scholarly journals Evaluation of the microbiological quality of some fresh dairy products with Soleris® Automated System

2019 ◽  
Vol 12 (1) ◽  
pp. 80-93
Author(s):  
É. Laslo ◽  
É. György ◽  
E. Mihok ◽  
M. Antal
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Test System ◽  
Global Market ◽  
Automated System ◽  
Health Concern ◽  
Processing Technologies ◽  
Calibration Curves

Abstract The manufacture of dairy products is an important sector of the food industry. From milking to processing, a number of hygiene rules must be strictly followed. During processing, dairy products can be contaminated with different microorganisms, causing spoilage, infectious diseases, and alterations in the sensory characteristics. There are strict requirements for the quality assurance of milk products. In spite of this, there occur infections linked to milk and dairy product consumption. The analysis of the microbiological quality of these products is a health concern, and it also has an economic impact. The increase and development of the global market of processing technologies require rapid monitoring and controlling systems for food products. In our study, we investigated the microbiological quality of some fresh dairy products with the Soleris® test system. For instrument setting, calibration curves were realized with test bacterial strains. With known initial microbial load of the samples, the microbial growth versus time was measured by the above-mentioned system. The occurrence of Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus was evaluated in ten dairy products. Results obtained by the Soleris system showed that the system is efficient for this purpose. Calibration curves with high correlation coefficients permitted the quantitative determination of the aimed bacteria in the dairy product samples.

scholarly journals Online Feature Selection for Robust Classification of the Microbiological Quality of Traditional Vanilla Cream by Means of Multispectral Imaging

Sensors ◽  
2019 ◽  
Vol 19 (19) ◽  
pp. 4071 ◽  
Author(s):  
Alexandra Lianou ◽  
Arianna Mencattini ◽  
Alexandro Catini ◽  
Corrado Di Natale ◽  
George-John E. Nychas ◽  
...  
Keyword(s):  
Feature Selection ◽  
Multispectral Imaging ◽  
Dairy Product ◽  
Real Life ◽  
Microbiological Quality ◽  
Support Vector ◽  
Isothermal Conditions ◽  
Online Feature Selection ◽  
Model Training

The performance of an Unsupervised Online feature Selection (UOS) algorithm was investigated for the selection of training features of multispectral images acquired from a dairy product (vanilla cream) stored under isothermal conditions. The selected features were further used as input in a support vector machine (SVM) model with linear kernel for the determination of the microbiological quality of vanilla cream. Model training (n = 65) was based on two batches of cream samples provided directly by the manufacturer and stored at different isothermal conditions (4, 8, 12, and 15 °C), whereas model testing (n = 132) and validation (n = 48) were based on real life conditions by analyzing samples from different retail outlets as well as expired samples from the market. Qualitative analysis was performed for the discrimination of cream samples in two microbiological quality classes based on the values of total viable counts [TVC ≤ 2.0 log CFU/g (fresh samples) and TVC ≥ 6.0 log CFU/g (spoiled samples)]. Results exhibited good performance with an overall accuracy of classification for the two classes of 91.7% for model validation. Further on, the model was extended to include the samples in the TVC range 2–6 log CFU/g, using 1 log step to define the microbiological quality of classes in order to assess the potential of the model to estimate increasing microbial populations. Results demonstrated that high rates of correct classification could be obtained in the range of 2–5 log CFU/g, whereas the percentage of erroneous classification increased in the TVC class (5,6) that was close to the spoilage level of the product. Overall, the results of this study demonstrated that the UOS algorithm in tandem with spectral data acquired from multispectral imaging could be a promising method for real-time assessment of the microbiological quality of vanilla cream samples.

COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION

2018 ◽  
Vol XX (6) ◽  
pp. 147-153
Author(s):  
Anita Kukułowicz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Organic Production ◽  
Microbiological Analysis ◽  
Milk Products ◽  
Significant Difference ◽  
Conventional Production

The aim of the research was to compare the microbiological quality of dairy products derived from organic and conventional farming. The test material consisted of milk and milk products (natural yoghurt, cream, curd cheese, rennet ripening cheese, milk). Investigated products were subjected to microbiological analysis and marked for the number of Enterococcus sp., Staphylococcus aureus, yeast and moulds, Escherichia coli as well as to state the presence of Salmonella sp. in them. All samples were free of Salmonella sp. Escherichia coli occurred in 2 samples of curd cheese from organic production. Products derived from organic and conventional production didn’t differ in the average number of microorganisms depending on the type of dairy product, with the exception of ripening rennet cheese, which showed a significant difference in the amount of Staphylococcus aureus.

