%PDF-1.3 % 2 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 249.118 42.482 Tm /Cs8 cs 1 scn 0 Tc 0 Tw (217)Tj /F2 1 Tf -22.3336 68.0124 TD .0249 Tw [(Irish Journal of Agricultural and F)65(ood R)19(esearch)]TJ /F1 1 Tf 19.6897 0 TD 0 Tw ( )Tj /F3 1 Tf .275 0 TD (52:)Tj /F1 1 Tf 1.273 0 TD .025 Tw [( 217227, 2013)]TJ ET /Cs8 CS 1 SCN 0 J 0 j .5 w 4 M [] 0 d /GS3 gs 1 i q 1 0 0 1 69.479 82.068 cm 0 0 m 371.008 0 l S Q BT 8 0 0 8 69.4488 73.838 Tm [(Corresponding author: Dr. David Gleeson; T)148(el: +353 25 42269; F)74(ax: +353 25 42340; )]TJ 0 -1.25 TD (E-mail: david.gleeson@teagasc.ie)Tj /F3 1 Tf 18 0 0 18 92.6611 500.563 Tm [(R)19(eview of potential sources and control of )]TJ .532 -1.1111 TD [( )275(thermoduric bacteria in bulk)19(-tank milk)]TJ /F1 1 Tf 10 0 0 10 137.99 440.799 Tm .0248 Tw (David Gleeson)Tj 7 0 0 7 201.929 444.099 Tm 0 Tw (1)Tj 10 0 0 10 208.929 440.799 Tm .025 Tw (, Aine OConnell)Tj 7 0 0 7 282.248 444.099 Tm 0 Tw (1)Tj 10 0 0 10 285.748 440.799 Tm .025 Tw [( and Kieran Jordan)]TJ 7 0 0 7 368.747 444.099 Tm 0 Tw (2)Tj 5.6 0 0 5.6 81.9967 433.439 Tm (1)Tj /F2 1 Tf 8 0 0 8 84.7967 430.799 Tm .025 Tw [(T)116(eagasc Animal and Grassland R)19(esearch and Innovation Centre, Moorepark, F)65(ermoy)42(, Co. Cork, Ireland)]TJ /F1 1 Tf 5.6 0 0 5.6 95.8164 423.439 Tm 0 Tw (2)Tj /F2 1 Tf 8 0 0 8 98.6164 420.799 Tm .025 Tw [(F)65(ood Safety Department, T)116(eagasc F)65(ood R)19(esearch Centre, Moorepark, F)65(ermoy)42(, Co. Cork, Ireland)]TJ /F3 1 Tf 10 0 0 10 69.4488 379.035 Tm .1741 Tw (Bacteria that contaminate milk include thermoduric bacteria that can survive pas-)Tj 0 -1.2 TD .1577 Tw (teurisation and subsequently grow in the pasteurised milk or contaminate product. )Tj T* .0858 Tw (Elimination of thermodurics at milking is not feasible. Therefore, knowledge of their )Tj T* .0324 Tw (source and strategies for their reduction are important. The major sources of thermo-)Tj T* -.0399 Tw (durics in milk are contamination of the teat skin from soil and bedding, and subsequent )Tj T* -.031 Tw (contamination from deposits that can build up on milking equipment surfaces. Hygiene )Tj T* .0234 Tw [(at milking can reduce the number of bacteria contaminating milk. T)97(eat preparation at )]TJ T* .032 Tw (milking and a recommended plant cleaning procedure are critical to the prevention of )Tj T* .0248 Tw (the contamination of milk with thermoduric bacteria.)Tj /F4 1 Tf 8 0 0 8 69.4488 263.114 Tm 0 Tw [(K)19(eywords:)]TJ /F3 1 Tf 4.0659 0 TD .025 Tc ( )Tj /F4 1 Tf .55 0 TD 0 Tc .025 Tw (Bacillus cereus;)Tj /F3 1 Tf 6.3239 0 TD [( bulk)19(-tank milk; thermodurics; thermophiles; sulphite-reducing clostridia )]TJ 10 0 0 10 131.919 225.689 Tm 0 Tw (Introduction)Tj /F1 1 Tf -6.247 -1.2 TD .1927 Tw (Milk quality is greatly influenced by the )Tj T* .1297 Tw (microbial load of the milk. When asepti-)Tj T* .1225 Tw (cally drawn, milk is sterile; however, it is )Tj T* .2066 Tw (contaminated during and after secretion )Tj T* .1556 Tw (and during the normal processes of pro-)Tj T* .2089 Tw (duction and processing. Infection of the )Tj T* .0787 Tw (mammary gland, udder and teat surfaces, )Tj T* .1841 Tw (milking equipment and storage tanks all )Tj T* .2441 Tw (have the potential to contaminate milk. )Tj T* .0063 Tc .375 Tw [(Milk is a nutritious medium that can)6.3( )]TJ 19.1669 11.974 TD 0 Tc .2639 Tw (support the growth of a large selection )Tj 0 -1.2 TD .3601 Tw (of bacterial contaminants. Bacteria are )Tj T* .0661 Tw (capable of utilising the proteins, fats, car-)Tj T* .1037 Tw (bohydrates and vitamins in milk for their )Tj T* -.0283 Tw (growth and metabolism. The total bacteria )Tj T* .0327 Tw (count \(TBC\) \(alternatively known as total )Tj T* -.0048 Tw (viable count [TVC]\) measures the amount )Tj T* .0053 Tc .375 Tw [(of bacterial contamination in milk. In)5.3( )]TJ T* 0 Tc .1745 Tw (general, as long as the TBC of the milk )Tj T* .1424 Tw (is less than 100,000 colony forming units )Tj T* .1506 Tw (\(cfu\)/ml, it is within the regulatory limit. )Tj ET endstream endobj 3 0 obj <>/ExtGState<>/ColorSpace<>>> endobj 12 0 obj <>stream hު6PA]CZ.&~ endstream endobj 10 0 obj [/Separation/Black/DeviceCMYK 12 0 R] endobj 14 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 70.4488 634.5728 Tm /Cs8 cs 1 scn 0 Tc .025 Tw [(218 )-225( )-725( )-725( )-225( )-385(IRISH JOURNAL OF A)28(GRICUL)93(TUR)37(AL AND FOOD RESEAR)56(CH, V)19(OL. 52, NO. 2, 2013)]TJ 10 0 0 10 69.4488 608.6356 Tm .0502 Tw (However, good quality milk has a TBC of )Tj 0 -1.2 TD -.0279 Tw (<10,000 cfu/ml. Most of these bacteria are )Tj T* .3091 Tw (killed by pasteurisation; however, some )Tj T* -.0317 Tw (bacteria can survive pasteurisation and are )Tj T* .1609 Tw (called thermodurics. Depending on their )Tj T* -.0371 Tw (physiological characteristics, thermodurics )Tj T* .0248 Tw (are divided into different categories:)Tj /F2 1 Tf 1.0001 -1.2 TD .0171 Tc .6238 Tw (Thermophilic thermodurics:)Tj /F1 1 Tf 12.5264 0 TD [( thermo-)]TJ -13.5264 -1.2 TD 0 Tc .0867 Tw (philes have an optimum growth tempera-)Tj T* .2983 Tw (ture of 5055 C, but can grow in the )Tj T* .0305 Tw (range of 4060 C. If present in milk, they )Tj T* .0624 Tw (can grow during the pre-heating stages of )Tj T* .1867 Tw (processing \(Murphy )Tj /F2 1 Tf 9.1586 0 TD .1868 Tw (et al.)Tj /F1 1 Tf 2.1588 0 TD .1869 Tw [( 1999\) and the )]TJ -11.3174 -1.2 TD .1847 Tw (numbers can be increased after process-)Tj T* .3403 Tw (ing. Therefore, initial numbers in milk )Tj T* .0249 Tw (need to be low. )Tj /F2 1 Tf 1.0001 -1.2 TD -.02 Tc .0361 Tw (Mesophilic thermodurics: )Tj /F1 1 Tf 10.214 0 TD [(mesophiles have)-20( )]TJ -11.214 -1.2 TD 0 Tc .1464 Tw (an optimum temperature of about 30 C )Tj T* .1055 Tw (although they can grow in the range 5 to )Tj T* -.1203 Tw (50 C. Therefore, they can grow during poor )Tj T* -.0098 Tw (refrigeration conditions on-farm or during )Tj T* .0904 Tw (processing. These sporeforming and non-)Tj T* .1466 Tw (sporeforming bacteria include, for exam-)Tj T* .3454 Tw (ple, strains of )Tj /F2 1 Tf 7.0106 0 TD 0 Tw (Bacillus)Tj /F1 1 Tf 3.2959 0 TD (, )Tj /F2 1 Tf .8456 0 TD (Microbacterium)Tj /F1 1 Tf 6.5648 0 TD (, )Tj /F2 1 Tf -17.7169 -1.2 TD (Micrococcus)Tj /F1 1 Tf 5.2069 0 TD (, )Tj /F2 1 Tf .7771 0 TD (Enterococcus)Tj /F1 1 Tf 5.5449 0 TD (, )Tj /F2 1 Tf .7771 0 TD (Streptococcus)Tj /F1 1 Tf 5.6609 0 TD ( )Tj -17.9669 -1.2 TD (and )Tj /F2 1 Tf 2.0115 0 TD [(Arthrobacter)93.3(. )]TJ /F1 1 Tf 5.7725 0 TD .1734 Tw (Spore forming bacteria )Tj -7.784 -1.2 TD .0722 Tw (have the ability to form spores when sub-)Tj T* .3199 Tw (jected to harsh environments \(i.e. high )Tj T* -.0052 Tw (temperatures, extreme pH values or nutri-)Tj T* .2846 Tw (ent lacking environments\). The original )Tj T* .0848 Tw (cell makes a copy of its chromosome and )Tj T* .1404 Tw (surrounds it with a tough wall forming a )Tj T* -.0763 Tw (dormant dehydrated resistant spore. When )Tj T* .2386 Tw (conditions become favourable the spore )Tj 19.1669 39.6 TD .0147 Tw (can rehydrate and resume metabolism. By )Tj 0 -1.2 TD .0651 Tw (these means, spore forming bacteria have )Tj T* -.0166 Tw (the ability to withstand pasteurisation dur-)Tj T* .0101 Tc .3774 Tw (ing milk processing. Growth tempera-)Tj T* 0 Tc .3089 Tw (ture range for thermophilic, mesophilic )Tj T* .0717 Tw (and psychrophilic bacteria is presented in )Tj T* .025 Tw [(T)148(able 1.)]TJ /F2 1 Tf 1.0001 -1.2 TD .0066 Tc .4302 Tw [(P)14(sychrotrophic thermodurics)]TJ /F1 1 Tf 12.3345 0 TD (: psychro-)Tj -13.3346 -1.2 TD .0046 Tc .3751 Tw (philes can grow at temperatures from )Tj T* -.0049 Tc .0814 Tw (freezing to 25 C. A sub-group within this )Tj T* .1124 Tw (group are psychrotrophs that can grow at )Tj T* -.0192 Tw (or below 7 C. Mesophilic bacteria that can )Tj T* -.0303 Tw (grow at refrigeration temperatures are also )Tj T* .1343 Tw (called psychrotrophs. Most psychrotrophs )Tj T* .2368 Tw (are not heat resistant, e.g. )Tj /F2 1 Tf 12.2791 0 TD 0 Tw [(P)14(seudomonas)]TJ /F1 1 Tf 5.6879 0 TD 0 Tc ( )Tj -17.967 -1.2 TD -.005 Tc .3452 Tw (spp., and are in milk due to post-pas-)Tj T* .1265 Tw [(teurisation contamination. P)19.1(sychrotrophic )]TJ T* .0535 Tw (thermodurics have the ability to withstand )Tj T* .282 Tw (pasteurisation and subsequently grow at )Tj T* .007 Tc .4446 Tw [(refrigeration temperatures, in on-farm)7( )]TJ T* -.0049 Tc .1359 Tw (bulk tank milk or in product. In addition )Tj T* .1331 Tw (to being spore-forming bacteria, they can )Tj T* .0752 Tw (produce proteolytic enzymes that degrade )Tj T* .0248 Tw (protein and fat in milk. )Tj 1.0001 -1.2 TD -.015 Tc -.0056 Tw (Due to their ability to withstand pasteuri-)Tj -1.0001 -1.2 TD .1914 Tw [(sation, thermoduric bacteria can limit the)-15( )]TJ T* 0 Tw (shelf)Tj 7 0 0 7 280.608 299.936 Tm 0 Tc ( )Tj 10 0 0 10 283.622 296.636 Tm -.015 Tc .1956 Tw [(life of pasteurised milk \(T)148(e Giffel )]TJ /F2 1 Tf 15.0256 0 TD 0 Tw [(et)-15( )]TJ -17.276 -1.2 TD (al)Tj /F1 1 Tf .736 0 TD .0629 Tw [(. 1997\). L)-19(ate blowing of cheese and bitty)-15( )]TJ -.736 -1.2 TD .241 Tw [(cream in milk are issues associated with)-15( )]TJ T* -.0024 Tc .4617 Tw (thermoduric contamination \(Stone and )Tj T* -.015 Tc .2143 Tw [(R)37(owlands 1952\). A)19(dditionally, some ther-)]TJ T* .217 Tw [(modurics are food borne pathogens, thus)-15( )]TJ T* .253 Tw [(their numbers in dairy products must be)-15( )]TJ T* -.0269 Tw [(minimised. T)148(esting for thermoduric bacteria)-15( )]TJ /F3 1 Tf 8 0 0 8 95.4919 180.572 Tm 0 Tc .025 Tw [(T)97(able 1. Growth temperature ranges for thermophilic, mesophilic and psychrophilic bacteria)]TJ ET /Cs8 CS 1 SCN 0 J 0 j .5 w 10 M [] 0 d 1 i q 1 0 0 1 69.449 174.322 cm 0 0 m 118.551 0 l 190.445 0 l 228.945 0 l 300.839 0 l 371.339 0 l S 1 0 0 1 0 -16.112 cm 0 0 m 118.551 0 l 190.445 0 l 228.945 0 l 300.839 0 l 371.339 0 l S 1 0 0 1 0 -94.18 cm 0 0 m 118.551 0 l 190.445 0 l 228.945 0 l 300.839 0 l 371.339 0 l S Q BT 8 0 0 8 69.4488 163.21 Tm [(Bacterial group)-17075.7(P)37(arameter)-286.5( )-8711.6(Growth )29.5(temperature)]TJ /F1 1 Tf 0 -1.6525 TD [(Thermophilic heat loving)-12511.8(Minimum)-578.6( )-8711.7(40 C)]TJ 23.8057 -1.265 TD 8.7367 Tw [(Maximum)-465.6( 60 )8711.7(C)]TJ T* [(Optimum)-664.6( 5055 )8711.7(C)]TJ -23.8057 -1.265 TD .025 Tw [(Mesophilic medium temperature)-9217.8(Minimum)-578.6( )-8711.7(5 C)]TJ 23.8057 -1.265 TD 8.7367 Tw [(Maximum)-465.6( 50 )8711.7(C)]TJ T* [(Optimum)-664.6( 3037)]TJ 5.6 0 0 5.6 390.288 102.0301 Tm 0 Tw ( )Tj 8 0 0 8 391.828 99.39 Tm (C)Tj -40.2974 -1.265 TD .025 Tw [(P)19(sychrophilic cold loving)-12690.8(Minimum)-578.6( )-8711.7(0 C)]TJ 5.6 0 0 5.6 384.784 91.91 Tm 0 Tw ( )Tj 8 0 0 8 386.324 89.27 Tm .025 Tw [( or less)]TJ -15.8038 -1.265 TD 8.7367 Tw [(Maximum)-465.6( 25 )8711.7(C)]TJ T* 0 Tw [(Optimum)-664.6( )]TJ /TT1 1 Tf 13.7992 0 TD <0064>Tj /F1 1 Tf .5489 0 TD .025 Tw (20 C)Tj ET endstream endobj 15 0 obj <>/ExtGState<>/ColorSpace<>>> endobj 17 0 obj <>stream hު6PA]CZ.&~ endstream endobj 19 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 70.4488 634.5814 Tm /Cs8 cs 1 scn 0 Tc 5.1736 Tw [( GLEESON )]TJ /F2 1 Tf 10.6705 0 TD .025 Tw (ET AL)Tj /F1 1 Tf 2.934 0 TD [(.: THERMODURIC BA)28(CTERIA IN BULK)74(-)111(T)93(ANK MILK )-5513.8(219)]TJ 10 0 0 10 69.4488 608.6356 Tm -.015 Tc .2643 Tw [(involves pasteurising milk samples in the)-15( )]TJ 0 -1.2 TD .0407 Tw [(laboratory by heating for 30 min at 62.8 C,)-15( )]TJ T* .2947 Tw [(after which a conventional TBC method)-15( )]TJ T* .2337 Tw [(such as standard plate count or petrifilm)-15( )]TJ T* .3367 Tw [(aerobic count is used to enumerate the)-15( )]TJ T* .0147 Tw [(surviving bacteria \(F)37(rank and Y)125(ousef 2004\).)-15( )]TJ 1.0001 -1.2 TD 0 Tc .2751 Tw (Major bacterial groups of concern to )Tj -1.0001 -1.2 TD .1591 Tw (the dairy industry are the )Tj /F2 1 Tf 11.7499 0 TD .159 Tw (Bacillus cereus)Tj /F1 1 Tf 6.2501 0 TD 0 Tw ( )Tj -18 -1.2 TD .0116 Tc .4329 Tw [(group, the sulphite-reducing clostridia)11.6( )]TJ T* 0 Tc .0249 Tw [(\(SR)56(C\) and psychrotrophic thermodurics. )]TJ /F4 1 Tf 2.1346 -3.5245 TD (Bacillus cereus)Tj /F3 1 Tf 6.0509 0 TD [( group of bacteria)]TJ /F2 1 Tf -8.1855 -1.2 TD -.01 Tc .1975 Tw (B. cereus )Tj /F1 1 Tf 4.243 0 TD [(is a Gram positive, rod-shaped,)-10( )]TJ -4.243 -1.2 TD .0306 Tw (spore-forming motile bacterium with perit-)Tj T* .0361 Tw [(richous flagella \(Christiansson 2011\) which)-10( )]TJ T* .0524 Tw (can grow in aerobic or faculatively anaero-)Tj T* .1559 Tw (bic conditions and can survive pasteurisa-)Tj T* .2892 Tw [(tion \(Granum 2005\). It is a member of)-10( )]TJ T* 0 Tw (the )Tj /F2 1 Tf 1.8165 0 TD .2385 Tw (Bacillus cereus )Tj /F1 1 Tf 6.658 0 TD (group which, in addi-)Tj -8.4745 -1.2 TD -.0033 Tc .375 Tw (tion to )Tj /F2 1 Tf 3.7879 0 TD (B. cereus)Tj /F1 1 Tf 4.0436 0 TD -.0032 Tc (, comprises five other )Tj -7.8315 -1.2 TD -.01 Tc .3689 Tw (very closely related species, )Tj /F2 1 Tf 13.0722 0 TD (B. thuringi-)Tj -13.0722 -1.2 TD .2738 Tw [(ensis, B. mycoides, B. weihenstephanensis,)-10( )]TJ T* .0005 Tw [(B. )240.5(pseudomycoides )]TJ /F1 1 Tf 7.898 0 TD 0 Tw (and)Tj /F2 1 Tf 1.5579 0 TD .0005 Tw ( B. anthracis )Tj /F1 1 Tf 5.3006 0 TD [(that are)-10( )]TJ -14.7565 -1.2 TD .0022 Tw [(very difficult to distinguish \(T)148(able 2; T)148(allent)-10( )]TJ /F2 1 Tf T* .1356 Tw (et al.)Tj /F1 1 Tf 2.0476 0 TD [( 2012a\))]TJ /F2 1 Tf 3.1915 0 TD (. B. cereus)Tj /F1 1 Tf 4.3592 0 TD [( group bacteria can)-10( )]TJ -9.5983 -1.2 TD .1252 Tw [(be isolated on selective mannitol egg yolk)-10( )]TJ T* .204 Tw (polymyxin agar \(MYP\). The)Tj /F2 1 Tf 12.343 0 TD 0 Tc 0 Tw ( )Tj /F1 1 Tf .444 0 TD -.01 Tc .204 Tw [(colonies are)-10( )]TJ -12.787 -1.2 TD .2692 Tw [(pink \(mannitol negative\) with a zone of)-10( )]TJ T* .2711 Tw [(precipitate \(lecithinase positive\) \(Mossel,)-10( )]TJ T* .0363 Tw [(Koopman and Jongerius 1967\). T)130(raditional)-10( )]TJ T* -.0299 Tw (biochemical tests for the identification of )Tj /F2 1 Tf 17.107 0 TD 0 Tw [(B.)-10( )]TJ -17.107 -1.2 TD (cereus)Tj /F1 1 Tf 2.485 0 TD .1801 Tc ( \()Tj /F2 1 Tf .8031 0 TD -.01 Tc .1901 Tw [(sensu )430.1(stricto)]TJ /F1 1 Tf 5.051 0 TD [(\) are V)111(oges-P)19(roskauer)-10( )]TJ -8.339 -1.2 TD .0601 Tw (\(positive\), nitrate reduction \(positive\), glu-)Tj T* .2298 Tw [(cose fermentation \(positive\) and catalase)-10( )]TJ T* .3378 Tw [(\(positive\) \(T)148(able 2\). The optimum tem-)]TJ T* .1815 Tw (perature for growth of )Tj /F2 1 Tf 10.2597 0 TD (B. cereus)Tj /F1 1 Tf 3.7894 0 TD [( group)]TJ /F2 1 Tf 2.8834 0 TD 0 Tc 0 Tw ( )Tj /F1 1 Tf .4215 0 TD -.01 Tc [(is)-10( )]TJ -17.354 -1.2 TD .0996 Tw [(3037 C although they have the ability to)-10( )]TJ T* .0125 Tw [(grow at temperatures in the range 4.5 to 50)-10( )]TJ T* .025 Tw [(C \(Claus and Berkley 1986\).)