MICROBIOLOGICAL QUALITY ASSESSMENT OF RAW COWS MILK IN PESHAWAR DISTRICT

Objectives To study the microbial analysis of raw cow's milk collected from selling points of Peshawar. Materials and methods: A total of 80 aseptically raw milk samples were collected by multistage sampling technique from four towns of Peshawar in sterile glass bottles and stored in ice container for laboratory analysis at Agriculture University Peshawar. Microbial analysis was performed on plate count and samples were screened for staph aureus, E.coli spp, and salmonella spp. Microbiological load was tested and the data were analyzed by Statistical Package for Social Sciences (SPSS) version 20. Results: The microbial analysis of milk revealed contamination of milk and most prevalent bacteria was Escherichia coli (26.2%) and least prevalent was Salmonella spp (3.75%). Conclusion Although the presence of E.coli spp, staph spp and salmonella spp. indicate that the milk is contaminated but found that total bacterial count was within permissible limit. If not controlled in time will lead to public health issues. This highlights an urgent need to adopt good sanitary practices and monitoring of milk from production to distribution by the health authorities.

Download Full-text

Role of some psychrotrophic aerobic sporeforming bacteria in spoilage of raw milk

The Iraqi Journal of Veterinary Medicine ◽

10.30539/ijvm.v28i1.1073 ◽

2004 ◽

Vol 28 (1) ◽

pp. 134-146

Author(s):

معتز عبد الواحد عبد المنعم ◽

نجم هادي الخزرجي ◽

عماد ابراهيم علي سلطان

Keyword(s):

Heat Treatment ◽

Bacterial Count ◽

Raw Milk ◽

Plate Count ◽

Total Bacterial Count ◽

Heated Milk ◽

Off Flavors ◽

Aerobic Plate Count ◽

Subsequent Storage ◽

Milk Storage

This study was planned to isolated and identify some psychrotrophic aerobic sporeforming bacteria from raw milk and determine the predomenant isolate. Microbiological estimations were performed for (100) raw milk samples collected from four sources (filters, stations, bulk tanks and milk containers) and for the same samples after heat treatment at 80°C for (12) minutes and upon subsequent storage at (7)°C for 0,7,14 and 21 days. The Aerobic plate count (APC) was determined and the total bacterial count were compared with each of the mesophilic sporeformer count (MSFC) at (0) & (7) days of storage & the psychrotrophic sporeformer count (PSFC) upon storage at (7)°C for 0,7,14 and 21 days. Positive relationship existed between the increase in (APC) before heat treatment & the increase in (MSFC) at (0) or (7) days or (PSFC) at 0,7,14 & 21 days of storage at 7°C. Immediately after heat treatment at (80)°C for 12 minutes 59% of the samples had psychrotrophic sporeformer counts of <10 cfu/ml, but after (21) days of storage at (7)°C, 79% of the samples had counts of > 109 cfu/ml. Bacillus cereus and Bacillus mycoides were identified as the predominant psychrotrophic sporeformers in the heated milk, stored at 7°C. The results confirmed that growth of heat-resistant psychrotrophicsporeforming organisms co-incide with spoilage of heated milk, and was a higher than of the normal pasteurization temperatures or longer time which enhanced the germination of these spores. psychrotrophic sporeformers have been shown to be responsible for such off-flavors (bitter, stale, rancid and putrid) of heated milk stored at (7)°C for (21) days, and sweet curdling observed in 70% of the samples in the forms of "buttons” at the bottom of the containers after (21) days of storage at (7)°C. Most of the isolated psychrotrophic B cercus were able to produce porteinase, lipases and lecithinase enzymes beside the haemolysin. It was concluded that the number of (PSFC) in raw milk conditions prevailing sanitary the depends upon apparently during production and upon time and temperature of milk storage before processing.

