scholarly journals Microbiological quality and safety of goat’s milk from one farm

2012 ◽  
Vol 60 (6) ◽  
pp. 33-38 ◽  
Author(s):  
Šárka Cupáková ◽  
Markéta Pospíšilová ◽  
Renáta Karpíšková ◽  
Bohumíra Janštová ◽  
Lenka Vorlová
Keyword(s):  
Czech Republic ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
Quality And Safety ◽  
The Czech Republic ◽  
E Coli ◽  
Milk Samples ◽  
Goat’S Milk ◽  
Goat's Milk

In recent years, the popularity of goat’s milk and goat’s milk products has been growing in the Czech Republic, especially for its low allergenic potential and good digestibility. This study focused on the assessment of the microbiological quality and safety of raw and heat-treated goat’s milk. During the lactation period, total of 48 samples of raw and 40 samples of pasteurized goat’s milk were collected on a goat’s farm in the South Moravian Region of the Czech Republic. Quantitative analysis was performed to determine the total plate count (TPC) and coagulase-positive (CP) staphylococci count. The presence of E. coli including E. coli O157, CP staphylococci, B. cereus, L. monocytogenes, Salmonella spp., and Campylobacter spp. was detected. The monthly average TPC ranged from 4.53 to 5.21 log CFU.ml−1 in raw milk and from 2.36 to 3.71 log CFU.ml−1 in pasteurized milk. Thirty (75.0%) S. aureus isolates from raw milk carried the sec gene, two (5.0%) were positive for the genes seb, seg, sei, and one (2.5%) harboured the seg and sei genes. Pasteurized goat’s milk samples yielded a single isolate of S. aureus carriyng the sec gene. One isolate of E. coli serotype O156 producing ST1 toxin was recovered from raw milk. B. cereus was detected only in two pasteurized goat’s milk samples. Any other pathogens monitored were not detected. In this study, shigatoxin-producing E. coli O156 was detected in raw goat’s milk for the first time in the Czech Republic.

scholarly journals Bacteriological quality and safety of raw cow milk in Madurai (South India)

2013 ◽  
Vol 48 (2) ◽  
pp. 109-114 ◽  
Author(s):  
S Lingathurai ◽  
P Vellathurai
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Cow Milk ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Quality And Safety ◽  
E Coli ◽  
Milk Samples ◽  
Total Plate Count ◽  
The Mean

The microbiological quality and safety of raw milk from 60 dairy farms in Madurai were determined. Milk samples were collected at 60 centers from four regions, namely northern, eastern, western and southern (NEWS) according to stratified random sampling design. Samples were analyzed for Total plate count (TPC), psychrotrophs, thermophiles, Staphylococcus aureus, coliform, Escherichia coli 0157: H7 and Salmonella. The mean counts per ml for TPC, psychrotrophs and thermophiles were 12.5x106, 5x103 and 6.85x103 respectively. From the 60 milk samples tested, coliform bacteria contaminated approximately 90% and 70% were E. coli positive, with mean counts ranged from 103 to 104 cfu ml-1. S. aureus was isolated from more than 61.7% of the samples and the mean count per ml was 6.2x103. Meanwhile, E. coli 0157: H7 was also detected in 39 (65%) samples. However, Salmonella was only detected in 8 (13.3%) of the samples with the southern region having the highest frequency of isolation. Bangladesh J. Sci. Ind. Res. 48(2), 109-114, 2013 DOI: http://dx.doi.org/10.3329/bjsir.v48i2.15741

scholarly journals Microbiological quality of raw milk in the Czech Republic

2016 ◽  
Vol 34 (No. 3) ◽  
pp. 189-196 ◽  
Author(s):  
Bogdanovičová Kateřina ◽  
Vyletělová-Klimešová Marcela ◽  
Babák Vladimír ◽  
Kalhotka Libor ◽  
Koláčková Ivana ◽  
...  
Keyword(s):  
Czech Republic ◽  
Cow’S Milk ◽  
Salmonella Spp ◽  
The Czech Republic ◽  
Cow's Milk ◽  
E Coli ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Campylobacter Spp

