Microbial Flora Changes during UHT Pasteurization of Milk

Trabajo de Seminario , 2018 , 7 Páginas , Calificación: 1.4

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This article provides a comprehensive discussion on how the microbial flora changes during Ultra-High Temperature pasteurization.

In the food production industry, food spoilage by microorganisms poses an immense challenge to food sustainability and health safety. Most of the preservation methods are aimed at destroying the microbial populations that are present in the raw materials, preventing contamination, improving the texture of the manufactured food products, and creating desired flavors.

For instance, Ultra-High Temperature pasteurization, commonly referred to as UHT pasteurization is a preservation method that is carried out to decontaminate raw food products. This preservation method is used predominantly in milk processing, unlike its alternative processing method, High Temperature/Short-Time pasteurization which is used to process an array of raw food materials. In most cases, raw milk is usually contaminated with bacteria, moulds and yeast microbes. However, bacteria constitute the greatest percentage of microbial populations in raw milk based on studies which have found different pathogenic bacteria in raw milk, especially L. monocytogenes, Salmonella spp, Campylobacter spp and E. coli.

2

Introduction

In the food production industry, food spoilage by microorganisms poses an immense challenge to

food sustainability and health safety. Most of the preservation methods are aimed at destroying

the microbial populations that are present in the raw materials, preventing contamination,

improving the texture of the manufactured food products, and creating desired flavours (Walstra

2013). For instance, Ultra-High Temperature pasteurization, commonly referred to as UHT

pasteurization is a preservation method that is carried out to decontaminate raw food products.

This preservation method is used predominantly in milk processing, unlike its alternative

processing method, High Temperature/Short-Time pasteurization which is used to process an

array of raw food materials. In most cases, raw milk is usually contaminated with bacteria,

moulds and yeast microbes. However, bacteria constitute the greatest percentage of microbial

populations in raw milk based on studies which have found different pathogenic bacteria in raw

milk, especially L. monocytogenes, Salmonella spp, Campylobacter spp and E. coli (Tremonte et

al. 2014). Therefore, this article provides a comprehensive discussion on how the microbial flora

changes during Ultra-High Temperature pasteurization.

Control of Contamination during Preparation Stage

Foremost, UHT pasteurization involves the preparation of raw milk prior to the actual

pasteurization process. In most cases, Mycobacterium spp are usually present in raw milk from

cows because cattle serve as hosts for these mycobacteria especially M. bovis which has been the

concern in international trade of most animal products (Franco et al. 2013). However, most of the

bacteria which are involved in milk spoilage are from the environment. Some of the main

sources of contamination of milk during UHT pasteurization, as well as other milk processing

methods are the udder and hygiene (Cempírková 2007). During milking, milk is likely to become

contaminated within the teat canal epithelium. Teat canal and the udder are usually inhabited by

an array of normal skin microflora comprising of streptococci and micrococci species (Hantsis-

Zacharov & Halpern 2007). Therefore, contamination of milk with these bacteria is controlled

through the adoption of safe milking practices such as washing of the udder before milking.

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Transfer of Raw Milk to Heat Exchangers

The second step in milk preparation during UHT pasteurization involves the transfer of milk

from the milking plant to the preservation apparatus. In most cases, milk contamination occurs

during this step due to poor handling of raw milk. Evidence shows that vessels such as milk cans

which are used to hold milk before processing contain microorganisms. Some of the bacteria that

are commonly found on the surfaces of milk cans include Brucella spp, Enterobacter and

Clostridium spp (Scott 2008). Therefore, milk handling prior to the process of pasteurization

determines the degree of raw milk contamination. In order to minimize contamination at this

stage, high standards of hygiene are recommended to ensure raw milk is not contaminated

through handling. One of the most appropriate control measures is disinfecting milk holding

vessels to destroy biofilms which may be present in the equipments (Scott 2008).