Download Full-text

Correlation study between standard plate count and flow cytometry for determination of raw milk total bacterial count

International Journal of Dairy Technology ◽

10.1111/j.1471-0307.2007.00297.x ◽

2007 ◽

Vol 60 (1) ◽

pp. 44-48 ◽

Cited By ~ 7

Author(s):

LAERTE DAGHER CASSOLI ◽

PAULO FERNANDO MACHADO ◽

ANA CAROLINA DE OLIVEIRA RODRIGUES ◽

ARLEI COLDEBELLA

Keyword(s):

Flow Cytometry ◽

Bacterial Count ◽

Raw Milk ◽

Correlation Study ◽

Plate Count ◽

Total Bacterial Count ◽

Standard Plate Count ◽

Standard Plate

Download Full-text

Effect of Low-Temperature Cleaning of Milking Equipment on the Microbiological Quality of Raw Milk

Journal of Food Protection ◽

10.4315/0362-028x-46.1.58 ◽

1983 ◽

Vol 46 (1) ◽

pp. 58-60 ◽

Cited By ~ 1

Author(s):

J. B. STONE ◽

A. N. MYHR ◽

I. DAVIE

Keyword(s):

High Temperature ◽

Low Temperature ◽

Microbiological Quality ◽

Bacterial Count ◽

Raw Milk ◽

Negative Slope ◽

Plate Count ◽

Pipeline System ◽

Standard Plate Count

Effect on the microbiological quality of milk of using a special cleaning detergent (Diversey-Wyandotte, Inc.) for low-temperature (initial 43.8°C, end of wash 35.4°C) washing in a milking parlor pipeline system was compared to regular high-temperature (initial 73°C, end of wash 43.8°C) wash of the system. Microbiological quality of the milk was determined by standard plate count (SPC) and psychrotrophic bacterial count (PBC). Cleanliness of equipment was evaluated by measurement of calcium deposits and visual inspection. Statistical analysis of data over time (June 5 to September 16, 1980) indicated no difference in SPC and PBC of milk between low-and high-temperature washing and, although there was a significant negative slope of PBC with time, this was due to factors other than treatment. Calcium soil deposition and visible evaluation of the equipment were not different for the wash temperatures.

Download Full-text

Microbiological quality of raw milk attributable to prolonged refrigeration conditions

Journal of Dairy Research ◽

10.1017/s0022029916000728 ◽

2017 ◽

Vol 84 (1) ◽

pp. 92-101 ◽

Cited By ~ 7

Author(s):

Nuwan R Vithanage ◽

Muditha Dissanayake ◽

Greg Bolge ◽

Enzo A Palombo ◽

Thomas R Yeager ◽

...

Keyword(s):

Microbial Diversity ◽

Microbiological Quality ◽

Bacterial Count ◽

Raw Milk ◽

Storage Conditions ◽

Storage Life ◽

Plate Count ◽

Industry Standard ◽

And Storage

Refrigerated storage of raw milk is a prerequisite in dairy industry. However, temperature abused conditions in the farming and processing environments can significantly affect the microbiological quality of raw milk. Thus, the present study investigated the effect of different refrigeration conditions such as 2, 4, 6, 8, 10 and 12 °C on microbiological quality of raw milk from three different dairy farms with significantly different initial microbial counts. The bacterial counts (BC), protease activity (PA), proteolysis (PL) and microbial diversity in raw milk were determined during storage. The effect of combined heating (75 ± 0·5 °C for 15 s) and refrigeration on controlling those contaminating microorganisms was also investigated. Results of the present study indicated that all of the samples showed increasing BC, PA and PL as a function of temperature, time and initial BC with a significant increase in those criteria ≥6 °C. Similar trends in BC, PA and PL were observed during the extended storage of raw milk at 4 °C. Both PA and PL showed strong correlation with the psychrotrophic proteolytic count (PPrBC: at ≥4 °C) and thermoduric psychrotrophic count (TDPC: at ≥8 °C) compared to total plate count (TPC) and psychrotrophic bacterial count (PBC), that are often used as the industry standard. Significant increases in PA and PL were observed when PPrBC and TDPC reached 5 × 104cfu/ml and 1 × 104cfu/ml, and were defined as storage life for quality (SLQ), and storage life for safety (SLS) aspects, respectively. The storage conditions also significantly affected the microbial diversity, wherePseudomonas fluorescensandBacillus cereuswere found to be the most predominant isolates. However, deep cooling (2 °C) and combination of heating and refrigeration (≤4 °C) significantly extended theSLQandSLsof raw milk.