The microbiological and hygienic quality of cow’s, goat’s and sheep’s milk in the Czech Republic was evaluated. Milk (230 samples) was collected on 41 farms and investigated from May 2012 to October 2014. Milk was analysed for the presence of selected groups and types of bacteria: mesophilic microorganisms (total plate count – TPC), enterococci, Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella spp., Campylobacter spp., and Listeria monocytogenes. Besides these indicators and pathogenic agents, somatic cell count was determined as one of the indicators of mammary gland health in cows. TPC ranged between 8.3 × 10<sup>2 </sup>and 1.2 × 10<sup>9</sup> CFU/ml and somatic cells between 1.6 × 10<sup>4</sup> and 6.8 × 10<sup>6 </sup>cells/ml. The presence of E. coli was confirmed in 86.3% of samples and the colony counts ranged from 1.0 × 10<sup>1 </sup>to 4.0 × 10<sup>6 </sup>CFU/ml. The presence of verotoxigenic E. coli was confirmed in 3 samples (1.3%) (cow’s milk 0%; goat’s milk 6.3%; sheep’s milk 4.4%). The presence of S. aureus was confirmed in 29.1% of the samples (cow’s milk 26.9%; goat’s milk 34.4%; sheep’s milk 39.1%), but the numbers were very low (&lt; 5.0 × 10<sup>2</sup> CFU/ml). L. monocytogenes was confirmed in 3 examined samples (1.3%) (cow’s milk 0.6%; goat’s milk 3.1%; sheep’s milk 4.4%). Salmonella spp. and Campylobacter spp. were not detected in any of the samples tested.

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.

Preliminary Incubation Count as an Index of Raw Milk Microbiological Quality During Storage

1984 ◽  
Vol 47 (3) ◽  
pp. 206-208 ◽  
Author(s):  
J. J. RYAN ◽  
R. H. GOUGH ◽  
C. H. WHITE
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Plate Count ◽  
Bacterial Counts ◽  
Sample Group ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Standard Plate

During a 5-month period, 200 raw milk samples were collected from two Louisiana milk plants. Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), and Proteolytic Count (PC) of each sample were initially determined, then monitored daily during a 5-d storage period at 2.2°C. As hypothesized, all bacterial counts increased during the storage period. The magnitude of the increase in bacterial numbers during storage was further investigated by dividing the milk samples into bacteriologically acceptable and unacceptable groups based on SPC or Preliminary Incubation (PI) count. An SPC of 1.0 × 105/ml and PI counts of 1.0 × 105/ml, 1.5 × 105/ml, 2.3 × 105/ml, and 3.0 × 105/ml were used to repeatedly dichotomize the 200 raw milk samples into two groups. Median SPC, PBC, and PC for each acceptable and unacceptable group were then calculated. Dichotomization based on PI counts yielded acceptable sample groups having consistently lower bacterial counts during storage than did the acceptable sample group, which resulted from the dichotomization based on a SPC of 1.0 × 105/ml. The results of this study indicated that the PI count is of considerable value for raw milk quality control.

scholarly journals Milk Quality, Somatic Cell Count, and Economics of Dairy Goats Farm in the Czech Republic

2021 ◽  
Author(s):  
Jana Rychtarova ◽  
Zuzana Krupova ◽  
Michaela Brzakova ◽  
Marketa Borkova ◽  
Ondrej Elich ◽  
...  
Keyword(s):  
Czech Republic ◽  
Mammary Gland ◽  
Small Ruminants ◽  
Raw Material ◽  
Dairy Goat ◽  
Human Consumption ◽  
The Czech Republic ◽  
Direct Sales ◽  
Goat’S Milk ◽  
Goat's Milk

Mammary gland anatomy in small ruminants is very similar to that of cows; however, milk synthesis throughout lactation exhibits many functional particularities in small ruminants compared with that of cows. Goat’s milk is beneficial for human nutrition owing to the fatty acid composition, fat globule size, and conjugated linoleic acid content. As a raw material for dairy products, goat’s milk must be safe for human consumption. The number of mesophilic microorganisms, somatic cells, and selected mastitis pathogens should be limited. A prerequisite for the production of milk of high hygienic quality is the health of the mammary gland. Goat’s milk processing into cheese and other products is in the Czech Republic mostly performed on farms, partly for direct sales to consumers and partly for supplying selected stores. Revenues from dairy commodities represent the most important source of income for dairy goat farms. Mammary gland health has an important effect on the economics of dairy goat farms. Profitability can fall by up to 1/3 owing to indirect effects of udder health problems.

Longitudinal Analysis of the Microbiological Quality of Raw Cow's Milk Samples Collected from Three Small Family Dairy Farms in Mexico Over a 2-Year Period

2019 ◽  
Vol 82 (12) ◽  
pp. 2194-2200 ◽  
Author(s):  
DIANA RIOS-MUÑIZ ◽  
JORGE F. CERNA-CORTES ◽  
CATALINA LOPEZ-SAUCEDO ◽  
ERIKA ANGELES-MORALES ◽  
MIRIAM BOBADILLA-del VALLE ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Microbiological Quality ◽  
Dairy Farms ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
E Coli ◽  
Milk Samples ◽  
Three Samples ◽  
Raw Cow’S Milk

