Microbial quality and safety of milk and milk products in the 21st century

被引:124
作者
Fusco, Vincenzina [1 ]
Chieffi, Daniele [1 ]
Fanelli, Francesca [1 ]
Logrieco, Antonio F. [1 ]
Cho, Gyu-Sung [2 ]
Kabisch, Jan [2 ]
Boehnlein, Christina [2 ]
Franz, Charles M. A. P. [2 ]
机构
[1] Natl Res Council Italy CNR ISPA, Inst Sci Food Prod, Via Amendola 122-O, I-70126 Bari, Italy
[2] Max Rubner Inst, Dept Microbiol & Biotechnol, Kiel, Germany
来源
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2020年 / 19卷 / 04期
基金
欧盟地平线“2020”;
关键词
milk; spoilage; microbiota; safety; pathogens; AVIUM SUBSP-PARATUBERCULOSIS; RESISTANT STAPHYLOCOCCUS-AUREUS; BULK TANK MILK; ESCHERICHIA-COLI O157; AFLATOXIN M-1 LEVELS; SALMONELLA-TYPHIMURIUM INFECTION; QUANTITATIVE RISK-ASSESSMENT; PASTEURIZED WHOLE MILK; RAW COWS MILK; HEMOLYTIC-UREMIC SYNDROME;
D O I
10.1111/1541-4337.12568
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Milk and milk products have been utilized by humans for many thousands of years. With the advent of metagenomic studies, our knowledge on the microbiota of milk and milk products, especially as affected by the environment, production, and storage parameters, has increased. Milk quality depends on chemical parameters (fat and protein content and absence of inhibitory substances), as well as microbial and somatic cells counts, and affects the price of milk. The effects of hygiene and effective cooling on the spoilage microbiota have shown that proteolytic and lipolytic bacteria such as Pseudomonas or Acinetobacter spp. predominate the spoilage bacterial populations. These bacteria can produce heat-stable proteases and lipases, which remain active after pasteurization and thus can spoil the milk during prolonged storage. Additionally, milk can become contaminated after pasteurization and therefore there is still a high demand on developing better cleaning and sanitation regimes and equipment, as well as test systems to (quantitatively) detect relevant pathogenic or spoilage microorganisms. Raw milk and raw milk cheese consumption is also increasing worldwide with the growing demand of minimally processed, sustainable, healthy, and local foods. In this context, emerging and re-emerging pathogens once again represent a major food safety challenge. As a result of global warming, it is conceivable that not only microbiological risks but also chemical risks relating to presence of mycotoxins or plant toxins in milk will increase. Herein, we provide an overview of the major microbial hazards occurring in the 21st century.
引用
收藏
页码:2013 / 2049
页数:37
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