1. The document discusses different thermal treatments for milk including pasteurization, sterilization, and boiling.
2. Pasteurization involves heating milk to temperatures between 63-85°C for short periods of time to minimize pathogens while preserving chemical and physical properties. Common pasteurization methods are listed.
3. Sterilization or long-life milk involves higher temperatures over longer periods to destroy all microorganisms allowing milk to be stored at room temperature for several months. Methods of in-bottle and UHT sterilization are described.
Presentation on Safe Milk Production for Public HealthRafiqul Islam
Milk is a complete food that provides many essential nutrients. It is considered safe when it comes from healthy animals in hygienic environments and contains low bacteria levels. Several factors are important for producing clean and safe milk, including maintaining animal health, clean udders and farm premises, and controlling contamination. Dirty milk can transmit diseases from animals to humans like tuberculosis, brucellosis, and e.coli infections. Proper hygiene and sanitation at all stages of milk production and processing are necessary to ensure milk safety.
Microflora of raw milk, sources of milk contamination and their control.ShaistaKhan60
This document discusses the microflora found in raw milk and methods for controlling milk contamination. It begins by introducing milk and its nutritional properties. It then describes the various microorganisms commonly found in raw milk, including both harmless and potentially pathogenic bacteria. The primary sources of milk contamination on farms and during processing are explained. Control methods focus on cleanliness of animals, milking equipment, storage and processing facilities. Preservation techniques to limit bacterial growth include pasteurization, refrigeration, freezing, drying, and adding preservatives. Proper application of good manufacturing practices and hazard analysis critical control point guidelines are emphasized for effective contamination control.
Dr. Purnedu Vasavada - Current and Emerging Organisms in Raw Milk that Affect...John Blue
Current and Emerging Organisms in Raw Milk that Affect Public Health - Dr. Purnedu Vasavada, University of Wisconsin-River Falls, from NIAA's One Health: Implications for Animal Agriculture, March 15 - 17, 2010, Kansas City, MO, USA.
Microbial contaminations in milk and identification of selected pathogenic ba...ILRI
Presentation by Fortunate Shija at the first international One Health conference of One Health Central and Eastern Africa (OHCEA), Addis Ababa, Ethiopia, 23-27 September 2013.
Notes on egg hygiene including the egg nutritive value, different egg processing and the different methods for egg preservation besides, the functional properties of egg components.
1. The document discusses different thermal treatments for milk including pasteurization, sterilization, and boiling.
2. Pasteurization involves heating milk to temperatures between 63-85°C for short periods of time to minimize pathogens while preserving chemical and physical properties. Common pasteurization methods are listed.
3. Sterilization or long-life milk involves higher temperatures over longer periods to destroy all microorganisms allowing milk to be stored at room temperature for several months. Methods of in-bottle and UHT sterilization are described.
Presentation on Safe Milk Production for Public HealthRafiqul Islam
Milk is a complete food that provides many essential nutrients. It is considered safe when it comes from healthy animals in hygienic environments and contains low bacteria levels. Several factors are important for producing clean and safe milk, including maintaining animal health, clean udders and farm premises, and controlling contamination. Dirty milk can transmit diseases from animals to humans like tuberculosis, brucellosis, and e.coli infections. Proper hygiene and sanitation at all stages of milk production and processing are necessary to ensure milk safety.
Microflora of raw milk, sources of milk contamination and their control.ShaistaKhan60
This document discusses the microflora found in raw milk and methods for controlling milk contamination. It begins by introducing milk and its nutritional properties. It then describes the various microorganisms commonly found in raw milk, including both harmless and potentially pathogenic bacteria. The primary sources of milk contamination on farms and during processing are explained. Control methods focus on cleanliness of animals, milking equipment, storage and processing facilities. Preservation techniques to limit bacterial growth include pasteurization, refrigeration, freezing, drying, and adding preservatives. Proper application of good manufacturing practices and hazard analysis critical control point guidelines are emphasized for effective contamination control.
Dr. Purnedu Vasavada - Current and Emerging Organisms in Raw Milk that Affect...John Blue
Current and Emerging Organisms in Raw Milk that Affect Public Health - Dr. Purnedu Vasavada, University of Wisconsin-River Falls, from NIAA's One Health: Implications for Animal Agriculture, March 15 - 17, 2010, Kansas City, MO, USA.
Microbial contaminations in milk and identification of selected pathogenic ba...ILRI
Presentation by Fortunate Shija at the first international One Health conference of One Health Central and Eastern Africa (OHCEA), Addis Ababa, Ethiopia, 23-27 September 2013.
Notes on egg hygiene including the egg nutritive value, different egg processing and the different methods for egg preservation besides, the functional properties of egg components.
This document discusses bacteriological examination of milk. It outlines the normal flora found in milk, including Enterococcus faecalis, Streptococcus lactus, and Lactobacillus species. Pathogenic bacteria that may be present are also listed, such as E. coli, Streptococcus pyogenes, and Salmonella species. The document then describes methods for bacteriological examination, including microscopical examination, determination of viable bacterial count using serial dilution and plating, methylene blue reduction testing to determine milk quality, and testing for coliforms using MacConkey's broth.
This document provides information about dairy microbiology. It discusses milk composition and defines milk. It describes pasteurization methods like low temperature, high temperature short time, and ultra-high temperature pasteurization. It also discusses types of milk, thermal processing methods, microflora in raw milk, nutritional components in milk, and several milkborne diseases and their symptoms.
The document discusses various types of bacteria found in milk, milkborne diseases caused by bacteria in infected cows or external sources, and several bacteriological examination methods for milk including standard plate count, coliform count tests, alkaline phosphatase testing to check for adequate pasteurization, and reduction tests to classify milk quality.
