growth from the model)
20.0 (90%CI: 13.9 – 26.9) per 1000 people
315.8 (90%CI: 224.3 – 422.9) per 1000 people
Traditional fermentation reduces the risk by 93.7%
Risk characterization
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Sensitivity Tornado
-0.5 0
0.5 1
1.5 2
2.5
p / 1 to 2days G13
Cont rate B24
Boiling C24
p / Day 0 F13
1960 / Cont rate B11
1960 / Cont rate B16
p / 3 to 4 days H13
1960 / Boiling C16
1960 / Boiling C11
109/291 (Arcuri 2010
Temperature D10
N0 D4
Mean of Incidence rate
Sensitivity analysis
Prob. SA has SE genes
Prob. farmers boil
Prob. consumers boil
Contamination, farm
Store milk 3,4 days
Contamination, centre
Consume on day 0Prob. centres boil
Contamination, farm
Store milk 1,2 days
Temperature
Initial bacteria population
*Highly sensitive parameters
- Training for hygienic milking- Separation of cows with mastitis- Temperature control
Risk characterization
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Conclusion• Traditional milk fermentation is mitigating the risk of
staphylococcal food poisoning– Supporting traditional food preparation is important. For
example, provision of• Good strain of fermentation bacteria• Correct information of natural fermentation (storing raw milk in
refrigerator for fermentation can be hazardous)
• Mitigation at the farm level is also important for food safety– Improvement of dairy hygiene
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Acknowledgement
• Safe Food, Fair Food project– Funded by GIZ, the German Federal Ministry for Economic
Cooperation and Development (BMZ)– International Livestock Research Institute (ILRI)– Addis Ababa University