ABSTRACT In Mexico, the total milk production that family dairy farms (FDF) contribute is ca. 35%, but this milk is not evaluated for microbiological quality. Forty percent of the milk and dairy products consumed by Mexicans is unpasteurized. In total, 24 raw cow's milk samples from three FDF (one sample per each season from each FDF for two sequent years) were characterized for the presence of food quality indicator organisms, Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, and Mycobacterium spp., by standard procedures. Escherichia coli presence was also evaluated by a direct count method and diarrheagenic E. coli (DEC) by molecular methods. On the basis of Mexican guidelines for raw milk entering production, 42% of samples exceeded the aerobic mesophilic bacteria limits. A total of 83% raw milk samples were positive for total coliforms, 54% for fecal coliforms, and 46% for E. coli. Forty-three E. coli isolates were selected and characterized for the presence of 11 DEC loci; of theses, 40 isolates were negative for all DEC loci, and 3 isolates, all collected from the same sample, were Shiga toxin 2 (stx2) positive and O157 antigen negative, and one stx2 isolate was resistant to 6 of the 16 antibiotics tested. None of the 24 raw milk samples were positive for Salmonella enterica, L. monocytogenes, or staphylococcal enterotoxin. S. aureus was isolated from nine samples, of which only three samples harbored resistant isolates. From three samples, four nontuberculous mycobacterial isolates were recovered (Mycobacteroides chelonae, Mycobacteroides porcinum, and two Mycobacteroides abscessus). All four isolates produced biofilm and had sliding motility, and three isolates (M. porcinum and two M. abscessus) were resistant to the two antibiotics tested (clarithromycin and linezolid). FDF provide raw milk to a large proportion of the Mexican population, but its consumption could be harmful to health, emphasizing the need to implement national microbiological quality guidelines for raw milk intended for direct human consumption. HIGHLIGHTS

Microbiological Characterization of Randomly Selected Portuguese Raw Milk Cheeses with Reference to Food Safety

2007 ◽  
Vol 70 (7) ◽  
pp. 1710-1716 ◽  
Author(s):  
GONÇALO ALMEIDA ◽  
ALEXANDRE FIGUEIREDO ◽  
MARTA RÔLA ◽  
RUI MANUEL BARROS ◽  
PAUL GIBBS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Raw Milk ◽  
Processing Conditions ◽  
Indicator Organisms ◽  
Soft Or ◽  
E Coli ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Made In

Seventy raw milk cheeses made in different regions of Portugal, both hard and soft varieties, made with cow's, ewe's, or goat's milk or combinations of these, were sampled within their quoted shelf lives for microbiological safety. On the basis of the presence or numbers of Escherichia coli, E. coli O157, Staphylococcus aureus, Salmonella, and Listeria monocytogenes, cheeses were categorized as satisfactory, acceptable, unsatisfactory, or unacceptable and potentially hazardous. Twenty-two of the 70 cheeses were classified as satisfactory or acceptable. Thirty-seven of the cheeses were considered unsatisfactory because of the presence of E. coli, S. aureus, or both, while 11 of the cheeses were graded as unacceptable and potentially hazardous because of the presence of excessive numbers of S. aureus, E. coli, or L. monocytogenes and the presence of Salmonella in three of these. All cheeses graded as unacceptable and potentially hazardous were soft or semisoft cheeses made with ewe's and goat's milk, with the exception of two hard cheeses made with cow's milk. E. coli O157 was not detected in any of the cheeses. According to the present results, it seems that the presence or counts of pathogenic or indicator organisms in raw milk cheeses cannot be related to the processing conditions, milk type, or region of production.

scholarly journals Stability of Lactic Acid Bacteria in Pasteurized Cow’s and Goat’s Milk

2019 ◽  
Vol 1 (4) ◽  
pp. 77-82
Author(s):  
Nurfarhana Syed Malik ◽  
Mohd. Nizam Lani ◽  
Fauziah Tufail Ahmad
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Viable Count ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Goat’S Milk ◽  
Different Types ◽  
Goat's Milk ◽  
The Stability

This study was done to determine the effect of pasteurization on the stability of lactic acid bacteria (LAB) and its enzyme in raw and pasteurized cow’s and goat’s milk. The total viable count for plate count of the bacterial growth concentration was higher in both pasteurized cow’s and goat’s milk at 2.48 log CFU/ml. This is followed by raw cow’s milk (1.59 log CFU/ml) and raw goat’s milk (0.65 log CFU/ml). Lactic acid bacteria (LAB) was found to be similar in both raw cow’s and goat’s milk (p>0.05), and pasteurized milk of both animals also contained the same amount of LAB (p>0.05). LAB was still detected in pasteurized milk (p<0.05), indicating the stability of LAB against the pasteurization temperature. Interestingly, based on API ZYM assay kit results, there were nine different enzymes detected in all samples, which were leucinearylamidase, valinearylamidase,cystinearylamidase, trypsin, α-chymotrypsin, naphthol-AS-BI-phosphohydrolase, α-glucosidase, β-glucosidaseand acid phosphatise. The results revealed that different types of lactic acid bacteria were detected in treated and non-treated milk samples produced by different animals, indicating the different stability levels of LAB against pasteurization.