Market milk samples from Assam, India were found to contain various microbes, with Candida krusei being the most prevalent at 77.5%. Additional studies found E. coli O157:H7 in 87.5% of samples and Staphylococcus aureus in 7.5% of samples from the market milk. An outbreak of gastroenteritis and fever occurred where Listeria monocytogenes was isolated from leftover commercial pasteurized chocolate milk.
The Milk Microbiology ppt is useful to the under graduate students. This ppt may help to summarize the studied content related to the mentioned points in the given collection of slides.
Clean Milk Production Practices and its Management in India by Sunil Meenasunil meena
Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption.
From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing.
Clean Milk Production Practices
Source Hygiene and Preparations
Check for mastitis with a strip cup or any other method.
Isolate sick animals and milk them last (Their milk should not be mixed with good milk).
Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth.
Always groom and cut the hair around the under.
Dispose fore-milk
Tie tails of troublesome animals when milking.
Milker’s Hygiene
Milker should: –
Be healthy and clean
Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair)
Avoid smoking during milking time.
Be quick and efficient
Milk continuously (no interruptions).
Milking Environment
The shed can be permanent or movable
Where possible provide a cement floor for easy and proper cleaning.
Water should drain easily and away from the shed
Provide a clean feed trough, water trough and protected store.
There should be a good source of water nearby
The shed should be located away from bad smells and odours
It should be cleaned after every milking
Livestock should not have access to the shed during the day
Utensils
a. Types
Use seamless utensils preferably aluminium or stainless steel
Use cans, sufurias or metal buckets in milking
Provide a good washing place
Washing procedure
Rinse excess milk with cold and clean water
Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent
Rinse with cold water and place the utensils to dry on a rack upside down during the day.
c. Storage
Utensils should be stored at night in a safe and clean place, which is well ventilated.
Milking
a. Preparation
Do not excite the animals
Regularize milking intervals
b. Method
Squeeze the teat and do not pull.
All milk should be got from the under i.e. avoid incomplete milking
Use a teat dip after milking
Milk Handling
a. Filtering
Use a white filter cloth
Filter immediately after milking
Disinfect, wash and dry the filter cloth after use
b. Storage
Store milk in cool and clean place
The room used to store milk should without other materials such as chemicals and should also be lockable.
c. Marketing or Disposal
Milk should be delivered to the market as soon as possible
It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.
This document discusses various types of contaminants found in milk, including:
1) Internal contaminants from microbes inside the udder or blood of infected/carrier animals.
2) External contaminants introduced during production, handling and distribution from environments, unclean equipment/handlers, or contaminated water.
3) Maximum limits are defined for bacteria, coliforms, somatic cells, and drug residues in raw and pasteurized milk to ensure safety.
Microbiological Analysis of Milk – Part I of II discusses various tests used to analyze the microbiological quality of milk, including platform tests conducted at milk reception sites to ensure quality. Rapid tests like the lactometer, organoleptic, and clot on boiling tests are used to check for adulteration or increased acidity. Further laboratory tests quantify bacteria levels and identify any contaminants, such as the direct microscopic count. Together, these analyses help maintain high testing standards for milk quality and identify sources of contamination.
Breif discussion about the organism and food through which the outbreaks have occured. It is also added with Bacteriological Analytical Methods (BAM) for the isolation and enumeration of the organism from the food sample.
This document discusses calf diarrhea, a major cause of economic loss in the cattle industry. It notes that infectious agents like viruses (rotavirus, coronavirus), bacteria (E. coli, Salmonella species, Clostridium perfringens), and protozoa (Eimeria, Cryptosporidium) are leading causes of neonatal calf diarrhea. Clinical signs can include anorexia, fever, depression, watery to bloody diarrhea. Diagnosis involves isolating and identifying the causal bacteria or virus through culturing fecal samples and performing biochemical tests. Management practices like ensuring adequate colostrum intake and hygiene can help prevent calf diarrhea.
Successful management of delayed case of mastitis in cowsuren vet
In this we tried & eliminated pathogens with low antibiotics. The withdrawl period of milk is decreased. Treatment is of low cost. Easily applicable in field condition....
Microbiological analysis of milk part IIDhanya K C
This document discusses various microbiological analyses performed on milk to ensure quality, including platform tests conducted at milk reception sites, direct quantitative tests to assess actual bacteria numbers, and indirect qualitative tests based on microbial metabolic activity. It then describes specific tests in detail, such as the Methylene Blue Reduction Test to evaluate microbial load, the Alkaline Phosphatase test to check pasteurization efficacy, and the Standard Plate Count method to enumerate viable microbes. The document also covers procedures for determining coliforms, other bacteria types, yeast and molds in milk.
The document discusses milk pasteurization and its importance for food safety. It describes how microorganisms can enter raw milk and cause illness in humans. Pasteurization involves heating milk to 161°F for 15 seconds to kill harmful bacteria and pathogens. Proper handling after pasteurization is also necessary to prevent recontamination and ensure safety. Common foodborne pathogens found in raw milk that pasteurization destroys include Salmonella, Listeria, E. coli O157:H7, and Campylobacter.
This document discusses advances in the prevention and control of mastitis in dairy cattle. It begins by defining mastitis and explaining that it is the most expensive disease for the dairy industry, costing an estimated $10.34 billion annually worldwide. Prevention methods discussed include maintaining good environmental hygiene and udder hygiene, using teat dips and dry cow treatment with antibiotics and teat sealants. Maintaining optimal udder immunity through proper nutrition with vitamins, minerals and antioxidants is also emphasized. The document explores interactions between bacterial, host and environmental factors that can lead to mastitis and strategies to minimize risks.
