Two-year investigation of spore-formers through the production chain at two cheese plants in Norway.

Spore-forming bacteria are the most complex group of microbes to eliminate from the dairy production line due to their ability to withstand heat treatment usually used in dairy processing. These ubiquitous microorganisms have ample opportunity for multiple points of entry into the milk chain, creating issues for food quality and safety. Certain spore-formers, namely bacilli and clostridia, are more problematic to the dairy industry due to their possible pathogenicity, growth, and production of metabolites and spoilage enzymes.

Composition and fate of heat-resistant anaerobic spore-formers in the milk powder production line.

Anaerobic spore-forming bacteria are a continuous threat to the dairy industry due to their ability to withstand processing conditions, such as those during heat treatment. These ubiquitous microorganisms have ample opportunity for multiple entry points into the milk chain, creating food quality and safety issues. Certain spore-formers, namely bacilli and clostridia, are more problematic due to their ability to spoil dairy products and pathogenicity.

International trends in health science librarianship: part 3--the Nordic countries.

This is the third in a series of articles exploring international trends in health science librarianship in the first decade of the 21st century. The invited authors carried out a survey of librarians in Sweden, Denmark, Norway and Finland to identify common developments in their countries. A focus on pedagogy was seen as the most important trend.