International Dairy Journal最新文献

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Effect of sonication time on physical and foaming properties of pasteurized milk 超声时间对巴氏杀菌奶物理和发泡特性的影响

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

International Dairy Journal

Pub Date : 2024-11-08 DOI: 10.1016/j.idairyj.2024.106137

Siti Norazilah binti Maklin , Norliza binti Julmohammad , Suryani binti Saallah , Sariah binti Saalah , Nurul'azah binti Mohd Yaakub , Mohd Dona bin Sintang , Siti Norliayana binti Abd Rahman , Norziana binti Julmohamad

This study investigates the impact of ultrasonication duration on the properties of milk foam. Milk samples were subjected to ultrasonication for varying durations (1, 3, 5, 7, and 10 min), resulting in different sizes of native fat globules (249.5, 221.5, 222.6, 207.5, and 244.8 nm, respectively). The results indicate that viscosity increases as fat globule size decreases, with slight effect on zeta potential. NanoFoamer was identified as the optimal method providing the highest between foamability and stability (p < 0.05). Notably, foaming performance decreases after 7 min of sonication, highlighting the importance of selecting an appropriate frothing method to achieve the desired foam characteristics. Comparisons with non-ultrasonicated milk suggest that ultrasonication duration not only influences foamability by reducing fat globule size but also enhances foam stability through alterations in the fat globule sizes. Analysis of the foam structure revealed that smaller fat globules initially produce smaller, more numerous air bubbles with polyhedral shapes and well-defined lamellae. However, excessive reduction in fat globule size destabilizes the foam due to competitive protein adsorption and altered membrane composition, resulting in larger, less stable bubbles over time. Exploring ultrasonication times to enhances quality of milk and foam properties, offering significant benefits for dairy processing, product innovation and customer satisfaction.

本研究探讨了超声处理持续时间对牛奶泡沫特性的影响。对牛奶样品进行不同持续时间（1、3、5、7 和 10 分钟）的超声处理，产生了不同大小的原生脂肪球（分别为 249.5、221.5、222.6、207.5 和 244.8 纳米）。结果表明，粘度随着脂肪球尺寸的减小而增加，但对 zeta 电位的影响很小。纳米发泡剂被认为是发泡性和稳定性最佳的方法（p < 0.05）。值得注意的是，发泡性能在超声 7 分钟后会下降，这突出了选择适当的发泡方法以获得理想的泡沫特性的重要性。与非超声处理牛奶的比较表明，超声处理的持续时间不仅会通过减小脂肪球的大小来影响发泡性，还会通过改变脂肪球的大小来增强泡沫的稳定性。对泡沫结构的分析表明，较小的脂肪球最初会产生更小、更多的气泡，气泡呈多面体形状，层状结构清晰。然而，由于蛋白质的竞争性吸附和膜成分的改变，脂肪球尺寸的过度缩小会破坏泡沫的稳定性，从而导致气泡体积变大，稳定性降低。探索超声时间可提高牛奶质量和泡沫特性，为乳制品加工、产品创新和客户满意度带来显著效益。

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引用次数: 0

BCM-7 release from processed dairy products containing measured amounts of beta-casein variants 加工乳制品中 BCM-7 的释放，其中含有一定量的 beta-酪蛋白变体

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

International Dairy Journal

Pub Date : 2024-11-08 DOI: 10.1016/j.idairyj.2024.106136

Grant Smolenski , Kirsty Armstrong , Malav Trivedi , Andrew Clarke

Beta-casomorphin-7 (BCM-7) is an exogenous opioid released during digestion of A1 beta-casein, but only in small amounts during A2-type beta-casein digestion. We characterized the BCM-7 yield from processed dairy products using a protocol based on a partitioned procedure with LC-MS/MS analysis after proteolytic digestion. Average BCM-7 concentration released from 900 μg of total protein ranged from below the quantitation limit (milk containing only the A2-type beta-casein) to 6.55 mg/g of total beta-casein (hard cheese). Per serving size, yogurt and cheese had the highest BCM-7 yields. A single serving of Lite milk containing only the A2-type beta-casein had negligible BCM-7 yields. There was a strong correlation between BCM-7 yield and A1 beta-casein content. Although the BCM-7 yields from the processed dairy products varied, only the absence or near absence of A1 beta-casein effectively negated BCM-7 release.