Download Full-text

Rapid Microbiological Assessment in Raw Milk: Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk

Foods ◽

10.3390/foods9091186 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1186

Author(s):

Nicla Marri ◽

Francesca Losito ◽

Loris Le Boffe ◽

Gilberto Giangolini ◽

Simonetta Amatiste ◽

...

Keyword(s):

Microbiological Quality ◽

Bacterial Count ◽

Raw Milk ◽

Plate Count ◽

Microbiological Analysis ◽

Biological Survey ◽

Alternative Method ◽

Colony Forming Units ◽

Plate Count Method

The consumption of dairy products and the dairy industry are one of the main global agri-food sectors for its size, economic importance, and level of technology. Microbiological quality of pasteurized milk or other milk products is dependent on microbiological quality of raw milk. A variety of microbiological count methods is available for monitoring the hygienic quality of raw milk. Among them, the pour plate method is the official essay for counting the number of colony-forming units in milk samples according to International Organization for Standardization (ISO) No. 4833-1:2013. The aim of the present study is the validation of the Micro Biological Survey (MBS) method, against the reference plate-count method, for the assessment of the microbiological quality of raw milk. This comparative study, performed in collaboration with the Istituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri (IZSLT), demonstrates the accuracy of this alternative method for the determination of total viable bacterial count in cow’s raw milk. The results obtained with the MBS method highlight its potential as a valid tool for reliable microbiological analysis in dairy industries.

Download Full-text

Rapid Microbiological Assessment in Raw Milk. Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk.

10.20944/preprints202008.0063.v1 ◽

2020 ◽

Author(s):

Nicla Marri ◽

Francesca Losito ◽

Loris Le Boffe ◽

Gilberto Giangolini ◽

Simonetta Amatiste ◽

...

Keyword(s):

Microbiological Quality ◽

Bacterial Count ◽

Raw Milk ◽

Plate Count ◽

Microbiological Analysis ◽

Biological Survey ◽

Alternative Method ◽

Colony Forming Units ◽

Plate Count Method

The consumption of dairy products and the dairy industry is one of the main global agro-food sectors for size, economic importance and level of technology. Microbiological quality of pasteurized milk or other milk products is dependent on microbiological quality of raw milk. A variety of microbiological count methods is available for monitoring the hygienic quality of raw milk. Among them, the pour plate method is the official essay for counting the number of colony forming units in milk samples according to ISO 4833-1:2013. The aim of the present study is the validation of the Micro Biological Survey (MBS) method, against the reference plate count method, for the assessment of the microbiological quality of raw milk. This comparative study, performed in collaboration with the “Istituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri” (IZSLT), demonstrates the accuracy of this alternative method for the determination of total viable bacterial count in cow’s raw milk. The results obtained with the MBS method highlighting its potential as a valid tool for reliable microbiological analysis in dairy industries.

Download Full-text

Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing

Journal of Food Protection ◽

10.4315/0362-028x-72.4.783 ◽

2009 ◽

Vol 72 (4) ◽

pp. 783-790 ◽

Cited By ~ 44

Author(s):

JOHN SAMELIS ◽

ALEXANDRA LIANOU ◽

ATHANASIA KAKOURI ◽

CÉLINE DELBÈS ◽

IRENA ROGELJ ◽

...

