With Regulation EC 853/04, the European Parliament and the Council laid down general rules for food business operators regarding the hygiene of foodstuffs. In particular, the regulation established ≤1.500.000 cfu/mL as the maximum-tolerated value for total bacterial count in raw goat milk. Moreover, in order to enhance the hygiene of dairy farms, the Sardinia Region has funded the F measure pro...

To prevent excessive bacterial growth in raw milk, the FAO recommends two options: either cold storage or activation of the lactoperoxidase system (LPs/HT) in milk with the addition of two chemical preservatives, hydrogen peroxide (H) and thiocyanate (T). N2 gas flushing of raw milk has shown great potential to control bacterial growth in a temperature range of 6-12°C without promoting undesire...

17 In pasture-based systems, changes in dairy herd habitat due to seasonality results in the 18 exposure of animals to different environmental niches. These niches contain distinct 19 microbial communities that may be transferred to raw milk, with potentially important food 20 quality and safety implications for milk producers. It is postulated that the extent to which 21 these microorganisms a...

Goats and sheep rank third and fourth in terms of global milk production from different species, but unlike cow milk, which has stringent hygiene and quality regulations, microbiological standards for the production and distribution of goat milk and sheep milk are more relaxed. Difficulties in managing the sanitary quality of sheep and goat milk derive from a series of factors including the low...

In general, the quality of raw milk and of dairy products has been considerably improved by the refrigeration on farms, and in processing plants. Unfortunately, the current practices for the collection and the storage of the raw milk favour the growth of psychrotrophic bacteria, able to grow below 7°C, regardless of their optimal growth temperature. Besides their rapid growth ability in refrige...

A cross-sectional study was conducted to detect the presence of Salmonella spp., Candida albicans, Aspergillus spp., and antimicrobial residues in raw milk (n = 120) and processed cow milk (n = 20) from smallholder dairy farms from three sites in Zimbabwe. Culture and isolation of Salmonella spp., C. albicans, and Aspergillus spp. were performed using selective media, while antimicrobial residu...

Raw goat milk is recognized as one kind of nutritious food owed to its originality and medicinal values. This study aimed to evaluate the physico-chemical and microbiological qualities of locally produced raw goat milk prior any processing steps during storage. Milk samples passed organoleptic test and C.O.B. test were mostly (88.89 %) failed in alcohol test. AOAC Official method of oven drying...

BACKGROUND Yersinia species, especially Yersinia enterocolitica, are considered as the most prevalent milk-borne pathogens. Several serological and molecular techniques have been developed for rapid and safe diagnosis of yersiniosis. OBJECTIVES This study was carried out to assess the prevalence rate of Yersinia species, especially Y. enterocolitica, in milk and dairy products in Isfahan prov...

In consequence of previous study of bacterial propagation in milk and yogurt samples, present investigation endeavored to determine the existence of drug resistant Staphylococcus aureus especially the methicillin resistant S. aureus (MRSA) in raw milk and cheese samples collected from different areas in Dhaka City, Bangladesh. Total 80 samples (40 raw milk and 40 cheese samples) were microbiolo...