Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing facilities
ABSTRACT: An analysis of historic data on high temperature, short time (HTST) fluid milk quality showed higher total bacterial counts and lower sensory defect judging scores at d 14 postprocessing for milk packaged in single-serve containers as compared with milk packaged in half-gallon containers f...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223007087 |
| _version_ | 1827338970533462016 |
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| author | T.T. Lott A.N. Stelick M. Wiedmann N.H. Martin |
| author_facet | T.T. Lott A.N. Stelick M. Wiedmann N.H. Martin |
| author_sort | T.T. Lott |
| collection | DOAJ |
| description | ABSTRACT: An analysis of historic data on high temperature, short time (HTST) fluid milk quality showed higher total bacterial counts and lower sensory defect judging scores at d 14 postprocessing for milk packaged in single-serve containers as compared with milk packaged in half-gallon containers from the same processing facilities. As postpasteurization contamination with gram-negative bacteria is likely a major contributor to an increased spoilage risk associated with milk packaged in single-serve containers, we performed a comprehensive assessment of the microbial quality and shelf life of 265 commingled single-serve HTST fluid milk samples (including white [unflavored] skim, white [unflavored] 1%, chocolate skim, and chocolate 1%) collected over 2 visits to 4 commercial fluid milk processing facilities. Over 2 initial sampling visits, the frequency of gram-negative spoilage ranged from 14 to 79% of the product collected from the 4 facilities, with significant differences of gram-negative spoilage frequency between sampling visits, facilities (sampling visit 1, sampling visit 2, and both sampling visits combined), milk types (sampling visit 2), and filler lanes (sampling visit 2). We found no significant differences in the frequency of gram-negative spoilage between sampling time points (e.g., beginning, middle, and end of production run). Across facilities, single-serve containers of milk with gram-negative contamination showed significantly higher bacterial counts on d 7 and 14 and significantly lower sensory scores as compared with those without gram-negative contamination. Follow-up investigations, based on in-facility surveys that identified carton forming mandrels as filler components that frequently failed quality assurance ATP swab checks, found that bacterial genera, including Pseudomonas and Bacillus, isolated from single-serve milk samples were also frequently isolated from mandrels. Although interventions aimed at improving cleaning and sanitation of mandrels did not lead to significant reduction of gram-negative spoilage frequency in a comparison of 398 control and 400 intervention samples, our data still suggest that the unhygienic design of single-serve fillers is likely a root cause of gram-negative contamination of single-serve milk. |
| first_indexed | 2024-03-07T19:43:16Z |
| format | Article |
| id | doaj.art-387d375eb5574ec0b550b1893eed8e2f |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-07T19:43:16Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-387d375eb5574ec0b550b1893eed8e2f2024-02-29T05:16:59ZengElsevierJournal of Dairy Science0022-03022024-03-01107313341354Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing facilitiesT.T. Lott0A.N. Stelick1M. Wiedmann2N.H. Martin3Department of Food Science, Cornell University, Ithaca, NY 14853Department of Food Science, Cornell University, Ithaca, NY 14853Department of Food Science, Cornell University, Ithaca, NY 14853Corresponding author; Department of Food Science, Cornell University, Ithaca, NY 14853ABSTRACT: An analysis of historic data on high temperature, short time (HTST) fluid milk quality showed higher total bacterial counts and lower sensory defect judging scores at d 14 postprocessing for milk packaged in single-serve containers as compared with milk packaged in half-gallon containers from the same processing facilities. As postpasteurization contamination with gram-negative bacteria is likely a major contributor to an increased spoilage risk associated with milk packaged in single-serve containers, we performed a comprehensive assessment of the microbial quality and shelf life of 265 commingled single-serve HTST fluid milk samples (including white [unflavored] skim, white [unflavored] 1%, chocolate skim, and chocolate 1%) collected over 2 visits to 4 commercial fluid milk processing facilities. Over 2 initial sampling visits, the frequency of gram-negative spoilage ranged from 14 to 79% of the product collected from the 4 facilities, with significant differences of gram-negative spoilage frequency between sampling visits, facilities (sampling visit 1, sampling visit 2, and both sampling visits combined), milk types (sampling visit 2), and filler lanes (sampling visit 2). We found no significant differences in the frequency of gram-negative spoilage between sampling time points (e.g., beginning, middle, and end of production run). Across facilities, single-serve containers of milk with gram-negative contamination showed significantly higher bacterial counts on d 7 and 14 and significantly lower sensory scores as compared with those without gram-negative contamination. Follow-up investigations, based on in-facility surveys that identified carton forming mandrels as filler components that frequently failed quality assurance ATP swab checks, found that bacterial genera, including Pseudomonas and Bacillus, isolated from single-serve milk samples were also frequently isolated from mandrels. Although interventions aimed at improving cleaning and sanitation of mandrels did not lead to significant reduction of gram-negative spoilage frequency in a comparison of 398 control and 400 intervention samples, our data still suggest that the unhygienic design of single-serve fillers is likely a root cause of gram-negative contamination of single-serve milk.http://www.sciencedirect.com/science/article/pii/S0022030223007087single-serve milkfluid milkmilk cartonpostpasteurization contaminationgram-negative contamination |
| spellingShingle | T.T. Lott A.N. Stelick M. Wiedmann N.H. Martin Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing facilities Journal of Dairy Science single-serve milk fluid milk milk carton postpasteurization contamination gram-negative contamination |
| title | Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing facilities |
| title_full | Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing facilities |
| title_fullStr | Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing facilities |
| title_full_unstemmed | Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing facilities |
| title_short | Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing facilities |
| title_sort | gram negative postpasteurization contamination patterns of single serve fluid milk produced in 4 different processing facilities |
| topic | single-serve milk fluid milk milk carton postpasteurization contamination gram-negative contamination |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223007087 |
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