scholarly journals Health risks associated with unpasteurized goats' and ewes' milk on retail sale in England and Wales. A PHLS Dairy Products Working Group Study

1999 ◽  
Vol 122 (3) ◽  
pp. 403-408 ◽  
Author(s):  
C. L. LITTLE ◽  
J. de LOUVOIS
Keyword(s):  
Pilot Study ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Indicator Organisms ◽  
Retail Sale ◽  
Health Food ◽  
Milk Samples ◽  
Representative Study ◽  
Unpasteurized Milk

A pilot study to determine the microbiological quality of unpasteurized milk from goats and ewes sampled from farm shops, health food shops, and other retail premises found that 47%, (47/100) of goats' and 50% (13/26) of ewes' milk samples failed the standards prescribed by the Dairy Products (Hygiene) Regulations 1995. In addition, Staphylococcus aureus, haemolytic streptococci or enterococci, were present in excess of 102 c.f.u./ml in 9 (7%) 2 (2%) and 19 (15%) samples, respectively. Salmonella, campylobacter, verocytotoxin-producing Escherichia coli O157[ratio ]H7 and Listeria monocytogenes were not detected in the samples. At the time of purchase approximately half of the milk samples (58%) were frozen, the rest were liquid. Farm outlets sold predominantly liquid milk, other retail premises sold a frozen product. The microbiological quality of goats' and ewes' milk, whether frozen or liquid, was not significantly different. Milk sold from farm shops was of lower quality than that from health food shops and other retail premises. In this pilot study most producers (92%) supplied, and most retailers (76%) sold unpasteurized goats' and ewes' milk that contained unacceptable levels of indicator organisms. The study was carried out during the winter when goats' milk production is reduced. The results indicate the need for a full representative study of unpasteurized goats' and ewes' milk on retail sale throughout the year.

scholarly journals Qualitative changes in selected dairy products during their shelf life

2020 ◽  
Vol 76 (09) ◽  
pp. 6444-2020
Author(s):  
JOLANTA KRÓL ◽  
ANETA KARASIŃSKA ◽  
ANETA BRODZIAK ◽  
MAGDALENA STOBIECKA ◽  
JOANNA BARŁOWSKA
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Freezing Point ◽  
Microbiological Quality ◽  
Storage Period ◽  
E Coli ◽  
Processing Plants ◽  
Drinking Milk ◽  
Potential Acidity

The aim of the study was to assess changes in qualitative characteristics of selected dairy products that occur during their shelf life. The research covered 2% pasteurized drinking milk, 18% cream and semi-fat tvarog produced in 3 regional processing plants (A, B and C) and purchased in the local retail network. A total of 186 samples were taken, including 20 samples of each of the above products from plants A and B, and 22 samples of these products from plant C. The following parameters were determined: chemical composition, density, potential acidity (°SH), freezing point, and the number of Enterobacteriaceae in drinking milk; as well as the content of fat, protein and dry matter, potential acidity (°SH), and the number of β-glucuronidasepositive Escherichia coli in cream and tvarogs. The research showed that the dairy products available in the retail network generally met the requirements of Polish standards. Deviations from the standards were found in the fat content of drinking milk and cream compared to that declared by the manufacturer. On both measurement dates, the acidity of the products did not exceed the prescribed limits, which indicates that the quality of the products was maintained during the storage period. The assessment of microbiological quality showed that on both dates the limit of E. coli contamination was exceeded in tvarog samples from dairy C, which indicates an unsatisfactory microbiological quality of the production process in this plant and the need to take corrective actions in the field of production hygiene. Drinking milk and cream, on the other hand, met the legal requirements in terms of process hygiene.

scholarly journals Microbial Safety of Milk Production and Fermented Dairy Products in Africa

2020 ◽  
Vol 8 (5) ◽  
pp. 752
Author(s):  
James Owusu-Kwarteng ◽  
Fortune Akabanda ◽  
Dominic Agyei ◽  
Lene Jespersen
Keyword(s):  
Food Safety ◽  
Milk Production ◽  
Dairy Products ◽  
Health Concern ◽  
Microbial Safety ◽  
Safety Hazards ◽  
Processing Technologies ◽  
Critical Control Points ◽  
Fermented Dairy Products ◽  
Fermented Dairy

