Identification Of Sporeforming Bacteria In The Milk Chain And Its Potential Sources In Farm Environment
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Identification Of Sporeforming Bacteria In The Milk Chain And Its Potential Sources In Farm Environment
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Author : Bismarck Antonio Martinez Tellez
language : en
Publisher:
Release Date : 2016
Identification Of Sporeforming Bacteria In The Milk Chain And Its Potential Sources In Farm Environment written by Bismarck Antonio Martinez Tellez and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with categories.
The dairy industry is recently facing a quality problem due to the presence of sporeformer bacteria in different products. These bacteria are members mainly of the Bacillus taxonomic group and due to their abilities to survive pasteurization, can not be controlled by this process technology. Consequently, this bacteria population affects the quality of some products during storage (e.g. fluid milk) and limit their potential markets (e.g. milk powder). Since no technology/interventions are currently available to eliminate this bacteria type once they enter the milk chain, the identification of their entry points and sources is essential information to design potential interventions to control them at early stages. In order to address this issue, this research focused on identifying those "problematic" sporeforming bacteria across the milk chain (from sources at farm level, raw milk, fluid milk and condensed milk) using DNA-based methods (rpoB or 16S). Moreover, associations affecting their entrance into the milk chain were also studied, including weather and potential farm practices. The identification of problematic sporeformers suggests that Paenibacillus spp. are responsible for spoilage of fluid milk due to their ability to grow and survive the processing conditions encountered during pasteurization and condensation. Other Bacillus species found in condensed milk include: B. claussi, B. subtilis, Lysinibacillus sp., B. safensis, B. licheniformis, B. sonorensis and Brevibacillus spp. These last three species are capable of growing at thermophilic temperatures (55 °C) being potential problematic for the milk powder industry. Therefore, contamination of other dairy products could occur when condensed milk is used as ingredient. When evaluating the raw milk at the farm level, no seasonal effect was associated with the prevalence of sporeformers bacteria; however, farms seems to have an effect. Among the sources of problematic strains at the farm, it was found that milking equipment and cow teats are associated with a wide variety of psychrotrophic and thermophilic problematic strains, suggesting that any interventions at farm level should be targeting these areas. By better understanding the potential sources, scientists and farmers could design and implement suitable interventions to decrease sporeformer counts in raw milk improving the quality of dairy products.
Microbiology In Dairy Processing
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Author : Palmiro Poltronieri
language : en
Publisher: John Wiley & Sons
Release Date : 2017-11-29
Microbiology In Dairy Processing written by Palmiro Poltronieri and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-29 with Technology & Engineering categories.
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
Handbook On Clostridia
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Author : Peter Duerre
language : en
Publisher: CRC Press
Release Date : 2005-03-29
Handbook On Clostridia written by Peter Duerre and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-03-29 with Medical categories.
Clostridia is one of the largest bacterial genera with an enormous potential for biotechnical and medical applications. Despite growing scientific, medical, and industrial interest, information on basic methods, biochemical fundamentals, clinical practice, industrial applications, and novel developments remains scattered in a variety of research ar
Biofilms In The Dairy Industry
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Author : Koon Hoong Teh
language : en
Publisher: John Wiley & Sons
Release Date : 2015-08-31
Biofilms In The Dairy Industry written by Koon Hoong Teh and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-31 with Technology & Engineering categories.
In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.
Dairy Microbiology And Biochemistry
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Author : Barbaros Ozer
language : en
Publisher: CRC Press
Release Date : 2014-07-09
Dairy Microbiology And Biochemistry written by Barbaros Ozer and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-09 with Science categories.
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non‐pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non‐thermal processing technologies on milk microorganisms and biochemical reactions in milk products.
Standard Methods For The Examination Of Dairy Products
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Author : H. Michael Wehr
language : en
Publisher: Ignatius Press
Release Date : 2004
Standard Methods For The Examination Of Dairy Products written by H. Michael Wehr and has been published by Ignatius Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Medical categories.
Livestock S Long Shadow
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Author : Henning Steinfeld
language : en
Publisher: Food & Agriculture Org.
Release Date : 2006
Livestock S Long Shadow written by Henning Steinfeld and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Business & Economics categories.
"The assessment builds on the work of the Livestock, Environment and Development (LEAD) Initiative"--Pref.
Food Spoilage Microorganisms
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Author : Clive de W Blackburn
language : en
Publisher: Woodhead Publishing
Release Date : 2006-03-21
Food Spoilage Microorganisms written by Clive de W Blackburn and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-03-21 with Technology & Engineering categories.
The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria
Microbial Food Safety Along The Dairy Chain
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Author : Edward M. Fox
language : en
Publisher: Frontiers Media SA
Release Date : 2017-11-16
Microbial Food Safety Along The Dairy Chain written by Edward M. Fox and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-16 with Electronic book categories.
The dairy chain is an integral part of global food supply, with dairy food products a staple component of recommended healthy diets. The dairy food chain from production through to the consumer is complex, with various opportunities for microbial contamination of ingredients or food product, and as such interventions are key to preventing or controlling such contamination. Dairy foods often include a microbial control step in their production such as pasteurization, but in some cases may not, as with raw milk cheeses. Microbial contamination may lead to a deterioration in food quality due to spoilage organisms, or may become a health risk to consumers should the contaminant be a pathogenic microorganism. As such food safety and food production are intrinsically linked. This Research Topic eBook includes submissions on issues relating to the microbiological integrity of the dairy food chain, such as the ecology of pathogenic and spoilage organisms through the dairy farm to fork paradigm, their significance to dairy foods and health, and genomic analysis of these microorganisms.
Essentials Of Thermal Processing
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Author : Gary S. Tucker
language : en
Publisher: John Wiley & Sons
Release Date : 2011-06-09
Essentials Of Thermal Processing written by Gary S. Tucker and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-09 with Technology & Engineering categories.
Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.