-10( )]TJ 1.0001 -1.2 TD 0 Tc .1702 Tw (Spores of the )Tj /F2 1 Tf 6.3999 0 TD .1703 Tw (B. cereus)Tj /F1 1 Tf 3.8682 0 TD [( group are suf-)]TJ -11.2681 -1.2 TD .0074 Tc .375 Tw [(ficiently heat resistant to survive high)7.4( )]TJ T* 0 Tc .0911 Tw (temperature short time \(HTST\) pasteuri-)Tj T* .2207 Tw (sation. Instead of destroying the spores, )Tj T* .1899 Tw (the heat treatment can trigger spores to )Tj T* .2089 Tw (germinate and subsequently grow in the )Tj 19.1338 53.9245 TD -.001 Tw (pasteurised product \(Griffiths and Phillips )Tj 0 -1.2 TD .1192 Tw (1990\). Species within the )Tj /F2 1 Tf 11.3014 0 TD .1193 Tw (B. cereus )Tj /F1 1 Tf 4.1867 0 TD 0 Tw (group )Tj -15.4881 -1.2 TD .0415 Tw (are foodborne pathogens capable of caus-)Tj T* .1479 Tw (ing foodborne illness. Diarrhoeal disease )Tj T* .0329 Tw (occurs when ingested food containing 10)Tj 7 0 0 7 434.978 563.936 Tm 0 Tw (5-)Tj 10 0 0 10 260.787 548.636 Tm (10)Tj 7 0 0 7 270.787 551.936 Tm (7 )Tj 10 0 0 10 277.587 548.636 Tm .2212 Tw (cells of )Tj /F2 1 Tf 3.6747 0 TD .2214 Tw (B. cereus )Tj /F1 1 Tf 4.3907 0 TD 0 Tw (\()Tj /F2 1 Tf .383 0 TD .2212 Tw (sensu stricto)Tj /F1 1 Tf 5.2123 0 TD .2214 Tw (\) pro-)Tj -15.3407 -1.2 TD .3399 Tw (duce enterotoxin in the small intestine )Tj T* .0323 Tw (\(Granum 2005\). An emetic disease occurs )Tj T* .0745 Tw (when food containing pre-formed toxin is )Tj T* 0 Tw (ingested.)Tj 1.0001 -1.2 TD .0115 Tc .4273 Tw (The occurrence of )Tj /F2 1 Tf 9.5246 0 TD (B. cereus )Tj /F1 1 Tf 4.9174 0 TD 0 Tw [(group)11.5( )]TJ -15.4421 -1.2 TD 0 Tc .2054 Tw (species in raw milk and consequently in )Tj T* .0041 Tc .3751 Tw (pasteurised products, particularly dried )Tj T* 0 Tc -.0045 Tw (products, is almost inevitable. Of 92 infant )Tj T* .0863 Tw (milk formula \(IMF\) samples examined in )Tj T* .2367 Tw (a German study, 54% were positive for )Tj /F2 1 Tf T* -.0048 Tw (B. cereus)Tj /F1 1 Tf 3.6932 0 TD -.0003 Tc -.0045 Tw ( group \(Becker )Tj /F2 1 Tf 6.6434 0 TD 0 Tc -.0048 Tw (et al)Tj /F1 1 Tf 1.7172 0 TD (. 1994\). While )Tj -12.0538 -1.2 TD .2465 Tw (there was a high percentage of positive )Tj T* .3509 Tw (samples the counts were relatively low )Tj T* .2174 Tw (\(0.310 cfu/g\). Similarly, 59 of 100 IMF )Tj T* .3131 Tw (samples from Ireland were positive for )Tj /F2 1 Tf T* .0371 Tw (B. cereus )Tj /F1 1 Tf 4.0221 0 TD .0369 Tw (group but again counts were low )Tj -4.0221 -1.2 TD .0078 Tc .375 Tw [(\(Haughton, Garvey and R)37(owan 2010\).)7.8( )]TJ T* .0067 Tc (When stored under unfavourable con-)Tj T* 0 Tc .3404 Tw [(ditions after reconstitution \(>25 )465.5( )465.4(C for )]TJ T* 0 Tw (14h\), )Tj /F2 1 Tf 2.5517 0 TD .1207 Tw (B. cereus )Tj /F1 1 Tf 4.1894 0 TD 0 Tw (\()Tj /F2 1 Tf .383 0 TD .1206 Tw (sensu stricto)Tj /F1 1 Tf 5.1116 0 TD 0 Tw (\))Tj /F2 1 Tf .383 0 TD ( )Tj /F1 1 Tf .3707 0 TD .1206 Tw (became the )Tj -12.9894 -1.2 TD .2042 Tw (dominant organism and has antagonistic )Tj T* .2333 Tw (properties towards other groups of bac-)Tj T* .1623 Tw (teria \(Haughton )Tj /F2 1 Tf 7.4937 0 TD (et al)Tj /F1 1 Tf 1.8843 0 TD .1624 Tw [(. 2010\). R)37(eports on )]TJ -9.378 -1.2 TD .1747 Tw (illness from contaminated IMF are rare. )Tj T* .0089 Tc .375 Tw [(Nevertheless, strict caution to prevent)8.9( )]TJ T* 0 Tc .3483 Tw (contamination is warranted due to the )Tj T* -.0336 Tw (high susceptibility of the target consumers.)Tj 1.0001 -1.2 TD .0049 Tc .2818 Tw [(V)129.9(arious agars can be used to isolate )]TJ /F2 1 Tf -1.0001 -1.2 TD .0057 Tc .375 Tw (B. cereus)Tj /F1 1 Tf 4.1246 0 TD [( group bacteria, all of which)5.7( )]TJ -4.1246 -1.2 TD .005 Tc .0922 Tw (contain egg yolk and rely on the produc-)Tj T* .211 Tw (tion of lecithinase by )Tj /F2 1 Tf 10.0461 0 TD .2111 Tw (B. cereus )Tj /F1 1 Tf 4.42 0 TD .0044 Tc 0 Tw (colonies )Tj -14.4661 -1.2 TD .005 Tc .2831 Tw [(for identification \(T)148(allent )]TJ /F2 1 Tf 11.983 0 TD (et al.)Tj /F1 1 Tf 2.285 0 TD .0043 Tc .2838 Tw [( 2012b\). )]TJ -14.268 -1.2 TD .0156 Tc .3959 Tw [(F)37(urther identification to species level)15.6( )]TJ T* .005 Tc .1295 Tw (requires the use of traditional biochemi-)Tj T* .025 Tw [(cal tests \(T)148(able 2\) or molecular methods.)]TJ /F3 1 Tf 2.9516 -3.54 TD 0 Tc .0247 Tw (Sulphite-reducing clostridia)Tj /F1 1 Tf -2.9516 -1.2 TD .0107 Tc .4015 Tw [(Sulphite-reducing clostridia \(SR)55.9(C\))]TJ /F2 1 Tf 15.9463 0 TD 0 Tc 0 Tw ( )Tj /F1 1 Tf .6623 0 TD .0107 Tc [(are)10.7( )]TJ -16.6086 -1.2 TD .0015 Tc .375 Tw (Gram positive anaerobic spore-forming )Tj ET endstream endobj 20 0 obj <>/ExtGState<>/ColorSpace<>>> endobj 21 0 obj <>stream hު6PA]CZ.&~ endstream endobj 23 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 70.4488 634.5728 Tm /Cs8 cs 1 scn 0 Tc .025 Tw [(220 )-225( )-725( )-725( )-225( )-385(IRISH JOURNAL OF A)28(GRICUL)93(TUR)37(AL AND FOOD RESEAR)56(CH, V)19(OL. 52, NO. 2, 2013)]TJ 10 0 0 10 260.787 608.6356 Tm .0144 Tc .5275 Tw [(bacteria \(Donnelly and Busta 1981\).)14.4( )]TJ 0 -1.2 TD .0064 Tc .375 Tw (Similar to )Tj /F2 1 Tf 5.2553 0 TD (B. cereus)Tj /F1 1 Tf 4.1305 0 TD [(, SR)56(C describes a)6.4( )]TJ -9.3858 -1.2 TD 0 Tc .1039 Tw (group of bacteria consisting of 1214 dif-)Tj T* .3517 Tw (ferent species that are difficult to dis-)Tj T* .1982 Tw (tinguish to species level. The spores are )Tj T* .1745 Tw (highly resistant to extreme chemical and )Tj T* .1241 Tw (physical conditions and are ubiquitous in )Tj T* .2961 Tw (nature where they can germinate when )Tj T* .0107 Tc .4001 Tw [(conditions are favourable \(A)37(ureli and)10.7( )]TJ T* 0 Tc -.0022 Tw [(F)37(ranciosa 2002\). Growth temperatures for )]TJ T* .0274 Tw [(each species can vary from 3.3 C)10( to 80 C )]TJ T* .1972 Tw [(\(A)37(ureli and F)37(ranciosa 2002\). The ability )]TJ T* .1266 Tw (of organisms in this group to reduce sul-)Tj T* .0679 Tw (phite to sulphide and form black colonies )Tj T* .2153 Tw (on selective agar is a fundamental basis )Tj T* .1585 Tw (for their identification and thus they are )Tj T* .0922 Tw (referred to as sulphite-reducing clostridia)Tj /F2 1 Tf 18 0 TD 0 Tw ( )Tj /F1 1 Tf -18 -1.2 TD (\(Angelotti )Tj /F2 1 Tf 4.6776 0 TD .0026 Tw (et al)Tj /F1 1 Tf 1.7246 0 TD .0027 Tw [(. 1962; W)83(eenk, Fitzmaurice )]TJ -6.4022 -1.2 TD .2869 Tw [(and Mossel 1991; A)37(ureli and F)37(ranciosa )]TJ T* 0 Tw (2002\). )Tj /F2 1 Tf 2.8891 0 TD .0057 Tw (Clostridium perfringens )Tj /F1 1 Tf 9.8589 0 TD .006 Tw (is one of the )Tj -12.748 -1.2 TD -.03 Tw [(key SR)56(C species and is commonly found in )]TJ T* .0801 Tw (faeces \(of both humans and animals\) and )Tj T* .1374 Tw (is widely distributed in soil, dust, vegeta-)Tj T* -.0162 Tw (tion and raw foods. Characteristics of both )Tj /F2 1 Tf T* .0003 Tc .0037 Tw [(C)-18.7(.).3( perfringens)]TJ /F1 1 Tf 5.693 0 TD .001 Tc .003 Tw ( and)Tj /F2 1 Tf 1.842 0 TD .0004 Tc .0036 Tw ( B. cereus)Tj /F1 1 Tf 3.956 0 TD .0002 Tc .0038 Tw ( are outlined in )Tj -11.491 -1.2 TD 0 Tc -.0234 Tw [(T)148(able 3. On the farm, silage can be a major )]TJ T* .2096 Tw (source of this and other)Tj /F2 1 Tf 10.9177 0 TD .2097 Tw [( Clostridia )]TJ /F1 1 Tf 4.9454 0 TD 0 Tw (since )Tj -15.8631 -1.2 TD .3339 Tw (the silage making process provides the )Tj T* .2669 Tw (bacteria with an anaerobic environment )Tj T* .1842 Tw (in which they can grow. Spores ingested )Tj T* .2961 Tw (by cows eating contaminated silage are )Tj T* .3722 Tw (excreted in the faeces which can con-)Tj T* .0991 Tw [(taminate raw milk at milking \(A)37(ureli and )]TJ T* .2458 Tw [(F)37(ranciosa 2002\). A heat labile cytotoxic )]TJ T* .2456 Tw (enterotoxin can be produced by )Tj /F2 1 Tf 14.9364 0 TD .2457 Tw [(C)-19(.)0( per-)]TJ -14.9364 -1.2 TD 0 Tw (fringens. )Tj /F1 1 Tf 3.7252 0 TD .0241 Tw (The toxin disrupts the membrane )Tj -3.7252 -1.2 TD .2151 Tw (of epithelial cells resulting in diarrhoea, )Tj T* .2397 Tw (cramps, nausea and vomiting which fol-)Tj T* .1331 Tw (low shortly after ingestion of numbers in )Tj T* .3465 Tw (excess of 10)Tj 7 0 0 7 317.779 143.936 Tm 0 Tw (8 )Tj 10 0 0 10 325.456 140.636 Tm .3465 Tw [(cells \(Andersson, R)37(onner )]TJ -6.4669 -1.2 TD .1705 Tw [(and Granum 1995; A)37(ureli and F)37(ranciosa )]TJ T* .1575 Tw (2002\). Because of their potential toxicity )Tj T* .0939 Tw (to infants, it has been recommended that )Tj T* -.0218 Tw (spore counts in infant foods are minimised )Tj T* .1944 Tw [(\(A)37(ureli and F)37(ranciosa 2002\). The detec-)]TJ T* .0442 Tw (tion of sulphite-reducing )Tj /F2 1 Tf 10.8926 0 TD 0 Tw (Clostridia, )Tj /F1 1 Tf 4.5702 0 TD .0443 Tw (as the )Tj /F3 1 Tf 0 8 -8 -0 75.5609 139.568 Tm .025 Tw [(T)97(able 2. Differentiating characteristics of the species in the )]TJ /F4 1 Tf 25.7118 0 TD 0 Tw (Bacillus)Tj /F3 1 Tf 3.2659 0 TD ( )Tj /F4 1 Tf .275 0 TD (cereus)Tj /F3 1 Tf 2.51 0 TD .025 Tw [( group \(Modified from T)97(allent )]TJ /F4 1 Tf 13.2549 0 TD (et al.)Tj /F3 1 Tf 1.9589 0 TD [( 2012a\))]TJ ET /Cs8 CS 1 SCN 0 J 0 j .5 w 10 M [] 0 d 1 i q 1 0 0 1 81.811 63.78 cm 0 0 m 0 112.801 l 0 137.148 l 0 170.148 l 0 194.495 l 0 247.717 l 0 272.064 l 0 313.342 l 0 337.689 l 0 412.939 l 0 437.286 l 0 478.286 l 0 502.632 l 0 552.757 l S 1 0 0 1 14.112 0 cm 0 0 m 0 112.801 l 0 137.148 l 0 170.148 l 0 194.495 l 0 247.717 l 0 272.064 l 0 313.342 l 0 337.689 l 0 412.939 l 0 437.286 l 0 478.286 l 0 502.632 l 0 552.757 l S 1 0 0 1 104.419 0 cm 0 0 m 0 112.801 l 0 137.148 l 0 170.148 l 0 194.495 l 0 247.717 l 0 272.064 l 0 313.342 l 0 337.689 l 0 412.939 l 0 437.286 l 0 478.286 l 0 502.632 l 0 552.757 l S Q BT 0 8 -8 -0 91.9229 64.5301 Tm 0 Tw [(T)97(est)]TJ /F4 1 Tf 17.1435 0 TD (B)Tj /F3 1 Tf .641 0 TD (. )Tj /F4 1 Tf .525 0 TD [(cereus)-3492.4(B)]TJ /F3 1 Tf 6.6434 0 TD (. )Tj /F4 1 Tf .525 0 TD [(thuringiensis)-3275.2(B)]TJ /F3 1 Tf 9.171 0 TD (. )Tj /F4 1 Tf .5251 0 TD .025 Tw [(mycoides)-3391.2(B. weihenstephanensis)-3422.8(B)]TJ /F3 1 Tf 20.1277 0 TD 0 Tw (. )Tj /F4 1 Tf .4925 0 TD 2.7932 Tw [(anthracis)-187.6( B)]TJ /F3 1 Tf 7.6758 0 TD 0 Tw (. )Tj /F4 1 Tf .525 0 TD (megaterium)Tj /F1 1 Tf -63.995 -1.5275 TD .025 Tw [(Gram reaction)-10859.6(+)]TJ 0 5.6 -5.6 -0 101.503 208.342 Tm 0 Tw (a)Tj 0 8 -8 -0 104.143 259.025 Tm 8.8631 Tc -6.0699 Tw [(++)1493(+)-2753.5(+)4571.1( +)]TJ -24.3119 -1.1525 TD 0 Tc 2.7932 Tw [(Catalase)-13482.5(+)-6335.4(+)-8863.1(+)-7370.1(+)-11616.6(+)-4292( +)]TJ T* 0 Tw [(Motility)-13733.6(+/)]TJ 0 5.6 -5.6 -0 119.943 217.182 Tm (b)Tj 0 8 -8 -0 122.583 259.025 Tm [(+/)-7758.1()]TJ 0 5.6 -5.6 -0 119.943 343.258 Tm (c)Tj 0 8 -8 -0 122.583 402.219 Tm 2.7932 Tw [(+)-11616.6()-4292( +/)]TJ -42.2111 -1.1525 TD .025 Tw [(Nitrate reduction )-9423.6(+)-6335.4(+)-8863.1(+)-7370.1(+)-11616.6(+)-4292( )-2768.2()]TJ T* [(Decomposed of tyrosine )-6426.6(+)-6335.4(+)-8863.1(+/)-6265.1(+)-11616.6()-4292( )-2768.2(+/)]TJ T* 2.7932 Tw [(L)19(ysozyme-resistant)-9012.6(+)-6335.4(+)-8863.1(+)-7370.1(+)-11616.6(+)-4292( )]TJ 0 -1.1524 TD .025 Tw [(Egg yolk reaction)-9635.6(+)-6335.4(+)-8863.1(+)-7370.1(+)-11616.6(+)-4292( )-2768.2()]TJ 0 -1.1525 TD [(Anaerobic utilisation of glucose)-3537.7(+)-6335.4(+)-8863.1(+)-7370.1(+)-11616.6(+)-4292( )-2768.2()]TJ T* [(V)111(oges-P)19(roskauer reaction)-6138.7(+)-6335.4(+)-8863.1(+)-7370.1(+)-11616.6(+)-4292( )-2768.2()]TJ T* [(A)19(cid produced from mannitol)-4353.6()-6335.4()-8863.1()-7370.1()-11616.6()-4292( )-2768.2(+)]TJ T* (Haemolysis \(sheep RBC)Tj 0 5.6 -5.6 -0 193.702 148.416 Tm 0 Tw (d)Tj 0 8 -8 -0 196.342 151.48 Tm 2.7932 Tw [(\))-5891.8(+)-6335.4(+)-8863.1(+)-7370.1(ND)-10873.6()-4292( )]TJ 0 5.6 -5.6 -0 207.952 63.7801 Tm 0 Tw (a)Tj 0 8 -8 -0 210.592 66.54 Tm .025 Tw (90100% of strains are positive. )Tj 0 5.6 -5.6 -0 217.952 63.7801 Tm 0 Tw (b)Tj 0 8 -8 -0 220.592 66.753 Tm .025 Tw (50% of strains are positive.)Tj 0 5.6 -5.6 -0 227.952 63.7801 Tm 0 Tw (c)Tj 0 8 -8 -0 230.592 66.2379 Tm .025 Tw (90100% of strains are negative.)Tj 0 5.6 -5.6 -0 237.952 63.7801 Tm 0 Tw (d)Tj 0 8 -8 -0 240.592 66.843 Tm .025 Tw [(R)37(ed blood cells.)]TJ -.3829 -1.25 TD (ND=Not determined.)Tj ET endstream endobj 24 0 obj <>/ExtGState<>/ColorSpace<>>> endobj 25 0 obj <>stream hު6PA]CZ.&~ endstream endobj 27 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 70.4488 634.5814 Tm /Cs8 cs 1 scn 0 Tc 5.1736 Tw [( GLEESON )]TJ /F2 1 Tf 10.6705 0 TD .025 Tw (ET AL)Tj /F1 1 Tf 2.934 0 TD [(.: THERMODURIC BA)28(CTERIA IN BULK)74(-)111(T)93(ANK MILK )-5513.8(221)]TJ 10 0 0 10 69.4488 608.6356 Tm .2236 Tw (name suggests rely on )Tj /F2 1 Tf 10.4297 0 TD 0 Tw (Clostridia )Tj /F1 1 Tf 4.4996 0 TD .2236 Tw (spp. to )Tj -14.9293 -1.2 TD .08 Tw (reduce sulphite in iron sulphite agar base )Tj T* .1299 Tw (to form ferrous sulphide which results in )Tj T* -.0238 Tw [(the formation of black colonies. P)37(olymyxin )]TJ T* .0074 Tw (is added to the agar to select for )Tj /F2 1 Tf 13.9741 0 TD 0 Tw (Clostridia )Tj /F1 1 Tf -13.9741 -1.2 TD .0125 Tc .4633 Tw [(spp. The growth of sulphite-reducing)12.5( )]TJ /F2 1 Tf T* 0 Tc 0 Tw (Clostridia)Tj /F1 1 Tf 4.0259 0 TD .3324 Tw [( requires anaerobic incubation )]TJ -4.0259 -1.2 TD .1539 Tw [(at 3037 C)10( for up to three days \(A)37(ureli )]TJ T* .0249 Tw [(and F)37(ranciosa 2002\). )]TJ /F3 1 Tf 6.4405 -3.6 TD 0 Tw [(R)19(egulations)]TJ /F1 1 Tf -6.4405 -1.2 TD (As )Tj /F2 1 Tf 1.4913 0 TD .0903 Tw (B. cereus)Tj /F1 1 Tf 3.7883 0 TD [( in milk can be toxin-produc-)]TJ -5.2796 -1.2 TD .0275 Tw (ing, the European Union \(EC, 1771/2007\) )Tj T* .0722 Tw (has set a threshold for )Tj /F2 1 Tf 10.0302 0 TD .0723 Tw (B. cereus)Tj /F1 1 Tf 3.7703 0 TD [( spores in )]TJ -13.8005 -1.2 TD .0339 Tw (dried infant formulae intended for infants )Tj T* .2494 Tw [(below 6 months of age. F)37(or product to )]TJ T* .1305 Tw (be considered satisfactory and within the )Tj T* .3283 Tw (threshold levels, five samples are anal-)Tj T* .1393 Tw (ysed and four samples must be below 50 )Tj T* .1591 Tw (cfu/g while the remaining sample can be )Tj T* .3029 Tw (between 50 and 500 cfu/g. In order to )Tj T* .0333 Tw (achieve this target level, the specifications )Tj T* 0 Tw (for )Tj /F2 1 Tf 1.5163 0 TD .0103 Tw (B. cereus)Tj /F1 1 Tf 3.7083 0 TD [( in raw milk are frequently set )]TJ -5.2245 -1.2 TD .1536 Tw (at <10 cfu/ml. In order to achieve these )Tj T* .3431 Tw (specifications, it is necessary to under-)Tj T* -.0134 Tw (stand the sources of these bacteria and the )Tj T* .1553 Tw (control measures that can facilitate their )Tj T* 0 Tw (reduction.)Tj /F3 1 Tf 8 0 0 8 126.164 230.451 Tm .025 Tw [(T)97(able 3. Characteristics of )]TJ /F4 1 Tf 11.5899 0 TD (Clostridium perfringens)Tj /F3 1 Tf 9.6157 0 TD [( and)]TJ /F4 1 Tf 1.905 0 TD [( Bacillus cereus)]TJ /F3 1 Tf 6.3259 0 TD [( group)]TJ ET /Cs8 CS 1 SCN 0 J 0 j .5 w 10 M [] 0 d 1 i q 1 0 0 1 69.449 224.201 cm 0 0 m 149.551 0 l 165.209 0 l 249.209 0 l 264.867 0 l 371.339 