Use of a fluorimetric test for bovine alkaline phosphatase to demonstrate under-pasteurisation of skimmed milk and cream

Rampling, Anita; Greenwood, M.; Davies, Gareth E.

doi:10.1016/j.idairyj.2004.01.002

Cited by 8 publications

(7 citation statements)

References 4 publications

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“…A dedicated fluorimeter has been developed for the analysis (Advanced Instruments, Inc.). Studies on the fluorimetric assay for AlP include Rocco (1990), Eckner (1992); Yoshitomi (2004) and Rampling, Greenwood, and Davies (2004).…”

Section: Assay Methodsmentioning

confidence: 99%

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Fox

Kelly

2006

International Dairy Journal

101

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Between 1924 and about 1970, many indigenous enzymes were identified in milk. These were important as indicators of the adequate pasteurisation of milk (alkaline phosphatase, g-glutamyl transferase) or of mastitis (N-acetylglucosaminidase, acid phosphatase) and some were considered to be important for the stability of milk (superoxidase dismutase, sulphydryl oxidase). Human and equine milk both contain a very high level of lysozyme, which is considered to have a significant protective effect on the neonate. Progress on the isolation and characterisation of these seven enzymes first isolated in the period 1925-1970, as well as ribonuclease, aldolase and glutathione peroxidase, from the milk of the cow and other species and their significance in milk and dairy products is reviewed in this article. r

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Section: Assay Methodsmentioning

confidence: 99%

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Fox

Kelly

2006

International Dairy Journal

101

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“…Thus, heat treatment at 75 °C for 1 min can be applied to eliminate nonbacterial ALP before measurement of bacterial ALP. Thus, bovine ALP is used as an indicator enzyme to determine whether milk and cream have been pasteurized or not (Rampling and others 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Alkaline phosphatase (ALP, EC 3.1.3.1) is widely distributed in nature and is found in bacteria, plants, animals, and humans (McComb and others 1979). ALP is generally used as a tool in clinical assays (Xiao and others 2006), in molecular biology (Ausubel and others 1994), and for detection of bacterial load in foods (Sewell and others 2003; Rampling and others 2004). The fast contamination indicator (FCI) is a luminescence‐using bacterial ALP test, which was developed for monitoring fecal contamination on carcasses (Charm Sciences Inc. 1998).…”

Section: Introductionmentioning

confidence: 99%

The Use of Bacterial Alkaline Phosphatase Assay for Rapid Monitoring of Bacterial Counts on Spinach

Park¹,

Kang²

2008

Journal of Food Science

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This study was undertaken to evaluate the applicability of bacterial alkaline phosphatase (ALP) activity for rapid monitoring of total mesophilic bacteria counts in spinach. A set of fresh and decayed spinach mixtures were tested to rapidly (10 min) monitor spinach bacterial counts. To assay ALP activity, Lumigen APS-5 was used as a substrate. Bovine ALP was reduced after heat treatment at 75 degrees C for 1 min; in contrast, bacterial ALP activity increased. To differentiate bacterial ALP from other ALP, heat treatment (75 degrees C, 1 min) was applied before measurement. As a result, a regression equation was established between the actual mesophilic aerobic bacteria count and ALP activity of spinach mixtures (r= 0.90). The predicted total mesophilic aerobic bacterial count calculated from the fitted regression line (predicted log(10) CFU/g = 0.00056 x ALP values + 1.4002) showed a high correlation with the actual observed total bacterial count (r= 0.93). The ALP assay is a simple and rapid method to utilize for estimation of existing or contaminating microorganism levels on spinach.

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“…Due to their varying thermal resistance, some milk enzymes can be used as indicators of the severity or effectiveness of heat treatment of milk and milk products (Andrews et al 1987;Stepaniak 2004;Yoshitomi 2004;Sharma et al 2009;Balkishan et al 2010). Absence of alkaline phosphatase (ALP) activity in pasteurized milk is an accepted indicator for evaluation of efficiency of pasteurization (72°C, 16 s) during milk processing (IDF 1991; Rampling et al 2004). Measurement of ALP activity requires incubation of milk or milk products with chromogenic (p-nitrophenyl phosphate), fluorogenic (benzothiazole orthophosphoric monoester) or other substrates such as disodium phenylphosphate (IDF 1999;ISO 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Apart from milk, ALP test has also been used as marker for ensuring proper heat treatment of milk products such as cream, ice-cream mix, milk powder, cheese etc. (IDF 1999;ISO 2006;Rampling et al 2004;Rocco 2004;Yoshitomi 2004). Further, ALP has been reported to be reactivated during storage of pasteurized milk and cream (Linden 1986;Karmas and Kleyn 1990;Farkye and Imafidon 1995;Fox and Kelly 2006) and thus leading to false positive results.…”

Section: Introductionmentioning

confidence: 99%

Rapid methods for assessing efficiency of heat treatment of milk

Sharma

Rajput

2012

J Food Sci Technol

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Two methods based on the activity of γ-glutamyl transpeptidase and lactoperoxidase are developed for assessing the efficiency of heat treatment of milk at 80 °C for 15 s. Heat treatment of milk at 80 °C (15 s) completely inactivates both milk enzymes. Under the selected assay conditions, enzyme activities are related with intensity of pink colour of product. In contrast to raw (unheated) milk which gives pink colour under the test conditions, heated milk (80 °C, 15 s) remains either white or gives pink colour with significantly reduced intensity. It is recommended to always use raw milk as positive control for the enzyme assay. Principles of colour formation in enzymatic reactions are discussed.

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Use of a fluorimetric test for bovine alkaline phosphatase to demonstrate under-pasteurisation of skimmed milk and cream

Cited by 8 publications

References 4 publications

Indigenous enzymes in milk: Overview and historical aspects—Part 2

Indigenous enzymes in milk: Overview and historical aspects—Part 2

The Use of Bacterial Alkaline Phosphatase Assay for Rapid Monitoring of Bacterial Counts on Spinach

Rapid methods for assessing efficiency of heat treatment of milk

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