Microbiological safety of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam

2021 ◽  
Author(s):  
Hue Thi Luu ◽  
Chris M. Michiels
Keyword(s):  
Microbiological Quality ◽  
Intervention Strategies ◽  
Plate Count ◽  
Quality And Safety ◽  
Baseline Measurement ◽  
E Coli ◽  
Microbiological Safety ◽  
Total Plate Count ◽  
And Staphylococcus Aureus

The aim of this study is to analyze and document the microbiological safety and quality of ready-to-eat foods in hospital and university canteens in Hanoi, Vietnam. A total of 420 ready-to-eat food products from 21 canteens were sampled in July 2018 and May 2019. The ratio of samples exceeding the unsatisfactory level for Total Plate Count (TPC) was 31%. Escherichia coli, Listeria and Staphylococcus aureus were detected in 35 (8.3%), 99 (24%), 46 (11%) samples, with 3%, 10% and 0% exceeding the unsatisfactory level, respectively. The Total Plate Count (TPC), Listeria, Bacillus cereus, E. coli, S. aureus ranged from below detection limit to 5x10 9 , 4.6x10 5 , 6.2x10 3 , 3.4x10 3 , 7.6x10 3 CFU/g, respectively. Listeria monocytogenes was isolated from 3/420 samples (0.7%). In addition, there were 21 out of 410 samples (5%) contaminated with Salmonella. Overall, our data indicate frequent problems with the microbiological quality and safety of these canteen foods in Hanoi, and provide a baseline measurement that will allow environmental health officers and food microbiologists to develop targeted intervention strategies to reduce the economical and public health risk associated with these foods.

scholarly journals Chemical Composition and Bacteriological Quality of Cow Raw Milk Collected From Daim Algarrai Area

2020 ◽  
pp. 126-133
Author(s):  
Omaima A. Madani ◽  
Telal M. Najeeb ◽  
Abdelhalim A. Hamza
Keyword(s):  
Pathogenic Bacteria ◽  
Freezing Point ◽  
Raw Milk ◽  
Cow Milk ◽  
Plate Count ◽  
Dairy Farmers ◽  
Isolation And Identification ◽  
E Coli ◽  
Milk Samples ◽  
Bacteriological Quality

This study was conducted to assess the factors influencing milk quality from dairy farmers in the Deam ALgarri aera in Sudan. A total of twenty row cow’s milk samples were collected from dairy farmers. The physicochemical parameters, bacteriological quality, milk adulteration and drug residues were assessed. The presence and enumeration of microorganisms was done based on Total Plate Count (TPC), Total Coliform Count (TCC), Total Staphylococcal count (TSC), and detection of pathogenic E. coli (O157: H7). The mean value of aerobic bacteria in the milk samples showed the higher TPC, TCC followed by TSC which were 111608 CFU/ml (log 4.95), 8145CFU/ml (log 3.42) and 6793.25 CFU/ml (log 3.29) respectively. The result of the detection of Escherichia coli O157:H7 which is a major foodborne pathogen causing severe disease in humans worldwide, all milk samples appear free from this pathogenic bacterium. The results of the physical properties of cow milk showed normal flavor, taste and colors, and higher pH (7.12), and total water (156%), the exception was the freezing point (- 0.444) and specific gravity while showed lower value (1.029) compared to SSMO limits but within FAO limits. The chemical properties of cow milk showed high amount of protein content (3.49%), lower solid not fat (SNF) which was (7.97%), Lactose (3.73%) and total solid (TS) (0.58%) when compared to both Sudanese Standard and Metrology Organization (SSMO) and Food and Agriculture Organization (FAO) standards. The result of presence or absence of antibiotic residue to the all milk samples was indicated absence antibiotic residues with (6 mm) and (7 mm) zone inhibitor against Bacillus subtilis. Isolation and identification of some pathogenic bacteria was performed according to standard methods, the results demonstrated the presence of food-borne microorganisms E. coli, klebsiela, sp, Pseudomonas sp, and Shiglla sp. with percentages of 31.1%, 29.7%, 38.4%, and 1% respectively, the presence of these bacteriological quality in the raw milk samples indicted an urgent need to implement good hygiene practices from farm to the consumer.

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