The Speed of “Build‐up” of Thermoduric Organisms on Farm Equipment

Murray, J. G.

doi:10.1111/j.1365-2672.1949.tb03874.x

Cited by 8 publications

(2 citation statements)

References 3 publications

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“…The rate of multiplication probably depends on the environmental conditions as well as on the species and strains involved. Thus, Anderson & Meanwell (1933), Murray (1949) and Thomas, Thomas & Ellison (1953) found that the time taken for an appreciable build up of thermoduric bacteria on farm dairy equipment ranged from 3 to 30 days after really efficient steam sterilization of the equipment, depending on sources and type of contamination, cleansing methods and whether thermoduric streptococci, micrococci or coryneform bacteria became dominant. According to Hammer & Babel (1957) the presence of milk solids on poorly cleansed equipment provides conditions for growth of bacteria which are very similar to those in milk.…”

Section: Discussionmentioning

confidence: 99%

The Microflora of Poorly Cleansed Farm Dairy Equipment

Thomas¹,

Druce²,

King³

1966

Journal of Applied Bacteriology

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A series of 170 rinses and 14 milk residue deposits from poorly clean& dairy equipment on 136 farms, giving colony counts a t 30" of > 106/ft' for rinses or /g wet w t for residues, were claasitied into 8 groups according to the composition and milk spoilage activity of their microflora. Five of the groups were dominated by active milk spoilage types of bacteria and three by inactive organisms. Micrococci, coryneform bacteria and aerobic sporeforming rods dominated the microflora of 1/3 of the 184 samples. Gram negative rods, including coli-aerogenes orgenismS, were dominant in another 1/3, e combination of micrococci, coryneform bacteria and Gram negative rods constituted the microflora of 19% and streptococci were dominant in 10%. Active milk spoilage types of bacteria were predominant in 106 (58%) of the rinses and deposits, but inactive types forming no reaction in litmus milk in 72 h at 22" were dominant in 78 (42%).

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Section: Discussionmentioning

confidence: 99%

The Microflora of Poorly Cleansed Farm Dairy Equipment

Thomas¹,

Druce²,

King³

1966

Journal of Applied Bacteriology

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“…The occurrence the total coliform count was maximum (4.84 x 10 5 cfu/ml) during the rainy months and minimum (2.75 x 10 5 cfu/ml) during the winter months (Table 5). Presence of single coliform bacteria in raw milk and milk products is the indication of faecal and environmental contamination of bacteria 21 . Much higher count of coliform bacteria was found to be common in industrial raw milk than the standards of the other countries and regions of the world.…”

Section: Resultsmentioning

confidence: 99%

Microbiological Profile of the Traditionally Collected Industrial Raw Milk from the Milk Pocket Zones of Bangladesh

Chanda

Uddin

Deb³

et al. 1970

Bangla. J. Microbiol.

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The study was aimed to evaluate the bacteriological profile of the traditionally collected industrial raw milk from the milk pocket zones of Bangladesh. About 365 raw milk samples were collected from the milk tanker, who brought raw milk from the mother chilling centre where raw milk was chilled at 4°C following traditional method. All milk samples were subjected to perform standard plate count and total coliform count. The average standard plate count was found to be 4.37 x 106 cfu/ml and the highest occurrence of standard plate count was found to be 6.70 x 106 cfu/ml in October and the lowest (3.28 x 106 cfu/ml) in March. The highest occurrence of total viable bacteria was found to be 5.64 x 106 cfu/ml in autumn and the lowest was found to be 3.78 x 106 cfu/ml in summer. On the other hand, the average of the coliform bacterial count was found to be 3.88 x 105 cfu/ml with the highest (5.70 x 105 cfu/ml) occurrence in May and the lowest (1.90 x 105 cfu/ml) in January. Moreover, the highest occurrence of coliform count was found to be 4.84 x 105 cfu/ml in rainy season and the lowest was 2.75 x 105 cfu/ml found in winter.DOI: http://dx.doi.org/10.3329/bjm.v25i1.4849 Bangladesh J Microbiol, Volume 25, Number 1, June 2008, pp 17-20

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Routine Resazurin Test Results and Thermoduric Bacterial Content of Milk Samples as a Measure of Milk Production Conditions

Mckenzie

Druce

Lambert

1950

Proceedings of the Society for Applied Bacteriology

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The milk production conditions on 44 farms (18 designated and 26 non‐designated) have been assessed by score‐card marks for visual conditions, facilities, equipment, and methods. Over a period of one year fortnightly samples from these farms were subjected to routine resazurin tests and laboratory pasteurized counts. The results were compared with the total score‐card marks and the equipment assessments of the farms. It was found that neither test alone sufficed to detect unsatisfactory production, but failure on the two tests combined agreed well with the production conditions and facilities. The relation of season and mean shade atmospheric temperature to the thermoduric bacterial content of the milk was studied but no clear association was observed.

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The Speed of “Build‐up” of Thermoduric Organisms on Farm Equipment

Cited by 8 publications

References 3 publications

The Microflora of Poorly Cleansed Farm Dairy Equipment

The Microflora of Poorly Cleansed Farm Dairy Equipment

Microbiological Profile of the Traditionally Collected Industrial Raw Milk from the Milk Pocket Zones of Bangladesh

Routine Resazurin Test Results and Thermoduric Bacterial Content of Milk Samples as a Measure of Milk Production Conditions

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