Advantages and limitations of potential methods for the analysis of bacteria in milk: a review

Journal of Food Science and Technology
Frederick Tawi Tabit

Abstract

Contamination concerns in the dairy industry are motivated by outbreaks of disease in humans and the inability of thermal processes to eliminate bacteria completely in processed products. HACCP principles are an important tool used in the food industry to identify and control potential food safety hazards in order to meet customer demands and regulatory requirements. Milk testing is of importance to the milk industry regarding quality assurance and monitoring of processed products by researchers, manufacturers and regulatory agencies. Due to the availability of numerous methods used for analysing the microbial quality of milk in literature and differences in priorities of stakeholders, it is sometimes confusing to choose an appropriate method for a particular analysis. The objective of this paper is to review the advantages and disadvantages of selected techniques that can be used in the analysis of bacteria in milk. SSC, HRMA, REP, and RAPD are the top four techniques which are quick and cost-effective and possess adequate discriminatory power for the detection and profiling of bacteria. The following conclusions were arrived at during this review: HRMA, REP and RFLP are the techniques with the most reproducible results, and t...Continue Reading

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Citations

Jul 14, 2016·Journal of Food Science and Technology·Nur Thaqifah SalihahMinhaz Uddin Ahmed
Apr 17, 2020·International Journal of Molecular Sciences·Piotr JarockiMonika Kordowska-Wiater
Jan 19, 2018·Journal of Applied Microbiology·P A RodriguesC A Conte-Junior
Oct 24, 2019·Current Topics in Medicinal Chemistry·Nan ChengYunbo Luo
Oct 1, 2020·Food Science and Biotechnology·Anshul SharmaYoung-Seo Park

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