Inhibitory Substances in the Milk Supply of Southern Ontario

1976 ◽  
Vol 39 (7) ◽  
pp. 490-492 ◽  
Author(s):  
D. A. SCHIEMANN
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Assay Method ◽  
Milk Supply ◽  
Southern Ontario ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Disc Assay

Pasteurized fluid dairy products (998 samples) and raw milk samples from approximately 1200 producers in Southern Ontario (5574 samples) were examined by the disc assay method, having a sensitivity of 0.0125 unit of penicillin per milliliter of milk, for the presence of inhibitory substances during the period April–August, 1975. One pasteurized milk (0.1%) and 50 raw milk samples (0.9%) contained penicillin. No other antibiotics were detected. Results represent a significant decrease in the incidence of antibiotics in milk compared to reports during the 1950's.

THE INCIDENCE OF PENICILLIN IN THE MARKET MILK SUPPLY OF A LOCAL NEW ENGLAND AREA1

1958 ◽  
Vol 21 (8) ◽  
pp. 211-214 ◽  
Author(s):  
F. A. Siino ◽  
R. B. Czarnecki ◽  
W. K. Harris
Keyword(s):  
New England ◽  
Assay Method ◽  
Milk Supply ◽  
Pasteurized Milk ◽  
National Surveys ◽  
Disc Assay

The incidence of penicillin in the pasteurized milk marketed in Amherst, Massachusetts was found relatively high when compared with the findings in earlier state and national surveys. Twenty-five or 20.5 percent of 122 samples were found positive. Of these, fifteen or 12.3 percent of the total were detected by the ¼″ disc assay method of Difco. The ½″ disc was found more sensitive as with it ten additional positive samples were detected.

scholarly journals Microbiological Quality Assessment and Identification of Antibiotic Resistant Bacteria at Different Stages of the Milk Supply Chain in Dhaka City of Bangladesh

2021 ◽  
pp. 67-76
Author(s):  
Abira Nowar ◽  
Ila Ismail ◽  
Raisa Binte Iqbal ◽  
Sharmin Rumi Alim
Keyword(s):  
Supply Chain ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Resistant Bacteria ◽  
Microbiological Analysis ◽  
Milk Supply ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Processing Plants ◽  
Virulent Gene

Aims: Milk works as an excellent medium for bacterial growth and can turn into a fatal source of food borne diseases when consumed without pasteurization. This study was carried out to examine the microbiological quality of milk from three different points of milk supply chain to investigate whether the dairy stakeholders are maintaining the consumer safety or not. Study Design: A cross sectional study Place and Duration: The study took place at the Food Microbiology lab of Institute of Nutrition and Food Science, University of Dhaka from November 2019 to February 2020. Methodology: A total of 60 samples were studied including raw milk from collection centers, unpackaged pasteurized milk from processing plants and packaged pasteurized milks from retail shops. After carrying out the microbiological analysis the samples were examined for determining the total bacterial count (TBC) and total coliform count (TCC). Antibiotic susceptibility test was done using disk diffusion assay and detection of virulent gene in Salmonella spp. was done by Polymerase Chain Reaction (PCR) using specific invA primer. Results: The results revealed that all raw milk samples were substandard in terms of TBC and TCC and pasteurized milks from processing plants maintained the standard quality. Importantly, packaged pasteurized milk samples from retail shops had high TBC (>4.0× 104 CFU/mL) and TCC (1.2×103 CFU/mL) containing Pseudomonas, Micrococcus, Streptococcus, Salmonella, Proteus, Staphylococcus, Bacillus and E. coli. Bacteria like Salmonella (75%), Proteus (62.5%) and Vibrio (62.5%) possessed high Multiple Antibiotic Resistance (MAR) index and showed resistance towards antibiotics namely Ampicillin, Amoxicillin, Erythromycin and Colistin. Through further molecular analysis we detected invA virulent gene one of the Salmonella isolates which was collected from the pasteurized milk samples of the retail shops. Conclusion: High bacterial load in raw milk and packaged pasteurized milk indicate that the milk we consume is substandard in microbiological quality. Precautionary measurements and careful processing of milk may reduce the prevalence of microbiological contamination in the milk supply chain.

Evaluation of Microbial Profile of Milk and Some Dairy Products in Ilam, West of Iran

2021 ◽  
Vol 14 (1) ◽  
pp. 1-6
Author(s):  
Mahsa Morovati Bastam ◽  
Mahsa Jalili ◽  
Nourkhoda Sadeghifard ◽  
Iraj Pakzad ◽  
Morovat Taherikalani ◽  
...  
Keyword(s):  
Dairy Products ◽  
Klebsiella Oxytoca ◽  
Food Poisoning ◽  
Raw Milk ◽  
Gastrointestinal Diseases ◽  
Contamination Rate ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Microbial Profile ◽  
Enterococcus Spp

