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[Coliform bacteria in raw and pasteurized milk].

I Kaloianov, I Gogov

    Veterinarno-Meditsinski Nauki
    |January 1, 1977
    PubMed
    Summary

    Raw milk contains high levels of coliform bacteria, varying seasonally. While pasteurization effectively eliminates these bacteria, recontamination occurs from containers and equipment, leading to lower, but still present, coliform levels in pasteurized milk.

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    [Microorganisms of the fam. Micrococcaceae in the production and storage of prepackaged veal].

    Veterinarno-meditsinski nauki·1985

    Area of Science:

    • Food Microbiology
    • Dairy Science
    • Bacteriology

    Background:

    • Coliform bacteria are indicators of potential fecal contamination in milk.
    • Raw milk harbors significant coliform populations, influenced by seasonal factors.
    • Pasteurization is a critical step in reducing microbial load in milk.

    Purpose of the Study:

    • To quantify coliform bacteria in raw and pasteurized milk.
    • To identify the predominant coliform genera and species in milk samples.
    • To assess the effectiveness of pasteurization and identify sources of post-pasteurization contamination.

    Main Methods:

    • Analysis of 360 raw and 1404 pasteurized milk samples from three milk centers.
    • Determination of coli titer in raw and pasteurized milk.
    • Isolation and differentiation of coliform strains using Kauffmann's scheme.
    • Assessment of contamination from containers and equipment post-pasteurization.

    Main Results:

    • Raw milk coli titer ranged from 10(-5) to 10(-7), varying seasonally.
    • Pasteurization effectively eliminated 100% of initial coliforms.
    • Recontamination of pasteurized milk resulted in coli titers from 1 to 10(-3).
    • Predominant coliform genera identified: Citrobacter (35%), Enterobacter (29.8%), Klebsiella (23.9%), and Escherichia (11.3%).
    • Key species in raw milk included Kl. aerogenes, Ent. aerogenes, Ent. cloacae, C. freundi, and C. intermedium.
    • Dominant species in pasteurized milk were Kl. aerogenes, C. freundi, Ent. aerogenes, and Ent. cloacae.

    Conclusions:

    • Pasteurization is effective but insufficient to prevent post-processing coliform contamination.
    • Container and equipment hygiene are critical for maintaining pasteurized milk quality.
    • Citrobacter and Enterobacter are significant coliform genera in milk, even post-pasteurization.
    • Seasonal variations impact coliform levels in raw milk.

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