Tirloni Erica, Stella Simone, Celandroni Francesco, Mazzantini Diletta, Bernardi Cristian, Ghelardi Emilia
Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy.
Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56127 Pisa, Italy.
Foods. 2022 Aug 25;11(17):2572. doi: 10.3390/foods11172572.
Spore-forming is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage and ripening. Milk pasteurization treatment is not effective in reducing contamination and can instead act as an activator of spore germination, and a potential associated risk still exists with the consumption of some processed foods. Prevalences and concentrations of in milk and dairy products are extremely variable worldwide: in pasteurized milk, prevalences from 2% to 65.3% were reported, with concentrations of up to 3 × 10 cfu/g, whereas prevalences in cheeses ranged from 0 to 95%, with concentrations of up to 4.2 × 10 cfu/g. is also well known to produce biofilms, a serious concern for the dairy industry, with up to 90% of spores that are resistant to cleaning and are easily transferred. As the contamination of raw materials is not completely avoidable, and the application of decontamination treatments is only possible for some ingredients and is limited by both commercial and regulatory reasons, it is clear that the correct application of hygienic procedures is extremely important in order to avoid and manage the circulation of along the dairy supply chain. Future developments in interventions must consider the synergic application of different mild technologies to prevent biofilm formation and to remove or inactivate the microorganism on the equipment.
产芽孢菌是乳制品中常见的污染物。由于这种微生物在环境中广泛存在，它在挤奶时会污染牛奶，但在生产、储存和成熟的各个阶段也会污染乳制品。牛奶巴氏杀菌处理在减少污染方面效果不佳，反而可能成为芽孢萌发的激活剂，并且食用某些加工食品仍存在潜在相关风险。全球范围内，牛奶和乳制品中产芽孢菌的流行率和浓度差异极大：在巴氏杀菌牛奶中，报告的流行率为2%至65.3%，浓度高达3×10 cfu/g，而在奶酪中的流行率为0至95%，浓度高达4.2×10 cfu/g。产芽孢菌还因能形成生物膜而闻名，这是乳制品行业严重关切的问题，高达90%的芽孢具有抗清洁能力且易于转移。由于原材料污染无法完全避免，去污处理仅适用于某些成分且受到商业和监管原因的限制，显然正确应用卫生程序对于避免和管理产芽孢菌在乳制品供应链中的传播极为重要。未来干预措施的发展必须考虑不同温和技术的协同应用，以防止生物膜形成并去除或灭活设备上的微生物。
