Microorganisms Associated with Food

Banwart, George J.

doi:10.1007/978-1-4684-6453-5_3

Cited by 3 publications

(2 citation statements)

References 133 publications

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“…A positive test indicates the development of red color after 10 to 15 minutes. A negative test indicates no coloration Banwart, GJ et al [11].…”

Section: Voges Proskauer Test (Vp)mentioning

confidence: 99%

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Detection and Analysis of Pathogenic Bacteria from Raw and Pasteurized Milk

Malik¹

2021

OAJCAM

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Milk is a proper and complete healthy diet for all individuals. Milk contains all the basic nutrients such as carbon, calcium, and rich water content which facilities bacterial contamination if hygienic conditions are not properly maintained. Different types of bacteria such as gram-positive and gram-negative can contaminate milk in many ways such as use of unclean utensils, storage tanks, and other factors which includes diseased animals, or/and animals suffering from mastitis. Most commonly isolated organisms from raw milk samples are E. coli, Shigella, Staphylococcus aureus, Klebsiella, and spores forming Bacillus species which can cause serious enteric illness if contaminated consumed. Pasteurization process extensively reduces the risk of contamination and makes the milk safer for drinking. In this study, we have collected 24 samples in total of raw milk (n=12) and pasteurized milk (n=12). Further, we processed the milk samples on different agars. For raw milk, we used Nutrient agar, Mannitol salt agar, and Eosin Methylene blue agar whereas for pasteurized milk we have used dye reduction test. Raw milk indicated high contamination as compared to the milk which is pasteurized. Even some locally available pasteurized milk has detected contaminating agents. As the results indicated that raw milk is highly contaminated so for the safety of individuals and the population, it is suggested that we should use pasteurized milk in our daily life. Furthermore, we must apply some safety precautions including maintenance of tanks, storage temperature, and sterilization of utensils in which milk is kept.

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“…A positive test indicates the development of red color after 10 to 15 minutes. A negative test indicates no coloration Banwart, GJ et al [11].…”

Section: Voges Proskauer Test (Vp)mentioning

confidence: 99%

“…For best results, pasteurized milk heated at a high temperature of 145 degrees Fahrenheit for 30 minutes. This method is also called batch-pasteurization, which is not commonly available Banwart GJ et al [11].…”

Section: Introductionmentioning

confidence: 99%

Detection and Analysis of Pathogenic Bacteria from Raw and Pasteurized Milk

Malik¹

2021

OAJCAM

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D- and Z-values of microflora in tuna mince during moist- and dry-heating

Rahman

Guizani

Al-Ruzeiki

2004

LWT - Food Science and Technology

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Spoilage potential of a novel group of bacteria isolated from dairy products

Tsôeu¹,

Jooste²,

Charimba³

et al. 2016

S. Afr. J. Sci.

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Cold-tolerant bacteria, also known as psychrotrophic bacteria, are notorious contaminants of milk in the refrigerated dairy food chain. These organisms, especially the pseudomonads, may produce heat-resistant enzymes that are responsible for the breakdown of proteins and lipids in milk and dairy products. Such reactions result in a variety of defects in the raw or unprocessed milk that may affect the suitability of such milk for further processing. The enzymes produced may cause defects in long-life dairy products such as cheese, butter and long-life milk. In the present study, a range of 18 yellow pigmented psychrotrophic bacteria, collectively known as flavobacteria, were isolated from local dairy products. One aim of this study was to identify these bacteria to species level using molecular techniques. A second aim was to determine the spoilage potential of these organisms based on profiles generated by the BIOLOG system (that may relate to hydrolytic enzymes produced). Of the 18 isolates, 14 belonged to the genus Chryseobacterium while 4 were identified as Empedobacter isolates. The most active spoilage organisms in this group were shown to be C. bovis, C. shigense and E. brevis. These findings illustrate that enzymatically catalysed defects in dairy products should not be attributed solely to acknowledged psychrotrophic bacteria such as the pseudomonads, but that flavobacterial species may also be actively involved.

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Microorganisms Associated with Food

Cited by 3 publications

References 133 publications

Detection and Analysis of Pathogenic Bacteria from Raw and Pasteurized Milk

Detection and Analysis of Pathogenic Bacteria from Raw and Pasteurized Milk

D- and Z-values of microflora in tuna mince during moist- and dry-heating

Spoilage potential of a novel group of bacteria isolated from dairy products

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