The study focused on the effects of traditional (benzoate-sorbate and triphosphates) and alternative (nisin, Laktocid, Defence JB, and Galimax Flavor) food preservatives on the microbiological quality and sensory properties of pasteurized liquid whole eggs (LWE). The LWE samples with the addition of a test preservative and a control were stored at 4°C for 45 D. The selected microbiological parameters, sensory attributes, and color space parameters were determined. The results were statistically analyzed by means of factorial ANOVA, followed by the Tukey post hoc test. The multivariate method of principal component analysis based on the correlation matrix was employed to assess the relationships between pH and sensory characteristics of LWE. Total plate counts at the end of storage differed significantly, being the lowest in samples with benzoate-sorbate (1.69 ± 0.12 log cfu.g-1) and Laktocid (2.12 ± 0.12 log cfu.g-1). The final counts of lactic acid bacteria on day 45 were lower in the samples with benzoate-sorbate, triphosphates, nisin, and Laktocid (maximum 1.01 ± 1.44 log cfu.g-1). The amounts of yeasts at the end of storage did not differ among samples with different preservatives; none were detected in any samples with the exception of Defence JB (1.28 ± 1.90 log cfu.g-1). The lowest final mold count was observed in LWE with Laktocid (0.92 ± 1.29 log cfu.g-1). In conclusion, Laktocid showed great potential as a preservative; it had however a negative impact on pH value and the sensory properties of LWE.
- MeSH
- Food Preservation * MeSH
- Chickens MeSH
- Cold Temperature * MeSH
- Ovum drug effects MeSH
- Pasteurization MeSH
- Food Preservatives pharmacology MeSH
- Food Storage MeSH
- Eggs analysis MeSH
- Animals MeSH
- Check Tag
- Animals MeSH
- Publication type
- Journal Article MeSH
- MeSH
- Humans MeSH
- Milk * MeSH
- Pasteurization methods MeSH
- Surveys and Questionnaires MeSH
- Nutrition Surveys MeSH
- Check Tag
- Humans MeSH
- Publication type
- Research Support, Non-U.S. Gov't MeSH
This study describes the prevalence of Encephalitozoon cuniculi in raw cow's milk and evaluates the effect of different milk pasteurization treatments on E. cuniculi infectivity for severe combined immunodeficient (SCID) mice. Using a nested polymerase chain reaction approach, 1 of 50 milking cows was found to repeatedly shed E. cuniculi in its feces and milk. Under experimental conditions, E. cuniculi spores in milk remained infective for SCID mice following pasteurization treatments at 72 °C for 15 s or 85 °C for 5 s. Based on these findings, pasteurized cow's milk should be considered a potential source of E. cuniculi infection in humans.
- MeSH
- Encephalitozoon cuniculi isolation & purification pathogenicity MeSH
- Feces parasitology MeSH
- Milk parasitology MeSH
- Mice, SCID MeSH
- Mice MeSH
- Pasteurization methods MeSH
- Polymerase Chain Reaction MeSH
- Cattle MeSH
- Spores, Fungal isolation & purification pathogenicity MeSH
- Hot Temperature MeSH
- Animals MeSH
- Check Tag
- Mice MeSH
- Cattle MeSH
- Female MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
Our aim was to assess the effect of pasteurization temperature on inactivation of staphylococcal enterotoxins (SE). Milk samples were inoculated with log 4.38 to 5.18cfu/mL of 40 different Staphylococcus aureus strains having the ability to produce types A, B, or C SE and incubated at 37°C for 24h to develop SE. This incubation was followed by heat treatment for 15 s at 72, 85, and 92°C. Samples were analyzed for Staph. aureus count by plate method and, specifically, for SE presence. An enzyme-linked immunofluorescent assay on a MiniVIDAS analyzer (bioMérieux, Marcy l'Étoile, France) was used to detect SE, which were determined semiquantitatively based on test values. The Staph. aureus count in milk before pasteurization did not affect the amount of SE. Before pasteurization, SEB was detected in the lowest amount compared with other SE types. Staphylococcal enterotoxins were markedly reduced with pasteurization and inactivated at pasteurization temperatures to an extent depending on the amount in the sample before pasteurization. After pasteurization at 72°C, SE were detected in 87.5% of samples (35/40), after pasteurization at 85°C in 52.5% of samples (21/40), and after pasteurization at 92°C in 45.0% of samples (18/40). We determined that SE may still persist in milk even when Staph. aureus bacteria are inactivated through pasteurization. Although pasteurization may partially inactivate SE in milk, a key measure in the prevention of staphylococcal enterotoxicosis linked to pasteurized milk consumption is to avoid any cold chain disruption during milk production and processing.