In Africa, milk production, processing and consumption are integral part of traditional food supply, with dairy products being a staple component of recommended healthy diets. This review provides an overview of the microbial safety characteristics of milk production and fermented dairy products in Africa. The object is to highlight the main microbial food safety hazards in the dairy chain and to propose appropriate preventive and control measures. Pathogens of public health concern including Mycobacterium bovis, Brucella abortus and Coxiella burnettii, which have largely been eradicated in many developed nations, still persist in the dairy chain in Africa. Factors such as the natural antimicrobial systems in milk and traditional processing technologies, including fermentation, heating and use of antimicrobial additives, that can potentially contribute to microbial safety of milk and dairy products in Africa will be discussed. Practical approaches to controlling safety hazards in the dairy chain in Africa have been proposed. Governmental regulatory bodies need to set the necessary national and regional safety standards, perform inspections and put measures in place to ensure that the standards are met, including strong enforcement programs within smallholder dairy chains. Dairy chain actors would require upgraded knowledge and training in preventive approaches such as good agricultural practices (GAP), hazard analysis and critical control points (HACCP) design and implementation and good hygienic practices (GHPs). Food safety education programs should be incorporated into school curricula, beginning at the basic school levels, to improve food safety cognition among students and promote life-long safe food handling behaviour.

scholarly journals Association between Intake of Fermented Dairy Products and Diet Quality, Health Beliefs in a Representative Sample of Polish Population

Proceedings ◽  
2020 ◽  
Vol 61 (1) ◽  
pp. 26
Author(s):  
Katarzyna E. Przybyłowicz ◽  
Jakub Morze ◽  
Anna Danielewicz ◽  
Katarzyna Staniewska ◽  
Aneta Dąbrowska ◽  
...  
Keyword(s):  
Health Beliefs ◽  
Diet Quality ◽  
Representative Sample ◽  
Dairy Products ◽  
Dairy Product ◽  
Health Concern ◽  
Polish Population ◽  
Fermented Dairy Product ◽  
Fermented Dairy Products ◽  
Fermented Dairy

This study aimed to evaluate the association between diet quality, perception of benefits consumption, and fermented dairy product intake in a representative sample of the Polish population. The study was carried out in February 2020. 2009 men and women were randomly sampled from the representative Polish population stratified for two age groups (19–30 and 66–75 years). Dairy product intake was evaluated using a qualitative frequency questionnaire. Diet quality was assessed by calculating the Mediterranean Diet Adherence Screener (MEDAS) score. Perceived health benefits of dairy product consumption were assessed with a literature-based questionnaire. The Health Concern Scale was used to measure participants’ attitudes toward health. Median intake of fermented dairy products was 0.8 portion/day (IQR: 0.4–1.6). Intake of fermented dairy products was associated with higher MEDAS. We observed that people with the highest intake of fermented dairy product consumed more oils, vegetables, wine, legumes, fish and seafood, sweets and pastries, nuts, and higher preference for white meat and were more likely to report perceived benefits to maintain body weight, reduce cardiovascular risk, and improve immune and dental health. Moreover, a high intake of fermented dairy products was positively related to paying more attention to health. Our study identified patterns of health behaviors associated with frequent consumption of fermented products. We observed that the intake of fermented dairy products is associated with better diet quality, consumer self-consciousness, and a greater attitude to own health.

scholarly journals SEARCH FOR WAYS TO IMPROVE THE QUALITY OF DAIRY PRODUCTS IN UKRAINE

2020 ◽  
Vol 22 (1(74)) ◽  
pp. 29-36
Author(s):  
T.P. BUIUKLI – TARAN
Keyword(s):  
Dairy Products ◽  
Large Scale ◽  
Dairy Product ◽  
Raw Material ◽  
Quality And Safety ◽  
Milk Supply ◽  
Production And Distribution ◽  
Milk And Dairy Products ◽  
Sanitary State

Topicality. In Ukrainian society there is concern about the quality of dairy products produced by domestic producers. Dairy production is the most necessary in the diet of a human, especially at the child�s age. We cannot image the child diet without milk and dairy products. As the infant�s body is much more fragile and vulnerable to the quality and safety of the food, which he consumes, so the requirements to the quality and safety of dairy products need to be tightened, and the requirements must be increased. And it is precisely such the requirements that should apply to the development of economic entities that have the direct relation to the production, , maintenance and processes of milk processing. Aim and tasks. The purpose of the article is to analyze and estimate the condition of the commodity market in the link of the dairy product chain, the sanitary state of milk being milked, volumes of milk supply to the processing enterprises, production and distribution of the dairy products by sales channel, problems and possibilities of providing rational needs and the level of consumption of milk and dairy products by the population. Research results. Carried out complex analysis of the state of dairy industry and the raw material market in the link of the dairy logistics chain, the sanitary state of fresh milk, the volumes of milk supply to the extra grade processing enterprises, production and distribution of dairy products by sales channels. Conclusion. The condition of dairy market and enterprises shows, that adopting legislative and regulatory measures and norms synchronized with European ones will not produce the expected results, unless supported them by real investment projects, aimed at developing the market sectors, and, first of all, the raw milk sector, which produces milk. The strategy for the development of the milk market should be based on the development of large-scale milk commodity farms, equipped with all the necessary infrastructure: feed-storage shops, veterinary services, milking machines and cooling, and most importantly quality laboratories.

