Benefits and potential risks of the lactoperoxidase system of raw milk preservation: report of an FAO/WHO technical meeting

Overview

This technical meeting was jointly organised by the Animal Production and the Food Standards and Quality Services of the Food and Agriculture Organization of the United Nations (FAO), in cooperation with the Department of Food Safety, Zoonoses and Foodborne Disease of the World Health Organization (WHO) to get the best available scientific advice on issues related to the Lactoperoxidase system (LP-s). The LP-s consists of the addition of sodium thiocyanate and hydrogen peroxide to reactivate the existing lactoperoxidase enzyme in milk that maintains the initial quality of the milk without refrigeration until the milk can be processed or pasteurized.

FAO and WHO recognise the important role smallholder dairy producers play in supplying milk and dairy products to markets in developing countries. Their continued participation in these markets is encouraged. Milk is an important commodity that contributes to household nutrition and health, and can also provide an income. Therefore, approaches for enhancing the availability of safe milk and dairy products are important for the continued improvement of household nutrition and health.