Milk and Food Section
The DHEC Milk and Food laboratory provides diagnostic assessment in the investigation of food-borne illness and routine monitoring of dairy plants and producers and bulk handlers of dairy products sold in South Carolina. The Milk and Food Laboratory is fully certified by the Food and Drug Administration (FDA) to perform official tests on milk and dairy products.
Prevention
Food and dairy products are excellent carriers of pathogenic bacteria. Products are subject to contamination from production to consumption. Recent outbreaks caused by Salmonella from contaminated eggs,E .coli O:157;H:7 from contaminated ground beef, Campylobacter, and Staphylococcus from improperly handled food have caused high morbidity and even loss of life.
The Laboratory works with the DHEC Bureau of Environmental Health in ensuring safe and wholesome food and dairy products for the public.
To help accomplish this mission, the Dairy Section must test raw milk samples from each dairy farm a minimum of 8 times each year. Pasteurized dairy products from each dairy plant are tested with the same frequency. Raw milk samples are tested for total bacteria count, somatic cell count (leukocyte count), antibiotic residues and added water. Pasteurized milk and dairy products are tested for total bacteria count, coliform bacteria count, antibiotic residues, added water, total solids, pasteurization and milk fat content.
The laboratory also provides the testing needed to identify the cause and source of outbreaks of food poisoning, thereby identifying ways in which the food handling business in South Carolina can improve their operation and provide a safe quality product. Last year the Milk and Food Laboratory tested over 6,000 samples.
Objectives
Illness results in loss of income to the ill individuals who cannot work and loss of income to the producer, distributor and retailers when unsafe milk and food products have to be discarded. The Lab's objective is to assist in reducing illness and minimize any resulting economic impact.