Reduction of Mutagenic Potentials in Milk: Effects of Ammonia Treatment on Aflatoxin-Contaminated Cottonseed

Milks obtained from cows fed rations containing aflatoxin-contaminated cottonseed, ammonia-treated aflatoxin-contaminated cottonseed, and uncontaminated cottonseed were tested for mutagenic potential using the Salmonella/mammalian microsome mutagenicity assay using Salmonella typhimurium strains TA98 and TA100. Standard assay protocol was used with S-9 liver homogenate added. Samples including whole milk, nonfat dry milk powder, cream, and reconstituted whole milk were applied directly to the plates in triplicate. As a control, samples of whole milk, reconstituted whole milk, and nonfat dry milk powder from cows fed uncontaminated feed were spiked with aflatoxin B1 and tested for mutagenic activity. High levels of mutagenic activity were observed in all samples from cows exposed to aflatoxin-contaminated cottonseed and the aflatoxin-spiked milks. This high activity was not evident in whole milk and whole milk component samples from cows fed the ammonia-treated aflatoxin-contaminated cottonseed or nonaflatoxin containing cottonseed. A low level of mutagenic potential was evident in whole milk from the ammonia treated group using TA100 tester strain.

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Survival and Thermal Resistance of Listeria Monocytogenes in Dry and Hydrated Nonfat Dry Milk and Whole Milk Powder During Extended Storage

SSRN Electronic Journal ◽

10.2139/ssrn.3969854 ◽

2021 ◽

Author(s):

Yaeseol Yang ◽

Amninder Singh Sekhon ◽

Arshdeep Singh ◽

Phoebe Unger ◽

Minto Michael

Keyword(s):

Listeria Monocytogenes ◽

Thermal Resistance ◽

Milk Powder ◽

Whole Milk ◽

Dry Milk ◽

Nonfat Dry Milk ◽

Whole Milk Powder

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Effectiveness of a One-Day Procedure for Recovery of Salmonella from Milk Powders

Journal of AOAC International ◽

10.1093/jaoac/77.6.1681 ◽

1994 ◽

Vol 77 (6) ◽

pp. 1681-1683

Author(s):

Thomas S Hammack ◽

Wallace H Andrews ◽

R Miguel Amaguana ◽

Geraldine A June ◽

Patricia S Sherrod

Keyword(s):

Milk Powder ◽

Tween 80 ◽

Rapid Procedure ◽

Percentage Recovery ◽

Whole Milk ◽

Dry Milk ◽

Salmonella Serovars ◽

Nonfat Dry Milk

Abstract A rapid procedure for enumerating Salmonella in milk powders was evaluated. Dry whole milk and instant nonfat dry milk were rehydrated, artificially inoculated with various numbers of Salmonella cells, and stomached. Test portions were then treated with Tween 80 and pancreatic trypsin, and incubated for 1 h at 30°C. The incubated test portions were centrifuged at 10 000 × g for 15 min at 5°C, and the resuspended pellets were plated on xylose lysine desoxycholate agar. The effectiveness of the procedure was expressed in terms of percentage recovery of the inoculum. The procedure, which was evaluated in 76 trials using 7 Salmonella serovars, recovered ≤73% of the inoculum for half of the trials conducted. Its effectiveness was dependent on the serovar, level of inoculation, and type of milk powder used.

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Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2020.108950 ◽

2021 ◽

Vol 337 ◽

pp. 108950

Author(s):

Amninder Singh Sekhon ◽

Arshdeep Singh ◽

Phoebe Unger ◽

Monipel Babb ◽

Yaeseol Yang ◽

...

Keyword(s):

Thermal Resistance ◽

Milk Powder ◽

Whole Milk ◽

Dry Milk ◽

Nonfat Dry Milk ◽

Whole Milk Powder

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Physical Properties of Nonfat Dry Milk and Skim Milk Powder

International Journal of Dairy Science ◽

10.3923/ijds.2017.149.154 ◽

2017 ◽

Vol 12 (2) ◽

pp. 149-154 ◽

Cited By ~ 4

Author(s):

A.K. Abdalla ◽

K. Smith ◽

J. Lucey

Keyword(s):

Physical Properties ◽

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

Dry Milk ◽

Nonfat Dry Milk

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Effectiveness of Universal Pre-enrichment Broth for Recovery of Salmonella from Selected Dairy Foods

Journal of AOAC International ◽

10.1093/jaoac/86.4.714 ◽

2003 ◽

Vol 86 (4) ◽

pp. 714-718 ◽

Cited By ~ 4

Author(s):

Thomas S Hammack ◽

R Miguel Amaguaña ◽

Mildred L Johnson ◽

Wallace H Andrews

Keyword(s):

