Pathogens in milk powders — Have we learned the lessons?*

Abstract

Although the record of the milk powder industry is a good one in respect of product safety, failures have occurred resulting in outbreaks of food poisoning. From studies within the industry and from published case histories it is concluded that there is a widespread awareness of the requirements of good manufacturing practice (GMP) but lapses in attention to detail can, and have, led to potential and actual reduction of product safety. The lessons to be learned from such studies are discussed, including the role of GMP, equipment and building integrity, air quality, product and environmental testing and the use of critical control points. The paper looks briefly at the increasing pressures for greater legislative control on the industry, and the approach of the New Zealand dairy industry to pathogen control is briefly discussed.