Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

SHABBIR, Muhmmad Asim; AHMED, Haassan; MAAN, Abid Aslam; REHMAN, Abdur; AFRAZ, Muhammad Talha; IQBAL, Muhammad Waheed; KHAN, Imran Mehmood; AMIR, Rai Muhammad; ASHRAF, Waqas; KHAN, Moazzam Rafiq; AADIL, Rana Muhammad

doi:10.1590/fst.05820

person Muhmmad Asim SHABBIR

schoolNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

person Haassan AHMED

schoolNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

person Abid Aslam MAAN

schoolNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanschoolDepartment of Food Engineering, University of Agriculture, Faisalabad, Pakistan

person Abdur REHMAN

schoolState Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Wuxi, China

person Muhammad Talha AFRAZ

schoolNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

person Muhammad Waheed IQBAL

schoolState Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Wuxi, China

person Imran Mehmood KHAN

schoolState Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Wuxi, China

0000-0002-5752-6834

person Rai Muhammad AMIR

schoolInstitute of Food and Nutritional Sciences, PMAS Arid Agriculture University, Rawalpindi, Pakistan

person Waqas ASHRAF

schoolState Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu Wuxi, China

person Moazzam Rafiq KHAN *

schoolNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

person Rana Muhammad AADIL

schoolNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

0000-0002-0185-0096

person*Corresponding author:
emailmrkhan_ft@yahoo.com

Microorganisms	Dairy Food	Treatment conditions	Reduction	References
B. stearothermophilus ATCC 7953	Skim milk	84 °C at 300 MPa	0.67-log	Pinho et al. (2011)
C. sporogenes PA 3679	Skim milk	84 °C at 300 MPa	0.67-log	Pinho et al. (2011)
Bacillus spores	Commercial sterile milk	300 MPa at 75-85 °C	~5-log CFU/mL	Amador Espejo et al. (2014)
S. typhimurium	Milk	K (1/min) = 0.768, 350 MPa	3 min D value	Patterson et al. (1995)
Y. enterocolitica		K (1/min) = 0.768, 275 MPa	3 min D value	Patterson et al. (1995)
E. coli		K (1/min) = 2.303, 400 MPa, Temp. = 50 °C	1 min D value	Gervilla et al. (1997)
E. coli O157:H7		K (1/min) = 0.768, 400 MPa, Temp. = 50 °C	3 min D value	Patterson & Kilpatrick (1998)
S. aureus		K (1/min) = 0.92, 500 MPa, Temp. = 50 °C	2.5 min D value	Patterson & Kilpatrick (1998)
L. monocytogenes		K (1/min) = 0.768, 375 MPa	3 min D value	Patterson et al. (1995)
P. fluorescens		K (1/min) = 2.303, 300 MPa, Temp. = 50 °C	1 min D value	Gervilla et al. (1997)
P. fluorescens		K (1/min) = 3.838, 345 MPa Temp. =50 °C	0.6 min D value	Kalchayanand et al. (1998)
S. typhimurium	Raw milk	25 °C, 300 MPa	9.21 min D value	Erkmen, (2009)
C. sporogenes	Milk	90 °C, 700 MPa	13.6 min D value	Shao & Ramaswamy, (2011)
E. coli MG1655	Raw milk with 15% fat	300 MPa, 25 °C	3.50-log	Diels et al. (2005)
L. innocua		300 MPa, 24 °C	1.80-log	Picart et al. (2006)
L. monocytogenes		100 MPa, 2-4 °C	1.20-log	Iucci et al. (2007)
S. aureus		300 MPa, 20 °C	4.00-log	Briñez et al. (2007)

