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| August 26, 2003 | Tuesday | Jumadi-us-Sani 27, 1424 |
Toxic milk on sale, says study
RAWALPINDI, Aug 25: Raw milk and some of the local brands of pasteurized milk, being marketed in the city, have been found to be ‘very harmful’ for human consumption.
This was revealed in a study carried out at the Microbiology Laboratory of Rawalpindi General Hospital. The researchers analyzed 37 samples of branded pasteurized milk and four of raw milk and found them containing pathogenic bacteria. These samples were randomly collected from different localities of Rawalpindi.
Micro-organisms isolated from the samples included Bacillus species, Klebsiella species, Coagulase-negative Staphylococcus and E. Coli.
Of the examined samples, the problem of microbial contamination was found more in the raw milk samples and those of the local brands of packaged and pasteurized milk.
Prof (Dr) Abbas Hayat, who had supervised the study, said the situation was indicative of the absence of standardized procedures for processing milk.
Citing the study, he said three samples of a brand contained Bacillus species, whereas the other two contained Coagulase- negative Staphylococcus, but no Bacillus, which showed that the processing conditions had been varying. He said he was of the opinion that the problem was serious and could lead to severe food poisoning.
The researcher said raw milk, because of its more utilization, could be a major source of infectious diseases, as shown by the relatively higher proportion of pathogens isolated from raw milk samples.
The study called for introduction of safety standards for the marketing of raw milk in the country. Besides, it has recommended educating people about proper milk boiling procedures to minimize the possibility of the spread of communicable diseases through raw milk.
Explaining the process of contamination, the research points out that milk is sterile in the udder of the mammal, however, as it passes out it is inoculated by the animal’s normal flora, most of which are harmless. Subsequently, the harmful microbes are added during milking from the milker, the milking machinery and collection vessels.
The research says: “Owing to lack of standardisation in food processing, citizens remain at a continuous risk of food-borne diseases. Milk and milk products are high on the list of potential public health hazards in the country.”
No scientific data is available in the country concerning infectious disease outbreaks caused by dairy products or general standards being followed in the processing and marketing of milk and other dairy products. However, consumption of both raw and pasteurized milk and their products have very often been implicated in the outbreak of diseases.
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