Background: Food-borne diseases can cause many problems and harm consumers and societies. Dairy products are an important part of the food pyramid. In addition, dairy products provide many nutritional needs to humans and can also be contaminated with bacteria and cause gastrointestinal diseases and food poisoning. Objective: The purpose of the present research was to evaluate bacterial contamination rate in cheese, raw and pasteurized milk. Methods: For this purpose, 100 samples, including 35 samples of raw milk samples, 35 samples of pasteurized milk and 30samples of cheese, were evaluated. Cultures, biochemical and phenotypic tests were performed. Finally, statistical analysis was performed. Results: Our finding demonstrates that Enterococcus spp was the highest rate in cheese samples, E.coli was the highest rate in raw milk samples, and citrobacter freundii, klebsiella oxytoca and enterococcus spp were of the same rate in pasteurized milk samples. Conclusion: The results obtained in this study demonstrated that some dairy products in Ilam province, were contaminated. So, we suggested that the pasteurized milk and dairy products be done with complete care and raw dairy products should not be used.

scholarly journals Assessment of listeria monocytogenes, staphylococcus aureus and salmonella SPP. Contamination in dairy samples collected in Gia Lam and Ba Vi, Hanoi early 2019

2019 ◽  
Vol 2 (4) ◽  
pp. 22-32
Author(s):  
Minh Huyen Nguyen Thi ◽  
Hoa Tran Thi ◽  
Tuyet Lan Ninh Thi ◽  
Hien Tran Thi ◽  
◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Accurate Method ◽  
Salmonella Spp ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Milk And Dairy Products

Milk and dairy products from dairy farms around Hanoi greatly contribute to the consumed milk quantity in Hanoi. The use of fresh milk or pasteurized milk becomes more and more popular in the daily life of local people. Milk and dairy products were widely sold in numerous stores, particularly in Xuan Mai, Ba Vi, Phu Dong and Gia Lam. However, there have not yet been any studies to assess the pathogenic bacterial contamination of these products. In our study, 49 samples including 23 raw milk samples, 12 pasteurized milk samples, and 14 yogurt samples were collected in order to examine the presence of food­born pathogenic bacteria such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp. using PCR method. This fast and accurate method works based on the specific amplification of tested bacterial DNA. The results showed that one of the samples may contain Staphylococcus aureus while another may be contaminated with Listeria monocytogenes. None of the samples was contaminated with Salmonella spp. The results were confirmed by gene sequencing.

scholarly journals The Occurrence of Aflatoxin M1 in Milk, soft cheese and yoghurt in Baghdad Province by Using ELISA Test

2014 ◽  
Vol 38 (2) ◽  
pp. 9-16
Author(s):  
Najim Hadi Najim
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Elisa Test ◽  
Mean Value ◽  
Aflatoxin M1 ◽  
Contamination Level ◽  
Milk Samples ◽  
White Cheese ◽  
The Mean ◽  
Milk And Dairy Products

     Milk and dairy products are fundamental components in the human diet and may be the principle way for entrance of Aflatoxin M1 (AFM1) in to the human body. All milk and dairy products samples were tested for the occurrence of AFM1 by the competitive ELISA technique. Out of 32 bovine raw milk samples that were collected from eight villages around Baghdad province, 32 samples (100 %) were contaminated with AFM1 ranging from 0.15 to 86.96ng/kg with mean value of 42.37±26.07 ng/kg, of which 17 samples were contaminated with concentrations < 50 ng/kg and 15 samples exceeded the maximum acceptable level of AFM1 in milk (50 ng/kg) imposed by the European legislation. The raw milk samples belonged to animals fed with composite and stored fodder as in Althahab Alabiadh, Radhwaniya and Fadhaliya villages had higher significantly AFM1 concentrations over all the other five villages (Grazing feed). All 32 (100%) locally produced soft white cheese samples analyzed were contaminated with AFM1 ranging from 31.84 to 89.44 ng/kg with the mean value of 59.92±17.03 ng/kg. Out of 32 locally produced yoghurt samples analyzed, 32 samples (100%) were contaminated with AFM1 ranging from 0.16 to 42.74 ng/kg with the mean value of 16.92±11.55 ng/kg. Thirty samples (100%) of the examined 30 imported UHT milk samples that were collected from different commercial companies in the province of Baghdad presented significantly  high contamination level with AFM1 that were found to range from 0.18 to 85.66 ng/kg.

Occurrence of Listeria monocytogenes in Milk and Dairy Products Produced or Imported Into Morocco

1993 ◽  
Vol 56 (3) ◽  
pp. 256-259 ◽  
Author(s):  
A. EL MARRAKCHI ◽  
A. HAMAMA ◽  
F. EL OTHMANI
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Raw Milk ◽  
Listeria Innocua ◽  
Pasteurized Milk ◽  
Listeria Species ◽  
Fresh Cheese ◽  
Milk And Dairy Products

Examination of 227 samples of milk and dairy products for Listeria monocytogenes showed that raw milk and some Moroccan traditionally made dairy products such as Iben and raib (fermented milks) and jben (fresh cheese) were contaminated with this pathogen. L. monocytogenes was the only Listeria species isolated except in one case in which it was associated with Listeria innocua. Pasteurized milk, fresh cream, and fresh and ripened cheeses (industrially made) were free from L. monocytogenes.

