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dc.contributor.authorMcHugh, Aoife*
dc.contributor.authorFeehily, Conor*
dc.contributor.authorHill, Colin*
dc.contributor.authorCotter, Paul D.*
dc.date.accessioned2018-10-18T15:09:12Z
dc.date.available2018-10-18T15:09:12Z
dc.date.issued31/01/2017
dc.identifier.citationMcHugh, A. J., et al. (2017). Detection and Enumeration of Spore-Forming Bacteria in Powdered Dairy Products. Frontiers in Microbiology 8(109).en_US
dc.identifier.urihttp://hdl.handle.net/11019/1613
dc.descriptionpeer-revieweden_US
dc.description.abstractWith the abolition of milk quotas in the European Union in 2015, several member states including Ireland, Luxembourg, and Belgium have seen year on year bi-monthly milk deliveries to dairies increase by up to 35%. Milk production has also increased outside of Europe in the past number of years. Unsurprisingly, there has been a corresponding increased focus on the production of dried milk products for improved shelf life. These powders are used in a wide variety of products, including confectionery, infant formula, sports dietary supplements and supplements for health recovery. To ensure quality and safety standards in the dairy sector, strict controls are in place with respect to the acceptable quantity and species of microorganisms present in these products. A particular emphasis on spore-forming bacteria is necessary due to their inherent ability to survive extreme processing conditions. Traditional microbiological detection methods used in industry have limitations in terms of time, efficiency, accuracy, and sensitivity. The following review will explore the common spore-forming bacterial contaminants of milk powders, will review the guidelines with respect to the acceptable limits of these microorganisms and will provide an insight into recent advances in methods for detecting these microbes. The various advantages and limitations with respect to the application of these diagnostics approaches for dairy food will be provided. It is anticipated that the optimization and application of these methods in appropriate ways can ensure that the enhanced pressures associated with increased production will not result in any lessening of safety and quality standards.en_US
dc.language.isoiten_US
dc.publisherFrontiersen_US
dc.relation.ispartofseriesFrontiers in Microbiology;
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectnext generation sequencingen_US
dc.subjectspore-forming bacteriaen_US
dc.subjectdairyen_US
dc.subjectdairy powderen_US
dc.subjectpathogensen_US
dc.titleDetection and Enumeration of Spore-Forming Bacteria in Powdered Dairy Productsen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3389/fmicb.2017.00109
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine, Irelanden_US
refterms.dateFOA2018-10-18T15:09:13Z


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