β-卡索吗啡素-7（BCM-7）是一种在消化 A1 型β-酪蛋白过程中释放的外源性阿片类物质，但只有在消化 A2 型β-酪蛋白过程中才会少量释放。我们采用了一种基于分区程序的方案，在蛋白水解消化后进行 LC-MS/MS 分析，从而确定了加工乳制品中 BCM-7 产量的特征。从 900 μg 总蛋白质中释放出的 BCM-7 平均浓度从低于定量限（仅含 A2 型 beta-酪蛋白的牛奶）到总 beta-酪蛋白的 6.55 mg/g（硬质奶酪）不等。按食用量计算，酸奶和奶酪的 BCM-7 产量最高。一份仅含有 A2 型 beta-酪蛋白的淡奶的 BCM-7 产量可忽略不计。BCM-7 产率与 A1 型 beta-酪蛋白含量之间存在很强的相关性。虽然加工乳制品的 BCM-7 产率各不相同，但只有不含或几乎不含 A1 型 beta-酪蛋白才能有效抵消 BCM-7 的释放。

引用次数: 0

Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential 分离和鉴定土耳其手工奶酪中的乳酸菌，评估γ-氨基丁酸（GABA）的生产潜力

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

International Dairy Journal

Pub Date : 2024-11-07 DOI: 10.1016/j.idairyj.2024.106132

Neslihan Ayağ , Elif Dağdemir , Bülent Çetin , Ali Adnan Hayaloğlu

The aim of this study was to isolate lactic acid bacteria (LAB) from artisanal Turkish cheeses and to determine the strains potentially capable of producing high levels of gamma aminobutyric acid (GABA). A total of 507 LAB were isolated from 45 cheese samples. The cheeses exhibited a microbial diversity, consisting of 16 genera and 30 different species belonging to these genera. The most abundant species in all cheeses was Lacticaseibacillus paracasei. Only 40 of 507 isolates had the GAD gene, and all strains were genetically identified as Lactiplantibacillus plantarum. Two strains (134 and 255) produced GABA in high concentrations, in MRS broth (626.36 ± 9.86 mg L⁻¹) and skim milk (5.40 ± 0.47 mg L⁻¹), respectively. The results showed that most of the GABA-producing isolates, especially strains 255 and 134, could be used as starter cultures for the production of functional foods to reduce the risk of disease or improve certain physiological functions.

这项研究的目的是从土耳其手工奶酪中分离乳酸菌（LAB），并确定哪些菌株有可能产生大量的γ-氨基丁酸（GABA）。从 45 种奶酪样品中共分离出 507 种 LAB。这些奶酪显示出微生物的多样性，包括 16 个属和属于这些属的 30 个不同物种。所有奶酪中最多的菌种是副干酪乳酸杆菌（Lacticaseibacillus paracasei）。507 株分离物中只有 40 株具有 GAD 基因，所有菌株都被基因鉴定为植物乳杆菌。两株菌株（134 和 255）分别在 MRS 肉汤（626.36 ± 9.86 mg L-1）和脱脂奶（5.40 ± 0.47 mg L-1）中产生高浓度 GABA。结果表明，大多数产生 GABA 的分离菌株，尤其是 255 和 134 菌株，可用作生产功能性食品的启动培养物，以降低疾病风险或改善某些生理功能。

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引用次数: 0

Effect of cheese coagulants on American-style natural cheese proteolysis and functional characteristics of process cheese made therefrom 奶酪凝固剂对美式天然奶酪蛋白分解的影响以及用其制作的加工奶酪的功能特性

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

International Dairy Journal

Pub Date : 2024-11-07 DOI: 10.1016/j.idairyj.2024.106135

Ananya C. Biswas , Prafulla Salunke , Lloyd E. Metzger

Recombinant bovine chymosin (RBC) is an enzyme routinely used in cheese manufacture. Recombinant camel chymosin (RCC) is a milk coagulant with higher clotting activity and less proteolytic activity for natural cheese manufacture. This study aimed to determine the effect of RCC and RBC on the proteolysis of natural cheese and the functionality of processed cheese (PC). Six American-style natural cheeses were manufactured utilizing two different chymosin treatments and used to produce PC at 1 month of ripening. The natural cheese made using RCC had a significantly (P < 0.05) lower level of primary proteolysis and a lower degree of hydrolysis of αS1-CN and β-CN. The RCC treatment's hot viscosity, hardness, and loss tangent were significantly (P < 0.05) higher than the RBC in the PC. These results demonstrate that RCC results in a reduced level of primary proteolysis in a natural cheese, and when utilized in PC, it increases firmness and decreases meltability.