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
The document summarizes the process of pasteurization developed by Louis Pasteur in the 1860s. It describes how Pasteur discovered that briefly heating wine at 55-60°C would kill the microorganisms causing spoilage. This technique was later adapted for milk to reduce transmission of diseases. The document then provides details on the types of pasteurization techniques used, focusing on high-temperature short-time pasteurization. It outlines the key stages of pasteurization in dairy processing, including balancing, heating, holding, and cooling the milk.
This document discusses the treatment of mastitis during lactation in dairy cows. It outlines that mastitis is the most common reason for antimicrobial treatment in dairy cows. While cows have been treated similarly for over 50 years, more targeted treatment may be needed. The document discusses different pathogens that cause mastitis and their targets in the udder tissue or milk. It recommends that veterinarians familiar with each farm determine targeted treatment protocols. Treatment should generally last at least 3 days to improve cure rates. Public health and effects on milk should also be considered when treating mastitis.
This document discusses microorganisms found in milk and their effects. It notes that milk provides an excellent medium for microbial growth. Both harmless and potentially pathogenic microorganisms can contaminate milk during the milking and storage processes. The main types of microorganisms discussed are bacteria, yeasts, molds, and bacteriophages. Several pathogenic bacterial species are also mentioned. The document outlines factors that influence microbial growth in milk and how their activities can affect milk quality through spoilage. Common spoilage effects and methods of controlling microorganisms in milk are summarized.
Quality assurance in milk and milk products copyChoclaty Ashish
This document discusses quality assurance in milk and milk products. It outlines the components of milk including water, protein, vitamins, lactose, minerals and fat. It then discusses common adulterants added to milk like water, cane sugar and glucose. The quality assurance process involves reception tests like organoleptic tests, Clot on Boiling (COB) and alcohol tests, as well as lab tests including Gerber Butterfat tests to check fat levels, acidity tests to check sweetness, and lactometer tests to check density. Pasteurization is also discussed as a process to purify milk and extend its freshness.
The document discusses the significance of bovine mastitis and methods for diagnosing mastitis. It notes that mastitis causes losses in milk production and quality, additional treatment costs, and premature culling. The most important methods for diagnosing mastitis involve examining the animal, udder, and milk through visual inspection, palpation, strip cup testing, and analyzing milk characteristics like pH, chloride levels, somatic cell count, and enzyme levels. Key tests discussed include the California Mastitis Test, Surf Field Mastitis Test, and measuring somatic cell count and N-acetyl-β-D-glucosaminidase activity.
This document discusses various methods for examining milk samples to detect bacteria, somatic cells, blood cells, and diagnose disease conditions in cattle. Physical examination of milk samples can reveal abnormalities in color, odor, consistency, pH, and electrical conductivity. The Strip Cup Test detects clots indicating mastitis. The California Mastitis Test detects subclinical infections by observing gel formation when milk and reagent are mixed. The Surf Field Mastitis Test and White Side Test also detect somatic cells indicating mastitis. The Somatic Cell Count method directly or indirectly measures somatic cells to indicate intramammary infection. The Antibiotic Sensitivity Test checks the effectiveness of antibiotics for treatment. The Methylene Blue Reduction Test examines milk quality based on how long it
This document discusses bacteriological examination of milk. It outlines the normal flora found in milk, including Enterococcus faecalis, Streptococcus lactus, and Lactobacillus species. Pathogenic bacteria that may be present are also listed, such as E. coli, Streptococcus pyogenes, and Salmonella species. The document then describes methods for bacteriological examination, including microscopical examination, determination of viable bacterial count using serial dilution and plating, methylene blue reduction testing to determine milk quality, and testing for coliforms using MacConkey's broth.
This document provides information about dairy microbiology. It discusses milk composition and defines milk. It describes pasteurization methods like low temperature, high temperature short time, and ultra-high temperature pasteurization. It also discusses types of milk, thermal processing methods, microflora in raw milk, nutritional components in milk, and several milkborne diseases and their symptoms.
The document discusses various types of bacteria found in milk, milkborne diseases caused by bacteria in infected cows or external sources, and several bacteriological examination methods for milk including standard plate count, coliform count tests, alkaline phosphatase testing to check for adequate pasteurization, and reduction tests to classify milk quality.
Market milk samples from Assam, India were found to contain various microbes, with Candida krusei being the most prevalent at 77.5%. Additional studies found E. coli O157:H7 in 87.5% of samples and Staphylococcus aureus in 7.5% of samples from the market milk. An outbreak of gastroenteritis and fever occurred where Listeria monocytogenes was isolated from leftover commercial pasteurized chocolate milk.
The Milk Microbiology ppt is useful to the under graduate students. This ppt may help to summarize the studied content related to the mentioned points in the given collection of slides.
Clean Milk Production Practices and its Management in India by Sunil Meenasunil meena
Milk is the main product from a dairy enterprise, produced basically as food for human consumption. A dairy farmer must, therefore, aim at maximising on milk output from his/her dairy herd. At the same time the farmer must ensure that milk is produced in clean and hygienic conditions so that it is fit for human consumption.
From public’s health point of view, milk is a very good media for bacterial and other micro-organisms development. As such, disease hazard in public can easily be predisposed by infected milk during production, handling and marketing.
Clean Milk Production Practices
Source Hygiene and Preparations
Check for mastitis with a strip cup or any other method.
Isolate sick animals and milk them last (Their milk should not be mixed with good milk).
Wash udder, teats and flank of the animal with clean water preferably add a disinfectant. Wipe with a clean cloth.
Always groom and cut the hair around the under.
Dispose fore-milk
Tie tails of troublesome animals when milking.
Milker’s Hygiene
Milker should: –
Be healthy and clean
Maintain short fingernails and hair cut (ladies can cover their heads when milking as guard to falling hair)
Avoid smoking during milking time.
Be quick and efficient
Milk continuously (no interruptions).
