Detection and enumeration of spore-forming bacteria in powdered dairy products
| dc.contributor.author | McHugh, Aoife J. | |
| dc.contributor.author | Feehily, Conor | |
| dc.contributor.author | Hill, Colin | |
| dc.contributor.author | Cotter, Paul D. | |
| dc.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.date.accessioned | 2017-03-03T10:38:50Z | |
| dc.date.available | 2017-03-03T10:38:50Z | |
| dc.date.issued | 2017-01-31 | |
| dc.date.updated | 2017-03-03T10:31:51Z | |
| 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.description.status | Peer reviewed | en |
| dc.description.version | Published Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.articleid | 109 | |
| 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.doi | 10.3389/fmicb.2017.00109 | |
| dc.identifier.endpage | 15 | en |
| dc.identifier.issn | 1664-302X | |
| dc.identifier.journaltitle | Frontiers In Microbiology | en |
| dc.identifier.startpage | 1 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/3737 | |
| dc.identifier.volume | 8 | 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 |