0 l S 1 0 0 1 0 -16.112 cm 0 0 m 149.551 0 l 165.209 0 l 249.209 0 l 264.867 0 l 371.339 0 l S 1 0 0 1 0 -144.059 cm 0 0 m 149.551 0 l 165.209 0 l 249.209 0 l 264.867 0 l 371.339 0 l S Q BT /F4 1 Tf 8 0 0 8 234.658 213.089 Tm (Clostridium perfringens)Tj /F3 1 Tf 10.5 0 TD 0 Tw ( )Tj /F4 1 Tf 1.9573 0 TD .025 Tw (Bacillus cereus )Tj /F3 1 Tf 6.3259 0 TD 0 Tw (group)Tj /F1 1 Tf -39.4343 -1.6525 TD .025 Tw [(R)37(elevance)-16232.2(F)37(oodborne intoxications )186.8( )-1682.3(F)37(oodborne intoxications, spoil )]TJ 33.1084 -1.25 TD (pasteurised dairy products)Tj -33.1084 -1.265 TD [(Number of species)-12669.3(12 to 14)-7079( )-1682.3(6)]TJ T* [(Growth conditions)-12660.2(Anaerobic)-6024.1( )-1682.3(Anaerobic and facultatively )]TJ 33.1084 -1.25 TD 0 Tw (anaerobic)Tj -33.1084 -1.265 TD .0249 Tw [(Growth in milk)-14104.3(Y)125(e)0(s)-8983( )-1682.4(Y)125(e)0(s)]TJ 0 -1.2649 TD [(T)148(emperature range for growth)-7704.3(1260 C)-6688( )-1682.3(455 C)]TJ 0 -1.265 TD [(Optimum temperature )-10643.2(4347 C)-6688( )-1682.3(3037 C )]TJ T* (Example of industry specification for spore )Tj 0 -1.25 TD (concentrations in bulk tank milk)Tj 20.6511 1.25 TD [(< 5 spores/mL)-4149.1( )-1682.3(< 10 spores/mL)]TJ -20.6511 -2.515 TD [(Origin of spores in bulk tank milk)-6150.4(Environment exterior )]TJ 20.6511 -1.25 TD (of teats \(soil, faeces, )Tj T* (silage, milking/)Tj T* (processing equipment\))Tj 10.5 3.75 TD [( )-1682.3(Environment exterior of )]TJ 1.9573 -1.25 TD (teats \(soil, faeces, silage, )Tj T* (milking/processing equipment\))Tj 10 0 0 10 270.788 608.6356 Tm .2196 Tw (Ideally, thermoduric counts should be )Tj -1.0001 -1.2 TD .0406 Tw (below 100 to 200 cfu/ml and counts below )Tj T* .0013 Tc .375 Tw (10 cfu/ml indicate excellent equipment )Tj T* 0 Tc .2389 Tw [(hygiene \(R)37(einemann )]TJ /F2 1 Tf 9.605 0 TD (et al.)Tj /F1 1 Tf 2.211 0 TD [( 2003\). While )]TJ -11.816 -1.2 TD .0185 Tw (in the past a limited number of processors )Tj T* .2125 Tw (in Ireland tested for thermoduric bacte-)Tj T* .1152 Tw (ria, more have been obliged to include it )Tj T* .1394 Tw (as part of the payment schemes in order )Tj T* .3392 Tw (to comply with customer requirements. )Tj T* .0671 Tw (Those that conduct this analysis carry out )Tj T* .2819 Tw (approximately two tests per month and )Tj T* .1571 Tw (have set a penalty threshold for thermo-)Tj T* .0249 Tw (duric counts in raw milk at 1000 cells/mL.)Tj /F3 1 Tf 2.0436 -3.7 TD (Sources of thermoduric bacteria )Tj 4.4815 -1.2 TD (in raw milk)Tj /F1 1 Tf -6.5251 -1.2 TD -.0395 Tw (Contamination of bulk tank milk by micro-)Tj T* .0197 Tw (organisms occurs during and after milking )Tj T* .1285 Tw (\(Figure 1\). Thermoduric bacteria in milk )Tj T* .2246 Tw (can arise from soil, bedding, feed, dust, )Tj T* .0262 Tw (all of which contaminate cows teats, from )Tj T* .01 Tc .3754 Tw [(which raw milk can be contaminated.)10( )]TJ T* .0115 Tc .4262 Tw [(A)19(dditionally, contamination can occur)11.5( )]TJ T* 0 Tc .0249 Tw (from deposits on milking equipment. )Tj /F2 1 Tf 0 -2.3339 TD (Contamination from teat skin )Tj /F1 1 Tf 0 -1.2 TD .1625 Tw [(T)148(eat skin is considered the major source )]TJ T* .2892 Tw (of thermoduric spores in raw milk and )Tj ET endstream endobj 28 0 obj <>/ExtGState<>/ColorSpace<>>> endobj 29 0 obj <>stream hު6PA]CZ.&~ endstream endobj 33 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 70.4488 634.5728 Tm /Cs8 cs 1 scn 0 Tc .025 Tw [(222 )-225( )-725( )-725( )-225( )-385(IRISH JOURNAL OF A)28(GRICUL)93(TUR)37(AL AND FOOD RESEAR)56(CH, V)19(OL. 52, NO. 2, 2013)]TJ 10 0 0 10 69.4488 608.6356 Tm .3701 Tw (subsequent attachment to surfaces and )Tj 0 -1.2 TD .0062 Tc .375 Tw (growth are responsible for the major-)Tj T* 0 Tc .2762 Tw (ity of the spore contamination in bulk-)Tj T* .0367 Tw [(tank milk \(McKinnon and P)37(ettipher 1983; )]TJ T* .1282 Tw [(McKinnon, R)37(owlands and Bramley 1990; )]TJ T* .0083 Tc .375 Tw [(Christiansson, Bertilsson and Svensson)8.3( )]TJ T* 0 Tc .309 Tw (1999\). Dirt attached to teats rinses off )Tj T* .1381 Tw (during milking and spores present in the )Tj T* .1047 Tw (rinsed off dirt contaminate the milk. The )Tj T* .0053 Tc .375 Tw [(concentration of spores transmitted to)5.3( )]TJ T* 0 Tc .2235 Tw (milk depends on the amount of dirt on )Tj T* .1789 Tw (teats and the spore concentration in the )Tj T* .082 Tw [(dirt. P)19(redictive models have been used to )]TJ T* -.0495 Tw (quantitatively identify factors that have the )Tj T* .0797 Tw (greatest effect on spore concentrations in )Tj T* -.0272 Tw [(bulk tank milk. Using such models, V)37(issers )]TJ /F2 1 Tf T* .3125 Tw (et al.)Tj /F1 1 Tf 2.2845 0 TD [( \(2007\) estimated that when teats )]TJ -2.2845 -1.2 TD .0585 Tw (were contaminated with soil, 33% of tank )Tj T* -.0008 Tw (milk will contain >1000 spores/L, whereas )Tj T* .0742 Tw (when feed is the main source of contami-)Tj T* .1226 Tw (nation, this figure is only 2%. Therefore, )Tj T* .0031 Tc .3752 Tw [(cleaning of teats prior to milking can )]TJ T* 0 Tc .0792 Tw (reduce the spore count of milk. Different )Tj T* .2914 Tw (teat-cleaning methods have been evalu-)Tj T* .0152 Tw (ated to determine their effect on the pres-)Tj T* .0436 Tw (ence of spores in milk. The most effective )Tj T* .0049 Tw (method \(showing a reduction of 96%\) was )Tj 19.1338 31.2 TD .0891 Tw (when a moist washable towel followed by )Tj 0 -1.2 TD .1416 Tw (drying with a dry paper towel for a total )Tj T* .0753 Tw (of 20 s was used \(Magnusson )Tj /F2 1 Tf 12.9945 0 TD (et al.)Tj /F1 1 Tf 2.0473 0 TD [( 2006\). )]TJ -15.0418 -1.2 TD .09 Tw (That study also showed that cleaning was )Tj T* .1049 Tw (independent of the contamination source )Tj T* .1504 Tw (\(soil, manure, sawdust\) or type of spore. )Tj T* .3514 Tw (Significant reductions in TBC, thermo-)Tj T* .0027 Tc .3751 Tw (duric bacteria, enterocci and coliforms )Tj T* 0 Tc .1602 Tw (were shown with full teat preparation as )Tj T* .0083 Tw (compared to no teat preparation \(Murphy )Tj /F2 1 Tf T* -.0071 Tw (et al.)Tj /F1 1 Tf 1.9649 0 TD [( 2005\). F)37(urthermore, teat preparation )]TJ -1.9649 -1.2 TD .3751 Tw [(involving the use of disinfectant wipes )]TJ T* .3723 Tw (or teat disinfection followed by drying )Tj T* .3711 Tw (with individual paper towels have also )Tj T* .0102 Tc .381 Tw (been shown to reduce )Tj /F2 1 Tf 11.2808 0 TD 0 Tw (Staphylococcus)Tj /F1 1 Tf 6.4692 0 TD 0 Tc (, )Tj /F2 1 Tf -17.75 -1.2 TD (Streptococcus)Tj /F1 1 Tf 5.6609 0 TD .3358 Tw [( and coliform numbers on )]TJ -5.6609 -1.2 TD .1481 Tw (teat skin prior to milking \(Gleeson )Tj /F2 1 Tf 15.8799 0 TD .1482 Tw (et al.)Tj /F1 1 Tf 2.1201 0 TD 0 Tw ( )Tj -18 -1.2 TD .3345 Tw (2009\). However, teat washing using an )Tj T* -.0368 Tw (iodine solution was shown to be ineffective )Tj T* .2463 Tw (in reducing bacterial populations of the )Tj T* .2419 Tw (teat unless followed by thorough drying )Tj T* .0093 Tc .375 Tw [(\(Zarkower and Schenchenzuber 1977\).)9.3( )]TJ T* 0 Tc -.0215 Tw (This highlights the importance of drying in )Tj T* .1013 Tw (any teat preparation procedure. A recent )Tj T* -.0349 Tw (survey of over 400 farms in Ireland showed )Tj T* .0526 Tw (that only 2% of farms wash and dry cows )Tj T* .0579 Tw (teats during the summer months with this )Tj ET /Document /MC1 BDC 0 0 0 0 k /GS1 gs 69.824 106.321 132.79 165.414 re f q 1 i 350.285 272.11 -280.836 -166.33 re 