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BACTERIAL CONTENT OF RAW AND PROCESSED HUMAN MILK.

Author(s) : AGEL E. N.

Type of article: Article

Summary

MATURE HUMAN MILK SAMPLES WERE MANUALLY EXPRESSED INTO STERILE CONTAINERS AND EXAMINED FOR THEIR BACTERIAL CONTENT. FREEZING HAD NO SIGNIFICANT EFFECT ON THE COUNTS. ALTHOUGH FREEZE-DRYING REDUCED THE MEAN COUNT BY ONE LOG CYCLE, THE DECREASE WAS NOT SIGNIFICANT AND THE LEVEL OF CONTAMINATION WAS ABOVE THE LEVEL CONSIDERED SAFE FOR HUMAN CONSUMPTION. PASTEURIZATION AT 335.5 K (62.5 DEG C) FOR 30 MIN REDUCED THE LOAD 4-5 LOG CYCLES AND THE REDUCTION CONTINUED DURING SUBSEQUENT STORAGE AT 248 K (-25 DEG C). ALTHOUGH HEATING AT 348K (75 DEG C) FOR 15 MIN REDUCED THE LOAD 6-7 LOG CYCLES, THE MICROBIAL COUNTS TENDED TO INCREASE DURING SUBSEQUENT STORAGE AT 277 K (4 DEG C).

Details

  • Original title: BACTERIAL CONTENT OF RAW AND PROCESSED HUMAN MILK.
  • Record ID : 1983-0638
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 6
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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