Microbial quality and safety of milk and milk products in the 21st century

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

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Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken

LWT ◽

10.1016/j.lwt.2019.108714 ◽

2020 ◽

Vol 118 ◽

pp. 108714 ◽

Cited By ~ 2

Author(s):

Hammad Hamed Hammad Mohammed ◽

Guofeng Jin ◽

Meihu Ma ◽

Ibrahim Khalifa ◽

Rizwan Shukat ◽

...

Keyword(s):

Microbial Quality ◽

Quality And Safety ◽

Comparative Characterization ◽

Camel Meat

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Indicators of Food Microbial Quality and Safety

Modern Food Microbiology ◽

10.1007/978-94-011-6480-1_17 ◽

1992 ◽

pp. 413-433 ◽

Cited By ~ 5

Author(s):

James M. Jay

Keyword(s):

Microbial Quality ◽

Quality And Safety

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Indicators of Food Microbial Quality and Safety

Food Science Text Series - Instructor’s Manual for Jay’s Modern Food Microbiology ◽

10.1007/978-1-4615-4543-9_20 ◽

2000 ◽

pp. 52-54

Author(s):

Peter S. Murano ◽

Elsa A. Murano

Keyword(s):

Microbial Quality ◽

Quality And Safety

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Characterization of clostridial species and sulfite-reducing anaerobes isolated from foie gras with respect to microbial quality and safety

Food Control ◽

10.1016/j.foodcont.2012.11.030 ◽

2013 ◽

Vol 32 (1) ◽

pp. 222-227 ◽

Cited By ~ 6

Author(s):

Sylviane Prevost ◽

Jean-Luc Cayol ◽

François Zuber ◽

Jean-Luc Tholozan ◽

Fabienne Remize

Keyword(s):

Microbial Quality ◽

Quality And Safety ◽

Clostridial Species ◽

Foie Gras

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Assessment of Microbiological Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C

Sains Malaysiana ◽

10.17576/jsm-2021-5010-13 ◽

2021 ◽

Vol 50 (10) ◽

pp. 2993-3002

Author(s):

Suhaili M. ◽

Nor-Khaizura M.A.R. ◽

Nur Hanani Z.A. ◽

Ismail-Fitry M.R. ◽

Samsudin N.I.P. ◽

...

Keyword(s):

Oyster Mushroom ◽

Plate Count ◽

Slight Reduction ◽

Microbial Quality ◽

Quality And Safety ◽

Microbial Counts ◽

Physicochemical Changes ◽

Increasing Trend ◽

Colour Changes ◽

Aerobic Plate Count

This study aimed to evaluate the microbiological and physicochemical properties of grey oyster mushroom during storage (day 0, 3, 6, 9, 12) at 4 °C and 25 °C. The microbial quality and safety analyses were aerobic plate count (APC), yeast and mould count, Escherichia coli count, Bacillus cereus count, and Listeria monocytogenes count, while the physicochemical analyses were pH, water activity, colour, and firmness. Grey oyster mushroom stored at 4 °C showed increasing trend in all microbial counts. A similar trend was observed at 25 °C, but with higher microbial counts except for L. monocytogenes which had a slight reduction from 1.82 ± 1.16 at day 0 to 0.24 ± 0.34 log CFU/g at day 6. The pH of grey oyster mushroom was quite stable when stored at 4 °C (6.42 ± 0.03 at day 0 to 6.46 ± 0.21 at day 12). A decrease in pH was observed when the mushroom was stored at 25 °C (6.42 ± 0.03 at day 0 to 5.38 ± 0.93 at day 6). The Browning Index (BI) increased which indicated by the colour changes on the mushroom cap (front and back) especially at 25 °C. Firmness analysis carried out on mushroom cap and stalk showed a decreasing trend during storage, at which 25 °C displayed prominent loss of firmness in cap and stalk as compared to 4 °C. In conclusion, slower deterioration was observed in grey oyster mushroom stored at 4 °C as compared to 25 °C. This is based on lower microbial counts, and minimal changes in pH, BI, and firmness of grey oyster mushroom.

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