Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria
For dairy processors, spoilage and pathogenic spore‐forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination...
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| Veröffentlicht in: | International journal of dairy technology 2023-11, Vol.76 (4), p.779-800 |
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| container_title | International journal of dairy technology |
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| creator | Hebishy, Essam Yerlikaya, Oktay Mahony, Jennifer Akpinar, Asli Saygili, Derya |
| description | For dairy processors, spoilage and pathogenic spore‐forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera
Bacillus
,
Geobacillus
,
Anoxybacillus
,
Brevibacillus
,
Paenibacillus
and
Clostridium
, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them. |
| doi_str_mv | 10.1111/1471-0307.13006 |
| format | Article |
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Bacillus
,
Geobacillus
,
Anoxybacillus
,
Brevibacillus
,
Paenibacillus
and
Clostridium
, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them.</description><identifier>ISSN: 1364-727X</identifier><identifier>EISSN: 1471-0307</identifier><identifier>DOI: 10.1111/1471-0307.13006</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Bacteria ; Biofilms ; Food contamination ; Food poisoning ; Food spoilage ; Heat treatment ; Heat treatments ; Spoilage ; Spores ; Thermophilic bacteria ; Whey</subject><ispartof>International journal of dairy technology, 2023-11, Vol.76 (4), p.779-800</ispartof><rights>2023. This article is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c310t-2b1693ec112b3c0f3638e2e9b22cd652ee637483f791df6d2f7987778c9cc10d3</citedby><cites>FETCH-LOGICAL-c310t-2b1693ec112b3c0f3638e2e9b22cd652ee637483f791df6d2f7987778c9cc10d3</cites><orcidid>0000-0002-1532-4687 ; 0000-0002-8796-1845 ; 0000-0002-0037-8295</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Hebishy, Essam</creatorcontrib><creatorcontrib>Yerlikaya, Oktay</creatorcontrib><creatorcontrib>Mahony, Jennifer</creatorcontrib><creatorcontrib>Akpinar, Asli</creatorcontrib><creatorcontrib>Saygili, Derya</creatorcontrib><title>Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria</title><title>International journal of dairy technology</title><description>For dairy processors, spoilage and pathogenic spore‐forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera
Bacillus
,
Geobacillus
,
Anoxybacillus
,
Brevibacillus
,
Paenibacillus
and
Clostridium
, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them.</description><subject>Bacteria</subject><subject>Biofilms</subject><subject>Food contamination</subject><subject>Food poisoning</subject><subject>Food spoilage</subject><subject>Heat treatment</subject><subject>Heat treatments</subject><subject>Spoilage</subject><subject>Spores</subject><subject>Thermophilic bacteria</subject><subject>Whey</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNo9kE1Lw0AQhhdRsFbPXhe8mnY_kmxylKK1UPGi4G3ZbGabLWk27qaU3voTBP9hf4npB85l3hneeQcehO4pGdG-xjQWNCKciBHlhKQXaPC_uew1T-NIMPF1jW5CWBJCBc-TAQpvVntXWFe7hdWqxiq0oLuAVVNiXam6hmYBATuDNxVsces2JfiA97tfPMNdBX7lyrW3-vE8tJWtrT6eh9Z52O9-jPMr2yxwoXQH3qpbdGVUHeDu3Ifo8-X5Y_Iazd-ns8nTPNKcki5iBU1zDppSVnBNDE95BgzygjFdpgkDSLmIM25ETkuTlqwXmRAi07nWlJR8iB5Oua1332sInVy6tW_6l5JlIiZxQkjSu8YnV88hBA9Gtt6ulN9KSuSBrDxwlAeO8kiW_wHX6m4Y</recordid><startdate>202311</startdate><enddate>202311</enddate><creator>Hebishy, Essam</creator><creator>Yerlikaya, Oktay</creator><creator>Mahony, Jennifer</creator><creator>Akpinar, Asli</creator><creator>Saygili, Derya</creator><general>Blackwell Publishing Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-1532-4687</orcidid><orcidid>https://orcid.org/0000-0002-8796-1845</orcidid><orcidid>https://orcid.org/0000-0002-0037-8295</orcidid></search><sort><creationdate>202311</creationdate><title>Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria</title><author>Hebishy, Essam ; Yerlikaya, Oktay ; Mahony, Jennifer ; Akpinar, Asli ; Saygili, Derya</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c310t-2b1693ec112b3c0f3638e2e9b22cd652ee637483f791df6d2f7987778c9cc10d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Bacteria</topic><topic>Biofilms</topic><topic>Food contamination</topic><topic>Food poisoning</topic><topic>Food spoilage</topic><topic>Heat treatment</topic><topic>Heat treatments</topic><topic>Spoilage</topic><topic>Spores</topic><topic>Thermophilic bacteria</topic><topic>Whey</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hebishy, Essam</creatorcontrib><creatorcontrib>Yerlikaya, Oktay</creatorcontrib><creatorcontrib>Mahony, Jennifer</creatorcontrib><creatorcontrib>Akpinar, Asli</creatorcontrib><creatorcontrib>Saygili, Derya</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hebishy, Essam</au><au>Yerlikaya, Oktay</au><au>Mahony, Jennifer</au><au>Akpinar, Asli</au><au>Saygili, Derya</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria</atitle><jtitle>International journal of dairy technology</jtitle><date>2023-11</date><risdate>2023</risdate><volume>76</volume><issue>4</issue><spage>779</spage><epage>800</epage><pages>779-800</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>For dairy processors, spoilage and pathogenic spore‐forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera
Bacillus
,
Geobacillus
,
Anoxybacillus
,
Brevibacillus
,
Paenibacillus
and
Clostridium
, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/1471-0307.13006</doi><tpages>22</tpages><orcidid>https://orcid.org/0000-0002-1532-4687</orcidid><orcidid>https://orcid.org/0000-0002-8796-1845</orcidid><orcidid>https://orcid.org/0000-0002-0037-8295</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1364-727X |
| ispartof | International journal of dairy technology, 2023-11, Vol.76 (4), p.779-800 |
| issn | 1364-727X 1471-0307 |
| language | eng |
| recordid | cdi_proquest_journals_2874045005 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Bacteria Biofilms Food contamination Food poisoning Food spoilage Heat treatment Heat treatments Spoilage Spores Thermophilic bacteria Whey |
| title | Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria |
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