Total viable, psychrotrophic and thermoduric population of market samples of pasteurized milk
Keywords:
Pasteurized milk, Thermoduric count, Psychrotrophic countAbstract
Pasteurization, the process of heating every particle of milk to at least 63oC for 30 min or 72oC for 15 sec or to any temperature-time combination which is equally efficient is one of the major thermal preservation processes adopted by the dairy industry. The microbial groups of high relevance in terms of quality and safety aspects of pasteurized milk are the pasteurization surviving thermodurics and the low temperature growing psychrotrophic bacteria. So a study was conducted to determine the standard plate, psychrotrophic and thermoduric bacterial counts of market samples of pasteurized milk available in the local market and to derive correlations in between them. A total of forty market samples of pasteurized milk belonging to five different brands were assessed for their standard plate (SPC), psychrotrophic (PC) and thermoduric (TC) counts. The mean (±standard error) SPC, TC and PC of the pasteurized milk samples were 4.64±1.04, 2.9±0.64 and 2.63±1.3 log CFU/ml respectively. All the samples contained thermoduric organisms whereas psychrotrophic organisms were present in 87.5 % of them only. Standard plate count was found to be significantly (p≤0.05) positively correlated with TC and PC. Statistically significant (p ≤0.05) positive correlation was observed between PC and TC also. Among the different correlation coefficients obtained the highest was observed between SPC and PC (r=0.824). Significant differences (p≤0.01) were observed in between the mean values of SPC, TC and PC of the different brands of pasteurized milk samples tested.
References
Food Safety and Standards Authority of India. Food safety and Standards (Food Product Standards and Food Additives) Regulations. 2020; https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_08_09_2020-compressed.pdf.
White CH. 2003. Effects of storage and transport on milk quality. In: Roginski, H. (ed.), Encyclopaedia of Dairy Sciences. Academic Press Elsevier Science Ltd., vol. 3, pp. 2021–
Sorhaug T, Stepaniak L. Psychrotrophs and their enzymes in milk and dairy products: quality aspects. Trends Food Sci. Technol. 1997; 8(2):35–41. https://doi.org/10.1016/S0924-2244(97)01006-6.
Samaržija D, Zamberlin S, Pogačić T. Psychrotrophic bacteria and their negative effects on milk and dairy products quality. Mljekarstvo / Dairy. 2012; 62 (2): 77-95. https://www.researchgate.net/publication/282395076.
Cempírková R, Mikulová M. Incidence of psyochrotrophic lipolytic bacteria in cow’s milk. Czech J. Anim. Sci. 2009;54: 65-73. 10.17221/1667-CJAS.
Schmid D, Fretz R, Winter P, Mann M, Höger G, Stöger A, Ruppitsch W, Ladstätter J, Mayer N, de Martin A, Allerberger F. Outbreak of staphylococcal food intoxication after consumption of pasteurized milk products, June 2007, Austria. Wien Klin Wochenschr. 2009; 121(3-4):125-31. doi: 10.1007/s00508-008-1132-0. PMID: 19280138.
Cumming, M., Kludt, P., Matyas, B., & DeMaria, A. (2008). Outbreak of Listeria monocytogenes infections associated with pasteurized milk from a local dairy—Massachusetts, 2007. Morbidity & Mortality Weekly Report, 57(40), 1097–1110. https://www.cdc.gov/mmwr/preview/mmwrhtml/mm5740a1.htm.
Hemalatha, S, Banu, N. DNA fingerprinting of Bacillus cereus from diverse sources by restriction fragment length polymorphism analysis. Adv Biosci Biotechnol. 2010;1: 136-144. DOI: 10.4236/abb.2010.12019.
Senesi S, Ghelardi E. Production, secretion and biological activity of Bacillus cereus enterotoxins. Toxins 2010;2(7):1690-1703. doi: 10.3390/toxins2071690
IS 5402. Method for plate count of bacteria in foodstuffs. 1969; Bureau of Indian Standards, ManakBhavan, New Delhi-1.
Frank JF, Yousef AE.2004. Tests for groups of microorganisms In: Wehr HM,Frank JF. (ed.), Standard methods for the examination of dairy products. (17th Ed.). American Public Health Association., Washington, 227p.
