Microbiological risk characterization of Enterobacter Sakazakii in raw milk

Authors

  • Александра Николаевна Бергилевич Sumy National Agrarian University Gerasima Kondraieva 160, Sumy, Ukraine, 40021, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2014.31497

Keywords:

Enterobacter sakazakii, raw milk of cows, microbiological risk characterization, risk levels

Abstract

The article presents the results of the microbiological risk assessment of bacteria E. sakazakii in cow milk of extra and premium grades. The levels of risk are defined: "high" - is raw milk that is contaminated by these bacteria in an amount exceeding 26 ± 4 CFU / cm3, "low" - less than 26 ± 4 CFU / cm3. It is determined that the pasteurization temperature 72°C for 15 s or 30 s is fully eliminates the risk of E. sakazakii, while pasteurization at  62°C for 15 min does not guarantee the complete elimination of the risk. 

Author Biography

Александра Николаевна Бергилевич, Sumy National Agrarian University Gerasima Kondraieva 160, Sumy, Ukraine, 40021

Doctor of Veterinary Sciences, Professor

Department of Food Technology (chair of Milk and MeatTechnology)

References

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Principles and guidelines for the conduct of microbiological risk assessment (1999). CAC / GL-30, 15.

The Use of Microbiological Risk Assessment Outputs to Develop Practical Risk Management Strategies: Metrics to improve food safety (2006). Report of a Joint Expert Meeting, FAO/WHO. Kiel, Germany, 77.

The Law of Ukraine on basic principles and requirements for safety and quality of food (2014)., 41–42.

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Fiore, A., Casale, M., Aureli, P. (2008). Enterobacter sakazakii: epidemiology, clinical presentation, prevention and control. Ann. Ist. Super. Sanità, 44 (3), 275–280.

Berhilevych, O. M., Kasyanchuk, V. V. (2013). Effect of pasteurization rezhmiv the number of microorganisms of the family Enterobacteriaceae in pasteurized drinking milk technology. Scientific Papers of Vinnitsa NAU series "Agriculture", 2 (72), 145–149. [in Ukrainian]

Berhilevych, O. M., Kasyanchuk, V. V. (2013). Characteristics degrees risk regarding bacteria Enterobacter sakazakii in milk of cows after pasteurization. Bulletin of Sumy National Agrarian University, Series "Veterinary Medicine", 2 (32), 46–50. [in Ukrainian]

Berhylevych, A. N., Hryshyna, E. A., Kasyanchuk, V. V. (2014). Identification of Enterobacter sakazakii in raw milk for the production of powdered infant formula. Eastern-European Journal of Enterprise Technologies, 2/12 (68), 42–47. Available at: http://journals.uran.ua/eejet/article/view/23698/21398 [in Russian]

Fiore, A., Casale, M., Aureli, P. (2008). Enterobacter sakazakii: epidemiology, clinical presentation, prevention and control. Ann. Ist. Super. Sanità, 44 (3), 275–280.

Published

2014-12-22

Issue

Section

Veterinary science