دورية أكاديمية
Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions
| العنوان: | Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions |
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| المؤلفون: | Joelson Sousa Lima, Ana Paula Presley Oliveira Sampaio, Mylla Christy da Silva Dufossé, Paula Fernanda Morais de Sousa, Josyane Brasil da Silva, Carina Martins de Moraes, Talita Bandeira Roos |
| المصدر: | Ciência Rural, Vol 51, Iss 11 (2021) |
| بيانات النشر: | Universidade Federal de Santa Maria, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Agriculture LCC:Agriculture (General) |
| مصطلحات موضوعية: | food safety, pathogen modeling, food pathogens, dairy products, Agriculture, Agriculture (General), S1-972 |
| الوصف: | ABSTRACT: Buffalo milk is rich in nutrients and can serve as a substrate for the proliferation of microorganisms. Thus, the objective of the present study was to evaluate the growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions. Samples of raw and pasteurized milk were inoculated with 1 CFU of each bacterium, separately and together, per 25 mL. After contamination, samples were stored at 8 °C or 37 °C, and bacterial counts were performed at 24, 48, and 168 h. In addition, the accompanying microbiota growth, pH, and the effect of these variables on the growth kinetics of microorganisms were monitored. The pathogens tested were able to proliferate under most conditions tested, reaching high titers throughout the experimental period. At 37 °C, there was a decrease in pH and an increase in the accompanying microbiota that interfered with the microbial growth curve. It was also observed that pasteurized milk subjected to 8 °C provided better conditions for the multiplication of bacteria. Therefore, it was concluded that care throughout the production chain, storage, and commercialization of milk must be adopted to guarantee the microbiological safety of this food. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Portuguese |
| تدمد: | 1678-4596 0103-8478 |
| العلاقة: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001100451&tlng=enTest; https://doaj.org/toc/1678-4596Test |
| DOI: | 10.1590/0103-8478cr20200967 |
| الوصول الحر: | https://doaj.org/article/88728e1e5ccd4d738126982e84492283Test |
| رقم الانضمام: | edsdoj.88728e1e5ccd4d738126982e84492283 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 16784596 01038478 |
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| DOI: | 10.1590/0103-8478cr20200967 |