Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions
| Autor: | 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 |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Ciência Rural, Vol 51, Iss 11 (2021) |
| Druh dokumentu: | article |
| ISSN: | 1678-4596 0103-8478 |
| DOI: | 10.1590/0103-8478cr20200967 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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