Biocontamination Risk of <i>Staphylococcus aureus</i>in Dairy Manufacturing Presence of Two Types of UHT Milk  

作　　者：Safae Tankiouine Hafida Zahir Mourad El Goulli Kaoutar El Fazazi Abdelwahid Assaidi Taoufik Hakim Mostafa El Louali Hassan Latrache Safae Tankiouine;Hafida Zahir;Mourad El Goulli;Kaoutar El Fazazi;Abdelwahid Assaidi;Taoufik Hakim;Mostafa El Louali;Hassan Latrache(Laboratory of Bioprocess and Bio-Interface, Faculty of Science and Technics, Sultan Moulay Slimane University, Beni Mellal, Morocco;Laboratory of Food Science and Technology, Qualipole Béni Mellal, Nationale Institute of Agricultural Research (INRA), Béni Mellal, Morocco)

机构地区：[1]Laboratory of Bioprocess and Bio-Interface, Faculty of Science and Technics, Sultan Moulay Slimane University, Beni Mellal, Morocco [2]Laboratory of Food Science and Technology, Qualipole Béni Mellal, Nationale Institute of Agricultural Research (INRA), Béni Mellal, Morocco

出　　处：《Food and Nutrition Sciences》2020年第8期824-835,共12页食品与营养科学（英文）

摘　　要：The biofilm formation on equipment surfaces in dairy manufacturing is a major concern for industry and consumers alike, which may affect the safety and quality of dairy products. In order to identify the bio-contamination risk of materials commonly used in dairy manufacturing,</span><span style="font-family:""> </span><span style="font-family:Verdana;">adhesion of </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Staphylococcus aureus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> on glass coated by two kinds of UHT milk (whole milk and skimmed milk) was investigated. It is known that adhesion is mainly governed by surface physicochemical properties, for that,</span><span style="font-family:""> </span><span style="font-family:Verdana;">the effect of milk components on physicochemical properties of glass and bacterial surfaces were exanimated through contact angle measurements. MATLAB software was used to evaluate the ability of </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">S.</span></i><i><span style="font-family:""> </span></i><i><span style="font-family:Verdana;">aureus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">adhesion on glass.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The hydrophobic quantitative and electron acceptor characteristics of the glass appear to increase with the presence of fat in milk, while its electron donor property</span><span style="font-family:""> </span><span style="font-family:Verdana;">decreases with this component. The percentage of occupied surface of untreated glass was more important than in treated surfaces for 50% of the strains studied.</span><span style="font-family:""> </span><span style="font-family:Verdana;">As well, the percentage of occupied surface by bacterial strains in untreated glass by skimmed milk is gThe biofilm formation on equipment surfaces in dairy manufacturing is a major concern for industry and consumers alike, which may affect the safety and quality of dairy products. In order to identify the bio-contamination risk of materials commonly used in dairy manufacturing,</span><span style="font-family:""> </span><span style="font-family:Verdana;">adhesion of </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Staphylococcus aureus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> on glass coated by two kinds of UHT milk (whole milk and skimmed milk) was investigated. It is known that adhesion is mainly governed by surface physicochemical properties, for that,</span><span style="font-family:""> </span><span style="font-family:Verdana;">the effect of milk components on physicochemical properties of glass and bacterial surfaces were exanimated through contact angle measurements. MATLAB software was used to evaluate the ability of </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">S.</span></i><i><span style="font-family:""> </span></i><i><span style="font-family:Verdana;">aureus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">adhesion on glass.</span><span style="font-family:""> </span><span style="font-family:Verdana;">The hydrophobic quantitative and electron acceptor characteristics of the glass appear to increase with the presence of fat in milk, while its electron donor property</span><span style="font-family:""> </span><span style="font-family:Verdana;">decreases with this component. The percentage of occupied surface of untreated glass was more important than in treated surfaces for 50% of the strains studied.</span><span style="font-family:""> </span><span style="font-family:Verdana;">As well, the percentage of occupied surface by bacterial strains in untreated glass by skimmed milk is g

关 键 词：Physicochemical Properties Skimmed UHT Milk Whole UHT Milk Contact Angle ADHESION Staphylococcus aureus 

分 类 号：O17[理学—数学]