Raw Milk

Raw Milk: Political Football or Food Safety Issue

(Webinar length:  1h 38m)


Of all the food safety issues encountered in the industry today there is no doubt that those surrounding raw milk continue to generate most discussion. Such discussions have led to polarization of viewpoints with those advocating raw milk with being confronted with those who strongly oppose its sale or distribution. To appease the latter, governments have made raw milk unique in that it is amongst only a small list of foods that is classed as illegal. 

The following webinar will provide an objective view on the food safety issues linked to raw milk. The presentation will provide an overview of the history of raw milk and how the impact of mandatory pasteurization in 1939 on foodborne illness levels may have been exaggerated by other initiatives introduced at the same time. The apparent health benefits and functionality (e.g. sensory characteristics) of raw milk will be reviewed. The incidence of foodborne illness cases linked to raw milk will be presented and main pathogens implicated. The relative microbiological safety of raw milk will be compared with other foods to provide an assessment of relative risk. Finally, the political issues surrounding raw milk with respect to consumer choice and governments role in protecting the population will be discussed. 

Areas covered in the webinar:

  • The history of raw milk and associated food safety issues
  • Health benefits of raw milk; myth or reality?
  • Pathogens associated with raw milk and notable outbreaks.
  • Relative significance of raw milk as a food safety risk relative to other food groups.
  • Regulations linked to the sale and distribution of raw milk
  • Do the benefits of raw milk outweigh the risks?
  • Alternative non-thermal milk pasteurization technologies.

Who will benefit

  • QA and QC Managers
  • Production Managers
  • Food Scientists and Technologists
  • Food Safety Personnel
  • HACCP Coordinators
  • Government food inspectors

 Presenter - Dr. Keith Warriner

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in 2002. 

During the last fifteen years in the field of microbiology and food safety research, Dr. Warriner has published more than 100 papers, book chapters, patents, and conference abstracts. He has broad research areas encompassing development of decontamination technologies, biosensors for biohazard detection, and more fundamental research on the interaction of human pathogens with plants. One notable research accomplishment was the development of a decontamination treatment for sanitizing seeds destined for sprout production and a further process based on Advanced Oxidation Process for inactivating pathogens on fresh produce. Current research in the area is focused on developing biocontrol strategies based on using a combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens at the primary production stage.

  • Item #: 0915bRaw
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Price $289.00