DETERMINING FACTORS OF THE HYGIENIC QUALI TATIVE VALUE OF MILK

The hygienic value of milk is determined by pathogenic microorganisms, saprophytic microorganisms: mastitis well as by residues and contamin ants. The adherence to important hygienic criteria is of decisive sign ificance for the worldwide trade with milk and milk products. In the f rame of the World Trade Organization (WTO) the agreement on sanitary a nd phytosanitary measures (SPS) has to be mentioned. The most importan t pathogenic microorganisms, potentially occurring in milk, include Sa lmonella spp., Listeria monocytogenes, pathogenic E. coli strains, Cam pylobacter sp., Staphylococcus aureus, Yersinia enterocolitica and som e others. Within the saprophytes the psychrotrophic microorganisms hav e to be mentioned, which are characterized by their proteolytic and ly polytic activity. Function and health of the bovine mammary gland are determined by the number of somatic cells. This criterium influences t he hygienic quality of the milk and the technological quality as well. Antiinfectives (antibiotics and sulfo drugs), used for the control of mastitis belong to the most important residues in milk. The occurrenc e of these compounds has to be evaluated under qualitative, technologi cal and food-hygienic aspects. The development of an integrated detect ion system with shared responsibilities (milk producer, milk processor , food inspection) is necessary. Within the contaminants the polychlor inated biphenyls (PCBs), dioxins/furanes and mycotoxins (e.g. aflatoxi ns) have high significance. Minimisation of these contaminants require s control measures in the run-up of milk production (e.g. selection of feeding stuffs with low contamination).