INFLUENCE OF COMMONLY USED HEAT TREATMENTS OF ROW MILK ON PRESENCE AND NUMBER OF COAGULASE-POSITIVE STAPHYLOCOCCI

Authors

  • Adna Bešić Public Health Institute FB&H, Sarajevo, Bosnia & Herzegovina https://orcid.org/0000-0002-3134-1786
  • Sead Karakaš University “Vitez”, Travnik, Bosnia & Herzegovina https://orcid.org/0000-0001-7919-823X
  • Kenan Čaklovica Veterinary Faculty, University Sarajevo, Bosnia & Herzegovina, Department of Food Hygiene & Technology
  • Adisa Mušović Microbiological Laboratory Department, Euroinspekt D.O.O., Sarajevo, Bosnia & Herzegovina
  • Mehmed Sultanović Microbiological Laboratory Department, Euroinspekt D.O.O., Sarajevo, Bosnia & Herzegovina
  • Alisa Smajović Faculty of Pharmacy, University of Sarajevo, Bosnia & Herzegovina
  • Muhamed Katica Veterinary Faculty, University Sarajevo, Bosnia & Herzegovina, Department of Pathophysiology

DOI:

https://doi.org/10.29121/granthaalayah.v9.i6.2021.4036

Keywords:

Raw Milk, Coagulase Positive Staphylococci, Heat Treatment, Foodborne Diseases, Diary Industy

Abstract

Motivation/Background: positive staphylococci (CPS) are common contaminants of raw milk. Before it is used, various heat treatments are applied to destroy microorganisms, inactivate enzymes and improve technological properties and concentration of dry matter of milk. This work aimed to determine the influence of commonly used heat treatments in diary on presence and number CPS in raw milk from Bosnia and Herzegovina area and to affirm whether there is a difference in efficacy between different treatments. Method: Using the standard method, 40 samples of raw milk from farms were inoculated for counting the initial number of CPS in raw milk. Samples were then exposed to heat treatments in vapor sterilizer and CPS number was counted using the same standard method. Results: Applied treatments included heat treatments at: 68 °C/40 s, 70 °C/15 s, 72 °C/without holding, 63 °C/30 min and 72 °C/15 s. CPS presence was detected in all tested samples of raw milk in numbers ranging from 2,82 to 5,32, with an average of 4,30, calculated as log10 /ml. Conclusions: Raw milk samples collected in the field initially registered a high CPS number. The applied heat treatments were effective to a large extent. The initial CPS count of milk seems to be the most important factor determining the number of CPS after heat treatments as well as traits of the strains.

Downloads

Download data is not yet available.

References

Abdolshahi, A., Naybandi-Atashi, S., Heydari-Majd, M., Salehi, B., Kobarfard, F., Ayatollahi, S. A., Ata, A., Tabanelli, G., Sharifi-Rad, M., Montanari, C., Iriti, M. & Sharifi-Rad, J. (2018). Antibacterial activity of some Lamiaceae species against Staphylococcus aureus in yoghurt-based drink (Doogh) Cellular and Molecular Biology 64(8), 71. Retrieved from https://dx.doi.org/10.14715/cmb/2018.64.8.11 10.14715/cmb/2018.64.8.11 DOI: https://doi.org/10.14715/cmb/2018.64.8.11

Aglawe, P. P. & Wadatkar, C. M. (2012). Microbial Examination Of Milk Sample From Nagpur Region With Reference To Coliform. Food Sci Technol Letters 3, 24–30.

Al-Mazeedi, H. M., Gholoum, F. A. & Akbar, B. H. (2013). Microbiological Status Of Raw And Pasteurized Milk In The State Of Kuwait. Int J Eng Sci 3, 15–19.

Alnazeer, G. A., Muna, O. E. & Mohammed, G. E. (2019). Antibiotic Resistance Pattern Of Staphylococcus Species Isolated From Raw Cow Milk In Ghebaish Locality. Sudan J Sci Technol 20, 69–74.

Anderson, M., Hinds, P., Hurditt, S., Miller, P., McGrowder, D. & Alexander-Lindo, R. (2011). The microbial content of unexpired pasteurized milk from selected supermarkets in a developing country. Asian Pacific Journal of Tropical Biomedicine 1(3), 205–211. Retrieved from https://dx.doi.org/10.1016/s2221-1691(11)60028-2 10.1016/s2221-1691(11)60028-2 DOI: https://doi.org/10.1016/S2221-1691(11)60028-2

Asperger, H., Zangerl, P. & Aureus, . S. (2003). Encyclopedia Of Dairy Science. (pp. 2563-2572) San Diego: Academic Press DOI: https://doi.org/10.1016/B0-12-227235-8/00471-5

Baran, A., Erdogan, A., Turgut, T. & Adiguzel, M. C. (2017). A Review On The Presence Of Staphylococcus Aureus In Cheese. Turk J Nature Sci 2, 100–105.

