Detection and enumeration of spore-forming bacteria in powdered dairy products

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dc.contributor.author McHugh, Aoife J.
dc.contributor.author Feehily, Conor
dc.contributor.author Hill, Colin
dc.contributor.author Cotter, Paul D.
dc.date.accessioned 2017-03-03T10:38:50Z
dc.date.available 2017-03-03T10:38:50Z
dc.date.issued 2017-01-31
dc.identifier.citation McHugh, A. J., Feehily, C., Hill, C. and Cotter, P. D. (2017) 'Detection and enumeration of spore-forming bacteria in powdered dairy products', Frontiers In Microbiology, 8, 109 (15 pp). doi:10.3389/fmicb.2017.00109 en
dc.identifier.volume 8 en
dc.identifier.startpage 1 en
dc.identifier.endpage 15 en
dc.identifier.issn 1664-302X
dc.identifier.uri http://hdl.handle.net/10468/3737
dc.identifier.doi 10.3389/fmicb.2017.00109
dc.description.abstract With 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
dc.description.sponsorship Department of Agriculture, Food and the Marine (FIRM project ‘SACCP’) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Frontiers Media en
dc.rights © 2017, the Authors. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.subject Next generation sequencing en
dc.subject Spore-forming bacteria en
dc.subject Dairy en
dc.subject Dairy powder en
dc.subject Pathogens en
dc.subject Food security en
dc.title Detection and enumeration of spore-forming bacteria in powdered dairy products en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Colin Hill, Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: c.hill@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2017-03-03T10:31:51Z
dc.description.version Published Version en
dc.internal.rssid 385708912
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Frontiers In Microbiology en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress c.hill@ucc.ie en
dc.identifier.articleid 109


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© 2017, the Authors. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. Except where otherwise noted, this item's license is described as © 2017, the Authors. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
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