重组牛乳球蛋白（RBC）是一种常规用于奶酪生产的酶。重组骆驼胸腺肽（RCC）是一种牛奶凝固剂，具有较高的凝结活性和较低的蛋白水解活性，可用于天然奶酪的生产。本研究旨在确定 RCC 和 RBC 对天然奶酪蛋白分解和加工奶酪（PC）功能的影响。采用两种不同的糜蛋白处理方法制作了六种美式天然奶酪，并在成熟一个月后用于生产 PC。使用 RCC 制作的天然奶酪的初级蛋白水解水平和 αS1-CN 和 β-CN 的水解程度都明显较低 (P < 0.05)。在 PC 中，RCC 处理的热粘度、硬度和损耗正切明显高于 RBC（P < 0.05）。这些结果表明，RCC 可降低天然奶酪中的初级蛋白水解水平，在 PC 中使用时，它可增加坚硬度并降低熔融性。

引用次数: 0

Determining conditions for inactivation of multispecies biofilm cells by peracetic acid applying response surface methodology 应用响应面方法确定过乙酸灭活多物种生物膜细胞的条件

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

International Dairy Journal

Pub Date : 2024-11-05 DOI: 10.1016/j.idairyj.2024.106129

Gabriel Silva Oliveira , Leonardo Luíz Freitas , Solimar Gonçalves Machado , Maria Cristina Dantas Vanetti

Biofilms can form on various surfaces and are typically associated with multiple microbial species. Particularly in the food industry, biofilms are often a source of contamination, necessitating mitigation strategies. In this study, Response Surface Methodology (RSM) was utilized to optimize conditions for the inactivation of multispecies biofilm cells, with peracetic acid (PAA) (0.05%–0.5%), treatment time (5–30 min), and temperature (25–60 °C) as independent variables. The multispecies biofilm consisted of Gram-positive and Gram-negative bacteria previously isolated from biofilms formed in the presence of raw milk. Stainless steel coupons were immersed in reconstituted whole milk inoculated with Pseudomonas fluorescens, Rahnella inusitata, Staphylococcus aureus, and Micrococcus aloeverae. Sessile cell counts of approximately 10⁸ CFU/cm² were obtained after 10 days of incubation at 4 °C. The response surface model exhibited a good fit, with R² of 0.949 and adjR² of 0.883. All independent variables had a positive effect on the inactivation of biofilm cells. The maximum inactivation achieved was approximately 7 log (CFU/cm²), with the highest values observed at 0.5% PAA, for 30 min at 60 °C. Epifluorescence microscopy revealed that many cells in the biofilm were dead or injured after treatment at the central point (PAA = 0.275%; Time = 17.5 min; Temperature = 42.5 °C). RSM helps to predict better conditions for maximum biofilm eradication and proves to be a promising approach for monitoring the inactivation of multispecies biofilm cells, which warrants further exploration.

生物膜可在各种表面形成，通常与多种微生物物种有关。特别是在食品工业中，生物膜往往是污染源，因此需要采取缓解策略。本研究采用响应面方法（RSM）优化灭活多物种生物膜细胞的条件，过乙酸（PAA）（0.05%-0.5%）、处理时间（5-30 分钟）和温度（25-60 °C）为自变量。多菌种生物膜由之前从生乳中形成的生物膜中分离出的革兰氏阳性菌和革兰氏阴性菌组成。将不锈钢垫片浸入接种了荧光假单胞菌、Rahnella inusitata、金黄色葡萄球菌和阿洛维氏微球菌的重组全脂牛奶中。在 4 °C 下培养 10 天后，获得的无菌细胞数约为 108 CFU/cm2。响应面模型拟合良好，R2 为 0.949，adjR2 为 0.883。所有自变量都对生物膜细胞的灭活产生了积极影响。最大灭活率约为 7 log (CFU/cm2)，最高值出现在 0.5% PAA 条件下，60 °C 下 30 分钟。荧光显微镜显示，生物膜中的许多细胞在中心点处理后死亡或受伤（PAA = 0.275%；时间 = 17.5 分钟；温度 = 42.5 °C）。RSM 有助于预测最大程度消除生物膜的更好条件，并证明是一种监测多物种生物膜细胞灭活的有前途的方法，值得进一步探索。

