Growth, persistence and toxin production of pathogenic bacteria in plant‐based drinking milk alternatives

Abstract

AbstractThe present study investigated the microbiological safety of the increasingly popular plant‐based milk alternatives. No (10/27) or only very low microbial counts (17/27) were detected in the tested products. These were mainly identified as spore formers via MALDI‐ToF‐MS. Three products contained Bacillus cereus group isolates, which were able to form considerable amounts of enterotoxins and exhibited cytotoxicity towards CaCo‐2 cells. Preliminary tests showed good growth of B. cereus, Listeria monocytogenes, and Salmonella enterica in all tested products (maximum bacterial counts: 5 × 1012 cfu/mL). These experiments also revealed strain‐, time‐, and temperature‐, but especially product‐specific enterotoxin production of B. cereus. In propagation and persistence tests according to DIN EN ISO 20976‐1:2019‐09, rapid bacterial proliferation was also detected in all products. B. cereus generally showed lower bacterial counts (106–107 cfu/mL) compared to L. monocytogenes and S. enterica (108–109 cfu/mL), but was detectable in a larger number of products over the test period of 6 weeks. pH values decreased (20/27) over time and visual and/or olfactory alterations (24/27) were observed. The present study provides information on the occurrence, growth and persistence of pathogenic bacteria in plant‐based drinking milk alternatives. It also points out that the accompanying changes in pH, odor, and appearance are not necessarily recognizable to the consumer.Practical ApplicationThe present study contributes to the understanding of the microbial risk related to plant‐based drinking milk alternatives. It is crucial that the manufacturer ensures that particularly spore formers have been effectively eliminated from the products. Among them, especially toxin‐producing bacteria can pose a risk to the consumer, as these products promote proliferation and persistence of the bacteria.