Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices

Mallet, Adrien; Guéguen, M.; Kauffmann, F.; Chesneau, Christophe; Sesboüé, André; Desmasures, Nathalie

doi:10.1016/j.idairyj.2012.07.009

Cited by 75 publications

(78 citation statements)

References 39 publications

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“…The average CC, on the other hand, was almost half of the average CC of 44 cfu/mL across several studies (e.g., Elmoslemany et al, 2009b;Pantoja et al, 2011), suggesting better conditions on the Flemish dairy farms compared with the farms included in the other studies (Jayarao and Wolfgang, 2003). As was expected, the average CC and BC strongly varied among herds, which are comparable with other studies (Elmoslemany et al, 2009a,b;Pantoja et al, 2011;Mallet et al, 2012).…”

Section: Discussionsupporting

confidence: 92%

Manageable risk factors associated with bacterial and coliform counts in unpasteurized bulk milk in Flemish dairy herds

Piepers

Zrimšek

Passchyn

et al. 2014

Journal of Dairy Science

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Associations between herd management practices and both bacterial counts (BC) and coliform counts (CC) from 254 and 242 dairy herds in Flanders (Belgium), respectively, were studied. Data were analyzed using multivariable, multilevel linear regression analysis, allowing variance components analyses. Both BC and CC fluctuated throughout the year, although the milk quality parameters followed an opposite pattern. Bacterial count values decreased with each increase of the cleaning frequency of the cubicles (once per week, once per day, twice per day, or more than twice per day) between January and March. Herds with a conventional milking parlor had substantially lower BC than herds where the cows were milked using an automatic milking system. Lower BC were observed when the milking parlor was equipped with an automatic cluster removal system, when premilking teat disinfection was applied, when the dry cows were supplemented with a mix of minerals and vitamins, and when the teats were prepared either first wet and dried or via an automatic milking system. Milking cows with a high-pipeline milking parlor setup or with an automatic milking system was associated with substantially higher CC values. Herds where prepartum heifers were often treated with antimicrobials before calving had a lower CC than farms where heifers were either not or only rarely treated. Most variation in BC and CC resided at the herd level rather than at the observation level, indicating that management is important in the control of both BC and CC. Still, only a small proportion of the total variance was explained by factors capturing information related to the milking, herd health, and dry cow management, which suggests that the bacteriological milk quality and, in particular, CC is primarily driven by other factors than the ones included in this study.

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Section: Discussionsupporting

confidence: 92%

Manageable risk factors associated with bacterial and coliform counts in unpasteurized bulk milk in Flemish dairy herds

Piepers

Zrimšek

Passchyn

et al. 2014

Journal of Dairy Science

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“…The total plate counts obtained in the present study are higher than observed in other studies (Fricker et al, 2011;Mallet et al, 2012) due to the fact that refrigerated milk was analysed and psychrotolerant species may have grown over the storage time. On average, 4.9 log 10 cfu/ml for the farm samples and 5.9 log 10 cfu/ml for samples from dairy silo tanks were determined at an incubation temperature of 15°C; at 30°C very similar plate counts were obtained.…”

Section: Total Plate Counts and Biodiversitycontrasting

confidence: 87%

Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential

Neubeck

Baur

Krewinkel

et al. 2015

International Journal of Food Microbiology

185

143

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“…Indeed, Mallet et al . () recently reported a one‐magnitude reduction in the levels of technologically relevant lactococci present in raw milk relative to what had been detected 15 years before in raw milk collected from the same area (Desmasures & Gueguen, ). These populations seem to be particularly sensitive to the evolution of farm practices, as other populations, such as Pseudomonas , Lactobacillus and yeast populations, did not differ across the two studies.…”

Section: Sources Of Milk Microorganismsmentioning

confidence: 83%

“…Finally, it is notable that the implementation of strict hygiene standards brings about a reduction in the microbial load of milk, including a reduction in populations of technological importance, which can, in turn, impact negatively on cheese manufactured using traditional or artisanal approaches . Indeed, Mallet et al (2012) recently reported a one-magnitude reduction in the levels of technologically relevant lactococci present in raw milk relative to what had been detected 15 years before in raw milk collected from the same area (Desmasures & Gueguen, 1997). These populations seem to be particularly sensitive to the evolution of farm practices, as other populations, such as Pseudomonas, Lactobacillus and yeast populations, did not differ across the two studies.…”

Section: Sources Of Milk Microorganismsmentioning

confidence: 91%

“…Pseudomonas spp., which are commonly found in raw milk, are the most common cause of milk spoilage (Ercolini et al, 2009). The Pseudomonas species most commonly detected in milk and cheeses are Pseudomonas fluorescens, Pseudomonas gessardii, Pseudomonas fragi and Pseudomonas lundensis (Mallet et al, 2012). These bacteria can become the predominant microorganisms in raw milk stored at low temperatures, constituting up to 70-90% of the microbial population (Sorhaug & Stepaniak, 1997).…”

Section: Impact Of Storage Conditions and Downstream Treatments On Thmentioning

confidence: 99%

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The complex microbiota of raw milk

et al. 2013

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Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich microbiota. These microorganisms enter milk from a variety of sources and, once in milk, can play a number of roles, such as facilitating dairy fermentations (e.g. Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Pseudomonas, Clostridium, Bacillus and other spore-forming or thermoduric microorganisms), promoting health (e.g. lactobacilli and bifidobacteria) or causing disease (e.g. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). There is also concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria. Here, we comprehensively review these topics, while comparing the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk.

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Quantitative and qualitative microbial analysis of raw milk reveals substantial diversity influenced by herd management practices

Cited by 75 publications

References 39 publications

Manageable risk factors associated with bacterial and coliform counts in unpasteurized bulk milk in Flemish dairy herds

Manageable risk factors associated with bacterial and coliform counts in unpasteurized bulk milk in Flemish dairy herds

Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential

The complex microbiota of raw milk

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