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引用次数: 0

Omics approaches for the authentication of camel milk 鉴定骆驼奶的 Omics 方法

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

International Dairy Journal

Pub Date : 2024-11-04 DOI: 10.1016/j.idairyj.2024.106131

Omar Ait El Alia , Salah Chaji , Zakariae Hajri , Yassine Zine-Eddine , Aimen El Orche , Khalid Boutoial

The global demand for camel milk is increasing due to its recognized nutritional and health benefits. However, the adulteration of camel milk and its derivatives remains a challenging concern, as it negatively impacts the quality of the product and may potentially pose health risks to consumers. Within this context, omics approaches have emerged over the past few decades as a powerful strategy for addressing a wide range of issues related to the authentication of camel milk. The objective of this contribution is to provide a comprehensive review of the use of omics approaches for the assessment of camel milk authenticity. The use of metabolomics, proteomics, and genomics has been extensively examined in the available literature to establish a solid groundwork for researchers and industrial stakeholders dealing with camel milk.

由于骆驼奶具有公认的营养和保健功效，全球对骆驼奶的需求不断增加。然而，骆驼奶及其衍生物的掺假问题仍然是一个具有挑战性的问题，因为掺假会对产品质量产生负面影响，并可能对消费者的健康造成潜在风险。在这种情况下，过去几十年中出现的全元素方法成为解决与骆驼奶鉴定有关的一系列问题的有力策略。本文旨在全面综述利用全局组学方法评估骆驼奶真伪的情况。现有文献对代谢组学、蛋白质组学和基因组学的使用进行了广泛研究，为研究人员和处理驼奶的工业利益相关者奠定了坚实的基础。

引用次数: 0

Suitability of brilliant black reduction tests for the detection of antibiotics in buffalo and horse milk 检测水牛奶和马奶中抗生素的亮黑色还原测试的适用性

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

International Dairy Journal

Pub Date : 2024-11-01 DOI: 10.1016/j.idairyj.2024.106130

Theresa Büthe, Tobias Abel, Katharina Loreck , Madeleine Plötz, Nadja Jessberger

The brilliant black reduction test (BRT) is a first and rapid screening test routinely used across the German dairy industry for the detection of antimicrobial substances, especially antibiotics, in cow's milk samples. This study aimed to determine if the three test systems BRT Inhibitor Test, BRT MRL-Screening Test and BRT hi-sense can also be applied to buffalo and horse milk. For buffalo milk, the detection limits of all antibiotics under investigation were at or below the European maximum residue levels (MRL). Previous freezing of the antibiotics in buffalo milk showed comparable results. While the BRT hi-sense is not recommended for horse milk, detection limits at or below the MRL were reached with the BRT Inhibitor Test and/or the BRT MRL-Screening Test for penicillins, neomycin, gentamicin, as well as streptomycin (BRT MRL-Screening Test only). In general, it must be noted that the incubation times of the test systems need extending compared to cow's milk and that horse milk must be heated before application.

亮黑色还原试验（BRT）是德国乳品业常规使用的第一种快速筛查试验，用于检测牛奶样品中的抗菌物质，尤其是抗生素。本研究旨在确定 BRT 抑制剂测试、BRT MRL 筛选测试和 BRT hi-sense 这三种测试系统是否也可用于水牛奶和马奶。在水牛奶中，所调查的所有抗生素的检测限均达到或低于欧洲最高残留限量（MRL）。此前对水牛奶中抗生素的冷冻检测结果与此相当。虽然不建议用 BRT hi-sense 检测马奶，但用 BRT 抑制剂检测和/或 BRT MRL 筛选检测青霉素类、新霉素、庆大霉素和链霉素（仅 BRT MRL 筛选检测），其检测限均达到或低于最高残留限量。一般来说，必须注意的是，与牛奶相比，测试系统的培养时间需要延长，而且马奶在使用前必须加热。

