Microbiological Quality Assessment of Milk and Milk Products Along with their Packaging Materials Collected from a Food Industry in the Dhaka Division
The present study aims to quantify the spoilage causing bacteria from highly nutritious dairy beverages and to also evaluate the air quality at a food processing area. Nowadays, different types of dairy beverages have been becoming increasingly popular in Bangladesh for their better quality, test, and flavor, however, the presence of bacteria including human pathogens is harmful to consumers especially children. A total of six categories of samples were collected in this study. Among them pasteurized milk (n=5), UHT processed milk (n=5), 10 Flavored milk (5 Mango milk and 5 Chocolate milk), 5 Butter, and 5 Cheese samples of the same brand, and different batches were collected from a food factory in the Dhaka division. All the pasteurized milk had a high bacterial load from the range from 2.25×102 to 4.69×103 CFU·mL -1. All UHT milk samples were free from microorganisms. The range of total viable bacteria count (TVBC) in pasteurized flavored milk was from 5.0×101 to 1.8×102 CFU·mL-1. The range of TVBC in butter was from 1.90×103 to 2.59×103 CFU·mL-1 and in the cheese sample the count was from 1.22×103 to 3.22×103 CFU·mL-1 Total coliform was absent in all types of liquid milk and milk products. Some butter and cheese samples exhibited a low number of coliform counts. For all the processing areas in the dairy plant, the numbers of mesophilic aerobic bacteria, yeasts, and molds obtained by a one-stage air sampler were within 100 CFU·m-3. Examination of three types of food packages showed that three pasteurized milk packaging poly film and three butter packaging materials exhibited bacterial load range from 1- 5 CFU/ 100 cm2 below the acceptable limit. All of the examined packages are free from coliforms.
Keywords: Dairy products, Microbiological quality, Packaging materials, Air quality
Citation: Nur IT, Ghosh BK, Urmi JN, Akter D, Ema EI . “Microbiological Quality Assessment of Milk and Milk Products Along with their Packaging Materials Collected from a Food Industry in the Dhaka Division”. SVOA Microbiology 2:2 (2021) Pages 19-25.