Keyword(s):

Negative Impact ◽

Microbiological Quality ◽

Bacterial Count ◽

Raw Milk ◽

Total Bacterial Count ◽

Microbial Composition ◽

Milk Contamination ◽

Before And After ◽

Fresh Cheese ◽

Leuconostoc Lactis

The microbiological quality, safety, and composition of mixtures of ewe's and goat's milk (90:10) used for cheesemaking were evaluated before and after thermization at 60 and 67°C for 30 s. Such mild thermal treatments are commonly applied to reduce natural contaminants of raw milk before processing for traditional hard Greek cheeses. Raw milk samples had an average total bacterial count of 7.3 log CFU/ml; most of these bacteria were lactic acid bacteria (LAB) and pseudomonads. The LAB flora of raw milk was dominated by enterococci (40.8%), followed by lactococci (20.4%), leuconostocs (18.4%), and mesophilic lactobacilli (10.2%). Enterococcus faecalis (30.1%) and Enterococcus faecium (13.7%) were the most common LAB isolates, followed by Enterococcus durans, Lactococcus lactis subsp. lactis, Lactobacillus plantarum, and Leuconostoc lactis. Thermization at 60°C for 30 s was effective for reducing raw milk contamination by enterobacteria (5.1 log CFU/ml), coagulase-positive staphylococci (3.3 log CFU/ml), and Listeria (present in 25-ml samples) to safe levels, but it also reduced mesophilic lactococci, leuconostocs, lactobacilli, and selected enterococci (72.0%) in thermized milk. Thermization at 67°C for 30 s had a major inactivation effect on all bacterial groups. Two nisin-producing L. lactis subsp. lactis strains (M78 and M104) were isolated from raw milk, but neither nisin-producing nor other bacteriocin-producing LAB strains were isolated from thermized milk. Thus, thermization treatments control harmful bacteria but also may have a negative impact on milk quality by reducing desirable LAB and the biodiversity of raw milk bacteria overall, inactivating potentially protective LAB strains and enhancing the ability of potentially pathogenic enterococci to grow in fresh cheese curds.

Download Full-text

Diversity of microorganisms in the traditional Slovak cheese

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1061 ◽

2019 ◽

Vol 13 (1) ◽

pp. 532-538

Author(s):

Miroslava Kačániová ◽

Simona Kunova ◽

Elena Horská ◽

Ľudmila Nagyová ◽

Czeslaw Puchalski ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacterial Count ◽

Raw Milk ◽

Lactobacillus Helveticus ◽

Coliform Bacteria ◽

Plate Count ◽

Total Bacterial Count ◽

Organoleptic Characteristics ◽

Microbiological Methods

The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia.

Download Full-text

Nutritional and microbiological quality of germinated soy flour

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v51i3.29416 ◽

2016 ◽

Vol 51 (3) ◽

pp. 167-174 ◽

Cited By ~ 1

Author(s):

MM Rahman ◽

UF Shahjadee ◽

AZ Rupa ◽

MN Hossain

Keyword(s):

Microbiological Quality ◽

Bacterial Count ◽

Essential Amino Acids ◽

Quality Parameters ◽

Raw Material ◽

Soy Flour ◽

Total Bacterial Count ◽

Salmonella Spp ◽

Fecal Indicator

This investigation was carried out to evaluate the nutritional and microbiological quality of germinated soy flour. Protein content of germinated soy flour was 6.90% higher than the non-germinated soy flour. Essential amino acids content, including Lysine, Valine and Threonine was increased by 8.53%, 8.50% and 7.93% respectively. In addition, vitamin B2 and iron contents were also increased by 14.29% & 8.80% respectively, compared to non-germinated soy flour. Germination resulted in nutritionally enriched soy flour as compared to non-germinationated one. The microbiological quality parameters including total bacterial count, total coliform count, fecal indicator Escherichia coli and yeast & mold count was found to be within acceptable level throughout the 6 months of storage at ambient temperature. No food borne pathogen including Salmonella spp. Staphylococcus aureus was detected. Furthermore, spore forming bacteria including Bacillus cereus was not detected in any of the germinated soy flour sample tested. In addition, fungal metabolites including aflatoxins B1, B2, G1 and G2 could not be detected in any sample. Nutritional and microbiological finding of this study, indicate the germinated soy flour could be used as raw material or ingredient for making diverse food and bakery products.Bangladesh J. Sci. Ind. Res. 51(3), 167-174, 2016

Download Full-text

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

International Journal of Veterinary Science ◽

10.37422/ijvs/20.060 ◽

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.

Download Full-text