Do you drink milk?

“Food safety involves everybody in the food chain.” ~ Mike Johanns

Yesterday I mentioned that I did not drink cow’s milk. Today I present an article which will explain some of the reasons I do not drink cow’s milk. The article is a little scientific but you will get the idea.

Residues in Milk by george M isaknder

Farm land milk often contain antibiotic residues derived from a long cycle of drug dumping into waste bins which turn its way into waste land fills . Drug residues as leftovers into our streets and back gardens are washed away by rain; and end up into runaway rivers and other water sources. The effluents soak into earth, and seeps through the fast growing grass, other herbs and other plants, eventually end up into grazing domestic herds.

This presented a real problem, and has its deleterious effects in health. In spite of the fact that grazers tend to evade grass lands of suspects and near landfills. In one study, nine aminoglycoside antibiotics (streptomycin, dihydrostreptomycin, spectinomycin, neomycin, kanamycin, gentamicin, destomycin A, apramycin, and tobramycin in milk by LC/MS/MS were extracted and identified from lactating cows treated for clinical. mastitis with two intramammary infusions of kanamycin.

In another, method using chromatography electron spray ionization and tandem mass spectrometry (LC-ESI-MS-MS) analysis, chloramphenicol has been found in milk powder shelved and ready for retailer disposition and eventual selling.

It is worthy to note that rivers contaminated with estrogenic effluents from waste water treatment works, impacts negatively on the reproductive capabilities of both animal and human beings. Again, traces of which have been invariably in milk beverages.

In recent decades, chemical food safety issues that have been the center of media attention include the presence of agrochemicals., veterinary drug residues, natural toxins (e.g. mycotoxins and marine toxins), heat produced toxins (e.g. acrylamide, heterocyclic aromatic. amines and furan), heavy metals (e.g. lead, arsenic, mercury, cadmium), and industrial chemicals (e.g. benzene, perchlorate and melamine) in food and feed.

Due to the global nature of the food supply and advances in analytical capabilities, chemical contaminants will continue to be an area of concern for regulatory agencies, the food industry and consumers in the future.

However, considerable advances have been made over the past century in understanding the chemical hazards in food concerns of chronic ingestion of heavy metals such as lead and arsenic from residues remaining on crops and ways for assessing and managing these risks, leached from the soil into plants, and ending up both in crops as well as milk.

The common methods of pasteurization, removal of fat and protein from unpasteurized milk, and addition of long-life free radicals scavengers did not in any way annul or decrease the residues in milk, nor did it increase its healthy claim.

About the Author
Borne (1942) Education: BSC(1964),MSc(1966), PHD(1970) Univ Khatoum Assoc Prof(1980), Prof(1984) Research Associate UNSW, Kensington, Australia

TODAY’S TIP: Keep informed about what is going on in our food chain. Companies are continually cutting corners, often at the risk of the consumer.

Are you sure your food is safe?

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