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Milk boiling evaluation on inactivating pathogens in cow, goat and buffalo whole milk experimentally contaminated

Authors
  • FURLANETTO, L. V.
  • SOUZA, G. O.
  • FIGUEIREDO, E. E. S.
  • BALIAN, Simone de Carvalho
  • PINHEIRO, Sônia Regina
  • TELLES, Evelise Oliveira
Publication Date
Jan 01, 2009
Source
Biblioteca Digital da Produção Intelectual da Universidade de São Paulo (BDPI/USP)
Keywords
Language
Portuguese
License
Unknown
External links

Abstract

The inactivation of Staphylococcus aureus (ATCC 25923), Salmonella Typhimurium (ATCC 14028) and Mycobacterium fortuitum (NCTC 8573) inoculated in cow, goat and buffalo whole milk submitted to the boiling was evaluated. Milk samples, previously treated, were contaminated with the pathogens and boiled. Tree replicates were performed with each kind of milk. Samples were analyzed immediately before and after the boiling, and also after 24h under refrigeration. Samples were serial diluted and official method was used to quantify Staphylococcus aureus, and it was adapted to get the MPN of Salmonella. The number of CFU of Mycobacterium was obtained on Löwenstein-Jensen medium, incubated to 37°C/5 days. Before boiling the milk samples had from 6.8 to 8.0 log CFU or MPN/mL, of each agent. After boiling, Staphylococcus was recovery in one of three cow milk samples (1x10 CFU/mL), and Salmonella in all three buffalo milk samples (0.3 MPN/mL each). Mycobacterium was not detected in any of analysis made after the boiling. Boiled and refrigerated samples showed no growth in all of them. Under the studied conditions, the results prove the effectiveness of domestic boiling to reduce biological risk to minimum levels.

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