The growth and survival of Salmonella typhimurium in goat milk samples at different shifting temperatures were evaluated. The growth of S. typhimurium at lower temperatures (5°C, 10°C, and 15°C) exhibited bacteriostatic effects in milk, whereas at ambient temperature (25°C) and at 45°C, this pathogen luxuriantly grew throughout the 12-h stationary phase. At 50°C this pathogen was found to be thermotolerant and could still thrive in the milk. Overall, shifting temperatures from 37°C to 55°C and 60°C clearly indicated S. typhimurium to have reached complete elimination. The results demonstrated that the adaptation and survival of this pathogen directly depend on temperature stress. It is expected that the results will be useful to dairy industries for implementation of good manufacturing practices with a better hazard analysis critical control point approach to predict the microbial risk assessment and also benefit the consumers.
Get full access to this article
View all access options for this article.
References
1.
AltekruseSF, CohenML, SwerdlowDL. Emerging foodborne diseases. Centers for Disease Control and Prevention. Emerg Infect Dis, 1997; 3:285–293.
2.
BovillRA, BewJ, BaranyiJ. Measurement and predictions of growth for Listeria monocytogenes and Salmonella during fluctuating temperature. Rapid changing temperatures. Int J Food Microbiol, 2001; 67:131–137.
3.
BoyleEC, BishopJL, GrassGA, FinlayBB. Salmonella: from pathogenesis to therapeutics. J Bacteriol, 2007; 189:1489–1495.
4.
BunningVK, CrawfordRG, TierneyJT, PeelerJT. Thermotolerance of Listeria monocytogens and Salmonella typhimurium after sublethal heat shock. Appl Environ Microbiol, 1990; 56:3216–3219.
5.
Caliper Life Science. Microorganisms-Salmonella typhimurium Xen26 in vitro characteristic, 2010. www.caliperls.com.. 2010 November 29. (Online.)
6.
ChyeFY, AminahA, AyobMA. Bacteriological quality and safety of raw milk in Malaysia. Food Microbiol, 2004; 21:535–541.
7.
ClaeysWL, Van LoeyAM, HendrickxME. Intrinsic time temperature integrators for heat treatment of milk. Trends Food Sci Technol, 2002; 13:293–311.
8.
DoyleME. Microbial food spoilage—losses and control strategies. A Brief Review of the Literature, 2007. http://fri.wisc.edu/docs/pdf/FRI_Brief_Microbial_Food_Spoilage_7_07.pdf. 2011 06 16. (Online.)
9.
DoyleMP, BeuchatLR, MontvilleTJ. Food Microbiology: Fundamentals and Frontiers. Massachusetts Ave., Library of Congress Cataloging: American Society for Microbiology, 1997; 129–134.
10.
EfighiaM, PovoaB, Moraes-SantosT. Effect of heat treatment on the nutritional quality of milk proteins. Int Dairy J, 1997; 7:609–612.
11.
FuB, TaoukisPS, LabuzaTP. Predictive microbiology for monitoring spoilage of dairy products with time-temperature integrators. J Food Sci, 1991; 56:1209–1215.
12.
GriffithsMW, PhillipsJD, MuirDD. Effect of low-temperature storage on the bacteriological quality of raw milk. Food Microbiol, 1987; 44:285–291.
13.
HeiligA, CelikA, HinrichsJ. Suitability of Dahlem Cashmere goat milk towards pasteurization, ultra pasteurization and UHT-heating with regard to sensory properties and storage stability. Small Rumin Res, 2008; 78:152–161.
14.
JunejaVK, MarksHM. Characterizing asymptotic D-values for Salmonella spp. Subjected to different heating rates in sous-vide cooked beef. Innov Food Sci Emerg Technol, 2003; 4:395–402.
15.
KoustaM, MataragasM, SkandamisP, DrosinosEH. Prevalence and sources of cheese contamination with pathogens at farm and processing levels. Food Cont, 2010; 21:805–815.
16.
KoutsoumanisK, NychasGJE. Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions. Int J Food Microbiol, 2000; 60:171–184.
17.
LafargeV, OgierJC, GirardV, MaladenV, LeveauJY, GrussA, BuchetAD. Raw cow milk bacterial population shifts attributable to refrigeration. Appl Environ Microbiol, 2004; 9:5644–5650.
18.
LahiriA, LahiriA, IyerN, DasP, ChakravorttyD. Visiting the cell biology of Salmonella infection. Microb Infect, 2010; 12:809–818.
Meyer-BrosetaS, DiotA, BastianS, RiviiereJ, CerfO. Estimation of low bacterial concentration: Listeria monocytogenes in raw milk. Int J Food Microbiol, 2003; 80:1–15.
21.
MillogoV, SjaunjaSK, OuedraogoGA, AgenasS. Raw milk hygiene at farms, processing units and local markets in Burkina Faso. Food Control, 2010; 21:1070–1074.
22.
NeidhardtFC, VanBogelenRA. Proteomic analysis of bacterial stress response. Bacterial Stress Response. StorzG, Hengge-AronisR. Washington, DC: American Society for Microbiology Press, 2000; 445–452.
23.
Nova Scotia Department of Agriculture. 2005. www.gov.ns.ca/agri/foodsafety. 2010 November 27. (Online.)
24.
OliverSP, BoorKJ, MurphySC, MurindaSE. Food safety hazards associated with consumption of raw milk. Foodborne Pathog Dis, 2009; 6:793–806.
25.
OscarTP. Predictive model for survival and growth of Salmonella typhimurium DT104 on chicken skin during temperature abuse. J Food Prot, 2009; 72:304–314.
26.
PelegM, PenchinaCM. Modelling microbial survival during exposure to a lethal agent with varying intensity. Crit Rev Food Sci Nutr, 2000; 40:159–172.
27.
Raynal-LjutovacK, LagriffoulG, PaccardP, GuilletI, ChilliardY. Composition of goat and sheep milk products: an update 2008. Small Rumin Res, 2008; 79:57–72.
28.
RibeiroAC, RibeiroSDA. Specialty products made from goat milk. Small Rumin Res, 2010; 89:225–233.
29.
SeifuE, BuysEM, DonkinEF, PetzerIM. Antibacterial activity of the lactoperoxidase system against food-borne pathogens in Saanen and South African indigenous goat milk. Food Cont, 2004; 15:447–452.
30.
SilanikoveN, LeitnerG, MerinU, ProsserCG. Recent advances in exploiting goats milk: quality, safety, and production aspects. Small Rumin Res, 2010; 89:110–124.
31.
TrujilloAJ, CapellasM, SaldoJ, GervillaR, GuamisB. Applications of high-hydrostatic pressure on milk and dairy products: a review. Innov Food Sci Emerg Technol, 2002; 3:295–307.
32.
[USDA] U.S. Food and Drug Administration. Bacteriological Analytical Manual: Food Sampling and Preparation of Sample Homogenate. 2003. Department of Health and Human Services. www.fda.gov/. 2011 January 4. (Online.)
33.
Van KesselJS, KarnsJS, WolfgangDR, HovinghE, SchukkenYH. Longitudinal study of a clonal, subclinical outbreak of Salmonella enteric subsp. Enterica serovar cerro in a U.S. dairy herd. Foodborne Path Dis, 2007; 4:449–461.
34.
Veterinary Department of Penang (JPVPP). Value of Livestock Production. www.jpvpp.gov.my. 2011 June 14. (Online.)
35.
YousefAE, CarlstromC. Food Microbiology. Hoboken, NJ: John Wiley and Sons, Inc., 2003; 1–288.
