Dairy farms; Food safety; Milk processing; Milk products; Escherichia coli; raw milk butter; cleaning and disinfection practices
Abstract :
[en] Description of the subject. According to Regulation (EC) No 2073/2005, Escherichia coli must be enumerated in raw milk butter before sales. Hygiene of batches is acceptable when a maximum of two samples out of five have levels of E. coli between 10 and 100 cfu.g-1. E. coli is still a threat to the safety of raw milk butter. Objectives. This study aimed to identify sources of E. coli in six farms facing recurrent contaminations in butter. Method. Farms were visited three times between March and May 2021. Surface samples and dairy products samples were collected throughout the process for E. coli enumeration and assessment of potential correlations between equipment contamination and hygienic quality of food products. Results. Two major sources of contamination were identified: the lack of efficacy of cleaning and disinfection practices on milk pipelines, junctions and cream separators, and absence of milk cooling in case of time-lapse of more than 2 h between milking and skimming. The use of lactic acid starters could be a helpful way to control E. coli during cream maturation, in association to adequate good manufacturing practices. Conclusions. Levels of E. coli in the considered raw milk butter batches were really high. A new decision tree is proposed that could help manufacturers and food controllers to improve hygienic quality of raw milk butter.
Disciplines :
Food science
Author, co-author :
Gérard, Amaury ; Université de Liège - ULiège > Université de Liège - ULiège
Barbosa, Naomi ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Di Tanna, Sybille ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Sindic, Marianne ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Language :
French
Title :
Quelles sont les principales sources de contamination du beurre au lait cru par Escherichia coli ?
Publication date :
08 March 2022
Journal title :
Biotechnologie, Agronomie, Société et Environnement
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