Types and Populations of Microorganisms in the Air of Fluid Milk Plants

Cannon, R. Y.

doi:10.4315/0022-2747-33.1.19

Cited by 6 publications

(8 citation statements)

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“…The experimental conditions aimed to investigate the effect at the beginning of the production operation, since the occurrence of an adverse effect present at this stage should continue to act. The results suggest that further studies should consider investigating the possibility of post contamination, as suggested by Cannon (1970).…”

Section: Resultsmentioning

confidence: 85%

Restrictions to the use of cleanrooms for packaging pasteurised milk

Aires

Walter

Faria

et al. 2010

Int J of Dairy Tech

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The study evaluated the effect of packaging pasteurised milk inside an ISO Class 8 cleanroom and an external Class 7 antechamber. Chemical, microbiological and sensory analyses of three trials did not show evidence of improvements in the product shelf life, although the total airborne particle and the viable airborne counts were considerable higher outside the cleanroom than inside it. Post‐pasteurisation contaminations inherent to the equipments should be considered in futures studies. Therefore, the use of cleanroom technology is an operational alternative to be taken into consideration, provided that the characteristics of the whole system is compatible with the high standards of the clean air.

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Section: Resultsmentioning

confidence: 85%

Restrictions to the use of cleanrooms for packaging pasteurised milk

Aires

Walter

Faria

et al. 2010

Int J of Dairy Tech

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“…1958; Heldman et al . 1964; Cannon 1966; Heldman et al . 1966) indicated that bacteria, yeasts and moulds are continuously falling from the air in a dairy factory.…”

Section: Resultsmentioning

confidence: 99%

“…1966) indicated that bacteria, yeasts and moulds are continuously falling from the air in a dairy factory. Cottage cheese is exposed to airborne contamination when open vats are used and during filling (Cannon 1966). Ripened cheeses are exposed when cheese is made in open vats and during packaging.…”

Section: Resultsmentioning

confidence: 99%

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Populations, types and biochemical activities of aerobic bacteria and lactic acid bacteria from the air of cheese factories

Soldatou

Psoni

Tzanetakis

et al. 2006

Int J of Dairy Tech

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This investigation was carried out in order to identify the airborne bacteria in the processing rooms of two creameries that make, mainly, feta cheese and study some of their biochemical activities. Our results suggest that the numbers of airborne micro‐organisms may differ between plants, and the same was observed with the predominant types. The bacteria isolated were primarily Gram‐positive, catalase‐negative cocci, micrococci and bacilli. The predominant lactic microflora were lactococci and mesophilic lactobacilli, commonly found in feta and other traditional Greek cheeses. A significant number of aerobic bacteria could grow at 4°C and in 6.5% NaCl. In addition, both aerobic and lactic acid bacteria (LAB) exhibited acidifying and proteolytic activities. Slow‐ and medium‐acidification ability of LAB strains were found. There was also a tendency of the strains to preferentially degrade αs‐casein. The amounts of amino acids accumulated in the milk were strain dependent. Therefore, there is a possibility that airborne bacteria contaminating cheese milk in the open vats may multiply and contribute to the ripening changes in the cheese.

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“…Aerial contamination in milk processing plants has been assessed by Labots (1961) and Cannon (1970), the former recording that in some cases the bacterial isolates were mainly Gram-negative. In farm cowsheds and milking parlours 161 l62 J. T. PATTERSON Benham and Egdell (1970) identified their isolates mainly as Gram-positive cocci, Gram-positive non-sporing rods and Bacillus spp.…”

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confidence: 99%

Airborne micro‐organisms in poultry processing plants

Jt¹

1973

British Poultry Science

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The levels of aerobic micro-organisms in the air of four poultry processing plants were determined. High total counts were obtained in the intake bay and plucking areas of all plants and in the eviscerating, trussing and packing areas and chilled holding-room at one plant. Numbers were generally fairly low in the latter areas of the other plants, as were counts of coli-aerogenes and yeasts and moulds. Staphylococcus aureus was found in the air of all the areas in one plant, but these were shown not to be of human origin. Salmonellae were not found in any of the samples. The contribution of the micro-organisms in the air to final contamination on carcasses should not be high under normal operating conditions if the intake bay and plucking areas are well sealed off from the other parts of the plant.

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Types and Populations of Microorganisms in the Air of Fluid Milk Plants

Cited by 6 publications

References 0 publications

Restrictions to the use of cleanrooms for packaging pasteurised milk

Restrictions to the use of cleanrooms for packaging pasteurised milk

Populations, types and biochemical activities of aerobic bacteria and lactic acid bacteria from the air of cheese factories

Airborne micro‐organisms in poultry processing plants

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