Comparison of two analytical methods for detecting Clostridium spores in milk

Andrighetto, Christian; Spolaor, D.; Dea, P. De; Fioravanzo, Elisa; Brazzale, Piercristiano; Battista, Matteo De; Dolci, Elisa; Maccà, Francesca; Sperotto, Davide; Lombardi, Angiolella

doi:10.1016/j.idairyj.2023.105649

Cited by 7 publications

(2 citation statements)

References 5 publications

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“…Currently, there is no universally accepted method for enumerating Clostridium spores in milk. The commonly employed microbiological methods rely on the detection of gas production, leading to the rising of a paraffin plug over a vial 3 . However, these methods lack selectivity for Clostridium and can be influenced by competing bacteria, particularly facultatively anaerobic spore-forming Bacilli, that produce only CO2.…”

Section: Introductionmentioning

confidence: 99%

Determination of hydrogen-producing bacteria contamination in milk by Raman gas spectroscopy

Barbiero,

Melison,

Cocola

et al. 2024

Photonic Technologies in Plant and Agricultural Science

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The detection of Clostridium in milk poses a significant challenge for the dairy industry since traditional methods are time-consuming and lack specificity towards these bacteria. Conversely, microbiological techniques are costly and demand skilled personnel. Clostridium in the form of spores can survive pasteurization and revert to their vegetative form during cheese aging. The gas-producing metabolism of Clostridium, characterized by the production of carbon dioxide and hydrogen, leads to the formation of cracks in the cheese and off-flavors. However, the analysis of gases produced in the headspace can be exploited to determine the presence of Clostridium in milk. This study aims present a Raman spectroscopy-based instrument that enables rapid and cost-effective identification of Clostridium in milk. The methodology aligns with the widely adopted most probable number (MPN) method, as established by Brändle et al. (2016), where vials are considered positive for growth after incubation. However, our innovation lies in the integration of an actual multigas sensing instrument to determine vial positivity, thereby enhancing accuracy. Notably, we emphasize the meticulous selection of vials and the optimization of headspace volume, crucial factors contributing to the heightened performance of the proposed instrument.

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Section: Introductionmentioning

confidence: 99%

Determination of hydrogen-producing bacteria contamination in milk by Raman gas spectroscopy

Barbiero,

Melison,

Cocola

et al. 2024

Photonic Technologies in Plant and Agricultural Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Even if there is no universally accepted method for enumerating Clostridium spores in milk, everyday employed methods rely on the detection of gas production. In particular the most common method is based on the rising of a paraffin plug over a vial 3 . However, relying solely on the indiscriminate production of gas does not allow for the identification of Clostridia contamination from that of bacteria that do not produce hydrogen, such as Bacilli .…”

Section: Introductionmentioning

confidence: 99%

Detection of bacteria contamination in milk through H2 and CO2 measurements by Raman gas spectroscopy

Barbiero,

Melison,

Cocola

et al. 2024

Sensing for Agriculture and Food Quality and Safety XVI

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Nowadays the Clostridium detection in milk for the dairy industry still is a challenging problem since traditional methods are time-consuming and lack specificity towards these bacteria. The use of microbiological techniques is possible but is expensive in terms of response time and requires qualified personnel. Pasteurization is ineffective against Clostridium spores which can survive the process and later revert to their vegetative form during cheese aging. The Clostridium metabolism is characterized by the production of carbon dioxide and hydrogen, which can lead to the formation of cracks and slits in the cheese altering its taste and structure. The analysis of gas production is indicative of the presence of Clostridia; therefore, it can be exploited to detect their presence. This study presents a Raman spectroscopy-based instrument for a rapid and cost-effective identification of Clostridium in milk. The methodology relies on the widely adopted Most Probable Number (MPN) method, as established by Brändle et al. (2016). However, our innovation lies in adoption of a Raman-based instrument to speed up the vial positivity detection. The instrument also enables the discrimination Clostridia infection from non-hydrogen-producing bacteria.

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Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese

Trevisiol,

Renoldi,

Rossi

et al. 2024

Food Bioprocess Technol

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Recently, the Lacticaseibacillus casei group strains have been gaining growing interest due to their potential to be used as secondary adjunct cultures in cheese. This work aimed to test autochthonous Lb. casei strains as anti-blowing agents and to evaluate their impact on the evolution of the ripening and the sensory profile of Montasio cheese. The cheesemaking trial included a control production without lysozyme (C1), a control with lysozyme (C2), and four experimental productions, each containing a different pool of autochthonous Lb. casei strains (EX1-4). Samples were taken during ripening, and physicochemical, microbiological, and sensory analyses were carried out. Lb. casei counts indicate that the selected strains survived the cheesemaking and maintained their viability of about 9 log cfu g−1 at the end of the ripening. Only EX3 showed a significant slowdown of the proteolytic index compared to controls over time. Furthermore, from the principal component analysis, it emerged that at the end of the 120-day-long ripening, C2 and the experimental samples were characterized by similar profiles of volatile compounds. The late-blowing defect (LBD) was observed exclusively in C1, whereas it was not detected in the control sample with lysozyme or in any experimental samples. These findings not only confirmed the efficacy of lysozyme in preventing LBD but also supported the effectiveness of the selected Lb. casei strains as anti-blowing agents with the ability to contribute to the final volatile profile without compromising the typicality of the product.

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Comparison of two analytical methods for detecting Clostridium spores in milk

Cited by 7 publications

References 5 publications

Determination of hydrogen-producing bacteria contamination in milk by Raman gas spectroscopy

Determination of hydrogen-producing bacteria contamination in milk by Raman gas spectroscopy

Detection of bacteria contamination in milk through H2 and CO2 measurements by Raman gas spectroscopy

Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese

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