【医学课件】 Milk Microbiology.pptVIP

Milk Microbiology Viable count method Dye reduction test Direct microscopic count Milk industry Milk is a highly nutritious media for bacteria Can spoil easily Initially milk may have few organisms , but bacteria can enter milk during milking process and handling Refrigeration improved milk industry, but still other improvements needed to be done to reduce No’s of non pathogenic bacteria. Non pathogens in milk Air borne contaminants : Pseudomonas, Flavobacterium, Alcaligenes ,Some coliforms, micrococcus, fungi Psychrotrophs :more detrimental to milk They are able to grow at 5°c and less and make up a large number of the microbes in milk, they are natural soil inhabitants and wide spread in environment esp. water. ? Spoilage of refrigerated milk consists usually of bitter, rancid, fruity flavours ? Spoilage of milk at room temp. consists usually of souring Sources of Pathogens in milk Animal itself : Mycobacterium bovis, Brucella species, Coxiella burneti ,Campylobacter sp. Humans : Salmonella, Shigella Environment : Bacillus anthracis, Clostridium perfringens, Clostridium botulinum Pasteurization of milk LTLT : Low temp. Long time 63°C 30 minutes HTST: High temp. Short time72°C 15 seconds UHT : Ultra high temp.,130-135 °C 1 second Pasteurization: Kills and removes all pathogens(100%) Kills most non pathogens (99%) Surviving organisms are spore formers, thermoduric and thermophilic organisms Pasteurization of milk ? Common thermoduric organisms: Bacillus, Micrococci, Lactococci, Arthrobacter Microbacteria, Corynebacteria Pasteurization provide a product with average shelf life 7-10 days( LTLT-HTST) Types and numbers of bacteria in milk depend on the microbial load before pasteurization Pasteurization of milk No. of non pathogens in raw milk is 500,000 to 3,000,000 organisms/ml of milk While No. of non pathogens in pasteurized milk is 2,000 to 20,000 organisms /ml Different methods to count non pathogens in milk such as: Viable co