Microorganisms	Dairy food	Treatment conditions	Reduction	References
E. coli	Milk submitted to ultrafiltration	50 pulses of 60 kV/cm or 80 pulses of 70 kV/cm	6 and 9-log	Qin et al. (1998)
L. innocua	Pasteurized skim milk	200 µs at 50 kV/cm	2.6-2.7-log	Fernández-Molina (2001)
E. coli K12	Raw bovine milk	89 µs at 40 kV/cm at 32.5 °C	5-log	Cregenzán-Alberti et al. (2015)
S. aureus	Raw bovine milk	89 µs at 40 kV/cm at 32.5 °C	5.2-log	Cregenzán-Alberti et al. (2015)
E. Coli	Raw whole milk	25 kV/cm for 200 µs	2.1-log	Zhao et al. (2013)
L. monocytogenes	Raw whole milk UHT milk	30 kV/cm after 200 µs	5-log	Zhao et al. (2013) Sobrino-López & Martin-Belloso (2006)
S. aureus	Raw whole milk UHT milk	150 bipolar pulses of 8 µs at 35 kV/cm	4.5-log	Zhao et al. (2013) Sobrino-López & Martin-Belloso (2006)
L. innocua	Raw skim milk	2 µ sec, 100 pulses, 50 kV/cm at ambient temperature	2.4-log	Calderon-Miranda (1998)
E. coli	UHT milk	15 pulses, 22 kV/cm	3-log	Grahl et al. (1992)
E. coli	Stimulated milk ultrafiltrate	36 kV/cm, 50 pulses	6-log	Qin et al. (1998)
L. innocua	Raw skim milk	15 to 28 °C, 0.5 L/min 100 pulses, 50 kV/cm 0.5 µF, 2 µsec, 3.5 Hz Exponential decay	2.6-log	Fernández-Molina et al. (1999a)
E. coli	Skim milk	15 ± 1 °C, 4.0 V/µm, 3 µsec, 64 Pulses	3-log	Zhang et al. (1994)
E. coli	Stimulated milk ultrafiltrate	< 30 °C, 1.6 (1.2, 1.4, 1.6 tested) V/µm, 200-300 µsec, 60 (20, 30, 40, 50, 60) pulses	4-log	Pothakamury et al. (1995)
E. coli	SMUF	< 30 °C, 2.5 V/µm, ± 300 pulses, exponential decay pulse width 20 µsec	7-log	Qin et al. (1995)
L. lactis	Skim milk	35 kV/cm, 90 µs, 22 °C	1-log	Michalac et al. (2003)
L. innocua	Milk	40 kV/cm, 50 µs, 10 °C	3.3-log	Noci et al. (2009)
E. coli	Skim milk	K (x10-2/µs) = 5.14-6.0, 20-45 kV/cm	38.4-44.8 µs D value	Martin et al. (1997)
Salmonella Dublin	Skim milk Milk	K (x10^-2/µs) = 0.054-0.52, 15-40 kV/cm, Temp = 15-40 °C	4-42.4 µs D value	Sensoy et al. (1997)
L. monocytogenes (Scott A)	Skim milk Milk	K (x10^-2/µs) = 0.012-0.015, 30 kV/cm, Temp = 10-50 °C	150-200 µs D value	Reina et al. (1998)
L. innocua	Skim milk	K (x10-2/µs) = 2.995, 50 kV/cm, Temp= 15-28 °C	76.9 µs D value	Fernández-Molina et al. (1999a)
L. delbrueckii	SMUF Raw skim milk (0.2% milkfat)	K (x10-2/µs) = 0.096-0.115, 16 kV/cm Temp, < 30 °C	2000-2400 µs D value	Pothakamury, (1995)
B. subtilis	SMUF Raw skim milk (0.2% milkfat) Milk	K (x10-2/µs) = 0.077-0.092, 16 kV/cm, Temp < 30 °C	2500-3000 µs D value	Pothakamury, (1995) Qin et al. (1994)
B. subtilis P. fluorescens		K (x10-2/µs) = 0.44-0.54, 16 kV/cm	425-520 µs D value	Pothakamury, (1995) Qin et al. (1994) Fernández-Molina et al. (1999b)
B. subtilis P. fluorescens S. Dublin		15-28 °C, 0.51/min 30 pulses, 50 kV/cm, 0.5 µF, 2 µsec, 4.0 Hz Exponential decay	2.7-log
B. subtilis P. fluorescens S. Dublin		63 °C, 3.67 V/µm, 36 µsec, 40 pulses	4.0-log	Dunn & Pearlman (1987)
Lactobacillus brevis	Yogurt	(50 °C, 1.8 V/µm	2.0-log	Dunn & Pearlman (1987)
B. stearothermophilus	3.4% fat milk	60 kV/cm, 200µs, 50 °C (T_in)	3-log	Shin et al. (2007)
L. lactis	Skim milk	35 kV/cm, 90 µs, 22 °C	1-log	Michalac et al. (2003)
P. fluorescens	3.4% fat milk	60 kV/cm, 200 µs, 40 °C (T_in)	5-log	Shin et al. (2007)
Cronobacter sakazakii	Infant formula milk	35 kV/cm, 500µs, 5 °C (T_in)	1.2-log	Pina-Perez et al. (2009)
L. innocua	3.6% Fat whole milk	29 kV/cm, 250 µs, < 45 °C	1.5-2-log	Picart et al. (2002)
Mycobacterium paratuberculosis	Milk	30 kV/cm, 2500 pulses, ~50 °C	5.6-log, 5.9-log	Rowan et al. (2001)
L. innocua	Whole milk	40 kV/cm, 43.75 µs, 68 °C	5.5-log	Guerrero-Beltrán et al. (2010)
S. aureus	Skim milk	25 kV/cm, 100 µs, ~50 °C	3-log	Sobrino-López & Martín-Belloso (2008)

Microorganisms	Dairy Food	Treatment conditions	Reduction	References
E. coli	Raw whole 4% fat cow’s milk	20 kHz, 120 µm,12 min, 60 °C	3.1-log	Herceg et al. (2012)
E. coli	Raw milk (pasteurization)	20 kHz, 10 min, 750 W	5.34-log CFU/g	Cameron et al. (2009)
P. fluorescens		20 kHz, 6 min, 750 W	5.64-log CFU/g
L. monocytogenes		20 kHz, 10 min, 750 W	2.07-log CFU/g
L. monocytogenes	UHT milk	Heat at 60 °C with Sonication at 20 kHz	D_60&S = 0.3 min	Earnshaw et al. (1995)
S. typhimurium	Skim milk	30 min at 50 °C 30 min at 40 °C	3-log 2.5-log	Wrigley and Llorca (1992)
E. coli K12DH5 Α	UHT milk (pH 6.7)	110 µm, 60 °C	D_60&S = 23s	Zenker et al. (2003)

