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Quantitative assessment of microbiological risk in processing and application of the pasteurised frozen human milk.

Author(s) : MERICKA P., HOUSKA M., LANDFELD A., et al.

Summary

Analysis of human milk processing targeted to microbiological hazard was performed using both empirical data of standard control and calculated data using the Food MicroModel. In the raw milk a wide spectrum of gram-positive and gram-negative microbes with predominance of plasmacoagulaso negative Staphylococci was encountered. Quantitative criteria of the input control were met in 97%. Mild pasteurisation (62.5 °C for 20 minutes) followed by rapid chilling led to substantial restriction of bacteriological findings, the genera Pseudomonas, Enterococcus and coagulaso negative Staphylococci being the most frequent survivors. Qualitative inter-operational control eliminated 20% of milk units. The end product, frozen pasteurised milk, met the quantitative criteria of the output control in more than 95%. Detailed analysis of real pasteurisation history showed the lowest effect in Staphylococcus aureus. Manipulation with milk at 15 °C does not represent any danger of bacterial growth in periods shorter than 2 hours.

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Details

  • Original title: Quantitative assessment of microbiological risk in processing and application of the pasteurised frozen human milk.
  • Record ID : 2005-2707
  • Languages: English
  • Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
  • Publication date: 2003/08/17

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