(2020). Code Of Federal Regulations-Cheddar Cheese. . Retrieved from Https://Www.Accessdata.Fda.Gov/Scripts/Cdrh/Cfdocs/Cfcfr/Cfrsearch.Cfm?Fr=133.113

de Oliveira, L. P., e Barros, L. S. S., Carneiro Silva, V. & Cirqueira, M. G. (2011). Study of Staphylococcus aureus in raw and pasteurized milk consumed in the Reconcavo area of the State of Bahia, Brazil. Journal of Food Processing & Technology 02(06), 1–5. Retrieved from https://dx.doi.org/10.4172/2157-7110.1000128 10.4172/2157-7110.1000128 DOI: https://doi.org/10.4172/2157-7110.1000128

Fagundes, H., Barchesi, L., Nader Filho, A., Ferreira, L. M. & Oliveira, C. A. F. (2010). Occurrence of Staphylococcus aureus in raw milk produced in dairy farms in São Paulo state, Brazil. Brazilian Journal of Microbiology 41(2), 376–380. Retrieved from https://dx.doi.org/10.1590/s1517-83822010000200018 10.1590/s1517-83822010000200018 DOI: https://doi.org/10.1590/S1517-83822010000200018

Fletcher, S., Boonwaat, L., Moore, T., Chavada, R. & Conaty, S. (2015). Investigating an outbreak of staphylococcal food poisoning among travellers across two Australian states. Western Pacific Surveillance and Response Journal 6(2), 17–21. Retrieved from https://dx.doi.org/10.5365/wpsar.2015.6.1.011 10.5365/wpsar.2015.6.1.011 DOI: https://doi.org/10.5365/wpsar.2015.6.1.011

Fox, P. F., Guinee, T. P., Cogan, T. M. & Mcsweeney, P. L. (2017). Fundamentals Of Cheese Science. Springer DOI: https://doi.org/10.1007/978-1-4899-7681-9

Guidi, F., Duranti, A., Gallina, S., Nia, Y., Petruzzelli, A., Romano, A., Travaglini, V., Olivastri, A., Calvaresi, V., Decastelli, L. & Blasi, G. (2018). Characterization of A Staphylococcal Food Poisoning Outbreak in A Workplace Canteen during the Post-Earthquake Reconstruction of Central Italy. Toxins 10(12), 523. Retrieved from https://dx.doi.org/10.3390/toxins10120523 10.3390/toxins10120523 DOI: https://doi.org/10.3390/toxins10120523

Havranek, J., Kalit, S., Antunac, N., Samarzija, D., Cheesemaking, & Zagreb, (2014). Dairy Association. .

HOLSINGER, V.H., RAJKOWSKI, K.T. & STABEL, J.R. (1997). Milk pasteurisation and safety: a brief history and update. Revue Scientifique et Technique de l'OIE 16(2), 441–451. Retrieved from https://dx.doi.org/10.20506/rst.16.2.1037 10.20506/rst.16.2.1037 DOI: https://doi.org/10.20506/rst.16.2.1037

Liu, H., Li, S., Meng, L., Dong, L., Zhao, S., Lan, X., Wang, J. & Zheng, N. (2017). Prevalence, antimicrobial susceptibility, and molecular characterization of Staphylococcus aureus isolated from dairy herds in northern China. Journal of Dairy Science 100(11), 8796–8803. Retrieved from https://dx.doi.org/10.3168/jds.2017-13370 10.3168/jds.2017-13370 DOI: https://doi.org/10.3168/jds.2017-13370

Microbiology Of Food And Animal Feeding Stuffs - Horizontal Method For The Enumeration Of Coagulase-Positive Staphylococci. BAS ISO 688-1:2008 1.

Okpalugo, J., Ibrahim, K., Izebe, K. & Inyang, U. (2008). Aspects of microbial quality of some milk products in Abuja Nigeria. Tropical Journal of Pharmaceutical Research 7(4), 1169. Retrieved from https://dx.doi.org/10.4314/tjpr.v7i4.14703 10.4314/tjpr.v7i4.14703 DOI: https://doi.org/10.4314/tjpr.v7i4.14703

(2005). On Microbiological Criteria For Foodstuffs. 2005–2073.

