Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk
High-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii) evaluate the impact of 350 MPa HPP on total plate...
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MDPI AG
2025-01-01
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/320 |
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| author | Tareq M. Osaili Dinesh Kumar Dhanasekaran Fayeza Hasan Reyad S. Obaid Anas A. Al-Nabulsi Amin N. Olaimat Leila Cheikh Ismail Nadia Alkalbani Mutamed Ayyash Gafar Babatunde Bamigbade Richard Holley Adan Shahzadi Cheema Wael Ahmad Bani Odeh Khalid Abdulla Mohd Ayesha Khalid Haji Kamal |
| author_facet | Tareq M. Osaili Dinesh Kumar Dhanasekaran Fayeza Hasan Reyad S. Obaid Anas A. Al-Nabulsi Amin N. Olaimat Leila Cheikh Ismail Nadia Alkalbani Mutamed Ayyash Gafar Babatunde Bamigbade Richard Holley Adan Shahzadi Cheema Wael Ahmad Bani Odeh Khalid Abdulla Mohd Ayesha Khalid Haji Kamal |
| author_sort | Tareq M. Osaili |
| collection | DOAJ |
| description | High-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii) evaluate the impact of 350 MPa HPP on total plate count (TPC), yeasts and molds (YM), and lactic acid bacteria (LAB) in camel milk; (iii) investigate the behavior of several spoilage-causing bacteria during storage at 4 °C and 10 °C for up to 10 d post-HPP treatment; and (iv) assess the effect of HPP on the protein degradation of camel milk. The D-values for <i>L. monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Salmonella</i> spp. were 3.77 ± 0.36 min, 1.48 ± 0.08 min, and 2.10 ± 0.13 min, respectively. The HPP treatment decreased pathogenic microorganisms by up to 2 to 3 log cfu/mL (depending on treatment conditions). However, HPP reduced TPC, YM, and LAB by <1 log cfu/mL, regardless of the length of pressure exposure. HPP treatment, even at extended holding times, did not significantly alter either the proteolytic activity or casein micelle structure in camel milk. This study highlights HPP as a promising non-thermal technique for enhancing the microbiological safety of camel milk. |
| format | Article |
| id | doaj-art-0add120692c34062b13fb308ab04f939 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-0add120692c34062b13fb308ab04f9392025-01-24T13:33:16ZengMDPI AGFoods2304-81582025-01-0114232010.3390/foods14020320Changes in Microbial Safety and Quality of High-Pressure Processed Camel MilkTareq M. Osaili0Dinesh Kumar Dhanasekaran1Fayeza Hasan2Reyad S. Obaid3Anas A. Al-Nabulsi4Amin N. Olaimat5Leila Cheikh Ismail6Nadia Alkalbani7Mutamed Ayyash8Gafar Babatunde Bamigbade9Richard Holley10Adan Shahzadi Cheema11Wael Ahmad Bani Odeh12Khalid Abdulla Mohd13Ayesha Khalid Haji Kamal14Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesResearch Institute of Medical & Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesResearch Institute of Medical & Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesDepartment of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesDepartment of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, JordanDepartment of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, JordanDepartment of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesDepartment of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesDepartment of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Abu Dhabi P.O. Box 15551, United Arab EmiratesDepartment of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Abu Dhabi P.O. Box 15551, United Arab EmiratesDepartment of Food Science and Human Nutrition, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaResearch Institute of Medical & Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab EmiratesFood Studies and Policies Section, Food Safety Department, Dubai Municipality, Dubai P.O. Box 330127, United Arab EmiratesFood Inspection Section, Food Safety Department, Dubai Municipality, Dubai P.O. Box 330127, United Arab EmiratesFood Studies and Policies Section, Food Safety Department, Dubai Municipality, Dubai P.O. Box 330127, United Arab EmiratesHigh-pressure processing (HPP) is used as a non-thermal approach for controlling microbial viability. The purposes of this study were to (i) establish the decimal reduction times (D-values) for pathogenic bacteria during 350 MPa HPP treatment,; (ii) evaluate the impact of 350 MPa HPP on total plate count (TPC), yeasts and molds (YM), and lactic acid bacteria (LAB) in camel milk; (iii) investigate the behavior of several spoilage-causing bacteria during storage at 4 °C and 10 °C for up to 10 d post-HPP treatment; and (iv) assess the effect of HPP on the protein degradation of camel milk. The D-values for <i>L. monocytogenes</i>, <i>E. coli</i> O157:H7, and <i>Salmonella</i> spp. were 3.77 ± 0.36 min, 1.48 ± 0.08 min, and 2.10 ± 0.13 min, respectively. The HPP treatment decreased pathogenic microorganisms by up to 2 to 3 log cfu/mL (depending on treatment conditions). However, HPP reduced TPC, YM, and LAB by <1 log cfu/mL, regardless of the length of pressure exposure. HPP treatment, even at extended holding times, did not significantly alter either the proteolytic activity or casein micelle structure in camel milk. This study highlights HPP as a promising non-thermal technique for enhancing the microbiological safety of camel milk.https://www.mdpi.com/2304-8158/14/2/320proteinspathogensspoilage causing microorganismstotal plate countlactic acid bacteriayeasts and molds |
| spellingShingle | Tareq M. Osaili Dinesh Kumar Dhanasekaran Fayeza Hasan Reyad S. Obaid Anas A. Al-Nabulsi Amin N. Olaimat Leila Cheikh Ismail Nadia Alkalbani Mutamed Ayyash Gafar Babatunde Bamigbade Richard Holley Adan Shahzadi Cheema Wael Ahmad Bani Odeh Khalid Abdulla Mohd Ayesha Khalid Haji Kamal Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk Foods proteins pathogens spoilage causing microorganisms total plate count lactic acid bacteria yeasts and molds |
| title | Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk |
| title_full | Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk |
| title_fullStr | Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk |
| title_full_unstemmed | Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk |
| title_short | Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk |
| title_sort | changes in microbial safety and quality of high pressure processed camel milk |
| topic | proteins pathogens spoilage causing microorganisms total plate count lactic acid bacteria yeasts and molds |
| url | https://www.mdpi.com/2304-8158/14/2/320 |
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