Knowledge Base & Directory
Food Contaminant Intelligence Directory
Search common foods to understand biological pathogens, industrial chemicals, heavy metals, and physical debris. Learn safe domestic and commercial handling protocols backed by official standards.
Storage & Temperature Guidelines
Refrigerate at or below 4°C (39°F) immediately. Do not leave raw milk at ambient temperatures.
Recommended Range: 1°C to 4°C
Safe Handling Steps
- Always boil raw milk vigorously before consumption or consume certified pasteurized milk.
- Check packaging integrity for bulging or leakage.
- Discard immediately if sour smell, curdling, or unusual coloration develops.
Regional Market Context: In East Africa and developing markets, informal raw milk sales often lack cold chain maintenance, increasing bacterial load.
Specific Contaminants & Recommended Lab Testing Methods
Brucella abortus & Brucella melitensis
Biological HazardZoonotic bacterium transmitted via unpasteurized dairy causing Brucellosis (undulant fever).
Health Risks:Chronic joint pain • Recurring high fevers • Fatigue • Organ inflammation
Validated Laboratory Tests:Rose Bengal plate test • Milk ring test (MRT) • PCR detection
Aflatoxin M1
Chemical / ToxinToxic fungal metabolite excreted in milk when cows consume moldy feed contaminated with Aflatoxin B1.
Health Risks:Carcinogenic (liver damage) • Growth stunting in infants and children
Validated Laboratory Tests:ELISA screening • HPLC-FLD • LC-MS/MS analytical assay
Veterinary Antibiotic Residues
Chemical / ToxinResidues of oxytetracycline, penicillin, or sulfonamides when withholding periods are violated post-treatment.
Health Risks:Antimicrobial resistance (AMR) • Severe allergic reactions in sensitive individuals
Validated Laboratory Tests:Rapid lateral flow strip test • Microbial receptor assay