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Ensuring Milk Safety and Quality: A Critical Step for Public Health


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Milk is a nutritious staple in many diets, providing essential nutrients like calcium, vitamin D, protein, and a range of vitamins and minerals. However, the safety and quality of milk can be jeopardized by contaminants such as aflatoxins, antibiotics, and harmful bacteria.

According to the Kenya Dairy Board, safe and quality milk must be free from dangerous levels of aflatoxins, antibiotic residues, and pathogenic bacteria. Farmers play a crucial role in ensuring milk safety by controlling aflatoxin contamination, preventing antibiotic residues, and maintaining strict hygiene practices.

“Raw milk containing these harmful substances can compromise the safety and quality of processed dairy products,” explained a spokesperson from the Kenya Dairy Board.

Pasteurization, which heats milk to kill harmful bacteria, is also an essential process that ensures processed milk is safer for consumption by eliminating pathogens. This step guarantees clean and healthy milk for all consumers.

To address these concerns, Safe Milk Kenya recently launched the “Know your Milk-Improve your Health” campaign. Co-funded by Bio Foods Products Ltd and USAID, the initiative aims to raise awareness among consumers and farmers on the health impacts of high aflatoxin levels in milk and provide training on mitigation measures.

“Ensuring milk quality and safety, through proper farming practices and processing methods like pasteurization, is crucial for protecting consumer health and well-being,” said the campaign’s organizers.

By working together to maintain high standards of milk safety and quality, farmers, processors, and consumers can contribute to better public health outcomes across the country.

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