Milk-borne infections. An analysis of their potential effect on the milk industry

Dhanashekar, Revathi; Akkinepalli, Sindhura; Nellutla, Arvind

doi:10.11599/germs.2012.1020

Cited by 107 publications

(90 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The latter, in fact, are very resistant to heating and pasteurization. For that reason, boiling milk for 1 h may decrease the quantity of toxin present in milk, but autoclaving at 15 psi for 20 min seems to be the main treatment able to completely destroy the toxins [37].…”

Section: Fungimentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

View full text Add to dashboard Cite

Abstract:Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a public debate has simultaneously emerged about the actual risks and benefits of direct human consumption of raw milk. This paper compares the microbiological, nutritional and sensory profile of raw and heat-treated milk, to evaluate the real risks and benefits of its consumption. In detail, it provides an updated overview of the main microbiological risks of raw milk consumption, especially related to the presence of pathogens and the main outputs of risk assessment models are reported. After introducing the key aspects of most commonly used milk heat-treatments, the paper also discusses the effects such technologies have on the microbiological, nutritional and sensory profile of milk. An insight into the scientific evidence behind the claimed protective effects of raw milk consumption in lactose-intolerant subjects and against the onset of asthma and allergy disorders in children is provided. The emergence of novel milk processing technologies, such as ohmic heating, microwave heating, high pressure processing, pulsed electric fields, ultrasound and microfiltration is also presented as an alternative to common thermal treatments.

show abstract

Section: Fungimentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

View full text Add to dashboard Cite

show abstract

“…65 Typhoid fever is a prolonged febrile illness caused by bacterium Salmonella typhi. It has a global distribution and is a worldwide problem as described by Khan et al [66][67][68][69][70] Typhoid can be treated by using antibiotics.…”

Section: Dna Vaccine Against Typhoidmentioning

confidence: 99%

DNA vaccines: roles against diseases

Khan¹

2013

GERMS

174

121

View full text Add to dashboard Cite

Vaccination is the most successful application of immunological principles to human health. Vaccine efficacy needs to be reviewed from time to time and its safety is an overriding consideration. DNA vaccines offer simple yet effective means of inducing broad-based immunity. These vaccines work by allowing the expression of the microbial antigen inside host cells that take up the plasmid. These vaccines function by generating the desired antigen inside the cells, with the advantage that this may facilitate presentation through the major histocompatibility complex. This review article is based on a literature survey and it describes the working and designing strategies of DNA vaccines. Advantages and disadvantages for this type of vaccines have also been explained, together with applications of DNA vaccines. DNA vaccines against cancer, tuberculosis, Edwardsiella tarda, HIV, anthrax, influenza, malaria, dengue, typhoid and other diseases were explored.

show abstract

“…Pathogenic Escherichia coli, Salmonella spp. and Listeria monocytogenes are amongst the most common pathogenic bacteria found in milk and some of the most commonly reported gastrointestinal bacterial pathogens in humans in the European Union causing milk-borne infections, intoxications and toxicoinfections (Dhanashekar, Akkinepalli, & Nellutla, 2012;EFSA 2016;Melini et al, 2017). Therefore, pathogens in milk represent a safety risk that needs to be managed.…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Stratakos

Inguglia

Linton

et al. 2019

Innovative Food Science & Emerging Technologies

112

View full text Add to dashboard Cite

High pressure processing (HPP) was investigated as an alternative to standard raw milk processing. Different pressure levels (400-600 MPa) and exposure times (1-5 min) were tested against artificially inoculated pathogenic E. coli, Salmonella and L. monocytogenes. HPP effectively inactivated bacterial concentration by 5 log CFU/ml. CFU/ml. The most effective/efficient/suitable HPP conditions were used to determine the effect of pressure on microbiological shelf life, particle size and colour of milk during refrigerated storage. Results were compared to pasteurised and raw milk. HPP (600 MPa for 3 min) also significantly reduced TVC, Enterobacteriaceae, lactic acid bacteria and Pseudomonas spp. in milk thus prolonging the microbiological shelf life of milk by 1 week compared to pasteurised milk. Particle size distribution curves of raw, pasteurised and HPP milk, showed that raw and HPP milk had more similar casein and fat particle sizes compared to pasteurised milk. The results of this study show the possibility of using HPP to eliminate pathogens present in milk while maintaining key quality characteristics similar to those of raw milk.

show abstract

Milk-borne infections. An analysis of their potential effect on the milk industry

Cited by 107 publications

References 40 publications

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

DNA vaccines: roles against diseases

Effect of high pressure processing on the safety, shelf life and quality of raw milk

Contact Info

Product

Resources

About