Yingying Lin , Mingjie Pan , Yunfeng Yang , Xiao Ye , Huahu Xu , Yikan Lin , Bing Niu
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Exposure assessment of Staphylococcus aureus in fluid milk
Milk and dairy products serve as suitable media vectors of Staphylococcus aureus, a major food-borne pathogen, and there remains a potential for secondary contamination even after pasteurization, which may cause human illness and disease. The objective of this study is to assess the risk of introducing Staphylococcus aureus into the fluid milk supply chain. In this paper, a quantitative risk assessment model was developed based on the data of Staphylococcus aureus contamination in fluid milk and the relevant calculation formulas collected from references. The results of the Monte Carlo simulation model indicated that the pasteurization process was the primary factor affecting the Staphylococcus aureus concentration. The study further simulated shell-and-tube heat exchanger fouling during pasteurization using ANSYS FLUENT software, which found that fouling caused a decrease in pasteurization temperature, thereby increasing the level of Staphylococcus aureus in fluid milk (with a mean concentration of 0.519 log CFU/ml). This study provides a theoretical basis for the development of Staphylococcus aureus contamination control strategies for fluid milk and related products.
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.