Microbial Hazards in Dairy Industry Ceren Zeytinci

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1 Ceren Zeytinci 1

2 After completing this course, the participants know about the microorganisms that are threating the dairy industry. They are capable of eliminating and preventing the contamination risk in milk. 2

3 No!! Raw milk is inherently dangerous. Raw milk may contain a whole host of pathogens, including; o Entherotoxigenic Staphylococcus aureus o Campylobacter jejuni o Salmonella species o E. Coli (EHEC) (ETEC) o Listeria monocytogenes o Mycobacterium bovis o Brucella species ( abortus-cattle) o Coxiella burnetti o Yersinia enterocolitica 3

4 4

5 Gr -, rod shaped bacteria First isolated from pigs CAN BE FOUND in unpasteurized or infected animals milk. CAUSES the abdominal cramps, nausea, vomiting and diarrhea; PASTEURIZATION is the best way to avoid the risk of infections caused by the Salmonella. Microbial Hazards in Dairy Industry 5

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7 Contaminating organism in milk, and is reliable indicator of fecal pollution generally in insanitary conditions of water, food and other dairy products E.coli was isolated from milk products like Mawa/Khoa, Cream Dahi, Cheese, Butter and Gulabjaman CAUSES food poisonig, vomitting,diarrhea and hemolytic uremic syndrome Regular sterilization of dairy equipment, Washing of utensils, hands of milkers, udders, Eradication of diseased animals Cooling to 5 o C 7

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9 Listeria monocytogenes, miscarriage in pregnant woman brain infection and blood poisoning babies,elderly people In the U.S 2500 people get seriously ill and 500 people die from Listeria each year. Listeria employee s shoes and clothing carts,boxes,pallets,raw materials. Listeria can live on: floors and drains, hoppers, slicers trash barrels, any surface that s not properly cleaned and sanitized 9

10 Bacterial Infection Listeria monocytogenes Listeriosis is relatively rare and occurs primarily in newborn infants, elderly patients. Symptoms last 7 10 days.(fever and muscle aches and vomiting 1. Milk pasteurized in a proper way not to be contaminated after pasteurization. 2. Soft cheeses the raw milk mustn t contain L. monocytogenes. 3. The temperature of the heating tank least 72 C (during the boiling process) 10

11 1. Teat dip all cows after every milking 2. Use dry cow treatment on all cows that remain in the herd 3. Cull persistently infected cows 4. Make sure that the milking machine works properly 5. Treat all cases 11

12 Carbondioxide(used in the growth of the microorganisms) Freezing (stops the growth of microorganisms) Lactoperoxidase system (prevents the growth of the psychrotrophic bacterias in raw milk. Modified atmosphere( prevents the growth of the aerobic bacterias during the packaging) ph reduction(prevents the growth of the undesired microorganisms) Water activity control (it should be low to prevent the growth of the microorganisms) 12

13 the microorganisms like Salmonella, E.coli, Listeria are a potential risk for dairy industry. the causes of contamination are unpasteurized milk, infected water and other sources of contamination. prevention methods of these microorganisms are maintaining proper hygienic conditions around the processing area and sufficient pasteurization process. the control measures to prevent the growth of the unwanted microorganisms in dairy industry are using carbondioxide, freezing, lactoperoxidase system, packing in modified atmosphere and reduction of the ph and the water activity. these control measures will provide the conditions that the microorganisms are not able to survive, therefore the elimination of them will be easier. 13

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