Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue

Abstract

Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy protein. On this context, 75 samples of these beverages were evaluated regarding heterotrophic mesophilic microorganisms by conventional plate count and selective methods to detect microorganisms from Bacillus cereus group and Clostridium perfringens. Population counts greater than 10 4 CFU.ml-1 of heterotrophic mesophilic microorganisms were observed in 80% of the lots of goat milk and 100% of the lots of soymilk and dairy beverage of goat milk and soy protein. The presence of bacteria belonging to B. cereus group was observed in 16%, 52% and 44% of goat milk, soymilk and dairy beverage of goat milk and soy protein, respectively. C. perfringens was isolated from 8% samples of UHT soymilk. The frequency of genes hblA, hblB, hblC, nheA, nheB, nheC in 29 isolates obtained from these products was 62%, 48.2%, 96.5%, 79.3%, 68.9% and 79.3%, respectively. The microbiological quality of the evaluated products was unsatisfactory.

Bacteriocinogenic Bacillus spp. Isolated from Korean Fermented Cabbage (Kimchi)—Beneficial or Hazardous?

“…Some microbial cultures can be producers of biogenic amines by amino acid decarboxylase activity [9]. Potentially pathogenic strains can be characterized by either hemolytic [10] and/or gelatinase or mucus degrading activities [11]. These characteristics can serve as indicator(s) of the potential virulence of a specific strain.…”

Is there a market for goat dairy products in the state of Paraná, Brazil?

“…The α1-casein protein associated with allergic processes is present in cow milk at a concentration of 12 to 15 g L -1 , while, in goat milk, its maximum amount is 7 g L -1 , which makes the latter and its products potential good foods for individuals allergic to the former. In addition, the fat globules and casein micelles of goat milk are significantly lower than those of cow milk, allowing of a better digestibility, which is especially important for children and elderly people (Park, 2007;Anjos et al, 2020). Santos et al (2022) added that the quality, safety, sensory attractiveness, nutritional value observed in goat dairies are what consumers search for in a product.…”