Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore-forming bacteria

2017 ◽  
Vol 71 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Claudia L O Pinto ◽  
Luana V Souza ◽  
VinÍcius A S Meloni ◽  
Cleiton S Batista ◽  
Ramon Silva ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Uht Milk ◽  
Spore Forming Bacteria

scholarly journals ATP-Bioluminescence as a method to evaluated microbiological quality of UHT milk

2014 ◽  
Vol 66 (6) ◽  
pp. 1909-1916 ◽  
Author(s):  
A.F. Cunha ◽  
A.D. Lage ◽  
M.M. Pereira e Araújo ◽  
C.F. Abreu ◽  
A.R. Tassinari ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Brain Heart Infusion ◽  
Plate Count ◽  
Culture Methods ◽  
Uht Milk ◽  
Milk Samples ◽  
Plate Count Agar ◽  
Atp Bioluminescence ◽  
Mesophilic Microorganism

New approaches are needed to quickly indicate possible contamination of UHT milk, among them the technique of ATP-Bioluminescence. Therefore, the aim of this study was to compare the results of culture methods with the results of ATP-Bioluminescence technique of 102 UHT whole milk samples incubated at 48, 72, and 168 hours. UHT milk samples were analyzed for the presence of mesophilic and psychrotrophic aerobic microorganisms using Plate Count Agar (PCA), Brain-Heart Infusion (BHI) media and PetrifilmTM Aerobic Count (AC) plates. The ATP-Bioluminescence technique was applied through the Microbial Luminescent Screening (MLS) system. Significant correlations were found between counts of aerobic mesophilic microorganisms on PCA, PetrifilmTM AC, BHI and results of ATP bioluminescence technique (P≤0.05). The ATP-Bioluminescence technique had higher correlation with counting method in PCA than BHI media. At lower pass/fail limits of Relative Light Units (60, 50, 45 and 40 RLU), the number of samples identified as positive increased and statistically agreed with aerobic mesophilic microorganism counts (P>0.05). For the dairy industry, the ATP-Bioluminescence technique may become an important tool that assists the official methods to quickly monitor the microbiological quality of UHT milk though this will likely require a threshold below 150 RLU.

scholarly journals Assessment of physico-chemical and microbiological quality of UHT milk cream

2012 ◽  
Vol 67 (385) ◽  
pp. 31-37
Author(s):  
José Carlos Ribeiro Júnior ◽  
Vanerli Beloti ◽  
Ronaldo Tamanini ◽  
Livia Cavaletti Corrêa da Silva
Keyword(s):  
Microbiological Quality ◽  
Uht Milk ◽  
Physico Chemical

EFFECT OF IRRADIATION IN HONEY INOCULATED WITH Bacillus sporothermodurans

2021 ◽  
Vol 9 (1A) ◽  
Author(s):  
Valter Arthur
Keyword(s):  
Clostridium Botulinum ◽  
Microbial Growth ◽  
Microbiological Quality ◽  
Brain Heart Infusion ◽  
Food Irradiation ◽  
Sterile Medium ◽  
High Degree ◽  
Spore Forming Bacteria ◽  
Conservation Method

Honey is a natural viscous product widely used for nutritional and medicinal purposes. Although it’s a food that  presents a high degree of resistance  against  the  growth  of microorganisms  is not  a sterile medium. Spore-forming bacteria, such as Clostridium botulinum, are present in honey and it’s the only recorded  source  of  food  carrier  of  the  agent  that  causes  childhood  botulism.  The  steps  of  honey processing do not include the heat treatment for its commercial sterility, due to the application of heat increase the presence of hydroxymethylfurfural.  Food  irradiation  is a  method  of preservation  that can  be  applied    in    the  processing    of  honey  by  not  physically  altering  the  appearance,  shape  or temperature of the product. The objective of this work was to evaluate the effect of gamma irradiation on  honey  inoculated  with  Bacillus  sporothermodurans  spores.  The  inoculation  of  106   CFU.mL-1   of lyophilized culture of this bacterium in the honey samples was carried out and the irradiation of the samples at 5, 10 and 15 kGy doses was carried out. After irradiation, the samples were incubated at 30o C for 72 h in Brain Heart Infusion (BHI) agar. The count present reduction of one logarithmic cycle in the number of colonies in the 5 kGy irradiated honeys. In the samples irradiated with doses of 10 and 15  kGy  there  was  no  microbial  growth  and  spore  germination.  It’s  concluded  that  irradiation constitutes  an  excellent  conservation  method,  which  can  be  used  to  guarantee  the  microbiological quality of the honey.

scholarly journals Effect of Storage on Microbiological Quality of Honey

2012 ◽  
Vol 56 (2) ◽  
pp. 161-163 ◽  
Author(s):  
Hanna Różańska ◽  
Jacek Osek
Keyword(s):  
Anaerobic Bacteria ◽  
Microbiological Quality ◽  
Aerobic Bacteria ◽  
Microbiological Contamination ◽  
The Mean ◽  
One Year ◽  
Spore Forming Bacteria ◽  
Different Levels

