THE EFFECTS OF RAW MILK AND PASTEURIZED MILK CONSUMPTION ON PUBLIC HEALTH

Year 2019, Volume: 5 Issue: 3, 197 - 204, 01.07.2019

Artun Yıbar Sefa Can Küçük

https://doi.org/10.3153/FH19021

Abstract

Milk contains
almost all the necessary nutrients needed for the growth, development and
survival of a person. Despite the beneficial effects of consumption of milk and
dairy products on nutrition and health, raw milk can harbor dangerous
microorganisms such as Salmonella, E.
coli and Listeria, which can pose
serious health risks. In order to destroy possible pathogenic microorganisms
that may be found in raw milk and to protect nutritional value, heat treatments
accepted in international norms are applied. Pasteurization is a process that
destroys harmful bacteria by heating the raw milk to a certain Temperature for
a certain period of time. While pasteurization helps provide safe, nutritious
milk and cheese, some people claim that pasteurisation destroys important
nutritional items in the milk, has the therapeutic properties of such as asthma
and reduction of allergies, and is a safer alternative. In this review, in the
conjunction with the literatüre, the effect of pasteurisation on the quality of
milk nutrients and alleged potential benefits of raw milk are described as
critical.

Keywords

Raw milk, Pasteurisation, Pasteurized milk, Public health

ÇİĞ SÜT ve PASTÖRİZE SÜT TÜKETİMİNİN HALK SAĞLIĞI ÜZERİNE ETKİLERİ

Abstract

Süt
insanın büyümesi, gelişmesi ve yaşamını devam ettirmesi için gerekli olan hemen
hemen tüm besin öğelerini içermektedir. Süt ve süt ürünleri tüketiminin
besleyici ve sağlığa faydalı etkilerine rağmen, çiğ süt halk sağlığı üzerinde
ciddi riskler oluşturabilecek Salmonella,
E. coli ve Listeria gibi
tehlikeli mikroorganizmaları barındırabilir. Çiğ sütte bulunabilecek olası
patojen mikroorganizmaları tahrip edebilmek ve sütün besin değerini
koruyabilmek için uluslararası normlarda kabul gören ısıl işlemler uygulanmaktadır.
Pastörizasyon, belirli bir süre boyunca çiğ sütü belirli bir sıcaklığa kadar
ısıtmak suretiyle zararlı bakterileri öldüren bir işlemdir. Pastörizasyon
güvenli, besin öğeleri bakımından zengin süt ve süt ürünleri üretmeye yardımcı
olurken, bazı araştırmacılar pastörizasyon işleminin sütteki önemli besin
öğelerini yok ettiğini, çiğ sütün astım ve alerjilerin azaltılması gibi
terapötik özelliklere sahip olduğunu ve daha güvenli bir alternatif olduğunu
iddia etmektedir. Bu derlemede, literatürler eşliğinde pastörizasyonun sütün
besin kalitesi üzerine etkisi ve çiğ sütün iddia edilen potansiyel faydaları
eleştirel olarak anlatılmıştır.

Keywords

Çiğ süt, Pastörizasyon, Pastörize süt, Halk sağlığı

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