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    The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry

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    Author
    Gopal, Nidhi
    Hill, Colin
    Ross, R Paul
    Beresford, Tom
    Fenelon, Mark cc
    Cotter, Paul D.
    Keyword
    Dairy
    Spoilage
    Aerobic
    Spore-forming bacteria
    Biofilms
    Date
    21/12/2015
    
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    URI
    http://hdl.handle.net/11019/1060
    Citation
    Gopal N, Hill C, Ross PR, Beresford TP, Fenelon MA and Cotter PD (2015) The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry. Front. Microbiol. 6:1418. doi: 10.3389/fmicb.2015.01418
    Abstract
    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 pasteurization 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.
    Funder
    Teagasc Walsh Fellowship Programme; Irish Dairy Levy Research Trust
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.3389/fmicb.2015.01418
    Scopus Count
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    Food Biosciences
    Food Biosciences
    Food Biosciences
    Food Biosciences

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