69.449 272.11 m W n /Cs8 CS 1 SCN 1 J 0 j .75 w 8 M [] 0 d /GS3 gs q 1 0 0 1 69.824 271.735 cm 0 0 m 132.79 0 -132.79 -165.414 re S 1 0 0 1 0 0 cm 0 0 m s Q Q /GS3 gs BT /F5 1 Tf 7 0 0 7 75.4654 261.0172 Tm /Cs8 cs 1 scn 0 Tw (Farm environment)Tj ET 0 0 0 0 k /GS4 gs 1 i q 1 0 0 1 138.414 249.62 cm 0 0 m -11.07 0 -20.043 -7.482 -20.043 -16.713 c -20.043 -25.943 -11.07 -33.426 0 -33.426 c 11.069 -33.426 20.042 -25.943 20.042 -16.713 c 20.042 -7.482 11.069 0 0 0 c f* Q /Cs8 CS 1 SCN 1 J 1 j .75 w 8 M [] 0 d /GS3 gs q 1 0 0 1 138.414 249.62 cm 0 0 m -11.07 0 -20.043 -7.482 -20.043 -16.713 c -20.043 -25.943 -11.07 -33.426 0 -33.426 c 11.069 -33.426 20.042 -25.943 20.042 -16.713 c 20.042 -7.482 11.069 0 0 0 c s Q BT 7 0 0 7 128.231 229.5665 Tm /Cs8 cs 1 scn (Feeds)Tj ET 0 0 0 0 k /GS4 gs q 1 0 0 1 93.585 206.544 cm 0 0 m -9.867 0 -17.865 -7.833 -17.865 -17.497 c -17.865 -27.16 -9.867 -34.993 0 -34.993 c 9.867 -34.993 17.865 -27.16 17.865 -17.497 c 17.865 -7.833 9.867 0 0 0 c f* Q .785 w /GS3 gs q 1 0 0 1 93.585 206.544 cm 0 0 m -9.867 0 -17.865 -7.833 -17.865 -17.497 c -17.865 -27.16 -9.867 -34.993 0 -34.993 c 9.867 -34.993 17.865 -27.16 17.865 -17.497 c 17.865 -7.833 9.867 0 0 0 c s Q BT 6.9986 0 0 6.9986 82.1739 186.9406 Tm /Cs8 cs 1 scn (Faeces)Tj ET 0 0 0 0 k /GS4 gs q 1 0 0 1 163.651 202.64 cm 0 0 m -12.157 0 -22.01 -6.968 -22.01 -15.564 c -22.01 -24.161 -12.157 -31.129 0 -31.129 c 12.156 -31.129 22.01 -24.161 22.01 -15.564 c 22.01 -6.968 12.156 0 0 0 c f* Q .698 w /GS3 gs q 1 0 0 1 163.651 202.64 cm 0 0 m -12.157 0 -22.01 -6.968 -22.01 -15.564 c -22.01 -24.161 -12.157 -31.129 0 -31.129 c 12.156 -31.129 22.01 -24.161 22.01 -15.564 c 22.01 -6.968 12.156 0 0 0 c s Q BT 7 0 0 7 151.877 185.777 Tm /Cs8 cs 1 scn (Bedding)Tj ET 0 0 0 0 k /GS4 gs q 1 0 0 1 98.926 161.934 cm 0 0 m -12.738 0 -23.062 -8.445 -23.062 -18.864 c -23.062 -29.282 -12.738 -37.727 0 -37.727 c 12.737 -37.727 23.062 -29.282 23.062 -18.864 c 23.062 -8.445 12.737 0 0 0 c f* Q .846 w /GS3 gs q 1 0 0 1 98.926 161.934 cm 0 0 m -12.738 0 -23.062 -8.445 -23.062 -18.864 c -23.062 -29.282 -12.738 -37.727 0 -37.727 c 12.737 -37.727 23.062 -29.282 23.062 -18.864 c 23.062 -8.445 12.737 0 0 0 c s Q BT 7 0 0 7 91.4537 138.061 Tm /Cs8 cs 1 scn (Soil)Tj ET 0 0 0 0 k /GS4 gs 231.255 186.799 53.562 33.439 re f 0 j .75 w /GS3 gs q 1 0 0 1 231.255 220.238 cm 0 0 m 53.562 0 -53.562 -33.439 re S 1 0 0 1 0 0 cm 0 0 m s Q BT 7 0 0 7 246.3258 209.5631 Tm /Cs8 cs 1 scn (Dirt on )Tj 0 -1.4286 TD (teats)Tj ET 0 0 0 0 k /GS4 gs 206.706 106.581 53.562 26.752 re f /GS3 gs q 1 0 0 1 206.706 133.333 cm 0 0 m 53.562 0 -53.562 -26.752 re S 1 0 0 1 0 0 cm 0 0 m s Q BT 7 0 0 7 212.4108 122.714 Tm /Cs8 cs 1 scn (Milking)Tj T* (equipment)Tj ET 0 0 0 0 k /GS4 gs q 1 0 0 1 317.178 187.096 cm 0 0 m -18.079 0 -32.733 -13.531 -32.733 -30.226 c -32.733 -46.92 -18.079 -60.451 0 -60.451 c 18.079 -60.451 32.732 -46.92 32.732 -30.226 c 32.732 -13.531 18.079 0 0 0 c f* Q 1 j /GS3 gs q 1 0 0 1 317.178 187.096 cm 0 0 m -18.079 0 -32.733 -13.531 -32.733 -30.226 c -32.733 -46.92 -18.079 -60.451 0 -60.451 c 18.079 -60.451 32.732 -46.92 32.732 -30.226 c 32.732 -13.531 18.079 0 0 0 c s Q BT 7 0 0 7 312.0018 159.307 Tm /Cs8 cs 1 scn (Raw )Tj T* (milk)Tj ET 0 0 0 0 k /GS4 gs q 1 0 0 1 249.48 247.027 cm 0 0 m -5.546 0 -10.042 -4.549 -10.042 -10.162 c -10.042 -15.774 -5.546 -20.324 0 -20.324 c 5.548 -20.324 10.044 -15.774 10.044 -10.162 c 10.044 -4.549 5.548 0 0 0 c f* Q /GS3 gs q 1 0 0 1 249.48 247.027 cm 0 0 m -5.546 0 -10.042 -4.549 -10.042 -10.162 c -10.042 -15.774 -5.546 -20.324 0 -20.324 c 5.548 -20.324 10.044 -15.774 10.044 -10.162 c 10.044 -4.549 5.548 0 0 0 c s Q BT 7 0 0 7 246.4198 234.1784 Tm /Cs8 cs 1 scn (1)Tj ET 0 0 0 0 k /GS4 gs q 1 0 0 1 233.115 160.084 cm 0 0 m -5.547 0 -10.043 -4.491 -10.043 -10.032 c -10.043 -15.572 -5.547 -20.063 0 -20.063 c 5.547 -20.063 10.043 -15.572 10.043 -10.032 c 10.043 -4.491 5.547 0 0 0 c f* Q /GS3 gs q 1 0 0 1 233.115 160.084 cm 0 0 m -5.547 0 -10.043 -4.491 -10.043 -10.032 c -10.043 -15.572 -5.547 -20.063 0 -20.063 c 5.547 -20.063 10.043 -15.572 10.043 -10.032 c 10.043 -4.491 5.547 0 0 0 c s Q BT 7 0 0 7 231.4328 147.317 Tm /Cs8 cs 1 scn (2)Tj ET 1 w q 1 0 0 1 124.874 219.978 cm 0 0 m -21.284 -11.597 l S Q q 1 0 0 1 105.312 206.78 cm 0 0 m -4.987 -.178 l -2.138 3.914 l 0 0 l f* Q q 1 0 0 1 121.961 146.193 cm 0 0 m 105.801 39.366 l S Q q 1 0 0 1 226.297 187.397 cm 0 0 m 4.958 -.561 l 1.533 -4.187 l 0 0 l f* Q q 1 0 0 1 186.247 193.524 cm 0 0 m 41.071 12.112 l S Q q 1 0 0 1 225.957 207.552 cm 0 0 m 4.92 -.835 l 1.299 -4.266 l 0 0 l f* Q q 1 0 0 1 260.095 186.369 cm 0 0 m 23.586 -17.023 l S Q q 1 0 0 1 284.406 171.582 cm 0 0 m 2.272 -4.438 l -2.646 -3.591 l 0 0 l f* Q q 1 0 0 1 260.225 106.28 cm 0 0 m 32.054 25.331 l S Q q 1 0 0 1 290.304 132.888 cm 0 0 m 4.879 1.044 l 2.789 -3.482 l 0 0 l f* Q q 1 0 0 1 111.787 188.195 cm 0 0 m 25.733 .087 l S Q q 1 0 0 1 136.797 190.518 cm 0 0 m 4.443 -2.27 l -.04 -4.458 l 0 0 l f* Q EMC /GS2 gs BT /F2 1 Tf 10 0 0 10 69.4488 87.7801 Tm .025 Tw [(F)23(igure 1. Sources and route of microbial contamination into milk.)]TJ 0 -1.2 TD .1474 Tw (Microorganism and spores are transmitted to milk \(1\) via the exterior of cows )Tj T* .0249 Tw (teats, and \(2\) via surfaces of the milking equipment. )Tj ET endstream endobj 34 0 obj <>/ExtGState<>/ColorSpace<>/Properties<>>> endobj 38 0 obj <>stream hު6PA]CZ.&~ endstream endobj 40 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 70.4488 634.5814 Tm /Cs8 cs 1 scn 0 Tc 5.1736 Tw [( GLEESON )]TJ /F2 1 Tf 10.6705 0 TD .025 Tw (ET AL)Tj /F1 1 Tf 2.934 0 TD [(.: THERMODURIC BA)28(CTERIA IN BULK)74(-)111(T)93(ANK MILK )-5513.8(223)]TJ 10 0 0 10 69.4488 608.6356 Tm .2302 Tw (figure increasing to only 7% during the )Tj 0 -1.2 TD .3007 Tw (winter months \(Kelly )Tj /F2 1 Tf 10.1304 0 TD .3009 Tw (et al.)Tj /F1 1 Tf 2.2729 0 TD [( 2009\). This )]TJ -12.4033 -1.2 TD .2959 Tw (demonstrates an opportunity for reduc-)Tj T* .1816 Tw (ing the contamination of Irish milk with )Tj T* .0247 Tw (spore-forming bacteria.)Tj 1.0001 -1.2 TD -.0049 Tc .2679 Tw (It has been demonstrated that during )Tj -1.0001 -1.2 TD .2219 Tw (the grazing season, the spore concentra-)Tj T* .3697 Tw (tion in bulk tank milk can be directly )Tj T* .0931 Tw (related to the contamination of teats with )Tj T* .035 Tw (soil \(Christiansson )Tj /F2 1 Tf 8.1189 0 TD (et al.)Tj /F1 1 Tf 1.977 0 TD -.0047 Tc .0347 Tw [( 1999\). High water )]TJ -10.0959 -1.2 TD -.0049 Tc .1616 Tw (content of soil and dirty access roadways )Tj T* .189 Tw (were considered the most important fac-)Tj T* .0733 Tw (tors associated with high spore concentra-)Tj T* .0896 Tw (tions. It was also suggested that increased )Tj T* .0129 Tw (soil consumption occurs during wet weath-)Tj T* .3294 Tw (er \(Herlin and Anderson 1996\) due to )Tj T* .1383 Tw (increased levels of soil present on grazed )Tj T* .0555 Tw (grass. Spores in the subsequent faeces can )Tj T* .0718 Tw (contribute to some extent to the spores in )Tj T* .0666 Tw (milk via contamination of teats from cows )Tj T* .0812 Tw (lying on pasture. In addition to dirty teats )Tj T* .2799 Tw (and soil, the concentration of spores in )Tj T* .1561 Tw (animal feed is a source of contamination )Tj T* .0033 Tc .375 Tw [(during the housing period. P)37(oor qual-)]TJ T* -.005 Tc .2725 Tw (ity silage with spore counts of 4.5 log)Tj 7 0 0 7 242.484 317.336 Tm -.0025 Tc 0 Tw (10 )Tj 10 0 0 10 69.4488 308.636 Tm -.0049 Tc .3289 Tw (cfu/g was considered a likely source of )Tj T* .169 Tw (teat contamination \(Slaghuis )Tj /F2 1 Tf 12.8669 0 TD (et al)Tj /F1 1 Tf 1.866 0 TD -.0044 Tc .1684 Tw (. 