Brilliant Green ◽

The Other ◽

Green Water ◽

Enrichment Broth ◽

Dairy Foods ◽

Whole Milk ◽

Dry Milk ◽

Salmonella Serovars ◽

Nonfat Dry Milk ◽

Positive Results

Abstract The relative efficiencies of 2 Bacteriological Analytical Manual (BAM) pre-enrichments, lactose broth (LAC) and brilliant green water (BGW), were compared with Universal Pre-enrichment (UP) broth for the recovery of individual Salmonella serovars from instant nonfat dry milk (NFDM), dry whole milk (DWM), lactic casein (LC), and liquid whole milk (LWM). BGW was compared with UP broth for the analysis of NFDM and DWM but not with the other 2 matrixes. LAC was compared with UP broth for the analysis of LC and LWM. UP broth was made both from a commercial dehydrated preparation (UPC) and from individual ingredients (UPI). Bulk quantities of the selected dairy foods were inoculated with Salmonella serovars at levels intended to produce fractionally positive results, where at least half of the test portions analyzed, with one of the methods being evaluated, would be shown to be Salmonella-positive. For NFDM, in 6 of 9 experiments, with 2 different Salmonella serovars, BGW was significantly more productive than either UPI or UPC broth (p < 0.05). Salmonella was recovered from 118 of 180 test portions with BGW, from 25 of 180 test portions with UPC, and from 14 of 180 test portions with UPI. For DWM, in 2 of 4 experiments, with 2 different Salmonella serovars, BGW was significantly more productive than either UPI or UPC broth (p < 0.05). Salmonella was recovered from 67 of 80 test portions with BGW, from 36 of 80 test portions with UPC, and from 37 of 80 test portions with UPI. For LWM, in 9 of 9 experiments, with 3 different Salmonella serovars, there were no significant differences among the broths. Salmonella was recovered from 120 of 180 test portions with LAC, from 135 of 180 test portions with UPC, and from 129 of 180 test portions with UPI. For LC, in 5 of 7 experiments, with 2 different Salmonella serovars, both UPI and UPC broth were significantly more productive than LAC (p < 0.05). Salmonella was recovered from 42 of 140 test portions with LAC, from 114 of 140 test portions with UPC, and from 114 of 140 test portions with UPI. In addition, overall results showed that UPC and UPI broths were equivalent for the recovery of Salmonella from the foods tested, without regard to their performance in comparison with either LAC or BGW.

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Comparison of Microbial Receptor Assay and Liquid Chromatography for Determination of Penicillin G and Amoxicillin in Milk Powder

Journal of AOAC International ◽

10.1093/jaoac/85.3.546 ◽

2002 ◽

Vol 85 (3) ◽

pp. 546-550 ◽

Cited By ~ 1

Author(s):

Kevin L Anderson ◽

Roberta L Lyman ◽

Wlliam A Moats ◽

Arthur P Hansen ◽

John E Rushing

Keyword(s):

Liquid Chromatography ◽

Milk Powder ◽

Penicillin G ◽

Beta Lactam ◽

Receptor Assay ◽

Significant Difference ◽

Dry Milk ◽

Nonfat Dry Milk ◽

Reconstituted Milk

Abstract A microbial receptor assay (Charm II Tablet Beta-Lactam Test) and liquid chromatography (LC) were compared for determination of penicillin G (PG) and amoxicillin (AMOX) in reconstituted milk powder. Nonfat dry milk and whole dry milk were reconstituted (10%, w/v) to concentrations of 0, 2.5, 5, 7.5, and 10 ppb PG; nonfat dry milk was reconstituted (10%, w/v) to 0, 7.5, 10, and 15 ppb AMOX. Reconstituted samples were analyzed blindly by each method. Concentrations determined by both methods demonstrated good agreement. A significant difference between methods (p ≤ 0.05) was observed only for 7.5 ppb PG in defatted dry milk. Significant differences were not observed between known concentrations and concentrations determined by the Charm II assay for PG or AMOX in defatted dry milk and PG in whole dry milk. Results by LC showed significant differences (p ≤ 0.05) between known and measured concentrations at 10 ppb PG in both milks and 0 ppb AMOX in defatted dry milk. These results suggest that both the microbial receptor assay and LC may be useful for determination of PG and AMOX near safe level and tolerance, respectively, in reconstituted milk powder.

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Neutralized Direct-Acid-Set Whey as an Extender for a Chocolate-Flavored Dairy Drink1

Journal of Food Protection ◽

10.4315/0362-028x-45.1.12 ◽

1982 ◽

Vol 45 (1) ◽

pp. 12-13

Author(s):

L. C. BLACKBURN ◽

R. BASSETTE

Keyword(s):

Statistical Analyses ◽

Consumer Acceptability ◽

Low Fat ◽

Taste Test ◽

Waring Blender ◽

Consumer Panel ◽

Triangle Test ◽

Whole Milk ◽

Dry Milk ◽

Nonfat Dry Milk

A chocolate-flavored dairy drink was prepared in which four parts of neutralized direct-acid-set whey and six parts of whole milk were combined with 1.44% chocolate flavoring, 4.5% sugar and 0.2% nonfat-dry milk. The extended chocolate-flavored drink was compared with a conventional chocolate-flavored low-fat milk made with the same formulation except skimmilk replaced neutralized whey and no nonfat-dry milk was added. Both products were heated to 80 C and mixed 2 min in an institutional Waring blender to disburse salts from neutralized whey. pasteurized at 80 C for 35 min and cooled immediately to 5 C. Sedimentation. viscosity, pH and consumer acceptability were determined. No sedimentation occurred after 7 days of storage, but after 10 days about 5.3% sediment by volume was observed in both drinks upon centrifugation. After 7 days at 4 C, the whey-extended chocolate drink had a 4% by volume watery layer that increased to 4.5% after 10 days. Maximum viscosities of 47 and 49 centipoise, respectively, were obtained after 5 days at 4 C for the extended and conventional chocolate-flavored low-fat milk. Viscosities declined to 26–27 centipoise after 10 days. Twenty-two of a consumer panel of 37 preferred the whey drink over the conventional, and seven expressed no preference, judging by a combined preference/triangle test. When data from the triangle taste test were subjected to a statistical analyses, the probability for preference was .47 for the whey drink, .30 control and .21 no preference. There was no difference in acceptability (p > 0.05).

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