Milking Environment
The shed can be permanent or movable
Where possible provide a cement floor for easy and proper cleaning.
Water should drain easily and away from the shed
Provide a clean feed trough, water trough and protected store.
There should be a good source of water nearby
The shed should be located away from bad smells and odours
It should be cleaned after every milking
Livestock should not have access to the shed during the day
Utensils
a. Types
Use seamless utensils preferably aluminium or stainless steel
Use cans, sufurias or metal buckets in milking
Provide a good washing place
Washing procedure
Rinse excess milk with cold and clean water
Scrub with a brush using hot water mixed with a detergent e.g. soap or detergent
Rinse with cold water and place the utensils to dry on a rack upside down during the day.
c. Storage
Utensils should be stored at night in a safe and clean place, which is well ventilated.
Milking
a. Preparation
Do not excite the animals
Regularize milking intervals
b. Method
Squeeze the teat and do not pull.
All milk should be got from the under i.e. avoid incomplete milking
Use a teat dip after milking
Milk Handling
a. Filtering
Use a white filter cloth
Filter immediately after milking
Disinfect, wash and dry the filter cloth after use
b. Storage
Store milk in cool and clean place
The room used to store milk should without other materials such as chemicals and should also be lockable.
c. Marketing or Disposal
Milk should be delivered to the market as soon as possible
It is advisable to delivery milk early in the morning and evening to avoid hot periods of the day.
This document discusses various types of contaminants found in milk, including:
1) Internal contaminants from microbes inside the udder or blood of infected/carrier animals.
2) External contaminants introduced during production, handling and distribution from environments, unclean equipment/handlers, or contaminated water.
3) Maximum limits are defined for bacteria, coliforms, somatic cells, and drug residues in raw and pasteurized milk to ensure safety.
Microbiological Analysis of Milk – Part I of II discusses various tests used to analyze the microbiological quality of milk, including platform tests conducted at milk reception sites to ensure quality. Rapid tests like the lactometer, organoleptic, and clot on boiling tests are used to check for adulteration or increased acidity. Further laboratory tests quantify bacteria levels and identify any contaminants, such as the direct microscopic count. Together, these analyses help maintain high testing standards for milk quality and identify sources of contamination.
Breif discussion about the organism and food through which the outbreaks have occured. It is also added with Bacteriological Analytical Methods (BAM) for the isolation and enumeration of the organism from the food sample.
This document discusses calf diarrhea, a major cause of economic loss in the cattle industry. It notes that infectious agents like viruses (rotavirus, coronavirus), bacteria (E. coli, Salmonella species, Clostridium perfringens), and protozoa (Eimeria, Cryptosporidium) are leading causes of neonatal calf diarrhea. Clinical signs can include anorexia, fever, depression, watery to bloody diarrhea. Diagnosis involves isolating and identifying the causal bacteria or virus through culturing fecal samples and performing biochemical tests. Management practices like ensuring adequate colostrum intake and hygiene can help prevent calf diarrhea.
Successful management of delayed case of mastitis in cowsuren vet
In this we tried & eliminated pathogens with low antibiotics. The withdrawl period of milk is decreased. Treatment is of low cost. Easily applicable in field condition....
Microbiological analysis of milk part IIDhanya K C
This document discusses various microbiological analyses performed on milk to ensure quality, including platform tests conducted at milk reception sites, direct quantitative tests to assess actual bacteria numbers, and indirect qualitative tests based on microbial metabolic activity. It then describes specific tests in detail, such as the Methylene Blue Reduction Test to evaluate microbial load, the Alkaline Phosphatase test to check pasteurization efficacy, and the Standard Plate Count method to enumerate viable microbes. The document also covers procedures for determining coliforms, other bacteria types, yeast and molds in milk.
The document discusses milk pasteurization and its importance for food safety. It describes how microorganisms can enter raw milk and cause illness in humans. Pasteurization involves heating milk to 161°F for 15 seconds to kill harmful bacteria and pathogens. Proper handling after pasteurization is also necessary to prevent recontamination and ensure safety. Common foodborne pathogens found in raw milk that pasteurization destroys include Salmonella, Listeria, E. coli O157:H7, and Campylobacter.
This document discusses advances in the prevention and control of mastitis in dairy cattle. It begins by defining mastitis and explaining that it is the most expensive disease for the dairy industry, costing an estimated $10.34 billion annually worldwide. Prevention methods discussed include maintaining good environmental hygiene and udder hygiene, using teat dips and dry cow treatment with antibiotics and teat sealants. Maintaining optimal udder immunity through proper nutrition with vitamins, minerals and antioxidants is also emphasized. The document explores interactions between bacterial, host and environmental factors that can lead to mastitis and strategies to minimize risks.
BEST AND MOST COMPLETE OF ALL FOODS.
IT’S THE FIRST FOOD WE TASTE.
GOOD SOURCE OF PROTEINS, FATS, SUGARS, VITAMINES AND MINERALS.
CONTAINS ALL NUTRIENTS NECESSARY FOR GROWTH AND DEVELOPMENT.
The document summarizes the process of pasteurization developed by Louis Pasteur in the 1860s. It describes how Pasteur discovered that briefly heating wine at 55-60°C would kill the microorganisms causing spoilage. This technique was later adapted for milk to reduce transmission of diseases. The document then provides details on the types of pasteurization techniques used, focusing on high-temperature short-time pasteurization. It outlines the key stages of pasteurization in dairy processing, including balancing, heating, holding, and cooling the milk.
This document discusses the treatment of mastitis during lactation in dairy cows. It outlines that mastitis is the most common reason for antimicrobial treatment in dairy cows. While cows have been treated similarly for over 50 years, more targeted treatment may be needed. The document discusses different pathogens that cause mastitis and their targets in the udder tissue or milk. It recommends that veterinarians familiar with each farm determine targeted treatment protocols. Treatment should generally last at least 3 days to improve cure rates. Public health and effects on milk should also be considered when treating mastitis.
