Naslov
Presence of Clostridia in Milk and Dairy Products

Autori
Matijević, Bojan

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 7th Croatian Congress of Microbiology with International Partcipation / Petrić Sviličić, Ivana ; Leboš Pavunac, Andreja ; Šantić, Marina ; Kifer, Domagoj - Zagreb : Hrvatsko mikrobiološko društvo, 2022, 93-93

ISBN
978-953-7778-18-7

Skup
7th Croatian Congress of Microbiology

Mjesto i datum
Sveti Martin na Muri, Hrvatska, 24.05.2022. - 27.05.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
clostridia ; dairy products ; milk

Sažetak
The quality of milk and its sensory properties are affected by various microbial contaminants. These microorganisms are present in the field and come with animal feed, in the microbial population of the farm itself, on animals or on milking equipment. In order to preserve the quality of milk, and thus directly affect the quality of dairy products, it is necessary to keep the viable cell count in fresh raw milk below 5 log CFU per mL. Many bacterial species can contaminate milk, but the problem is sporogenic bacteria that are not destroyed by pasteurization, but only by sterilization. One of the group of sporogenic bacteria are bacteria from the genus Clostridium. Clostridium sp. are gram-positive rod-shaped bacteria that form oval or spherical spores. Most species are mandatory anaerobes, although some species such as C. perfringens are optional anaerobes and may tolerate the presence of oxygen. Several species of this genus grow in food, causing food spoilage and / or food poisoning in humans. Most species of the genus Clostridium are non-pathogenic, but this genus also includes pathogens such as Clostridium botulinum, Clostridium tetani, Clostridium difficile and Clostridium perfringens. Although rare, C. perfringens and C. botulinum are the main species which can cause poisoning by dairy products. However, C. tyrobutyricum and related species are one of the most common groups of bacteria responsible for cheese spoilage, but may also be present in dairy products such as milk powder. The aim of this paper is to describe how clostridia contaminate milk and to show ways in which efforts are made to control their presence in order to prevent spoilage of dairy products and protect consumers.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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