Bale Silage as a Contributor to Improved Food Safety

Author: 
Mats Gyllenswär, Swedish Dairy Association

Food safety is of growing concern to consumers and their representatives. As more than 99% of the milk in Sweden is delivered to dairy cooperatives that own 50% of the Dairy Association, we have responsibilities to provide advice to virtually all dairy farmers in Sweden. Food safety starts at the beginning of the chain and the role of feed safety in food safety was recognised in Sweden in the 1980s, with limits set on aflatoxins and a ban on antibiotic growth promoters.

Starting in 1990, raw milk from every farmer has been analysed and payment is related to the content of aerobic and anaerobic spores. This stimulated interest in understanding silage making. Experience shows well-made bale silage can make an important contribution to high standards of food safety.

As many Swedish farms are comparatively small, some with long distances to transport crops, big bales offer a number of advantages and help the farmer harvest and bale the silage more quickly and efficiently. Factors such as the colour and thickness of the silage wrap are clearly important for safety, and quality. Typical bacterial contamination comes with soil borne spores, such as the anaerobic bacterium Clostridia thyrobutyricum. If the silage is not well sealed the Clostridia will proliferate and will subsequently be present in the milk, reducing its value, for example, in the production of cheese.

We recommend white plastic and six or eight layers of wrap, to ensure a high standard of hygiene and to reduce nutritional losses. We have produced advisory guides to Good Manufacturing Practices for baled silage and these can be found on our web site.

 Mats Gyllenswär is Advisor for the Swedish Dairy Association (www.svenskmjolk.se)

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