The main spoilage-related psychrotrophic bacteria in refrigerated raw milk

Júnior, José Carlos Ribeiro; Oliveira, Aline Santana de; Silva, Fernando de Godoi; Tamanini, Ronaldo; Oliveira, André L.M.; Beloti, Vanerli

doi:10.3168/jds.2017-13069

Cited by 82 publications

(43 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, a lower number of isolates were also able to produce these enzymes at 7 °C (Table 2), as also observed in other studies involving Pseudomonas sp. isolated from raw goat milk (Scatamburlo et al, 2015, Ribeiro Júnior et al, 2018a. Among the 13 isolates of P. fluorescens, proteolytic and lipolytic activities were detected, respectively, in 11 (84.6%) and 9 (69.2%) isolates, both at 7 °C and 28 °C, which has also been reported by other authors as a characteristic frequently associated with this psychrotrophic species (Baglinière et al, 2012;Martins et al, 2015).…”

Section: Resultssupporting

confidence: 74%

Pseudomonas SP. in uninspected raw goat’s milk in Rio de Janeiro, Brazil

Ramos

Nascimento

2020

Food Sci. Technol

View full text Add to dashboard Cite

Although quite controversial from the point of view of food safety, a considerable number of people across different age and socioeconomic groups consume raw goat's milk. Even if refrigerated after milking, raw goat's milk may still be susceptible to the lipolytic and proteolytic actions of psychrotrophic microorganisms, such as Pseudomonas. On this study, Pseudomonas sp. from 21 refrigerated raw goat's milk samples were characterized. All samples were freely commercialized, without any type of inspection, by small producers and markets from different regions of Rio de Janeiro, Brazil. A total of 136 isolates were identified, most of which belonged to the species, P. putida, P. koreensis, P. monteilii, and P. fluorescens. The production of protease and lipase varied according to the incubation temperature. We found that 91.4% of the Pseudomonas isolates were susceptible to all antibiotics tested. None of the isolates exhibited a multidrug-resistance phenotype. None of the raw goat's milk samples contained detectable antibiotic residues, which may explain the very low frequency of resistant bacteria. Although Pseudomonas is not considered a typical food-related pathogen, its presence indicate that the determination of microbiological standards for raw goat's milk and greater control of the commercialization of this product, are necessary.

show abstract

Section: Resultssupporting

confidence: 74%

Pseudomonas SP. in uninspected raw goat’s milk in Rio de Janeiro, Brazil

Ramos

Nascimento

2020

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…enzymes can hydrolyze protein and fat, producing an unpleasant flavor even after pasteurization [4,5]. Moreover, several Pseudomonas spp.…”

Section: A C C E P T E D a R T I C L Ementioning

confidence: 99%

An investigation of seasonal variations in the microbiota of milk, feces, bedding, and airborne dust

Nguyen

Nishino

2020

Asian-Australas J Anim Sci

View full text Add to dashboard Cite

The microbiota of dairy cow milk varies with the season, and this accounts in part for the seasonal variation in mastitis-causing bacteria and milk spoilage. The microbiota of the cowshed may be the most important factor because the teats of a dairy cow come into contact with bedding material when the cow is resting. The objectives of the present study were to determine whether the microbiota of the milk and the cowshed vary between seasons, and to elucidate the relationship between the microbiota. Methods: We used 16S rRNA gene amplicon sequencing to investigate the microbiota of milk, feces, bedding, and airborne dust collected at a dairy farm during summer and winter. Results: The seasonal differences in the milk yield and milk composition were marginal. The fecal microbiota was stable across the two seasons. Many bacterial taxa of the bedding and airborne dust microbiota exhibited distinctive seasonal variation. In the milk microbiota, the abundances of Staphylococcaceae, Bacillaceae, Streptococcaceae, Microbacteriaceae, and Micrococcaceae were affected by the seasons; however, only Micrococcaceae had the same seasonal variation pattern as the bedding and airborne dust microbiota. Nevertheless, canonical analysis of principle coordinates revealed a distinctive group comprising the milk, bedding, and airborne dust microbiota. Conclusion: Although the milk microbiota is related to the bedding and airborne dust microbiota, the relationship may not account for the seasonal variation in the milk microbiota. Some major bacterial families stably found in the bedding and airborne dust microbiota, e.g., Staphylococcaceae, Moraxellaceae, Ruminococcaceae, and Bacteroidaceae, may have greater influences than those varied between seasons.