IS1479-3. Methods of test for dairy industry. 1977;Bureau of Indian Standards, Manak Bhavan, New Delhi-1.
James L, Shobitha G, Beena AK. Thermoduric count of pasteurized milk: An assessment. Int J Agri Food Sci Technol. 2014; 5(1):43-51.
Mahari T, Gashe BA. A survey of the microflora of raw and pasteurized milk and the sources of contamination in a milk processing plant in Addis Ababa, Ethiopia. J. Dairy Res. 1990 May; 57(2):233–8 .https://www.cambridge.org/core/product/identifier/S0022029900026844/type/journal_article.
Citak S, Yucel N, Gundogan N. Research on the microbiological quality of the pasteurized milk presenting to the consumption on Ankara. Turk Hij Den Biyol Derg. 2000;57(3):171-176. https://www.turkhijyen.org/eng/jvi.aspx?pdir=turkhijyen&plng=eng&un=THDBD-80664.
Martin NH, Carey NR, Murphy SC, Wiedmann M, Boor KJ. A decade of improvement: New York State fluid milk quality, J Dairy Sci. 2012; 95(12): 7384-7390. https://doi.org/10.3168/jds.2012-5767.
Kikuchi M, Matsumoto Y, Sun XM, Takao S. Incidence and significance of thermoduric bacteria in farm milk supplies and commercial pasteurized milk. Ani Sci Technol. 1996; 67(3):265-2721. https://www.jstage.jst.go.jp/article/chikusan1924/67/3/67_3_265/_pdf.
TeGiffel M. Isolation and characterisation of Bacillus cereus from pasteurised milk in household refrigerators in the Netherlands. Int J Food Microbiol. 1997 Mar; 34(3):307–18.
Carey NC. The laboratory pasteurization count- Thermoduric bacteria in raw milk. Dairy Foods Science notes. 2007 April https://foodsafety.foodscience.cornell.edu/sites/foodsafety.foodscience.cornell.edu/files/shared/FACT-thermoduric08.doc.
Jamal J B, Akter S, Uddin MA. Microbiological quality determination of pasteurized, UHT and flavoured milk sold in Dhaka, Bangladesh. SJ Microbiol. 2019; 8(1):1–6.
https://www.banglajol.info/index.php/SJM/article/view/42429.
Agarwal A, Awasthi A, Dua A, Ganguly S, Garg V, Marwaha SS. Microbiological profile of milk: Impact of household practices. Indian J. Public Health. 2020; 56:86-94. . DOI: 10.4103/0019-557X.96984.
Chatterjee SN, Bhattacharjee I, Chatterjee SK, Chandra G. Microbiological examination of milk in Tarakeswar,India with special reference to coliforms. Afr. J. Biotechnol. 2006 Aug; 5(15):1383-1385. https://www.ajol.info/index.php/ajb/article/view/43120.
Banik SK, Das KK, Uddin MA. Microbiological quality analysis of raw, pasteurized, UHT milk samples collected from different locations in Bangladesh. SJ Microbiol. 2015; 4(1):5–8.https://www.banglajol.info/index.php/SJM/article/view/22753.
Vyletelova M, Hanus O, Urbanova E, Kopunecz P. The occurrence and identification of psychrotrophic bacteria with proteolytic and lipolytic activity in bulk milk samples in primary production conditions. ZivocisnaVyroba. 1999; 45:373–383.
Cempírková R. Psychrotrophic vs. total bacterial counts in bulk milk samples. Veterinarni Medicina. 2012; 47(8):227–33. DOI: 10.17221/5829-VETMED
Jayarao BM, Pillai SR, Sawant AA, Wolfgang DR, Hegde NV. Guidelines for monitoring bulk tank milk somatic cell and bacterial counts. J. Dairy Sci. 2004;87(10):3561–73. https://doi.org/10.3168/jds.S0022-0302(04)73493-1.
Pantoja JCF, Reinemann DJ, Ruegg PL. Associations among milk quality indicators in raw bulk milk. J. Dairy Sci. 2009; 92(10):4978–87. DOI: 10.3168/jds.2009-2329.
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Milk Science International - Milchwissenschaft
This work is licensed under a Creative Commons Attribution 4.0 International License.
