The milking parlor, milk room and the sanitary conditions of the dairy equipment are monitored to ensure compliance with regulations and to minimize raw milk contamination.ĭairy plants are licensed and routinely inspected by Division staff. This is designed to prevent the presence of excessive pathogenic bacteria in the raw milk. The primary objective of the Dairy Program is to provide a high quality, safe and nutritious dairy product to the consumer. This is accomplished through a dairy industry regulatory program that monitors the entire production of dairy products from the farm, through the processing plant and distribution system, to the consumer.ĭairy farms are permitted and routinely inspected to ensure that milk is produced from healthy cows that are raised in an environment which will minimize animal diseases. Salmonella pasteurization requirements of low moisture foods such as some nuts, chocolate and peanut butter are also reviewed.*** Now Available – Raw Dairy Farm Permit Packet*** This procedure will guarantee food safety with respect to Salmonella. Validation of a minimum pasteurization time must be done for each specific food-thermal process, by inserting a thermocouple into the “coldest” spot of the food, and ensuring that this point is submitted to the minimum pasteurization value required.

Based on Salmonella thermal resistance data, minimum pasteurization times are suggested at different heating temperatures, to meet the guidelines and recommendations of governmental food agencies for meat products (7 log reduction). A section covering the thermal resistance studies of Salmonella in poultry and other animal-based foods is presented. This review starts by addressing food contamination by Salmonella spp., referring to some examples of outbreaks, and the benefits of pasteurization in terms of Salmonella inactivation. Since mild temperatures are applied for a specified time, complementary food preservation techniques such as modified atmospheres, addition of preservatives or the use of refrigerated storage and distribution, might be needed to control the growth of the surviving microorganisms. Pasteurization produces safer foods with longer shelf-life. Heat is used to inactivate pathogens and in developing typical flavours, aromas, texture and colour of a cooked food.

Thermal processing is still one of the most effective methods for inactivating undesirable microorganisms in foods.

Fda pasteurization guidelines