Low Incidence of Foodborne Pathogens of Concern in Raw Milk Utilized for Farmstead Cheese Production

2008 ◽  
Vol 71 (8) ◽  
pp. 1580-1589 ◽  
Author(s):  
DENNIS J. D'AMICO ◽  
ERROL GROVES ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Goat Milk ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Cell Counts ◽  
Standard Plate ◽  
Low Incidence ◽  
Raw Milk Cheese

Overall milk quality and prevalence of four target pathogens in raw milk destined for farmstead cheesemaking was examined. Raw milk samples were collected weekly from June to September 2006 from 11 farmstead cheese operations manufacturing raw milk cheese from cow's, goat's, and sheep's milk. Samples were screened for Listeria monocytogenes, Staphylococcus aureus, Salmonella, and Escherichia coli O157:H7 both quantitatively (direct plating) and qualitatively (PCR). Overall, 96.8% of samples had standard plate counts of &lt;100,000 CFU/ml, 42.7% of which were &lt;1,000 CFU/ml. Although no federal standards exist for coliforms in raw milk, 61% of samples tested conformed to pasteurized milk standards under the U.S. Pasteurized Milk Ordinance (PMO) at &lt;10 CFU/ml. All cow and sheep milk samples and 93.8% of goat milk samples were within the limits dictated by the PMO for somatic cell counts. Of the 11 farms, 8 (73%) produced samples that were positive for S. aureus, which was detected in 34.6% (46 of 133) of milk samples. L. monocytogenes was isolated from three milk samples (2.3%), two of which were from the same farm. E. coli O157:H7 was recovered from one sample of goat's milk for an overall incidence of 0.75%. Salmonella was not recovered from any of the 133 samples. The findings of this study suggest that most raw milk intended for farmstead cheesemaking is of high microbiological quality with a low incidence of pathogens. These data will help inform risk assessments associated with the microbiological safety of farmstead cheeses, particularly those manufactured from raw milk.

Detection of Bacillus cereus Diarrheal Enterotoxin in Raw and Pasteurized Milk

1997 ◽  
Vol 60 (11) ◽  
pp. 1391-1394 ◽  
Author(s):  
JOSEPH A. ODUMERU ◽  
ANN K. TONER ◽  
C. ANNE MUCKLE ◽  
MANSEL W. GRIFFITHS ◽  
JOHN A. LYNCH
Keyword(s):  
Bacillus Cereus ◽  
Raw Milk ◽  
Latex Agglutination ◽  
Moderate Temperature ◽  
Quality Analysis ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
Enterotoxin B ◽  
Culture Supernatants

Raw and pasteurized milk samples submitted for routine quality analysis were screened for the presence of Bacillus cereus diarrheal enterotoxin (BDE) using the TECRA BDE Visual Immunoassay (VIA) kit. BDE was not detected in 298 raw milk samples tested by the TECRA VIA. B. cereus was isolated from 2 of 298 (0.7%) raw milk samples cultured. Culture supernatants from these isolates were positive for BDE in the TECRA VIA but negative in the Reverse Passive Latex Agglutination (RPLA) test for BDE. Forty-three of 112 (38.4%) pasteurized milk samples incubated at 10°C until their expiry dates were positive for BDE by the TECRA VIA. The same number of samples incubated at 4°C had no detectable levels of enterotoxin. B. cereus in the range of 103 to 106 CFU/ml was isolated from all BDE-positive pasteurized milk samples. BDE was detected in the culture supernatants of all the 43 isolates by TECRA VIA and in 30 of these isolates by RPLA. These results demonstrate that moderate temperature abuse of pasteurized milk may allow the growth of B. cereus and BDE production.

scholarly journals Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

2019 ◽  
Vol 40 (4) ◽  
pp. 1469
Author(s):  
José Carlos Ribeiro Júnior ◽  
Aline Marangon de Oliveira ◽  
Fernando Godoi Silva ◽  
Lorena Natalino Haber Garcia ◽  
Cátia Maria de Oliveira Lobo ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Poor Quality ◽  
Pasteurized Milk ◽  
Microbial Counts ◽  
Legal Standards ◽  
Milk Samples ◽  
Brazilian Standard

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

Rapid Enumeration of Psychrotrophic Bacteria in Raw and Pasteurized Milk

1976 ◽  
Vol 39 (4) ◽  
pp. 269-272 ◽  
Author(s):  
J. S. OLIVERIA ◽  
C. E. PARMELEE
Keyword(s):  
Dairy Products ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Standard Methods ◽  
Pasteurized Milk ◽  
Psychrotrophic Bacteria ◽  
Count Method ◽  
Plating Method ◽  
Rapid Enumeration ◽  
Good Agreement

A plating method was developed to enumerate psychrotrophic bacteria in raw and pasteurized milk. Standard Methods agar plates were prepared according to Standard Methods for the Examination of Dairy Products, and incubated at 21 C for 25 h (21 C-25 h). Counts obtained by this method were in very good agreement with those obtained by the standard psychrotrophic count. The correlation coefficients between counts obtained by the 21 C-25 h method and by the standard psychrotrophic count method for 132 samples of raw milk and 190 samples of pasteurized milk were 0.992 and 0.996, respectively.

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