This document discusses microorganisms found in milk and their effects. It notes that milk provides an excellent medium for microbial growth. Both harmless and potentially pathogenic microorganisms can contaminate milk during the milking and storage processes. The main types of microorganisms discussed are bacteria, yeasts, molds, and bacteriophages. Several pathogenic bacterial species are also mentioned. The document outlines factors that influence microbial growth in milk and how their activities can affect milk quality through spoilage. Common spoilage effects and methods of controlling microorganisms in milk are summarized.
Quality assurance in milk and milk products copyChoclaty Ashish
This document discusses quality assurance in milk and milk products. It outlines the components of milk including water, protein, vitamins, lactose, minerals and fat. It then discusses common adulterants added to milk like water, cane sugar and glucose. The quality assurance process involves reception tests like organoleptic tests, Clot on Boiling (COB) and alcohol tests, as well as lab tests including Gerber Butterfat tests to check fat levels, acidity tests to check sweetness, and lactometer tests to check density. Pasteurization is also discussed as a process to purify milk and extend its freshness.
The document discusses the significance of bovine mastitis and methods for diagnosing mastitis. It notes that mastitis causes losses in milk production and quality, additional treatment costs, and premature culling. The most important methods for diagnosing mastitis involve examining the animal, udder, and milk through visual inspection, palpation, strip cup testing, and analyzing milk characteristics like pH, chloride levels, somatic cell count, and enzyme levels. Key tests discussed include the California Mastitis Test, Surf Field Mastitis Test, and measuring somatic cell count and N-acetyl-β-D-glucosaminidase activity.
This document discusses various methods for examining milk samples to detect bacteria, somatic cells, blood cells, and diagnose disease conditions in cattle. Physical examination of milk samples can reveal abnormalities in color, odor, consistency, pH, and electrical conductivity. The Strip Cup Test detects clots indicating mastitis. The California Mastitis Test detects subclinical infections by observing gel formation when milk and reagent are mixed. The Surf Field Mastitis Test and White Side Test also detect somatic cells indicating mastitis. The Somatic Cell Count method directly or indirectly measures somatic cells to indicate intramammary infection. The Antibiotic Sensitivity Test checks the effectiveness of antibiotics for treatment. The Methylene Blue Reduction Test examines milk quality based on how long it
This document summarizes laboratory methods for diagnosing and characterizing Staphylococcus aureus infections. Specimens are collected from infected sites and examined microscopically and through culture-based and biochemical tests to identify S. aureus. Microscopic examination reveals gram-positive cocci arranged in clusters. On culture media, S. aureus forms large, golden-yellow colonies that cause beta-hemolysis. Biochemical tests such as catalase and coagulase are used to distinguish S. aureus from other staphylococci.
This document discusses various methods for enumerating and testing for microorganisms in food. It describes total plate counts, coliform tests, and tests for mesophilic bacteria, staphylococci, Salmonella, Shigella, and other pathogenic bacteria. Specific procedures are outlined, including enrichment, plating, screening, and confirmation steps. A variety of media are used, such as violet red bile agar, Baird-Parker agar, triple sugar iron agar, and lysine iron agar. Colonies are examined for characteristics like color, zone formation, and biochemical reactions to identify microorganisms.
This document summarizes procedures for examining milk samples from cattle. It describes how to collect milk from each mammary quarter, noting the importance of cleaning and labeling samples. Milk should be refrigerated if transported for testing. Physical examination of milk considers attributes like color, odor, consistency, pH and specific gravity. Chemical tests described are the Milk Ring Test to detect Brucella antibodies and the California Mastitis Test to detect somatic cells indicating infection. Somatic cell counts normally below 200,000 cells/ml indicate lack of mastitis.
This document lists various infectious and non-infectious diseases along with information about sample collection and diagnosis for many of them. It provides details on diseases like leptospirosis, rabies, babesiosis, theileriosis, trypanosomiasis, demodicosis, scabies, canine distemper, pyometra, fascioliasis, milk fever, ketosis, hypomagnesemia tetany, and more. For each disease, it specifies the appropriate sample to collect (e.g. blood, skin scraping) and describes clinical pathology tests and methods used to diagnose the condition.
This document discusses urine specimen collection and processing for microbiological examination. Urine is collected to detect disorders like urinary tract infections. Common microorganisms found in urine include E. coli, Proteus, and Candida species. Mid-stream clean-catch urine is the preferred specimen type. Urine is cultured on agar plates like CLED, blood, and MacConkey to isolate pathogens and test for lactose fermentation. Bacterial colonies are counted and used to interpret urine culture results. Isolated organisms are identified using biochemical tests and antibiotic sensitivity testing.
Pathogenic bacteria are microorganisms that have the capability to cause various diseases in their host organisms. They can harm their host by releasing toxins, invading tissues, and disrupting normal physiological processes. Pathogenic bacteria can cause a wide range of illnesses, from mild to severe.
