Push to keep milk safe to drink from farm to table

As the saying goes, you are what you eat. And milk is a fundamental component of diets worldwide. It provides essential nutrients, such as calcium, vitamin D and protein.

Consumers are increasingly becoming mindful of what goes into their bodies, and the quality of everyday staples like milk has become a focal point of concern.

When it comes to milk, it is easy to overlook the intricate journey from farm to table and the potential risks lurking within.

Food safety experts attest that ensuring the safety of the milk we consume is crucial for maintaining our health and well-being.

“Safe milk, free from harmful bacteria, contaminants, and adulterants, is not only nutritious but also secure,” says Timothy Njagi, a research fellow at Tegemeo Institute of Agricultural Policy and Development at the Egerton University.

“By choosing safe milk, we protect ourselves and our families from potential health risks, supporting a healthier and happier lifestyle.”

He says improving milk safety from farm to table requires the collaborative effort of everyone involved in the value chain.

Alpha Gitau, a young dairy farmer from Kiamumbi in Kiambu county, owns 40 dairy animals. Ten of them are being milked, while the rest are heifers.

He says ensuring the safety of your produce not only builds consumer trust but also secures the sustainability of your business and income.

Gitau has invested in milking machines to ensure the safety and hygiene of the milk, as machines offer better sanitation compared to traditional hand milking.

FARM MANAGEMENT

At 34, Gitau manages Alpham Dairy, with a focus on reducing disease through proper farm management, which minimises the need for antibiotics.

“Due to proper management, the occurrence of diseases is minimal. We rarely use antibiotics, and when we do, we adhere to the required withdrawal periods,” he says.

“For example, after administering antibiotics, we do not sell the milk for several days to ensure it's safe for consumption."

Milking equipment should also be cleaned regularly.

“We disinfect the machines weekly using a special liquid to clean the pipes. This prevents milk fat from clogging the pipes, ensuring the milk remains fresh and safe for consumption," Gitau says.

Regarding feed management, Gitau initially tried making his own feed when prices spiked. However, he stopped due to the inconsistent quality of raw materials, some of which contained high levels of aflatoxin, posing a risk to his animals and milk production.

"Now, I source my feed from a professional feed miller who understands the need for quality. It costs more, but I'm assured of good feed quality, which is crucial for me," he adds.

Gitau produces 200 litres of milk per day and sells his milk to Ndumberi Dairy Cooperative.

“The cooperative provides additional benefits, such as dividends, access to raw materials and veterinary services," he says.

As a businessperson, Gitau prioritises the safety and quality of his milk. "Maintaining high-quality, safe milk is crucial for my business," he says, urging the government to educate farmers and vendors on proper milk handling.

"The government should focus on the informal sector, where milk handling issues are prevalent,” he says.

“While farmers must ensure low bacterial counts from the farm, the informal sector, comprising numerous small-scale vendors and distribution, is where the integrity of milk can be compromised at various stages of processing and distribution.”

Dr Gakuo Mwangi is the Mount Kenya regional chair of the Association of Kenya Feed Manufacturers (Akefema). He says good manufacturing practices in feed production are important.

Feed manufacturers ensure safety by carefully selecting raw materials and pre-qualifying suppliers to deliver what is needed for safe feed production.

"We ensure that the materials come from reputable manufacturers," Mwangi said.

“For example, maize, one of the key raw materials, must meet specific parameters, particularly regarding moisture content. Properly dried maize with a moisture content of about 12-13.5 per cent is crucial to prevent the growth of mould that secretes aflatoxin.”

SAFE FEED

During the rainy season, farmers sometimes struggle to dry their maize to the right moisture content.

This issue is also common with commodities imported from neighbouring countries with wet climates.

Akefema strives to ensure compliance through self-regulation and self-auditing. "We audit members who have agreed to join Akefema," Mwangi said.

The association unites feed millers to ensure the production of safe feed for safe food.

"We aim to maintain the best practices to produce quality feed that is safe for animals and, consequently, for producing animal-origin food like milk, meat and eggs for human consumption," he said.

By-products from oil seed processing, which are used for cooking oil and as a protein component in feed, can be contaminated and adulterated if one is not careful.

"We monitor these materials through laboratory analysis and work closely with the Kenya Bureau of Standards. Kebs provides the standards for the parameters required in animal feeds," Mwangi said.

Kenya Dairy Board managing director Margaret Kibogy said the government is collaborating with various entities on the Safe Milk Kenya campaign to ensure consumer protection and awareness.

These are USAid, Feed the Future and Bio Foods, the premium dairy processor known for superior quality standards.

“Before packaging, the milk is tested for quality parameters, such as antibiotics, bacterial count and aflatoxins,” Kibogy said.

“We want our consumers to drink processed milk for traceability.”

All milk processors and the Kenya Dairy Board have laboratories to ensure quality. The goal is to drive public awareness on milk quality, safety and compliance with the support of USAid.

“When you buy processed milk, it comes in a tetra pack or bottle labelled with the expiry and manufacture dates, allowing for traceability,” Kibogy said.

“However, raw milk’s origin is often unknown, making quality and safety confirmation challenging.”

She said farmers should be trained to observe withdrawal periods when treating animals and on basic hygiene practices, such as hand washing and properly cleaning dairy utensils, to prevent pathogens from contaminating milk.

Additionally, farmers should use quality feed and check feed labelling to avoid aflatoxin contamination.

Kibogy urged feed millers to ensure their products are aflatoxin-free, which will facilitate tracing issues back to either the miller or the farmer when problems arise.

She advised Kenyans to buy verified milk to avoid harmful aflatoxin exposure.

“We also want to encourage increased milk consumption due to its numerous benefits, especially for children,” she said.

LEADING CONSUMER

The current national milk consumption is 120 litres per person per year, making Kenya the leader in Africa.

“However, there is room for growth. Increasing milk consumption will benefit the sector, allowing for more value-added products,” Kibogy said.

“Currently, 85 per cent of milk is sold as liquid, with the remainder used for products like cheese, yoghurt and ice cream.”

Njagi, a food security expert, said the dairy industry is a devolved function.

“County governments should provide direct extension service to farmers and also help strengthen cooperatives,” he said.

He also called for good prices to incentivize farmers.

“Farmers should be rewarded for their effort in ensuring quality and safety of food,” Njagi said.

“And instead of looking at the quantity, we should also be a market-centred on quality, and offer premium prices based on the quality.”