show abstract

“…Samples of raw milk were collected from nine large dairy farms in the Castro region (the central eastern region of Paraná) and nine small farms in the north and northwestern regions of Paraná, totaling 18 milk samples. These properties have already been previously characterized (RIBEIRO JÚNIOR et al, 2015;2018a). The collections were aseptically performed from May 2016 to August 2017, transported under refrigeration and promptly analyzed in the Laboratório de Inspeção de Produtos de Origem Animal (LIPOA), a member of the Instituto Nacional de Ciência e Tecnologia para a Cadeia Produtiva do Leite at the Universidade Estadual Londrina, Paraná state, Brazil.…”

Section: Methodsmentioning

confidence: 99%

“…Despite this, some dairy regions of Brazil produce milk with excellent microbiological quality, due to motivation by payment programs for dairy quality, and with high investment in technology applied to production, quality, and animal breeding (RIBEIRO JÚNIOR et al, 2015;2018a). The city of Castro, for example, is recognized for its high production and quality of milk, being recently recognized as the 'Brazilian dairy capital' (BRASIL, 2017a).…”

Section: Introductionmentioning

confidence: 99%

Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

Júnior

Oliveira

Silva

et al. 2019

SCA

View full text Add to dashboard Cite

The dairy industry strives to produce high quality products with high nutritional value as well as to meet the legal standards for longer shelf life. However, these goals are made unfeasible by the poor quality of raw milk produced in some regions of Brazil. Others Brazilian dairy regions, however, already succeed in producing milk with low microbial counts, such as the municipality of Castro, Paraná state, designated as the ‘Brazilian dairy capital’. In order to evaluate the effect of raw milk quality on microbial counts during the shelf life of pasteurized milk, samples were collected from two dairy regions of Paraná: the northern and Castro region, characterized by milk production with high and low microbiological counts, respectively. Samples were experimentally pasteurized and the total microorganism counts were analyzed for 18 days at 7°C, using the Brazilian standard microbiological count limit for pasteurized milk (8 x 104 CFU/mL) as the end of the shelf life. Low microbiological counts in raw milk (Castro) resulted in significantly lower counts shortly after pasteurization and over the entire shelf life, meeting the pasteurized milk standard for 18 days. The temporal evolution in the counts over 18 days for the milks of high and low microbiological count was similar; however, the disparity between the absolute counts between the regions was significant (p < 0.05). Of the milk samples from northern Paraná, four (44.4%) already had counts higher than that of the legislative limit for pasteurized milk immediately after pasteurization. The others (five) reached the maximum microbiological count limit for pasteurized milk on the 6th day after pasteurization. In contrast, the milk from the Castro region remained below the limit throughout the analysis period. Thus, it can be stated that the microbiological quality of raw milk is directly related to the initial count of microorganisms after pasteurization, and that pasteurized milk produced from raw milk with low microbiological counts complies with the Brazilian legislation for 18 days following thermal processing.

show abstract

The main spoilage-related psychrotrophic bacteria in refrigerated raw milk

Cited by 82 publications

References 41 publications

Pseudomonas SP. in uninspected raw goat’s milk in Rio de Janeiro, Brazil

Pseudomonas SP. in uninspected raw goat’s milk in Rio de Janeiro, Brazil

An investigation of seasonal variations in the microbiota of milk, feces, bedding, and airborne dust

Influence of the microbiological quality of raw milk on the shelf life of pasteurized milk

Contact Info

Product

Resources

About