Psychrotolerant spore-forming bacteria, entering raw milk primarily on-farm, represent a major challenge for fluid processors due to the ability of these bacteria survive heat treatments used processing (e.g., pasteurization) and cause premature spoilage. Importantly, require tools identify optimal strategies reducing thereby extending product shelf-life by delaying Potential include (i) introd...

AIM This study was designed to isolate and identify yeast species from milk and meat products, and to test their antimicrobial activity against some bacterial species. MATERIALS AND METHODS A total of 160 milk and meat products samples were collected from random sellers and super markets in New Damietta city, Damietta, Egypt. Samples were subjected to yeast isolation procedures and tested for...

Microbial quality of air in a dairy processing plant was evaluated to ascertain the contribution of air as a source of contamination and spoilage of milk and milk products. The mean total aerobic counts obtained in the air by sedimentation method were 32.66 ± 3.82, 25.32 ± 4.17 and 33.36 ± 3.53 cfu/ m in raw milk reception dock, pasteurization room and product preparation room respectively. The...

The aim of the present study was to develop a rapid method for electronic nose for online quality control of oat milk. Analysis by electronic nose and bacteriological measurements were performed to analyze spoilage kinetics of oat milk samples stored at room temperature and refrigerated conditions for up to 15 days. Principal component analysis (PCA), Discriminant Factorial Analysis (DFA) and S...

Background: Some microorganisms can adhere to food handling surfaces forming biofilms that pose a safety challenge. This study was done to evaluate bacterial biofilm formation in milking equipments in Lilongwe, Malawi. Methods: Pooled milk (n=54) and water (n=60) samples were collected from households and milk bulking groups in Lilongwe, Malawi. Swabbing (n=46) and rinsing (n=16) were done on ...

Emerging economies have often poor hygiene practices in traditional milk and dairy production all over the world. Therefore, pathogenic bacteria in milk pose major public health concerns especially for those communities who still consume raw milk. Escherichia coli and coliforms are often used as indicator microorganisms, so their presence in food implies poor hygiene and sanitary practices. The...

The quality and safety of raw milk still remains a worldwide challenge. Culture-dependent methods indicated that the continuous N2 gas-flushing of raw milk reduced the bacterial growth during cold storage by up to four orders of magnitude, compared to cold storage alone. This study investigated the influence of N2 gas-flushing on bacterial diversity in bovine raw-milk samples, that were either ...