Mastitis in dairy cattle causes and treatmenthamed attia
Mastitis is an inflammation of the mammary gland usually caused by bacterial infection. It affects 25-30% of dairy cow quarters and costs $200 per cow per year on average. Mastitis can be contagious, spread from cow to cow during milking, or environmental, caused by bacteria in bedding and housing areas. Diagnosis involves checking for signs of inflammation, abnormal milk, and confirming infection using california mastitis tests or culture. Treatment depends on the type and severity of mastitis and may include antibiotics, anti-inflammatories, and supportive therapies like fluid therapy. Prevention focuses on proper milking techniques, hygiene, nutrition, treatment of clinical cases, and culling of chronically infected cows
E. coli is a gram-negative, facultative anaerobic rod that is commonly found in the gut of humans and animals. It has various virulence factors like somatic (O), flagellar (H), capsular (K) antigens and fimbriae that aid in colonization and pathogenesis. Major diseases caused are urinary tract infections, diarrhea, and other infections. Diarrheagenic E. coli are classified into six types based on virulence mechanisms - EPEC, ETEC, EIEC, EHEC/VTEC, EAEC, DAEC. EHEC secretes Shiga toxin/verocytotoxin which can cause hemorrhagic colitis and HUS. U
This document provides definitions and information about common aerobic bacteria:
- It defines different types of bacteria based on their oxygen requirements including obligate aerobes and anaerobes.
- It describes appropriate specimen collection and transport methods for different specimen types.
- Key identification tests for common gram positive cocci like Staphylococcus, Streptococcus, and Enterococcus are summarized.
- Antibiotic resistance in Staphylococcus aureus including MRSA is discussed.
- Identification of clinically relevant beta hemolytic streptococci is covered.
This document discusses the bacteriology of water, milk, and air. It provides details on common waterborne diseases and tests done on water samples, including plate counts and methods to detect coliforms and E. coli. It also discusses the types of bacteria found in milk, milkborne diseases, and tests for viable counts and pathogens. Finally, it covers methods to measure air contamination and examine environmental dust, including for Clostridium tetani.
This document discusses various conventional methods used for microbiological examination of foods, including culture media and methods, microbial staining techniques, dye reduction tests, and biochemical tests. It describes different types of culture media such as simple/basal media, complex media, synthetic/defined media, and special media. It also explains various culture methods, staining techniques like Gram staining and acid-fast staining, motility testing, and biochemical tests including catalase, coagulase, oxidase, and urease tests.
This document discusses somatic cells and methods for diagnosing subclinical mastitis on farms. It defines somatic cells as white blood cells that normally exist in milk and increase during mastitis infections to fight infection. Several methods for indirect somatic cell counting are described, including the California Mastitis Test (CMT), PortaSCC, and Delaval Direct Cell Counter. The CMT detects subclinical mastitis by measuring the thickness of milk after adding an alkaline solution, with thicker viscosity indicating higher somatic cell counts and mastitis. Guidelines for using the CMT on-farm are provided. The PortaSCC and Delaval Direct Cell Counter are also rapid tests to measure somatic cell counts.
The document discusses laboratory tests used to identify enteric bacteria, including the IMViC test, TSIA test, and Sims test. The IMViC test checks for indole production, methyl red reaction, Voges-Proskauer reaction, and citrate utilization. The TSIA test checks for fermentation patterns and hydrogen sulfide production. The Sims test checks for motility, indole production, and hydrogen sulfide production. Control organisms used include E. coli, Enterobacter aerogenes, and Citrobacter freundii.
Biochemical tests for characterization of bacteriaDr. Pavan Kundur
The document describes various biochemical tests used to characterize bacteria, including the IMViC tests, oxidase test, gelatin hydrolysis test, and starch hydrolysis test. The IMViC tests include indole, methyl red, Voges-Proskauer, and citrate tests used to identify members of the Enterobacteriaceae family. The oxidase test detects the enzyme cytochrome c oxidase to distinguish between oxidase-positive and -negative bacteria. The gelatin hydrolysis test identifies bacteria that can produce the protease gelatinase to liquefy gelatin. The starch hydrolysis test detects bacteria that produce the amylase enzyme to break down starch.
The document describes several biochemical tests used to identify bacteria, including the catalase test, coagulase test, DNase test, oxidase test, indole test, urease test, citrate test, and triple sugar iron (TSI) test. It provides the purpose, principle, method, and results for each test. It also discusses how to specifically identify Staphylococcus aureus and Streptococcus pyogenes through microscopic examination, culture characteristics, and biochemical properties.
This document provides instructions for processing different clinical specimens for microbiological culture. It describes the recommended media, incubation conditions, gram staining procedures, and sub-culturing steps for specimens including swabs, blood, urine, stool, sputum, and cerebrospinal fluid. Precise methods are outlined for maximizing recovery of aerobic and anaerobic bacteria from each specimen type.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
clean milk should be:
1- Normal physical , Chemical properties
2- Low bacterial count.
3- Free from pathogenic microorganisms
4- Free from dirt , hazard residues.
5- High keeping quality.
6- High nutritive value.
This document discusses various membrane filtration processes and membrane materials. It covers the main types of membrane filtration - reverse osmosis, nanofiltration, ultrafiltration, and microfiltration. It then discusses common membrane materials like cellulose acetate, synthetic polymers, and ceramics. Different membrane module designs are also outlined, including plate and frame, spiral wound, tubular, and hollow-fiber. The document concludes by briefly mentioning membrane fouling and applications of ultrafiltration in the dairy industry.
Any substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance.
WHO, in cooperation with the Food and Agriculture Organization of the United Nations (FAO), is responsible for assessing the risks to human health from food additives.
Risk assessment of food additives are conducted by an independent, international expert scientific group – the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Def: A group of protein with a catalytic activity that activate the chemical reaction without being destroyed . There are at least 20 enzyme found in milk.
- Phosphatase is an enzyme naturally present in all raw milks.
- which is used as an indicator of proper milk pasteurization (63C/30min).
- Complete pasteurization will inactivate the enzyme.
Milk lipase is lipoprotein. It catalyzes the breakdown of lipids ( triglycerides) . The process is called lipolysis.
It is a disaccharide composed of the monosaccharides glucose come from blood and galactose ( ??) synthesized in golgi apperatus in mammary gland both linked by glycosidic link.
It is only found in milk in its natural state , synthesized in mammary gland.