scholarly journals QUALITY AND TECHNOLOGY OF INDIGENOUS TRADITIONAL ‘’BIENO’’ CHEESE IN THE REGION OF MARIOVO, MACEDONIA

AGROFOR ◽  
2018 ◽  
Vol 2 (2) ◽  
Author(s):  
Gordana DIMITROVSKA ◽  
Sonja SRBINOVSKA ◽  
Elena JOSHEVSKA ◽  
Vangelica JOVANOVSKA
Keyword(s):  
Ottoman Empire ◽  
Milk Fat ◽  
Dry Matter ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Milk Samples ◽  
Physico Chemical ◽  
Traditional Technologies ◽  
Traditional Production

“Bieno’’ cheese is an indigenous dairy product in Macedonia with autochthonoustraditional production technology which dates back from the Ottoman Empire. Theresearch includes and presents the results of the chemical composition and safety ofraw milk used for traditional production of ‘’Bieno’’ cheese, technology andphysico-chemical and microbiological quality of ‘’Bieno’’ cheese. The quality ofthe milk samples was determined within the permissible maximum according todata legislation. It is necessary to respect the hygienic-sanitary norms related tocultivation, preservation and care of the milking herds, and with the righttechnology of milking. After 45 days of ripening the researchers recorded theaverage results for the following parameters of the ‘’Bieno’’ cheese: moisture(38.63%), dry matter (61.37%), milk fat (26.89%), milk fat in dry matter (43.83%),proteins (26.53%), ash (9.25%), salt (5.21%) and the average of yield (9.36%). Theresearch specified the microbiological quality of “bieno” cheese after 45 days ofripening in accordance with the special requirements of food safety regarding themicrobiological criteria. Nowadays, there is a growing interest of consumers forcheeses produced with traditional technologies, usually based on handmadeproduction, characterized by piquant, unique and specific aromas, atypical forindustrial cheeses. The technology, physico-chemical and microbiological qualitycould be used in the protection of the origin and geographical labelling based on itsunique technology. The data obtained serve as the basis for creating standardizedproduction procedures, leading to the uniform quality of these products.

scholarly journals Microbiological Air Quality in an Optical Clinic

2019 ◽  
Vol 17 (1) ◽  
pp. 19-28
Author(s):  
Nicolás Duarte ◽  
Sebastián Roa ◽  
Francy Méndez-C
Keyword(s):  
Microbiological Quality ◽  
Hospital Environment ◽  
Automated System ◽  
Colony Forming Units ◽  
Treatment Objective ◽  
Bacterial Characterization ◽  
And Storage ◽  
High Treatment ◽  
Very High

Introduction: Air as a fluid is present in different spaces. It is likely to contain different pollutants, including pathogenic microorganisms, which, due to environmental factors, are dispersed in the hospital environment, where they are responsible for causing diseases in vulnerable populations. In addition to being considered a risk to health, nosocomial diseases generate very high treatment costs, ranging from 13 to 15 million pesos per illness during treatment. Objective: To determine the microbiological quality of the air in bathrooms, corridors, reception and storage of one optical clinic in Colombia. Methods: An initial visit to the clinic was carried out for a microbiological sampling of air with the MASS 100 equipment, based on a sampling route designed according to the ISO 14644 technical standard, in addition to the relative humidity and velocity percen¬tage measurements of the wind for two weeks. Bacterial characterization was verified using a Vitek automated system. Results: It was identified that 64% of the sampling sections are above the limit established by the ISO 14644 standard of colony forming units (CFU) for clean areas. This study identified 14 bacterial genera, such as Staphylococcus (26.3%), Pantoea (10.5%), and Sphingomonas (5.3%). Conclusions: Although there is a high number of CFU in the clinic’s air in the present study, most of these genera are saprophytic and opportunistic bacterial agents.

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