Microorganisms	Dairy Food	Treatment conditions	Reduction	References
L. monocytogenes	Goat milk	15.8 ± 1.6 mJ/cm², 18 s	5-log	Matak et al. (2005)
E. coli ATCC 25922	Skim milk (0%fat)	5.8 mJ/cm² for 1.5 sec, 4 °C	2.29-log	Bandla (2010)
	Reduced fat milk (2%fat)		1.82-log
	Whole milk (3.25%fat)		0.73-log
E. coli	Soya milk	Dean flow reactor (1.6 mm), µv dose (0.05 J/mL)	> 5-log	Bandla et al. (2012)
	Raw cow milk		4-log
	Skimmed milk		> 7-log

Microorganisms	Dairy Food	Treatment conditions	Reduction	References
E. coli O157:H7 ATCC43895	Milk	35-40 kV, exit temperature < 60 °C, single pass CHIEF	≥ 3.94-log	Ruan (2007)
Salmonella (5 strain mixture)	Skim milk		2.95-log
L. monocytogenes (5 strain mixture)			2.74-log
B. cereus (3 strain mixture)			0.18-log
E. coli O157:H7 (5 strain mixture)		35-40 kV, exit temperature < 60 °C, double pass CHIEF	4.36-log
Salmonella (5 strain mixture)			5.55-log
L. monocytogenes (5 strain mixture)			4.73-log

Microorganisms	Dairy Food	Treatment conditions	Reduction	References
E. coli ATCC 25922	Whole milk	9 kV of AC power supply, 20 min, temp below 35 °C	3.63-log	Korachi et al. (2010); Korachi & Aslan, (2011)
	Semi-skimmed milk		3.40-log
	Skimmed milk		3.34-log

Microorganisms	Dairy Food	Treatment conditions	Reduction	References
Total bacterial load	Skim milk	MF-1.4 μm, ceramic membrane, Tp = 50 °C	5.18-log	Awad et al. (2010)
	Reconstituted skim milk	MF-1.4 μm, ceramic membrane, Tp = 50 °C	4.5-log	Pafylias et al. (1996)
	Skim milk	MF-1.4 μm, ceramic membrane, Tp = 55 °C	>3.5-log	Maubois (2002)
Spore forming bacteria		MF-1.4 μm	>4.5-log	Trouvé et al. (1991)
Spores		MF-1.4 μm, ceramic membrane, Tp = 55 °C	>4.5-log	Maubois (2002)
Bacillus cereus spores		MF-1.4 μm, ceramic membrane	3.5-log	Olesen & Jensen (1989)
Bacillus subtilis	Simulated milk ultrafiltrate	MF-0.5 μm (micro sieve)	6.6-log	Brans et al. (2004)
Total bacterial load	Skim milk	MF-0.8 μm, tubular ceramic ISOFLUX® membrane	>2.3-log	Gosch et al. (2014)

Treatment	Microorganisms	Dairy food	Treatment conditions	Reduction	References
Thermosonication	S. aureus	Milk 4% fat	20 kHz, 4,8 min, 120 µm, 60 °C	1-log CFU/g	Herceg et al. (2012)
	L. innocua	Raw and whole cow’s milk	63 ± 0.5 °C, 24 kHz, 129 mW/mL, 400 W, 120 mm, 10 min	5-log CFU/mL	Bermúdez-Aguirre et al. (2011)
	E. coli	Milk 4% fat	20 kHz, 2.78 min	1-log CFU/g	Herceg et al. (2012)
PEF and electrically induced heat	L. innocua	Pasteurized whole milk	40 kV/cm, 15 pulses, 23 °C (T_i), 10 s	5.5-log	Guerrero-Beltrán et al. (2010)
Thermosonication	L. innocua	Raw whole milk	120 µm, 2.85 W/cm²/63 ± 0.5 °C/30 min	3.58-log	Earnshaw, Appleyard and Hurst, (1995)
	B. subtilis spores	Whole milk	US: 20 kHz,150 W, V=30 mL, 100 °C	D_{TUS =} 1.6	García et al. (1989)
	L. monocytogenes	UHT milk	US: 20 kHz, 150 W, V = 30 mL, 60 °C	D_{TUS =} 0.3	García et al. (1989)
	E. coli	UHT milk (pH 6.7)	US: 20 kHz, 110 μm, V = 10 mL, 60 °C	D_{TUS =} 0.4	Zenker et al. (2003)
HPP and Heat	L. monocytogenes	UHT milk	375 MPA/15 min/35 °C	3.5-log	Simpson & Gilmour (1997)
HPP and Heat	E. coli O157:H7	UHT milk	400 MPA/15 min/50 °C	5.0-log	Patterson & Kilpatrick (1998)