It is found in form of opaque solution.
Less sweet than sucrose. (5% sucrose=10% lactose) (double).
Low soluble--- crystalization
Fermentation
Maillard reaction
In order to digest lactose, your body digestive tract produces the enzyme lactase. Lactase is produced by the small intestine and secreted to break down lactose into its simpler forms of sugar—glucose and galactose. These simple sugars are easily absorbed into the bloodstream and used as energy.
Lipids are greasy, oily, and waxy substances found in both animals and plants. They are composed of glycerol and fatty acids and can be saturated, unsaturated, or volatile. Fats and oils are triglycerides made of glycerol and three fatty acid units. Animal fats tend to be solid at room temperature due to higher saturated fat content, while plant oils are usually liquid due to higher unsaturated fat content. Fats and oils provide energy, enhance texture and flavor, and aid in nutrient absorption. They are classified based on carbon chain length and saturation level and used for various purposes like cooking. Proper extraction, refining, and storage help prevent rancidity.
The document summarizes egg structure, composition, and production. It describes the layers of an egg including the shell, membranes, egg white, and yolk. The shell protects the inner contents and is porous to allow gas exchange. The egg white provides cushioning and nutrition while the yolk is the primary source of nutrients for embryo development. Egg production involves ovulation in the ovary and formation of layers in the oviduct over 24 hours before laying. Freshness is assessed by examining the air cell size, yolk shape, and properties of the egg white and vitelline membrane. Proper handling and refrigeration are important for food safety.
Notes on food borne pathogens which cause food poisoning for consumers. it include the different types of microorganisms food intoxication, food infection and the difference between them.
Notes on the technology of milk powder and the faults that may occurs during storage. Besides, the manufacture of instant milk powder and how to modify cow milk to produce humanized milk.
Concentrated milks such as evaporated milk and sweetened condensed milk are produced through processes like evaporation and membrane processing to remove water. This reduces weight and volume for easier transport and storage while extending shelf life. Concentrated milks are used to supplement fresh milk supply and in food manufacturing. Technological steps include milk standardization, heating, addition of sugar for condensed milk, concentration, cooling, and canning. Microbial defects include blown cans from gas production and thickening or curdling from bacterial growth. Non-microbial defects involve lactose crystallization or Maillard browning from excessive heating. Proper processing and storage are needed to prevent defects in concentrated milks.
Milk contains two main protein groups: caseins and whey proteins. Caseins make up 80% of milk proteins and form spherical micelles dispersed in the milk fluid. The micelles are made up of subunits of different caseins held together by calcium phosphate bridges. Whey proteins make up the remaining 20% and include beta-lactoglobulin and alpha-lactalbumin. Casein micelles are stable to heat treatment like pasteurization but whey proteins can denature at higher temperatures. The proteins are important nutrients and affect the functional properties of milk such as coagulation during cheese production.
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Mastits 2021
1. Dr. Dina A. B. Awad
Lecturer food hygiene and control , faculty of veterinary medicine
Benha university, Egypt
2. Mastitis
-the most costly disease of dairy animals.
- ranked as number one disease of dairy animals.
- mastitis shortens lactation period of each animal
- reduces milk yield per lactation.
- mastitis impairs the quality of milk and milk products
3. Mastitis means
Inflammation in udder pathological
changes on udder and physical
and chemical changes in milk
Clinical
mastitis
Sub clinical
mastitis
Chronic
mastitis
8. california Mastitis Test (CMT)
This is a subjective test which allows us to estimate the quantity of somatic cells in a cow in each
quarter. It should be done every two weeks if there is no monthly individual control on the farm,
and in every animal at the beginning or end of lactation. Sometimes is also called Rapid Mastitis
Test (RMT).
The person who does the CMT must consider the following standards:
• Stripping before sampling is very important because the first jets can give false positives.
• CMT has to be done at the beginning of the milking because it is easier to identify due to the
quantity of pathogens.
The table below shows the relationship between the CMT result and its equivalence according
to the SCC.
Biosensors for On-Farm Diagnosis of Mastitis
9. Major Mastitis Pathogen Isolation
Streptococus agalactiae
Gram positive small colonies
catalase neg
CAMP positive -hemolytic
Streptococus species
Gram positive small colonies
catalase neg esculin positive
CAMP negative non-hemolytic
Staphylococcus aureus
large colonies (cream-tan color)
Gram positive
Staphylococcus species
large colonies (white to yellow)
Gram positive
Staph aureus
Staph sp
-
Coagulase Test
CAMP Test
growth
BA
TKT
BA
TKT
-hemolytic colonies
Strep ag
Strep sp
No
growth
No
growth
No
growth
+
Sears, 2003
10. E. coli
Blood agar:
large colonies (grey, moist)
Gram negative rods
pink zone around colonies
Kkebsiella sp
Blood agar:
large colonies (grey, mucoid )
Gram negative rods
Coliforms
pink center “fish eye”
BA
BA
Sears, 2003
11. A B
Coliforms Streptococci Staphylococci
C D
E F
Staph sp
hemolysis
-
Coagulase Test
+
beta-hemolytic colonies esculin positive CAMP Test
Strep ag
Strep sp
C D
MC: pink zone around colonies MC: pink center “fish eye”
Staphylococci
Streptococci
Coliforms
E. coli Klebsiella sp
Strep ag Strep sp
Staph aureus Staph sp
A B
A
E F
BA: large greyish colonies
MC
BA
12. Other Mastitis Pathogens (less common)
Pseudomonas spp.
Gram-negative rods
MacConkey agar:translucent, shiny colonies
A. pyogenes
“Summer mastitis”result of wounds, injuries and forms
incurable abscess in the udder.
Pasteurella spp.