However, any contamination during the steps before UHT pasteurization is controlled during the

actual preservation in heat exchangers which eliminate all microorganisms in raw milk, as well

as destroying bacteria toxins and spores. In UHT pasteurization, milk is heated to 138

0

to 150

0

C

(280

0

to 302

0

F) for 1 to 2 seconds. As a result, temperature changes during the heating process

coincide with changes in the microbial flora in raw milk. Ordinarily, most bacteria in raw milk

exhibit optimal activity between 20

0

C and 30

0

C. However, it is worth noting that bacteria can

ferment milk at low temperatures, even below 7

0

C as it has been observed with psychrotrophic

bacteria (Munsch-Alatossava & Alatossava 2006).

Decontamination at 63

0

C to 72

0

C

Once milk is placed in heat exchangers for UHT pasteurization, temperatures are raised over

time to reach the ideal temperature for destroying all microbial flora including microbial proteins

such toxins. As the temperature increases from 30

0

C, the optimal temperate upon which bacteria

growth occurs to 63

0

C, most non-spore-forming bacteria are eliminated through destruction by

heat. In practice, temperatures between 63

0

C and 72

0

C have been found to be ideal in

destroying microbial flora in milk (Scott 2008). This is the concept applied in other

pasteurization techniques used in processing milk in which milk is heated to 63

0

C to 72

0

C for

some time, in order to destroy bacteria. Therefore, raising temperature up to 72

0

C ensures all

non-sporeforming bacteria are destroyed. Bacteria species which are destroyed by temperatures

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include Pseudomonas spp, Pantoea spp, Leuconostoc mesenteroides, Acinebacter spp,

Lactococcus spp, Enterobacter spp, and Psychrobacter spp. Other non-sporeforming bacteria

species which are destroyed by heat increase to 72

0

C are Kurthia gibsonii and Exiguobacterium

spp (Anzueto 2014). It is also worth noting that all bacteria species of bovine origin such as

Mycobacterium tuberculosis and Brucella spp are destroyed at this temperature range.

Non-sporeforming bacteria remaining are usually destroyed as the heat exchanger temperatures

rise to 100

0

C. It is also worth noting that some spore-forming bacteria species are destroyed at

pasteurization temperatures below 100

0

C. However, most spore-forming bacteria have been

found to withstand high temperatures, and this is attributable to their adaptive traits, primarily the

formation of heat-resistant spores. Therefore, almost all heat-resistant bacteria in milk are

destroyed by the time temperatures within the heat exchangers increase to 138

0

C. In practice,

UHT pasteurization occurs by heating milk between 138

0

C and 150

0

C for 1 to 2 seconds. This

temperature is ideal for destroying all bacteria spores which remain after active cells are

destroyed at lower temperatures during the heat treatment process. Therefore, bacteria spores

which are present in milk are destroyed at this level. Microbial floras which are destroyed at this

step include Bacillus spp, Clostridium botulinum, Brevibacillus spp, Paenisporosarcina,

Paenibacillus spp, and Lysinibacillus spp. In most cases, Bacillus spp including Bacillus

licheniformis, Bacillus aerophilus, Bacillus safensis, and Bacillus subtilis are known to be the

most heat-resistant bacteria species causing milk spoilage (Anzueto 2014).

Decontamination at 73

0

C to 150

0

C

Ideally, increasing the temperatures above 72

0

C up to 15

0

C eliminates heat-resistant microbial

floras in their order of heat susceptibility. For instance, all spore-forming microbial floras are

eliminated under temperatures between 72

0

C and 120

0

C including Bacillus cereas (Scott 2008).

Above the temperature of 120

0

C, only five bacteria species exist in milk during UHT

pasteurization. These microbial populations include Bacillus licheniformis, Brevibacillus

borstelensis, Bacillus subtilis, Paenibacillus, and Aneurinibacillus (Scheldeman et al. 2005).

Therefore, temperatures for UHT pasteurization (138

0

C to 150

0

C) ensures all heat-resistant

bacteria are destroyed. In addition, this temperature destroys microbial toxins that may contribute

to food spoilage. For instance, microbial toxins such as Botulinum neurotoxin are inactivated by

• Universidad: Egerton University
• Calificación: 1.4
• Autor: Patrick Kimuyu (Autor)
• Año de publicación: 2018
• Páginas: 7
• No. de catálogo: V388524
• ISBN (Ebook): 9783668623002
• ISBN (Libro): 9783668623019
• Idioma: Inglés
• Etiqueta: microbial, flora, changes, pasteurization, milk