Hygiene and Occupational Medicine · MU Sofia

27. Hygienic significance of milk, dairy products and eggs.

Covers the nutritional make-up of milk, dairy products and eggs, including protein, fat, lactose, mineral and vitamin content, and why these foods matter for growth and bone health. Explains how fermentation by lactic acid bacteria in yogurt, kefir and sour milk affects gut health, and lists hygienic risks such as Salmonella, E. coli and Listeria, with pasteurisation, rapid chilling and storage limits. Closes with egg-specific risks and safety measures like candling, washing, chloramine disinfection and heat treatment of frozen mixtures.

Inside: 3 sections · 14 flashcards · 2 min

Topic 27 of 78 in the MU Sofia syllabus for Hygiene and Occupational Medicine (Medicine, Year 4). The free AceMed note covers it in 3 sections, about 343 words (2 min of reading), with 14 flashcards.

In this note

  1. Hygienic significance of milk, dairy products and eggs.
  2. I. Milk and Dairy Products
  3. II. Eggs

Hygienic significance of milk, dairy products and eggs.

Milk, dairy products, and eggs are highly nutritious foods essential for growth, bone health, immunity, and metabolic functions. They are also potential carriers of pathogens, so proper hygiene and processing are critical.

I. Milk and Dairy Products

A. Nutritional Components

  • Proteins (~3.2%): Complete, highly digestible (~98%).
  • Casein (~80%): Forms casein-calcium-phosphate complex → bone development.
  • Lactoalbumin (~12%): Rich in tryptophan, lysine, phenylalanine, sulfur-containing amino acids.
  • Globulins: Support immunity.
  • Fats (~3.5–5%): Essential fatty acids (linoleic, linolenic), phospholipids (lecithin), sterols, fat-soluble vitamins A, D, E.
  • Carbohydrates (~4.5–7% lactose): Promotes beneficial gut bacteria, improves calcium absorption, inhibits harmful microflora.
  • Minerals: Calcium, phosphorus, magnesium, potassium; low in iron, zinc, copper.
  • Vitamins: A, riboflavin (B2), small amounts B1, B12; fat-soluble vitamins mainly in whole milk and butter.

B. Benefits of Fermented Dairy Products

  • Yogurt, kefir, sour milk: Fermentation by lactic acid bacteria lowers intestinal pH, which inhibits harmful pathogens, enhances protein and mineral digestibility, and supports a healthy gut microbiota.
  • Cottage cheese: High in protein and rich in calcium, phosphorus, and sulfur-containing amino acids, which help bone development, tissue recovery, and overall metabolism

C. Hygienic Considerations

  • Risk of microbial contamination ( Salmonella, E. coli, Listeria) from animals or handling.
  • pasteurisation and rapid cooling below 4°C are essential to prevent spoilage and microbial growth
  • chemical residues ( antibiotics, pesticides) must be avoided through controlled production

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