Colonies are grey, very mucoid and confluent
Gram-negative rods, bipolar staining
Do not grow on MacConkey agar
13. Yeast
White and dry-smooth or wrinkled
Serratia spp.
Gram-negative rod
MacConkey agar: translucent colonies, often with red
pigment (bottom)
15. Changes occurs in milk due to mastitis
Physical appearance - color, flakes, clots, etc
pH - normal 6.5 increase to 7 or more but in s.agalactia decrease in P H .
Cellularity - increase in SCC
- increase leucocytic count (poly morphonuclear leucocyte)
Chloride - increase Cl (Koestler No.)
Catalase - tissue damage - O2 release
-Increase in sediment and dirt .
- Decrease in potassium .
-Increase in lactalbumin and lactglobulin.
Decrease in lactose %, casein %and casein No.
16. 1. Wash udder with water and soap then apply cotton
with alcohol.
2. Collect an aseptic milk sample.
3. Discard first 2 streams of milk .
4. Collect composite or quarter milk sample
5. Refrigrate (or ice) sample at collection
Collection of samples for mastitis
detection
17. 3. Discard first 2
streams of milk .
4. Collect composite or
quarter milk sample
5. Refrigrate (or ice)
sample at collection
18. mastitis
Field test (inside farm) Lab. Test
Strip
cup
test
Bromo
cresol
purple
test
Gel test
White
Side
test
Schalm
test
or C.M.T
Bact.ex. Rapid test
Hotis test Milk sed.
CAMP ,Na.hippurate
test, edward media
Kielers test
19. Field test
(inside the farm)
Udder diagram illustrating how mastitis
develops in an infected udder.
Environmental and contagious
microorganisms invade the udder though
the teat cistern. They then multiply within
the alveolus where they are attacked by
neutrophils (white blood cells) while
damaging the milk-producing epithelial
cells of the bovine udder. The image is
taken from Viguier et al, 2009.
20. A- strip cup test
drain few drops in shallow pan --------
then wait few min.
21. B- Bromocresol purple test
Preperation
promocresol purpl
filter paper
-- result
-Still yellow-------------- -ve
-- become purple -------------
----mastitic milk
23. Principle :reaction SCC &NaoH
Procedure: on black glass plate 5drops milk sample
&2 drops NaoH 4%----------------- MIX
Result:
Rough count scc
degree
Result
Less than 500,000 cfu
/ ml
-ve
Homogenous fluid
1-2 millions
+ ve
Slight flocculation
2-3 million
+ +
Flocculation and flakes
More than 3 million
+ + +
Gel formation (clear fluid)
24. California Mastitis Test
Principle :(CMT) is an indirect test used to determine the somatic cell
count in milk. Reaction between reagent and DNA of bacterial cell and
somatic cell
Procedure:
Clean teat and remove a single steam of milk from each quarterCollect milk (about 2
ml) in appropriate well: A, right fore; B, right rear; C, left fore D, left rear
Add equal amount (2 ml) and CMT solution Rotate mixture gently for 20 seconds
Result: Determine agglutination score:
Score Milk gelling Somatic Cell Count (cell/ml) MilkQuality
Neg none <10,000-200,000 Good
Trace slight 150,000-500,000 Good
1 Mild 400,000-1,500,000 In-between
2 moderate 800,000-5,000,000 Bad
3(gel formation strong over 5,000,000 Bad
27. Used for detection of st.agalactia and st.dys agalactia.
9.5 ml milk sample +0.5 ml bromocresol purple
Mixing yellow color canary flakes on wall t.t
Confirmed by CAMP TEST ,Na hippurate test ,cultivate
on Edward media
Hotis test
28. CAMP test
• Principle:
– Streptococcus agalactia produce extracellular protein (CAMP factor)
which make hydrolysis RBCS
– CAMP act synergistically with staph.aureus to cause lysis of RBCs
– CAMP is an abbreviation for the names of the 4 individuals who
originally described the test.
• Procedure:
– Single streak of Streptococcus to be tested and a Staph. aureus are
made perpendicular to each other
– 3-5 mm distance was left between two streaks
– After incubation, a positive result appear as an arrow - head shaped
zone of complete hemolysis.
29. 2. CAMP test
The hemolytic activity of Staphylococcal Beta lysin on
RBCs is increased by an extracellular factor produced by
S. agalactia called the CAMP factor.
This test is don by making a single streak of
Streptococcus (to be identified) on sheep blood agar
perpendicular to a strain of S. aureus known to produce
betalysin.
The two streak lines must not touch one another. The
plate is incubated for 24hours .
The positive result is expressed by a zone of increased
lysis assuming the shape of an arrow-head at the
junction of the two streak lines.
29
30. Strep uberis
Staph aureus - hemolysin
CAMP Test for
Streptococcus agalactiae
Strep dyagalactiae
enterococci
Strep agalactiae
Strep sp
Strep ag
MacConkey Agar
33. Na hippurate test
• Principle
• Streptococcus agalactia secrets enzyme
hippuricase which can hydrolyze hippuric acid.
• The products of the hydrolysis of sodium
hippurate are sodium benzoate
34. Nahippurate media +loopful of positive
hotis test ---- incubate at 37 c -5 day ------
then add 0.5 ml fecl3 and 2ml H2so4
37. 10ml of milk sample ----incubate --------
staining or cultuvation on specific media
38. 10 ml milk sample take sediment detect
density of cells –field (Kielers test)
Loopful from sediment mix with sterile saline --
on elliptical area of slide
Dry and stain with tolludine dye then examined
under oil immersion lense
39.
40. Thank you for attention
Presented by :
Dr. Dina A. B. Awad
Lecturer of food hygiene department
Faculty of veterinary medicine
Benha university , Egypt
Dr.Dina A.B. Awad 40