Spore forming bacteria examples12/2/2023 ![]() ![]() ![]() However, under these conditions, bacterial spores can remain dormant until more favorable conditions are encountered, when germination and outgrowth can proceed ( Setlow, 2003, 2014).īacterial Contaminants of Dairy Powders Sources of Bacterial Contamination of Dairy Powders Post-production, powders can be stored for extended periods and in the absence of water, bacterial metabolic activity and growth is limited ( Deng et al., 2012), thus preventing spoilage and product defects. It has been shown that the spore-forming bacterial composition of raw milk differs considerably from their associated dairy powders ( Miller et al., 2015), highlighting that the processing of milk into powder changes the composition of the specific spore-formers present. However, spore forming bacteria may survive. These thermal and mechanical processes can reduce the microbes present in the milk. Several key steps are involved in producing dairy powders including pasteurization, separation, evaporation, and spray drying (Figure 1). However, the increased production of dairy powders may create safety and economic risks to the dairy sector, specifically when controlling microbial loads in these products. Dairy powders can be used in fortification of other dairy products ( Karam et al., 2013), as well as an ingredient in a wide array of foods including soups and sauces, confectionary ( Sharma et al., 2012), infant formula, sports dietary supplements and in foods for health recovery ( Gill et al., 2001 Lagrange et al., 2015). These include whole milk powder (WMP), skimmed milk powder (SMP), whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), milk protein isolate (MPI), casein and caseinates ( Lagrange et al., 2015). A wide variety of dairy powders can be produced, each with individual properties. ![]() Dairy powders are a popular commodity due to their long shelf life, ease of storage and versatile nature. The surplus milk produced can be processed into a wide variety of dairy products, including yogurt, butter, cheeses, and dairy powders. ![]() Although the production rate has slowed in some other major dairy exporters, including New Zealand and Australia, the US has seen continued increases in production ( Dairy Australia, 2015 DCANZ, 2016 USDA, 2016). Some countries are taking full advantage of the new limitless system in the EU, with Ireland, Luxemburg, and Belgium increasing bi-monthly milk deliveries to dairies by in excess of 20% ( Eurostat, 2016). The European Union’s removal of milk quotas in April, 2015 led to a 2% increase in milk deliveries to dairies in the EU for 2015. It is anticipated that the optimization and application of these methods in appropriate ways can ensure that the enhanced pressures associated with increased production will not result in any lessening of safety and quality standards. The various advantages and limitations with respect to the application of these diagnostics approaches for dairy food will be provided. The following review will explore the common spore-forming bacterial contaminants of milk powders, will review the guidelines with respect to the acceptable limits of these microorganisms and will provide an insight into recent advances in methods for detecting these microbes. Traditional microbiological detection methods used in industry have limitations in terms of time, efficiency, accuracy, and sensitivity. A particular emphasis on spore-forming bacteria is necessary due to their inherent ability to survive extreme processing conditions. To ensure quality and safety standards in the dairy sector, strict controls are in place with respect to the acceptable quantity and species of microorganisms present in these products. These powders are used in a wide variety of products, including confectionery, infant formula, sports dietary supplements and supplements for health recovery. Unsurprisingly, there has been a corresponding increased focus on the production of dried milk products for improved shelf life. Milk production has also increased outside of Europe in the past number of years. With the abolition of milk quotas in the European Union in 2015, several member states including Ireland, Luxembourg, and Belgium have seen year on year bi-monthly milk deliveries to dairies increase by up to 35%.
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