Enhancing Ultra-High Temperature Milk Quality: A Novel Approach to Microbial Contamination Detection Using the BD BACTEC™ FX System.

The demand for effective detection methods to ensure the safety and quality of Ultra-High Temperature (UHT) milk remains crucial in the food industry. Traditional techniques for detecting microorganisms are time-consuming and labor-intensive, leading to a need for a rapid and sensitive method for detecting microbial growth in UHT milk. This study evaluates the efficacy of the BD BACTEC™ FX system for microbial detection in UHT milk samples.

Influence of Emulsifying Salts on the Growth of CFBP 3476 and ATCC 13124 in Processed Cheese.

Processed cheese is a dairy product with multiple end-use applications, where emulsifying salts play a fundamental role in physicochemical changes during production. Moreover, some of these salts may be a strategy to control spoilage and pathogenic microorganisms, contributing to safety and shelf life extension. This study aimed to evaluate the in vitro inhibitory activity of two emulsifying salts (ESSP = short polyP and BSLP = long polyP) against CFBP 3476 and ATCC 13124, and to compare the in situ effects of two emulsifying salts treatments (T1 = 1.