引用次数: 0

Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders 短讯：酪蛋白、奶酪和乳清粉中孢子形成剂含量的评估

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

International Dairy Journal

Pub Date : 2024-10-26 DOI: 10.1016/j.idairyj.2024.106121

Misti Finton , Siv Borghild Skeie , Marina Elisabeth Aspholm , Fiona Franklin Alming , Yohannes Beyene Mekonnen , Davide Porcellato

This study examined spore-former presence in imported caseinate and the cheese in which it is used as an additive, as well as commercial powders produced from cheese whey (whey protein concentrate-80 (WPC-80) and permeate powder). A single batch of imported caseinate, and the cheese it was utilized in, was collected 11 times over a 16-month period. In addition, samples of commercially produced whey powder were collected over a period of 23 months. Spore-formers were detected using enrichment with reinforced clostridium medium (RCM) in anaerobic conditions and microbiota was analyzed by amplicon sequencing. Gas production was observed in all caseinate samples, with 23 isolates from six known spore-former species identified via matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF). No gas was detected in any of the enriched tubes of the cheese or whey powder samples. We also applied culture-independent analysis to assess microbial diversity and detect spore-formers not identified with the culture-dependent method. Altogether, the results of this study will contribute to the knowledge of spore-former presence and transfer between different dairy products, facilitating targeted actions to reduce quality problems.

这项研究检测了进口酪蛋白和用作添加剂的奶酪以及用奶酪乳清生产的商业粉末（浓缩乳清蛋白-80（WPC-80）和渗透粉）中孢子形成菌的存在情况。在 16 个月的时间里，对一批进口酪蛋白及其用于制作的奶酪进行了 11 次采集。此外，还在 23 个月内采集了商业生产的乳清粉样本。在厌氧条件下使用强化梭状芽孢杆菌培养基（RCM）富集检测孢子形成菌，并通过扩增子测序分析微生物群。通过基质辅助激光解吸电离飞行时间质谱（MALDI-TOF）鉴定，在所有酪蛋白样本中观察到 23 个来自 6 个已知孢子形成菌种的分离物产生气体。在奶酪或乳清粉样品的任何富集管中都没有检测到气体。我们还采用了独立于培养基的分析方法来评估微生物的多样性，并检测独立于培养基的方法未发现的孢子形成菌。总之，这项研究的结果将有助于人们了解孢子形成菌的存在以及在不同乳制品之间的转移，从而有助于采取有针对性的措施来减少质量问题。

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引用次数: 0

Impacts of seasons and regions on the physicochemical, microbiological and sensory characteristics of Kars Fresh Kashar cheeses 季节和地区对卡尔斯新鲜卡沙奶酪的理化、微生物和感官特性的影响

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

International Dairy Journal

Pub Date : 2024-10-24 DOI: 10.1016/j.idairyj.2024.106120

Firuza Koboyeva, Nuray Güzeler

This study aimed to investigate the physicochemical, microbiological, and sensorial characteristics of Kars Kashar cheeses produced in different regions and seasons, elucidating the impact of these two variables on cheese quality. Significant differences were determined among samples in various parameters, including pH value, dry matter, fat in dry matter, salt, ash, total free fatty acids, water soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen (% of total nitrogen), 5% phosphotungstic acid-soluble nitrogen (% of total nitrogen) contents, L∗, a∗, b∗ values, total aerobic mesophilic bacteria and mold counts (p < 0.05). Statistical results show that there were no considerable differences between cheeses in terms of sensory properties (p > 0.05). In general, summer samples exhibited higher levels of dry matter, fat, ash, salt, and total free fatty acids compared to spring samples. However, the converse was observed regarding protein values, where spring samples demonstrated higher levels than those collected during summer.

