Publication
Identification of risks and benefits associated to the consumption of raw milk: the first step of a risk-benefit assessment
| dc.contributor.author | Assunção, Ricardo | |
| dc.contributor.author | Pires, Sara | |
| dc.contributor.author | Nauta, Marten | |
| dc.date.accessioned | 2020-05-18T13:03:44Z | |
| dc.date.available | 2020-05-18T13:03:44Z | |
| dc.date.issued | 2019-09 | |
| dc.description.abstract | Milk is a highly nutritious food. Due to consumers’ perception that raw milk (RM) is a better source of nutrients and other active components there is currently considerable debate on the potential health benefits of consumption of RM compared to pasteurized milk (PM). Current trends advocating for “consuming natural” and “purchasing locally” have contributed to the increased popularity of RM in some countries (e.g. Italy, Estonia and the US). Claimed health benefits are e.g. “higher nutritional value”, especially in terms of vitamins’ contents, “beneficial microflora” as probiotic bacteria, and “allergy prevention”. However, several human pathogens can be present in RM and have been identified as the cause of several foodborne outbreaks. Consequently, this new trend encourages a proper assessment of the associated risks and benefits through a quantitative risk-benefit assessment (RBA). Traditionally, RBA considers as a first step the identification of the risks and the benefits posed by the considered food product, gathering scientific evidence for the inclusion or exclusion of each food component. This study aimed to identify the risks and the benefits associated to the consumption of RM when compared to PM. Through literature search, the nutritional, toxicological and microbiological food components that could be present in RM and PM were identified. For each identified food component, scientific evidence were analysed to support the decision about the inclusion or exclusion of each food component. Microbiological pathogens (Listeria monocytogenes, Salmonella spp., Campylobacter jejuni and Shiga toxin-producing Escherichia coli), probiotic bacteria (Lactobacillus spp.) and nutritional components (vitamins B2 and A) were identified, as well as the potential impact of RM in the reduction of the allergies’ prevalence. Since it is not expected that heat-treatment could affect the occurrence of chemical toxic compounds in milk, no toxicological components were identified in the assessment. We identified the main components that should be considered in RBA of RM consumption. Such a quantitative RBA will contribute to inform the consumers about the magnitude of the risk and the expected health impact. | pt_PT |
| dc.description.sponsorship | this study was performed under EU-FORA – The European Food Risk Assessment Fellowship, funded by EFSA. | pt_PT |
| dc.description.version | N/A | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/6679 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | pt_PT |
| dc.subject | Segurança Alimentar | pt_PT |
| dc.subject | Toxicologia | pt_PT |
| dc.subject | Avaliação do Risco | pt_PT |
| dc.subject | Saúde Humana | pt_PT |
| dc.subject | Leite | pt_PT |
| dc.subject | Milk | pt_PT |
| dc.title | Identification of risks and benefits associated to the consumption of raw milk: the first step of a risk-benefit assessment | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Aveiro, Portugal | pt_PT |
| oaire.citation.title | 3rd International Conference on Food Contaminants (ICFC 2019): Challenges in Risk Assessment, 26-27 September 2019 | pt_PT |
| rcaap.rights | closedAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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