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Carbon dioxide as a novel indicator for bacterial growth in milk
Journal of Food Safety ( IF 2.4 ) Pub Date : 2020-02-19 , DOI: 10.1111/jfs.12780
Séverine Cranz 1 , Sanne Valster 1 , Roland Vulders 1 , Kiran Dellimore 1
Affiliation  

Human milk spoils due to bacterial, yeast, or mold contamination. Current domestic methods of assessing milk spoilage are subjective or rely on time and temperature‐based guidelines. A key unmet food safety need remains the objective assessment of human milk spoilage. Experiments were conducted using a simplified human milk spoilage model based on goat's milk as a human milk surrogate, spiked with a single bacterial strain (Staphylococcus epidermidis), in which pH and carbon dioxide (CO₂) concentration were measured along with bacteria count over 160 hr. Bacteria count correlated highly with CO₂ but not with pH. A 0.21% CO₂ concentration threshold could be defined for milk spoilage (correlating to a bacteria count threshold of 10⁵ CFU/ml), with sensitivity and specificity above 84%. These findings suggest that CO₂ measurement is a promising method to detect S. epidermidis growth in milk which merits further investigation for the objective and quantitative assessment of milk spoilage.

中文翻译:

二氧化碳作为牛奶中细菌生长的新指标

人乳会因细菌、酵母或霉菌污染而变质。目前国内评估牛奶腐败的方法是主观的或依赖于基于时间和温度的指南。一个关键的未满足的食品安全需求仍然是对母乳变质的客观评估。使用基于山羊奶作为母乳替代品的简化母乳腐败模型进行实验,并添加单一细菌菌株(表皮葡萄球菌),其中测量 pH 值和二氧化碳 (CO 2) 浓度以及细菌计数超过 160 小时. 细菌数量与 CO₂ 高度相关,但与 pH 值无关。可以为牛奶腐败定义 0.21% 的 CO₂ 浓度阈值(与 10⁵ CFU/ml 的细菌计数阈值相关),灵敏度和特异性高于 84%。
更新日期:2020-02-19
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