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Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm

Anaerobic butyric acid-producing sporeforming bacteria (BAB) are important microbial contaminants in raw milk that may lead to premature spoilage of certain cheeses during aging. A study was conducted to determine the baseline levels of these spores in raw milk from 7 conventional Northeast United S...

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Detalles Bibliográficos
Autores principales: Shi, X., Qian, C., Murphy, S.I., Wiedmann, M., Martin, N.H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873660/
https://www.ncbi.nlm.nih.gov/pubmed/36713122
http://dx.doi.org/10.3168/jdsc.2022-0252
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author Shi, X.
Qian, C.
Murphy, S.I.
Wiedmann, M.
Martin, N.H.
author_facet Shi, X.
Qian, C.
Murphy, S.I.
Wiedmann, M.
Martin, N.H.
author_sort Shi, X.
collection PubMed
description Anaerobic butyric acid-producing sporeforming bacteria (BAB) are important microbial contaminants in raw milk that may lead to premature spoilage of certain cheeses during aging. A study was conducted to determine the baseline levels of these spores in raw milk from 7 conventional Northeast United States dairy farms over a 1-yr period. The overall mean BAB concentration was 1.79 log(10) most probable number per liter with spore levels differing significantly by farm. A post-hoc farm management practices survey was conducted to determine if there was an association between farm practices on BAB levels in raw milk from these farms. Survey questions included variables related to bedding, milking preparation procedures, teat and udder cleanliness scoring, holding area cleaning procedures, and udder clipping or flaming frequency. Each variable was fitted with a linear mixed-effects model, which revealed no significant association between farm-level factors and the initial BAB concentrations in raw milk; this finding was likely due to the small sample size in this study. To demonstrate the usefulness of our data beyond the initial baseline levels of BAB spores in raw milk, we used this data set to calculate minimum number of individual samples that would be needed to be collected in future studies, which was determined to be 96 to 126 samples, to evaluate the association between farm-level factors and BAB spore concentrations in raw milk. Overall, this study provides dairy industry stakeholders with baseline data on BAB spore levels in raw milk, along with a demonstration on how these data could be used in future studies to calculate sample sizes needed to assess the effect of farm management practices on BAB levels in raw milk.
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spelling pubmed-98736602023-01-26 Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm Shi, X. Qian, C. Murphy, S.I. Wiedmann, M. Martin, N.H. JDS Commun Dairy Foods Anaerobic butyric acid-producing sporeforming bacteria (BAB) are important microbial contaminants in raw milk that may lead to premature spoilage of certain cheeses during aging. A study was conducted to determine the baseline levels of these spores in raw milk from 7 conventional Northeast United States dairy farms over a 1-yr period. The overall mean BAB concentration was 1.79 log(10) most probable number per liter with spore levels differing significantly by farm. A post-hoc farm management practices survey was conducted to determine if there was an association between farm practices on BAB levels in raw milk from these farms. Survey questions included variables related to bedding, milking preparation procedures, teat and udder cleanliness scoring, holding area cleaning procedures, and udder clipping or flaming frequency. Each variable was fitted with a linear mixed-effects model, which revealed no significant association between farm-level factors and the initial BAB concentrations in raw milk; this finding was likely due to the small sample size in this study. To demonstrate the usefulness of our data beyond the initial baseline levels of BAB spores in raw milk, we used this data set to calculate minimum number of individual samples that would be needed to be collected in future studies, which was determined to be 96 to 126 samples, to evaluate the association between farm-level factors and BAB spore concentrations in raw milk. Overall, this study provides dairy industry stakeholders with baseline data on BAB spore levels in raw milk, along with a demonstration on how these data could be used in future studies to calculate sample sizes needed to assess the effect of farm management practices on BAB levels in raw milk. Elsevier 2022-11-18 /pmc/articles/PMC9873660/ /pubmed/36713122 http://dx.doi.org/10.3168/jdsc.2022-0252 Text en © 2022. https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Dairy Foods
Shi, X.
Qian, C.
Murphy, S.I.
Wiedmann, M.
Martin, N.H.
Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
title Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
title_full Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
title_fullStr Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
title_full_unstemmed Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
title_short Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
title_sort butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
topic Dairy Foods
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873660/
https://www.ncbi.nlm.nih.gov/pubmed/36713122
http://dx.doi.org/10.3168/jdsc.2022-0252
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