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Related Experiment Videos

Bacterial tracking in a dairy production system using phenotypic and ribotyping methods

R D Ralyea1, M Wiedmann, K J Boor

  • 1Department of Food Science, Cornell University, Ithaca, New York 14853, USA.

Journal of Food Protection
|November 3, 1998
PubMed
Summary

Bacterial contamination in dairy processing, particularly from filler nozzles, reduced milk shelf life. Replacing nozzles significantly lowered bacterial counts and extended shelf life for fluid milk products.

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Area of Science:

  • Food Microbiology
  • Dairy Science
  • Industrial Microbiology

Background:

  • Reduced product shelf life in dairy operations is often caused by bacterial contamination.
  • Identifying contamination sources is crucial for improving food safety and product quality.

Purpose of the Study:

  • To track bacterial contamination sources in a dairy production system.
  • To reduce bacterial spoilage losses in fluid milk products by identifying and mitigating contamination points.

Main Methods:

  • Systematic sampling of raw and pasteurized milk over 5 weeks.
  • Isolation and identification of bacterial contaminants, including Pseudomonas spp.
  • Automated ribotyping to compare raw and pasteurized isolates.
  • Identification of contamination reservoirs within the processing plant.

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Main Results:

  • Pseudomonas fluorescens isolates from raw and pasteurized milk were indistinguishable, indicating post-pasteurization contamination.
  • Filler nozzles were identified as the primary source of post-pasteurization contamination.
  • Replacing filler nozzles led to a significant reduction in psychrotrophic bacteria count (PBC) and extended product shelf life.

Conclusions:

  • Post-pasteurization contamination in fluid milk products can originate from raw milk sources.
  • Targeted interventions, such as replacing contaminated filler nozzles, are effective in controlling bacterial spoilage.
  • Implementing effective contamination control strategies enhances dairy product shelf life and quality.