Microbiological Considerations: Pasteurized Milk

Sarkar, S.

doi:10.3923/ijds.2015.206.218

Cited by 52 publications

(45 citation statements)

References 76 publications

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“…In dairy industry pasteurization is designed to achieve at least a five-log reduction (or 99.999% killing) of the most heat-resistant non-sporulating pathogen likely to be present in cow milk ( Coxiella burnettii ); this requires heating every particle of the milk to 72°C for 15 s or an equivalent treatment. Spore-forming bacteria, on the other hand, can survive milk pasteurization (Sarkar, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting

Escuder-Vieco

Espinosa-Martos²,

Rodríguez

et al. 2018

Front. Microbiol.

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Donor milk is the best alternative for the feeding of preterm newborns when mother's own milk is unavailable. For safety reasons, it is usually pasteurized by the Holder method (62.5°C for 30 min). Holder pasteurization results in a microbiological safe product but impairs the activity of many biologically active compounds such as immunoglobulins, enzymes, cytokines, growth factors, hormones or oxidative stress markers. High-temperature short-time (HTST) pasteurization has been proposed as an alternative for a better preservation of some of the biological components of human milk although, at present, there is no equipment available to perform this treatment under the current conditions of a human milk bank. In this work, the specific needs of a human milk bank setting were considered to design an HTST equipment for the continuous and adaptable (time-temperature combination) processing of donor milk. Microbiological quality, activity of indicator enzymes and indices for thermal damage of milk were evaluated before and after HTST treatment of 14 batches of donor milk using different temperature and time combinations and compared to the results obtained after Holder pasteurization. The HTST system has accurate and simple operation, allows the pasteurization of variable amounts of donor milk and reduces processing time and labor force. HTST processing at 72°C for, at least, 10 s efficiently destroyed all vegetative forms of microorganisms present initially in raw donor milk although sporulated Bacillus sp. survived this treatment. Alkaline phosphatase was completely destroyed after HTST processing at 72 and 75°C, but γ-glutamil transpeptidase showed higher thermoresistance. Furosine concentrations in HTST-treated donor milk were lower than after Holder pasteurization and lactulose content for HTST-treated donor milk was below the detection limit of analytical method (10 mg/L). In conclusion, processing of donor milk at 72°C for at least 10 s in this HTST system allows to achieve the microbiological safety objectives established in the milk bank while having a lower impact regarding the heat damage of the milk.

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Section: Discussionmentioning

confidence: 99%

High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting

Escuder-Vieco

Espinosa-Martos²,

Rodríguez

et al. 2018

Front. Microbiol.

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“…The risk of infection to humans and animals is greatly reduced by pasteurization of the milk, but is not designed to sterilize it. The microbiological quality of pasteurized milk is dependent on the natural microflora of raw milk, the processing conditions and post-heat treatment contamination [22]. Microbiological analysis of pasteurized milk indicated the presence of pathogens, such as Staphylococcus aureus, Salmonella sp.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the effectiveness of dipping agents on bacteria causing mastitis in cattle

Skowron¹,

Sękowska²,

Kaczmarek³

et al. 2019

Ann Agric Environ Med.

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Introduction. Mastitis may result in physical, chemical and microbiological changes in milk and pathological lesions in the glandular tissue. Milk derived from cows with mastitis may become a cause of infections in humansw and animals. Objectives. The aim of this study was to assess the effectiveness of selected dipping agents in the inactivation of several bacteria that may cause mastitis in cattle. Materials and method. Three strains of each of the following species: Escherichia coli, Klebsiella pneumoniae, Serratia marcescens, Staphylococcus aureus and Listeria monocytogenes, isolated from milk, were used in the study. Identification of isolates was carried out using the automatic system VITEK2 Compact. Evaluation of the genetic similarity between the tested strains was made using the RAPD technique. Drug susceptibility of strains was evaluated with the disc diffusion method. Assessment of the effectiveness of iodine, stabilized iodine, povidone iodine and chlorhexidine was performed using fragments of skin from cow teats. Results. All the tested strains were genetically different. Most of them were susceptible to the studied antibiotics. Only two strains of L. monocytogenes were resistant to all the studied antibiotics. The percentage rate of reduction in the number of bacteria after using of dipping agents was very high (>90%). The most susceptible to the dipping preparations used were L. monocytogenes (99.6-99.9%). Stabilized iodine was the most effective dipping agent for all tested bacteria, causing a reduction rate in the number of bacteria from 99.80% (E. coli)-99.99% (S. aureus, L. monocytogenes). Conclusions. The results obtained may contribute to a reduction in udder infections in cows, especially mastitis, and improve the quality of the milk.

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“…Various factors affecting the microbiological quality of pasteurized milk are explored and hygienic practices are implemented for quality improvement. Sarkar stated that improvement in the microbiological quality of raw milk, proper pasteurization and prevention of postpasteurization contamination is important to produce safe pasteurized milk (Sarkar, 2015). For complete removal of spores, introduction of microfiltration prior to pasteurization is suggested and, thereby, microbiological safety of pasteurized milk may be enhanced.…”

Section: Consumption Of Pasteurized Milkmentioning

confidence: 99%

Risk and benefits of consuming raw (unpackaged) and pasteurized (packaged) milk

Baral

Nanda

2020

DRCSF

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The aim of this review is to overview important literature data on milk and its composition, methodology of quality assurance throughout its processing and preservation, and to compare risks and benefits of consuming raw (unpackaged) and pasteurized (packaged) milk. Milk contamination risks are of various types, including physical contamination (foreign components, such as manure, feed, dust, pieces of broken glass, strands of hair, wood, plastic, or metal chips), chemical impurities (antibiotics, hormones, pesticides, detergents, or heavy metal residues), and microbiological agents (germs and somatic cells). Our study addresses the quality and safety of raw and pasteurized milk consumed by humans. If one considers risks and benefits simultaneously, there are many pros and cons of consuming raw and pasteurized milk. One can conclude that pasteurized milk is more appropriate for consumption as compared to the lower quality raw milk. For manufacturing high quality pasteurized milk, one should implement good hygienic practices, proper pasteurization process, as well as pre and post pasteurization preservation.

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Microbiological Considerations: Pasteurized Milk

Cited by 52 publications

References 76 publications

High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting

High-Temperature Short-Time Pasteurization System for Donor Milk in a Human Milk Bank Setting

Comparison of the effectiveness of dipping agents on bacteria causing mastitis in cattle

Risk and benefits of consuming raw (unpackaged) and pasteurized (packaged) milk

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