这项研究旨在调查不同地区和季节生产的卡尔斯-卡夏尔奶酪的物理化学、微生物和感官特征，阐明这两个变量对奶酪质量的影响。在各种参数中，包括 pH 值、干物质、干物质中的脂肪、盐、灰分、游离脂肪酸总量、水溶性氮、12% 三氯乙酸可溶性氮（占总氮的百分比）、5% 磷钨酸可溶性氮（占总氮的百分比）含量、L∗、a∗、b∗ 值、需氧中嗜菌总数和霉菌计数（p <0.05），样品之间存在显著差异。统计结果表明，不同奶酪在感官特性方面没有明显差异（p > 0.05）。一般来说，与春季样品相比，夏季样品的干物质、脂肪、灰分、盐和总游离脂肪酸的含量更高。然而，在蛋白质含量方面却出现了相反的情况，春季样品的蛋白质含量高于夏季采集的样品。

引用次数: 0

Shiga toxin-producing Escherichia coli in the milk production chain: Evaluation of virulence genes and clonal diversity of O157:H7 strains 牛奶生产链中产志贺毒素的大肠杆菌：评估 O157:H7 菌株的毒力基因和克隆多样性

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

International Dairy Journal

Pub Date : 2024-10-22 DOI: 10.1016/j.idairyj.2024.106119

Patrícia Regina Kraschinski Lopes , Rossiane de Moura Souza , Gustavo Luis de Paiva Anciens Ramos , Rafael Marques Pereira Poeys de Carvalho , Cíntia Borges Silva , Maíra Halfen Teixeira Liberal , Geraldo Renato de Paula , João Ramos Costa Andrade , Alice Gonçalves Martins Gonzalez

Microbial contamination of milk and dairy products is a significant issue due to sensory changes and the risk of foodborne diseases. Shiga toxin-producing Escherichia coli (STEC), particularly the O157:H7, are major pathogens transmitted by dairy products. This study aimed to evaluate the microbiological quality of bovine milk at various stages of the production chain in a dairy cooperative and its suppliers in Rio de Janeiro, Brazil. Additionally, the presence of STEC in milk and faeces from dairy cattle was investigated, along with the isolation of STEC O157:H7 strains and the evaluation of virulence genes and clonal diversity. These findings were compared with previously isolated STEC O157:H7 strains from the same region. A total of 100 raw milk samples (54 farm gallon (FG) samples, 25 community bulk tank milk (CBTM) samples, 14 isothermal car-tanker milk (ICTM) samples, and 7 industry tank milk (ITM) samples) and 10 pasteurized milk samples, along with 63 bovine faeces samples, were analysed. The stx gene, a marker for STEC, was detected in 65% of raw milk samples and 88.9% of faecal samples, indicating a high risk of contamination throughout the production chain. None of the pasteurized milk samples tested positive for the stx gene. The prevalence of stx in faeces and raw milk underscores the need for rigorous controls to prevent contamination. While pasteurization was effective, the microbiological quality of raw milk remained unsatisfactory, highlighting the importance of good hygiene practices and continuous monitoring to ensure dairy safety.

由于感官变化和食源性疾病风险，牛奶和乳制品的微生物污染是一个重要问题。产志贺毒素大肠杆菌（STEC），尤其是 O157:H7，是乳制品传播的主要病原体。本研究旨在评估巴西里约热内卢一家乳制品合作社及其供应商的牛乳在生产链各阶段的微生物质量。此外，还调查了奶牛牛奶和粪便中 STEC 的存在情况，同时分离出 STEC O157:H7 菌株，并对毒力基因和克隆多样性进行了评估。这些结果与之前从同一地区分离出的 STEC O157:H7 菌株进行了比较。共分析了 100 个生乳样本（54 个农场加仑奶（FG）样本、25 个社区散装罐装奶（CBTM）样本、14 个等温罐装奶（ICTM）样本和 7 个工业罐装奶（ITM）样本）和 10 个巴氏杀菌奶样本，以及 63 个牛粪便样本。在 65% 的生奶样本和 88.9% 的粪便样本中检测到 STEC 的标记物 stx 基因，这表明整个生产链受到污染的风险很高。巴氏杀菌奶样本中没有一个检测出 STX 基因呈阳性。粪便和生奶中stx的流行强调了严格控制以防止污染的必要性。虽然巴氏杀菌法很有效，但原料奶的微生物质量仍然不尽如人意，这凸显了良好卫生习惯和持续监测对确保乳品安全的重要性。

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