Rapid methods for microorganism quantification in human milk: Possibilities and evaluation

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-02-19 DOI:10.1016/j.idairyj.2025.106223

Katarzyna Mazur , Magdalena Chmara , Izabela Drążkowska , Edyta Malinowska-Pańczyk

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引用次数: 0

Abstract

This study evaluates the potential of rapid microbiological methods, traditionally used for food and environmental samples, to assess human milk (HM) quality in Human Milk Banks. Several methods, including a bioluminescence, the Micro Biological Survey (MBS) colorimetric method, triphenyltetrazolium chloride (TTC) reductase test, and flow cytometry (BacSomatic™️), were compared to the PN-EN ISO 4833–1:2013-12 reference method. Flow cytometry showed a strong correlation with the reference method for estimating bacterial counts in HM, indicating its potential as a fast alternative. Despite its speed − providing results in 10 min without pre-processing − flow cytometry showed some limitations suggesting it may not yet be suitable as a standalone tool. Other methods, such as TTC reduction test and bioluminescence, showed weaker correlations, indicating that external factors influence their accuracy, while flow cytometry is promising, further optimization is required before it can replace conventional methods.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.