The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry
Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed regulatory limits to ensure quality and safety. Bacterial c...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2015-12-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.01418/full |
| _version_ | 1811202295437721600 |
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| author | Nidhi eGopal Colin eHill Colin eHill Paul R Ross Tom P Beresford Mark A Fenelon Paul D Cotter Paul D Cotter |
| author_facet | Nidhi eGopal Colin eHill Colin eHill Paul R Ross Tom P Beresford Mark A Fenelon Paul D Cotter Paul D Cotter |
| author_sort | Nidhi eGopal |
| collection | DOAJ |
| description | Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed regulatory limits to ensure quality and safety. Bacterial contaminants can cause disease, or spoilage of milk and its secondary products. Aerobic spore-forming bacteria, such as those from the genera Sporosarcina, Paenisporosarcina, Brevibacillus, Paenibacillus, Geobacillus and Bacillus, are a particular concern in this regard as they are able to survive industrial pasteurisation and form biofilms within pipes and stainless steel equipment. These single or multiple-species biofilms become a reservoir of spoilage microorganisms and a cycle of contamination can be initiated. Indeed, previous studies have highlighted that these microorganisms are highly prevalent in dead ends, corners, cracks, crevices, gaskets, valves and the joints of stainless steel equipment used in the dairy manufacturing plants. Hence, adequate monitoring and control measures are essential to prevent spoilage and ensure consumer safety. Common controlling approaches include specific cleaning-in-place processes, chemical and biological biocides and other novel methods. In this review, we highlight the problems caused by these microorganisms, and discuss issues relating to their prevalence, monitoring thereof and control with respect to the dairy industry. |
| first_indexed | 2024-04-12T02:37:06Z |
| format | Article |
| id | doaj.art-5e2402611495424590558a432b978380 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-12T02:37:06Z |
| publishDate | 2015-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-5e2402611495424590558a432b9783802022-12-22T03:51:29ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2015-12-01610.3389/fmicb.2015.01418167862The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industryNidhi eGopal0Colin eHill1Colin eHill2Paul R Ross3Tom P Beresford4Mark A Fenelon5Paul D Cotter6Paul D Cotter7Teagasc Food Research CentreUniversity College CorkAPC Microbiome InstituteUniversity College CorkTeagasc Food Research CentreTeagasc Food Research CentreTeagasc Food Research CentreAPC Microbiome InstituteMilk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed regulatory limits to ensure quality and safety. Bacterial contaminants can cause disease, or spoilage of milk and its secondary products. Aerobic spore-forming bacteria, such as those from the genera Sporosarcina, Paenisporosarcina, Brevibacillus, Paenibacillus, Geobacillus and Bacillus, are a particular concern in this regard as they are able to survive industrial pasteurisation and form biofilms within pipes and stainless steel equipment. These single or multiple-species biofilms become a reservoir of spoilage microorganisms and a cycle of contamination can be initiated. Indeed, previous studies have highlighted that these microorganisms are highly prevalent in dead ends, corners, cracks, crevices, gaskets, valves and the joints of stainless steel equipment used in the dairy manufacturing plants. Hence, adequate monitoring and control measures are essential to prevent spoilage and ensure consumer safety. Common controlling approaches include specific cleaning-in-place processes, chemical and biological biocides and other novel methods. In this review, we highlight the problems caused by these microorganisms, and discuss issues relating to their prevalence, monitoring thereof and control with respect to the dairy industry.http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.01418/fullBiofilmsDairyspoilageAerobicSpore-forming bacteria |
| spellingShingle | Nidhi eGopal Colin eHill Colin eHill Paul R Ross Tom P Beresford Mark A Fenelon Paul D Cotter Paul D Cotter The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry Frontiers in Microbiology Biofilms Dairy spoilage Aerobic Spore-forming bacteria |
| title | The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry |
| title_full | The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry |
| title_fullStr | The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry |
| title_full_unstemmed | The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry |
| title_short | The prevalence and control of Bacillus and related spore-forming bacteria in the dairy industry |
| title_sort | prevalence and control of bacillus and related spore forming bacteria in the dairy industry |
| topic | Biofilms Dairy spoilage Aerobic Spore-forming bacteria |
| url | http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.01418/full |
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