Abstract One hundred and nine samples of honey representing different botanical types were microbiologically retested for the total number of aerobic bacteria per 1 g, the presence of anaerobic bacteria in 0.1 g, and number of yeasts and moulds per 1 g after one year of storage. The samples displayed different levels of microbiological contamination. The mean of total number of aerobic bacteria varied from 1.9 x 101 CFU/g to 4.6 x 103 CFU/g depending on the type of honey. This value, in comparison with year 2010 was lower in the case of 75 samples (68.8%), higher in 14 samples (12.8%), and stable in the remaining 20 samples (18.4%). The mean number of moulds and yeasts was 9.8 x 101 CFU/g and it was lower in 46 samples (42.2%). In 46 samples no changes were noted. The presence of anaerobic spore forming bacteria was noted in 18 samples. The presence of these microorganisms in 73 honey samples (67.0%) did not change since 2010.

scholarly journals Microbiological quality determination of pasteurized, UHT and flavoured milk sold in Dhaka, Bangladesh

2019 ◽  
Vol 8 (1) ◽  
pp. 1-6
Author(s):  
Jubaida Binte Jamal ◽  
Sharmin Akter ◽  
Md Aftab Uddin
Keyword(s):  
Microbiological Quality ◽  
Bacterial Count ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Expiry Date ◽  
Pasteurized Milk ◽  
Uht Milk ◽  
Milk Samples ◽  
Quality Of Milk

The present study was undertaken to determine the microbiological quality of pasteurized milk, UHT milk and flavoured milk samples collected from different locations in Dhaka, Bangladesh. Twenty pasteurized milk samples, fifteen UHT milk samples and fifteen flavoured milk samples of different brand were collected and different batch were analyzed for enumerating the total viable bacterial count (TVBC), total coliform count (TCC) and physiochemical tests (sensory test, alcohol test, acidity test, fat test, CLR test, SNF). The range of TVBC and pasteurized milk samples was between 2.3×102 cfu/ml to 4.69×103 cfu/ml. TVBC range of flavoured milk samples was between 5.0×101 cfu/ml to 1.8×102 and no TVBC was detected for any of the UHT milk samples. No TVBC was found for flavoured milk samples of company-8 (UHT). Because it was processed with ultra high temperature, slightly lower than that recommended by BSTI (not exceeding 20,000 cfu/ml). Coliform bacteria were present only for pasteurized milk samples in one brand, though the count was under acceptable range according to BSTI recommendation (<10/ml coliform in pasteurized milk). Physiochemical tests are also very important to detect the quality of milk samples. Acidity range should not exceed 0.14, for this study fat range should be minimum 3.5% and SNF should be minimum 8%. In this study, for pasteurized milk samples acidity range was between 0.14-0.16, fat range was between 3.5-3.9% and SNF was between the ranges of 8-9.784%. For UHT milk samples acidity range was between 0.13-0.16, fat range was between 3.5-3.8% and SNF was between 8.034-9.012. All the results of sensory and physiochemical tests for pasteurized and UHT milk samples were satisfactory. So, UHT processed milk and flavoured milk can be considered as safe for consumption within the mentioned expiry date without heat treatment. Stamford Journal of Microbiology, Vol.8(1) 2018: 1-6

The Effect of Nisin on the Keeping Quality of Reduced Heat-Treated Milks

2001 ◽  
Vol 64 (2) ◽  
pp. 213-219 ◽  
Author(s):  
T. I. WIRJANTORO ◽  
M. J. LEWIS ◽  
A. S. GRANDISON ◽  
G. C. WILLIAMS ◽  
J. DELVES-BROUGHTON
Keyword(s):  
Microbial Activity ◽  
Combination Process ◽  
Uht Milk ◽  
Milk Samples ◽  
Heat Treated ◽  
Quality Aspects ◽  
Ultrahigh Temperature ◽  
Spore Forming Bacteria ◽  
Storage Temperatures

Milk was subjected to a combination process involving reduced heat treatment (RHT) of 117°C for 2 s and nisin (75 and 150 IU ml−1). The microbial activity and other quality aspects were compared with a RHT control (without nisin) and with a ultrahigh temperature (UHT) milk processed at 142°C for 2 s. Nisin was found to inhibit microbial growth for products stored without refrigeration, and RHT-nisin samples stored at 30°C showed very low spoilage rates during 150 days, although not low enough to satisfy requirements for commercial sterility. RHT-nisin samples could be distinguished from and were preferred to the UHT control. Significant browning occurred during storage at 30°C and above but was less in the RHT-nisin milk samples compared with the UHT milk. In RHT-nisin milk samples stored at 20 and 10°C, no microbial activity could be detected in most samples after storage for 1 year. The effectiveness of this combination of RHT, nisin, and low storage temperatures against gram-positive spore-forming bacteria suggests potential for use of nisin in extended shelf life products.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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