Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

Author:

Hebishy Essam1ORCID,Yerlikaya Oktay2ORCID,Mahony Jennifer3,Akpinar Asli4ORCID,Saygili Derya5

Affiliation:

1. Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing, College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK

2. Department of Dairy Technology, Faculty of Agriculture Ege University 35100 Bornova‐Izmir Turkey

3. APC Microbiome Ireland and School of Microbiology University College Cork Cork Ireland

4. Food Engineering Department, Engineering Faculty Manisa Celal Bayar University 35140 Muradiye, Manisa Turkey

5. Culinary Program, Izmir Kavram Vocational School 35230 Konak‐Izmir Turkey

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.

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

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