Biocontamination Risk of Staphylococcus aureus in Dairy Manufacturing Presence of Two Types of UHT Milk
| Autor: | Mostafa El Louali, Hafida Zahir, Mourad El Goulli, Kaoutar El Fazazi, Taoufik Hakim, Safae Tankiouine, Abdelwahid Assaidi, Hassan Latrache |
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| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Food and Nutrition Sciences. 11:824-835 |
| ISSN: | 2157-9458 2157-944X |
| Popis: | The biofilm formation on equipment surfaces in dairy manufacturing is a major concern for industry and consumers alike, which may affect the safety and quality of dairy products. In order to identify the bio-contamination risk of materials commonly used in dairy manufacturing, adhesion of Staphylococcus aureus on glass coated by two kinds of UHT milk (whole milk and skimmed milk) was investigated. It is known that adhesion is mainly governed by surface physicochemical properties, for that, the effect of milk components on physicochemical properties of glass and bacterial surfaces were exanimated through contact angle measurements. MATLAB software was used to evaluate the ability of S. aureus adhesion on glass. The hydrophobic quantitative and electron acceptor characteristics of the glass appear to increase with the presence of fat in milk, while its electron donor property decreases with this component. The percentage of occupied surface of untreated glass was more important than in treated surfaces for 50% of the strains studied. As well, the percentage of occupied surface by bacterial strains in untreated glass by skimmed milk is generally more important compared to the whole milk. Therefore, the risk of bio-contamination of untreated glass is more favorable for bacteria cultured in skimmed milk compared to these in whole milk but the bio-contamination risk on covered glass by milk is not milk dependent and is strain dependent. |
| Databáze: | OpenAIRE |
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