Ozturkoglu-Budak, S., Vries, D. & R. P. (2017). Mold-Ripened And Raw Milk Cheeses: Production, Risks, And Benefits To Human Health. In Dairy In Human Health And Disease Across The Lifespan ( Watson R, Collier RJ & Preedy V , Eds. ). (pp. 353-61) Academic Press DOI: https://doi.org/10.1016/B978-0-12-809868-4.00027-3

Panthi, R. R., Jordan, K. N., Kelly, A. L. & Sheehan, J. J. (2017). Selection And Treatment Of Milk For Cheesemaking. Physics And Microbiology 23–50. DOI: https://doi.org/10.1016/B978-0-12-417012-4.00002-8

Pearce, L.E., Smythe, B.W., Crawford, R.A., Oakley, E., Hathaway, S.C. & Shepherd, J.M. (2012). Pasteurization of milk: The heat inactivation kinetics of milk-borne dairy pathogens under commercial-type conditions of turbulent flow. Journal of Dairy Science 95(1), 20–35. Retrieved from https://dx.doi.org/10.3168/jds.2011-4556 10.3168/jds.2011-4556 DOI: https://doi.org/10.3168/jds.2011-4556

Peton, V. & Le Loir, Y. (2014). Staphylococcus aureus in veterinary medicine. Infection, Genetics and Evolution 21, 602–615. Retrieved from https://dx.doi.org/10.1016/j.meegid.2013.08.011 10.1016/j.meegid.2013.08.011 DOI: https://doi.org/10.1016/j.meegid.2013.08.011

Rubab, M., Shahbaz, H. M., Olaimat, A. N. & Oh, D.-H. (2018). Biosensors for rapid and sensitive detection of Staphylococcus aureus in food. Biosensors and Bioelectronics 105, 49–57. Retrieved from https://dx.doi.org/10.1016/j.bios.2018.01.023 10.1016/j.bios.2018.01.023 DOI: https://doi.org/10.1016/j.bios.2018.01.023

Singh, V., Kaushal, S., Tyagi, A. & Sharma, P. (2011). Screening Of Bacteria Responsible For The Spoilage Of Milk. J Chem Pharm Res 3, 348–50.

Takahashi, I. & Johns, C.K. (1959). Staphylococcus Aureus in Cheddar Cheese. Journal of Dairy Science 42(6), 1032–1037. Retrieved from https://dx.doi.org/10.3168/jds.s0022-0302(59)90686-1 10.3168/jds.s0022-0302(59)90686-1 DOI: https://doi.org/10.3168/jds.S0022-0302(59)90686-1

Vahedi, M., Nasrolahei, M., Sharif, M. & Mirabi, A. M. (2011). Bacteriological Study Of Raw And Unexpired Pasteurized Cow's Milk Collected At The Dairy Farms And Super Markets In Sari City In. J Prev Med Hyg 54, 120–123.

Wald, R., Hess, C., Urbantke, V., Wittek, T. & Baumgartner, M. (2019). Characterization of Staphylococcus Species Isolated from Bovine Quarter Milk Samples. Animals 9(5), 200. Retrieved from https://dx.doi.org/10.3390/ani9050200 10.3390/ani9050200 DOI: https://doi.org/10.3390/ani9050200

Yaniarti, M. N., Amarantini, C. & Budiarso, T. Y. (1908). The Effect Of Temperature And Pasteurization Time On Staphylococcus Aureus Isolates From Dairy Products. Of The 8th International Conference On Global Resource Conservation (ICGRC) 50003–50004.

Zeaki, N., Johler, S., Skandamis, P. N. & Schelin, J. (2019). The Role of Regulatory Mechanisms and Environmental Parameters in Staphylococcal Food Poisoning and Resulting Challenges to Risk Assessment. Frontiers in Microbiology 10, 1–13. Retrieved from https://dx.doi.org/10.3389/fmicb.2019.01307 10.3389/fmicb.2019.01307 DOI: https://doi.org/10.3389/fmicb.2019.01307

Published

2021-07-08

How to Cite

Bešić, A., Karakaš, S., Čaklovica, K., Mušović, A., Sultanović, M., Smajović, A., & Katica, M. (2021). INFLUENCE OF COMMONLY USED HEAT TREATMENTS OF ROW MILK ON PRESENCE AND NUMBER OF COAGULASE-POSITIVE STAPHYLOCOCCI. International Journal of Research -GRANTHAALAYAH, 9(6), 265–274. https://doi.org/10.29121/granthaalayah.v9.i6.2021.4036