Effects of different concentrations of sodium azide and chloramphenicol on the preservation of raw milk samples

Vancin, Franciele Rampazzo; Webber, Bruna; Bondan, Carlos; Daroit, Luciane; Santos, Luciana Ruschel dos; Rodrigues, Laura Beatriz

doi:10.1590/0103-8478cr20190425

Cited by 3 publications

(3 citation statements)

References 8 publications

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“…However, when stored at 25 °C, lower results were observed than for the other treatments. Therefore, it is important to store raw milk samples at low temperatures, even with the addition of chemical preservatives, as the use of the preservative regulates the metabolic activity of the bacterium, but this efficiency still depends on the storage temperature (Vancin et al, 2020). Regardless of the group of samples evaluated, a storage temperature of 25 °C showed less efficiency in the conservation of the sample, as expected due to the temperature that favors the development of many microorganisms.…”

Section: Discussionmentioning

confidence: 89%

“…However, this cannot be taken into account, as the samples stored at 25 °C could only be analyzed on the first day of collection (day 1) due to coagulation of samples. Thus, even when there is a bacterial count according to current regulations (<50,000 cfu/mL or ~ 145,000 IBC/mL), it is not possible to guarantee the conservation and fidelity of the results, especially in samples with no added preservatives (Vancin et al, 2020). For azidiol (Table 2), the results remained stable between 4 and 10 °C, proving its efficiency.…”

Section: Discussionmentioning

confidence: 96%

“…Sodium azide and chloramphenicol are the active ingredients that constitute preservatives and have bacteriostatic properties, inhibiting protein synthesis, and thus prolonging the preservation time of refrigerated raw milk samples. In Brazil, azidiol (composed of sodium azide and chloramphenicol) is the only used bacteriostatic preservative currently allowed and supplied to be added to raw milk samples (Vancin et al, 2020). The use of a new chemical preservative for raw milk samples with the same composition may be another option for conservation.…”

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confidence: 99%

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Efficiency of chemical preservatives used in raw milk samples for bacterial counts by flow cytometry

Folchini¹,

Silveira²,

Posser³

et al. 2023

Revista Brasileira De Zootecnia

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Animal production systems and agribusinessShort communication Efficiency of chemical preservatives used in raw milk samples for bacterial counts by flow cytometryABSTRACT -The objective of this study was to evaluate and compare two chemical preservatives in terms of their sample preservation capabilities, considering the individual bacterial count (IBC) and time and temperature variables. Samples were collected in expansion tanks in three commercial dairy farms located in the northwest of Rio Grande do Sul, characterized as G1: low IBC values, G2: average IBC values, and G3: high IBC values. The tanks were stored at three different temperatures (4, 10, and 25 °C) for 14 d. Samples supplemented with the preservative Azilat in G1 (lower IBC group) exhibited the best results at a temperature of 4 °C, whereas for G2 and G3, the results showed no statistically significant difference between temperatures 4 and 10 °C. The temperature 25 °C exhibited the worst results. For samples preserved with Azidiol, regardless of the studied group (G1, G2, and G3), the temperatures of 4 and 10 °C did not present a significant difference regarding the preservation of the samples, with the temperature of 25 °C exhibiting the worst results. Azilat was effective in keeping the samples conserved when they presented low IBC, being able to fluctuate with the increase in IBC and temperature variation. Azidiol was effective regardless of the initial IBC level.

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Section: Discussionmentioning

confidence: 89%

Section: Discussionmentioning

confidence: 96%

mentioning

confidence: 99%

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Efficiency of chemical preservatives used in raw milk samples for bacterial counts by flow cytometry

Folchini¹,

Silveira²,

Posser³

et al. 2023

Revista Brasileira De Zootecnia

Self Cite

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Quality and health dimensions of pulse-based dairy alternatives with chickpeas, lupins and mung beans

Villarino

Alikpala²,

Begonia³

et al. 2022

Critical Reviews in Food Science and Nutrition

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ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage

et al. 2023

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Despite the fact that researchers have been working on the preservation of raw milk at room temperature for several decades, most of the processes are limited to the use of chemical preservatives. One of the major problems of raw milk self-life is its spoilage at ambient temperature during the summer season. Therefore, in the present study, research has been conducted to control raw milk spoilage at 4 °C and 35 °C (considered in different regions’ ambient temperatures). ε-Polylysine, a natural preservative approved for food use, was isolated from the fermentation broth of Bacillus licheniformis PL26 grown in an M3G medium, and its antimicrobial preservation properties for milk applications were tested. The raw milk samples containing 0.02% w/v ε-polylysine could be stored at 4 °C for up to 16 days without spoilage, however, raw milk samples without ε-polylysine as preservative spoiled on the 8th day even at 4 °C refrigeration conditions. Raw milk containing 0.02% ε-polylysine in combination with 0.2% sodium bicarbonate (added to avoid acidification) could be stored at ambient temperature (35 °C) for up to 48 h. The changes in milk composition, especially of the casein, lactose, and fat stability, during storage under different conditions with/without ε-polylysine, were studied as well. The present study proves that ε-polylysine can be successfully used as a new biopreservative. Therefore, for the dairy industry, a natural preservative to store milk at room temperature during the summer season, replacing synthetic preservatives derived from renewable sources, can be proposed. Once again, marine bacteria seem to be one of the promising sustainable and renewable sources of biologically active compounds such as new food biopreservatives

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Effects of different concentrations of sodium azide and chloramphenicol on the preservation of raw milk samples

Cited by 3 publications

References 8 publications

Efficiency of chemical preservatives used in raw milk samples for bacterial counts by flow cytometry

Efficiency of chemical preservatives used in raw milk samples for bacterial counts by flow cytometry

Quality and health dimensions of pulse-based dairy alternatives with chickpeas, lupins and mung beans

ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage

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