- MeSH
- Food Analysis MeSH
- Enterotoxins analysis MeSH
- Food Contamination prevention & control MeSH
- Milk chemistry MeSH
- Pasteurization * MeSH
- Food Microbiology MeSH
- Staphylococcus aureus growth & development isolation & purification MeSH
- Hot Temperature MeSH
- Animals MeSH
- Check Tag
- Animals MeSH
- Publication type
- Journal Article MeSH
- MeSH
- Pets parasitology virology MeSH
- Incidence MeSH
- Ixodidae parasitology growth & development virology MeSH
- Ticks parasitology growth & development virology MeSH
- Encephalitis, Tick-Borne diagnosis etiology prevention & control MeSH
- Goats parasitology virology MeSH
- Humans MeSH
- Milk adverse effects virology MeSH
- Pasteurization methods MeSH
- Vaccination methods utilization MeSH
- Encephalitis Viruses, Tick-Borne pathogenicity growth & development MeSH
- Check Tag
- Humans MeSH
- Geographicals
- Slovakia MeSH
BACKGROUND: The Czech Republic ranks among the countries with the highest prevalence of tick-borne encephalitis worldwide. The region of West Bohemia has the second highest morbidity within the Czech Republic. METHODS: Between 1960 and 2007, laboratories confirmed 410 cases of tick-borne encephalitis in children and adolescents of West Bohemia. Available epidemiological data were analyzed. RESULTS: The highest incidence (per 100 000 population) was found in the group of 15-19 years for both genders (males: 6.2; females: 4.3). Data on the consumption of non-pasteurized milk were found in 5.4% of patients. The preschool age group showed its highest incidence in June and September, and the risk of infection for older children was in July and August. CONCLUSIONS: The current low coverage of vaccination leads to an insignificant improvement to the overall frequency of this disease.
- MeSH
- Child MeSH
- Incidence MeSH
- Encephalitis, Tick-Borne epidemiology MeSH
- Humans MeSH
- Adolescent MeSH
- Milk MeSH
- Pasteurization MeSH
- Seasons MeSH
- Age Factors MeSH
- Animals MeSH
- Check Tag
- Child MeSH
- Humans MeSH
- Adolescent MeSH
- Male MeSH
- Female MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Geographicals
- Czech Republic MeSH
Mycobacterium avium paratuberculosis (MAP), etiological agent of paratuberculosis in ruminants, is able to survive extreme conditions like very low pH (stomach), high temperature (pasteurization) or low temperature (refrigerated storage). Cheese, infant powder milk, cream and other milk and dairy products might thus be considered as possible sources of MAP for humans. The aim of this study was to investigate the survival of two MAP field isolates during fermentation of three different types of soured milk products (SMP; yogurt, acidophilus milk and kefir) under laboratory conditions. Pasteurized MAP-free milk was artificially contaminated with 10(6)MAPcells/mL and survival and absolute numbers of MAP were monitored during fermentation (4 or 16 h) and after six weeks of storage at 4°C by culture and quantitative real time PCR (qPCR). Viability of MAP was determined by culture using Herrold's egg yolk medium and Middlebrook 7H10 with antibiotics, supplemented with Mycobactin J and incubated at 37°C for up to 12 weeks. The absolute numbers of MAP were quantified by previously published qPCR assays targeting F57 and IS900 loci in MAP genome. We herein confirm that MAP can survive pH reduction, however, longer exposure to pH below 4 in SMP seems to be critical because it inhibits growth. Therefore, it is suggested that probiotic cultures that can decrease pH below 4 during fermentation could provide better inactivation of MAP in SMP.
- MeSH
- Fermentation MeSH
- Real-Time Polymerase Chain Reaction MeSH
- Dairy Products microbiology MeSH
- Milk microbiology MeSH
- Mycobacterium avium subsp. paratuberculosis genetics growth & development isolation & purification MeSH
- Paratuberculosis microbiology MeSH
- Pasteurization MeSH
- Probiotics MeSH
- Cheese MeSH
- Hot Temperature MeSH
- Animals MeSH
- Check Tag
- Animals MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- MeSH
- Child MeSH
- Escherichia coli pathogenicity growth & development MeSH
- Cross Infection prevention & control MeSH
- Clinical Trials as Topic MeSH
- Infant MeSH
- Humans MeSH
- Milk, Human * microbiology MeSH
- Infant, Newborn MeSH
- Pasteurization standards MeSH
- Check Tag
- Child MeSH
- Infant MeSH
- Humans MeSH
- Infant, Newborn MeSH
- Female MeSH
- MeSH
- Biology MeSH
- Chemistry MeSH
- History, 19th Century MeSH
- History, 20th Century MeSH
- Microbiology MeSH
- Milk microbiology MeSH
- Pasteurization * methods MeSH
- Vaccinology MeSH
- Famous Persons MeSH
- Check Tag
- History, 19th Century MeSH
- History, 20th Century MeSH
- Publication type
- Biography MeSH
- Review MeSH
- Geographicals
- Czechoslovakia MeSH