1997\). )Tj -14.7329 -1.2 TD -.0049 Tc .1711 Tw [(R)37.1(eductions in spore counts of 60% were )]TJ T* .0271 Tw (feasible indoors by ensuring that the spore )Tj T* .0448 Tw (concentration of feed was less than 3 log)Tj 7 0 0 7 242.484 257.336 Tm -.0025 Tc 0 Tw (10 )Tj 10 0 0 10 69.4488 248.636 Tm -.005 Tc .0833 Tw (cfu/g and the)Tj 7 0 0 7 125.784 245.336 Tm 0 Tc 0 Tw ( )Tj 10 0 0 10 128.082 248.636 Tm -.0048 Tc .0831 Tw (pH of the ration is less than )Tj -5.8633 -1.2 TD -.005 Tc .1659 Tw [(5.0 \(V)37(issers )]TJ /F2 1 Tf 5.4257 0 TD (et al.)Tj /F1 1 Tf 2.1078 0 TD -.0048 Tc .1657 Tw [( 2007\). Cubicle bedding )]TJ -7.5335 -1.2 TD .2319 Tw (was also considered as a source of milk )Tj T* -.005 Tc .1239 Tw (contamination with )Tj /F2 1 Tf 8.6566 0 TD (B. cereus)Tj /F1 1 Tf 3.7768 0 TD -.0045 Tc .1234 Tw [( \(Davies and )]TJ -12.4334 -1.2 TD -.005 Tc .325 Tw [(W)37(ilkinson 1973\). High )]TJ /F2 1 Tf 10.688 0 TD (B. cereus)Tj /F1 1 Tf 3.978 0 TD -.0042 Tc .3242 Tw [( counts )]TJ -14.666 -1.2 TD -.005 Tc .0173 Tw (were shown to be present in the upper lay-)Tj T* -.0292 Tw (ers of sawdust used for bedding cows whilst )Tj T* .1608 Tw (indoors, which was in direct contact with )Tj T* .031 Tw (cows udders \(Magnusson )Tj /F2 1 Tf 11.1819 0 TD (et al.)Tj /F1 1 Tf 1.9731 0 TD -.0045 Tc .0305 Tw [( 2007\). The )]TJ -13.155 -1.2 TD -.0049 Tc -.0158 Tw (addition of some cubicle bedding materials )Tj T* .1178 Tw (such as hydrated lime can lower bacterial )Tj T* -.0007 Tw (counts on cubicle beds \(Hogan )Tj /F2 1 Tf 13.2064 0 TD (et al.)Tj /F1 1 Tf 1.9413 0 TD -.0051 Tc ( 1989\).)Tj -14.1476 -1.2 TD 0 Tc .3529 Tw (In addition, the standard of hygiene )Tj -1.0001 -1.2 TD .1288 Tw (of dairy facilities may affect the levels of )Tj T* .0686 Tw (bacteria found in milk. In Ireland 57% of )Tj T* -.0503 Tw (milking facilities surveyed were considered )Tj 19.1338 54 TD .0129 Tc .4773 Tw [(unsatisfactory in terms of cleanliness)12.9( )]TJ 0 -1.2 TD 0 Tc 0 Tw (\(Kelly )Tj /F2 1 Tf 3.1297 0 TD .2727 Tw (et al.)Tj /F1 1 Tf 2.2446 0 TD [( 2009\). Improved dairy and )]TJ -5.3743 -1.2 TD .1999 Tw (parlour hygiene, the fitting of individual )Tj T* .1139 Tw (feed hopper covers and keeping the bulk )Tj T* .2666 Tw (milk tank lid closed during the milking )Tj T* .1213 Tw (process would minimise the possibility of )Tj T* .0248 Tw (dust getting into raw milk.)Tj /F2 1 Tf 0 -2.3339 TD (Contamination from milking equipment)Tj /F1 1 Tf 0 -1.2 TD .1596 Tw (Inadequate cleaning and maintenance of )Tj T* .2557 Tw (milking equipment can promote biofilm )Tj T* .0131 Tc .4844 Tw [(formation on stainless steel surfaces.)13.1( )]TJ /F2 1 Tf T* 0 Tc .2876 Tw (B. cereus)Tj /F1 1 Tf 3.9855 0 TD .2875 Tw [( biofilms may develop in stor-)]TJ -3.9855 -1.2 TD .1594 Tw (age and piping systems that are partially )Tj T* .3587 Tw (filled or where residual liquid remains )Tj T* .2889 Tw [(after a production cycle \(W)37(ijman )]TJ /F2 1 Tf 15.739 0 TD .2891 Tw (et al.)Tj /F1 1 Tf 2.261 0 TD 0 Tw ( )Tj -18 -1.2 TD .3309 Tw (2007\), where they facilitate the growth )Tj T* .1341 Tw (and multiplication of thermoduric spores )Tj T* .0902 Tw (which can be released into milk. Biofilms )Tj T* .0042 Tc .3751 Tw (allow greater resistance of bacteria to )Tj T* 0 Tc .3487 Tw [(temperature and sanitation \(F)37(rank and )]TJ T* .0109 Tc .4084 Tw [(Koffi 1990\). The inclusion of regular)10.9( )]TJ T* 0 Tc .2817 Tw (acid cleaning of the milking equipment )Tj T* 0 Tw (\(Elmoslemany )Tj /F2 1 Tf 6.4552 0 TD .0312 Tw (et al)Tj /F1 1 Tf 1.7531 0 TD (. 2010\) to remove min-)Tj -8.2083 -1.2 TD .3244 Tw (eral deposits and the inclusion of pre-)Tj T* .3281 Tw (milking plant disinfection \(with sodium )Tj T* .0983 Tw (hypochlorite or peracetic acid\) have both )Tj T* .0051 Tw (been shown to minimise the levels of ther-)Tj T* .2639 Tw (moduric bacteria in raw milk \(Gleeson, )Tj T* .0048 Tc .3751 Tw (OBrien and Jordan 2013\). A number )Tj T* 0 Tc .2142 Tw (of effective cleaning procedures suitable )Tj T* .1364 Tw (for milking systems in Ireland have been )Tj T* .0866 Tw (developed \(Gleeson 2013\). Sodium hypo-)Tj T* .1314 Tw (chlorite has been previously shown to be )Tj T* .0745 Tw (effective for the cleaning and disinfection )Tj T* .2057 Tw [(of milking equipment \(R)37(einemann )]TJ /F2 1 Tf 15.8222 0 TD .2059 Tw (et al.)Tj /F1 1 Tf 2.1778 0 TD 0 Tw ( )Tj -18 -1.2 TD .2831 Tw (2003\), but issues with chlorine residues )Tj T* .1251 Tw [(may result from inappropriate use \(R)37(yan )]TJ /F2 1 Tf T* .1382 Tw (et al)Tj /F1 1 Tf 1.8602 0 TD [(. 2012\). P)37(eracetic acid contains envi-)]TJ -1.8602 -1.2 TD .1615 Tw (ronmentally acceptable breakdown prod-)Tj T* .1508 Tw (ucts and is effective against bacteria and )Tj T* .0249 Tw [(spores \(W)111(atkinson 2008\). )]TJ 1.0001 -1.2 TD -.0049 Tc .1204 Tw (The level of water hardness was shown )Tj -1.0001 -1.2 TD .1509 Tw (to have an impact on equipment hygiene )Tj T* 0 Tw (\(Elmoslemany )Tj /F2 1 Tf 6.3882 0 TD .0292 Tw (et al.)Tj /F1 1 Tf 1.9711 0 TD .029 Tw [( 2009\). L)-18.8(evels of water )]TJ -8.3593 -1.2 TD .2085 Tw (hardness expressed as calcium carbonate )Tj ET endstream endobj 41 0 obj <>/ExtGState<>/ColorSpace<>>> endobj 42 0 obj <>stream hު6PA]CZ.&~ endstream endobj 44 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 70.4488 634.5728 Tm /Cs8 cs 1 scn 0 Tc .025 Tw [(224 )-225( )-725( )-725( )-225( )-385(IRISH JOURNAL OF A)28(GRICUL)93(TUR)37(AL AND FOOD RESEAR)56(CH, V)19(OL. 52, NO. 2, 2013)]TJ 10 0 0 10 69.4488 608.6356 Tm -.015 Tc 0 Tw (\(CaCO)Tj 7 0 0 7 99.7185 605.3356 Tm 0 Tc (3)Tj 10 0 0 10 103.114 608.6356 Tm -.015 Tc -.0245 Tw (\) can vary from soft \(<60 )Tj /F6 1 Tf 10.475 0 TD 0 Tc 0 Tw ()Tj /F1 1 Tf .561 0 TD -.015 Tc -.0245 Tw [(g/mL\) to)-15( )]TJ -14.4025 -1.2 TD -.005 Tc .006 Tw (very hard water \(>200 )Tj /F6 1 Tf 9.7491 0 TD 0 Tc 0 Tw ()Tj /F1 1 Tf .571 0 TD -.0047 Tc .0057 Tw [(g/mL\) \(W)111.3(atkinson )]TJ -10.3201 -1.2 TD .0005 Tc .375 Tw (2008\). Hard water has increased mag-)Tj T* .0025 Tc (nesium and calcium levels which have )Tj T* -.0049 Tc .234 Tw (a negative effect on disinfectant efficacy )Tj T* .0939 Tw (and result in mineral deposits on surfaces )Tj T* .2534 Tw (and the likelihood of biofilm formation. )Tj T* .0921 Tw (In addition to regular plant descaling, the )Tj T* -.0001 Tc .375 Tw (installation of water softeners provides )Tj T* -.0049 Tc .2054 Tw (an effective method for improving water )Tj T* .266 Tw (quality and should be considered where )Tj T* -.0041 Tc .375 Tw (water hardness levels are >200 )Tj /F6 1 Tf 15.2173 0 TD 0 Tc 0 Tw ()Tj /F1 1 Tf .5719 0 TD -.0031 Tc (g/mL )Tj -15.7892 -1.2 TD -.005 Tc .025 Tw [(\(W)111(atkinson 2008\).)]TJ 1.0001 -1.2 TD .0158 Tc .5798 Tw [(A)36.9(utomatic cleaning of milk liners)15.8( )]TJ -1.0001 -1.2 TD 0 Tc .1089 Tw (between individual cow milkings can also )Tj T* -.086 Tw (minimise the levels of bacteria \(mesophillic )Tj /F2 1 Tf T* .0104 Tc 0 Tw (Staphylococcus)Tj /F1 1 Tf 6.4726 0 TD (, )Tj /F2 1 Tf .9104 0 TD (Streptococcus)Tj /F1 1 Tf 5.7963 0 TD .3895 Tw [( and coli-)]TJ -13.1793 -1.2 TD .0011 Tc .375 Tw (form\) on liners \(Gleeson, OCallaghan )Tj T* .0091 Tc [(and OBrien 2010\), thus reducing the)9.1( )]TJ T* 0 Tc .2789 Tw (possibility of bacterial contamination of )Tj T* .0576 Tw (milk. Only 40% of Irish dairy farmers use )Tj T* .2302 Tw (heated water, which was shown to have )Tj T* .0571 Tw (significantly positive effect on total bacte-)Tj T* .1871 Tw (rial counts in the milking parlour \(Kelly )Tj /F2 1 Tf T* .0967 Tw (et al.)Tj /F1 1 Tf 2.0687 0 TD [( 2009\). The effectiveness of cleaning )]TJ -2.0687 -1.2 TD .0089 Tc .375 Tw [(agents improves as water temperature)8.9( )]TJ T* 0 Tc .2909 Tw [(was increased \(R)37(einemann )]TJ /F2 1 Tf 12.5629 0 TD .2911 Tw (et al.)Tj /F1 1 Tf 2.263 0 TD [( 2003\), )]TJ -14.8259 -1.2 TD .0425 Tw (and lower wash water temperature can be )Tj T* .2483 Tw (associated with more variability in farm )Tj T* .28 Tw (milk bacterial levels \(Bava )Tj /F2 1 Tf 12.5846 0 TD .2802 Tw (et al.)Tj /F1 1 Tf 2.2522 0 TD [( 2009\). )]TJ -14.8368 -1.2 TD .0131 Tc .485 Tw [(However, P)37(almer and OShea \(1973\))13.1( )]TJ T* 0 Tc .2564 Tw (concluded that cold circulation cleaning )Tj T* .3296 Tw (systems compared favourably with con-)Tj T* .1436 Tw (ventional circulation cleaning when alka-)Tj T* .3053 Tw (line powder products \(76%\) were used )Tj T* .1269 Tw (with extended surface contact time \(rins-)Tj T* -.0023 Tw (ing delayed until just before the next milk-)Tj T* .1598 Tw (ing\) and the pH of the working solution )Tj T* .3171 Tw (was >10. However, hot water provides )Tj T* .0095 Tw (greater microbial kill than chemical clean-)Tj T* .0367 Tw (ing with cold water. A rise in temperature )Tj T* .2092 Tw (of 10 C increased the reaction rates of )Tj T* .0392 Tw (chemicals by between two and eight times )Tj T* .1943 Tw [(\(W)111(atkinson 2008\). F)37(or effective cleaning )]TJ T* .0093 Tw (an initial cycle water temperature of 70 C )Tj T* .0748 Tw (and an end of cycle temperature of 50 C )Tj 19.1338 54 TD -.0058 Tw (is recommended for CIP cleaning with liq-)Tj 0 -1.2 TD .0116 Tw (uid detergent-steriliser solutions \(Gleeson )Tj T* 0 Tw (2013\).)Tj 1.0001 -1.2 TD .0087 Tc .375 Tw [(F)37(urthermore, water quality can also)8.7( )]TJ -1.0001 -1.2 TD 0 Tc .0307 Tw (play a role in increasing the spore content )Tj T* .0377 Tw (of raw milk \(Cook and Sandemann 2000\), )Tj T* .1954 Tw (while the use of filter socks is a recom-)Tj T* .0584 Tw (mended practice during milking, it is only )Tj T* -.024 Tw (effective in removing large debris from the )Tj T* .0793 Tw (milk and is ineffective in removing bacte-)Tj T* .0249 Tw (ria from the milk \(Chambers 2002\). )Tj 1.0001 -1.2 TD .1349 Tw (The rate of bacterial growth in milk is )Tj -1.0001 -1.2 TD .2787 Tw (dependent on the initial microbial load )Tj T* .1098 Tw (and the temperature at which the milk is )Tj T* .2624 Tw (stored. Ideally, this should be less than )Tj T* .2566 Tw [(4 )381.6( )381.6(C \(Chambers 2002\). During the milk )]TJ T* .0796 Tw (cooling period some microorganisms may )Tj T* .0259 Tw (multiply \(Holm )Tj /F2 1 Tf 6.899 0 TD .0261 Tw (et al.)Tj /F1 1 Tf 1.998 0 TD [( 2004\), especially fast )]TJ -8.897 -1.2 TD .2281 Tw (growing psychrotrophic bacteria that re-)Tj T* .0851 Tw (produce in the temperature range of 4 to )Tj T* .1547 Tw [(7 )279.7( )279.7(C. The inclusion of a plate cooler has )]TJ T* .1916 Tw (been demonstrated to minimize thermo-)Tj T* -.025 Tw (duric bacteria levels in milk \(Elmoslemany )Tj /F2 1 Tf T* .2234 Tw (et al)Tj /F1 1 Tf 1.9454 0 TD (. 2010\). Therefore, rapid cooling of )Tj -1.9454 -1.2 TD .1463 Tw (milk within the processor regulated tem-)Tj T* .01 Tc .3771 Tw [(perature \(24 )502( )502(C\) using efficient plate)10( )]TJ T* 0 Tc .2314 Tw (coolers \(Murphy, Upton and OMahony )Tj T* .0621 Tw (2013\) may prevent further psychrotrophic )Tj T* .3687 Tw (bacteria growth. Ideally the cooling of )Tj T* .1287 Tw (milk to this required temperature should )Tj T* .2419 Tw (be completed within a half hour of the )Tj T* .0249 Tw (completion of each milking session.)Tj /F3 1 Tf .6521 -3.7 TD (Strategies for control of spores in milk)Tj /F1 1 Tf -.6521 -1.2 TD -.015 Tc .0907 Tw (The dairy industry depends mainly on pas-)Tj T* .0702 Tw [(teurisation to reduce the bacterial count of)-15( )]TJ T* .0896 Tw [(milk. However, spore forming bacteria can)-15( )]TJ T* .0455 Tw (withstand pasteurisation, so the most effec-)Tj T* -.0418 Tw [(tive method for reduction of the spore count)-15( )]TJ T* .025 Tw [(in milk is increased hygiene at milking.)-15( )]TJ 1.0001 -1.2 TD .015 Tc -.0438 Tw [(F)37(rom the many research studies under-)]TJ -1.0001 -1.2 TD .0247 Tc .375 Tw [(taken, teat preparation is considered)24.7( )]TJ T* .0161 Tc [(a key preventative factor in reducing)16.1( )]TJ T* .015 Tc .1531 Tw [(thermoduric numbers in milk. Bacterial)15( )]TJ T* .1816 Tw [(numbers both on teats and in milk are)15( )]TJ ET endstream endobj 45 0 obj <>/ExtGState<>/ColorSpace<>>> endobj 47 0 obj <>stream hު6PA]CZ.&~ endstream endobj 49 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 70.4488 634.5814 Tm /Cs8 cs 1 scn 0 Tc 5.1736 Tw [( GLEESON )]TJ /F2 1 Tf 10.6705 0 TD .025 Tw (ET AL)Tj /F1 1 Tf 2.934 0 TD [(.: THERMODURIC BA)28(CTERIA IN BULK)74(-)111(T)93(ANK MILK )-5513.8(225)]TJ 10 0 0 10 69.4488 608.6356 Tm .015 Tc .284 Tw [(minimised when teats are washed and)15( )]TJ 0 -1.2 TD .3646 Tw [(dried with individual paper towels or)15( )]TJ T* .0253 Tc .3868 Tw [(disinfected and dried with individual)25.3( )]TJ T* .015 Tc .0724 Tw [(paper towels prior to milking. P)37(articular)15( )]TJ T* .1695 Tw (attention should be paid to teat prepa-)Tj T* .2946 Tw [(ration whilst cows are indoors, during)15( )]TJ T* -.0293 Tw [(periods of wet weather and extremely dry)15( )]TJ T* .143 Tw [(weather as soil levels which are high in)15( )]TJ T* .1352 Tw [(thermoduric bacteria are more likely to)15( )]TJ T* .0143 Tw [(be present on teats. Drying of teats prior)15( )]TJ T* .0541 Tw (to cluster attachment is considered criti-)Tj T* .098 Tw [(cal. T)148(o)0( help maintain a clean udder and)15( )]TJ T* .2443 Tw [(prevent teats becoming soiled between)15( )]TJ T* .2649 Tw [(milkings, cows tails should be clipped)15( )]TJ T* .0518 Tw [(at least three times a year i.e. at calving,)15( )]TJ T* .2702 Tw (mid summer and at housing. The col-)Tj T* .1122 Tw [(lecting yard and holding yard should be)15( )]TJ T* .0564 Tw [(washed down after each milking and the)15( )]TJ T* .0664 Tw [(cow platform and milking cluster should)15( )]TJ T* .1793 Tw [(be washed regularly during the milking)15( )]TJ T* .0197 Tc .375 Tw [(process. However, in-parlour cleaning)19.7( )]TJ T* .015 Tc .0532 Tw [(should not be conducted whilst cows are)15( )]TJ T* .0702 Tw (still present on the platform or the clus-)Tj T* .025 Tw [(ter is still attached to a cow.)15( )]TJ 1.0001 -1.2 TD -.01 Tc .1898 Tw [(F)37(ollowing a recommended plant clean-)]TJ -1.0001 -1.2 TD .1371 Tw [(ing procedure is critical to the prevention)-10( )]TJ T* .1299 Tw [(of an environment that will facilitate milk)-10( )]TJ T* .2148 Tw [(contamination with thermoduric bacteria.)-10( )]TJ T* .1272 Tw [(In addition to regular plant descaling, the)-10( )]TJ T* .1249 Tw [(installation of water softeners provides an)-10( )]TJ T* .0207 Tw (effective method for improving water qual-)Tj T* .0039 Tw (ity. As some thermoduric bacteria will mul-)Tj T* .1834 Tw [(tiply at temperatures above 4 )-10(C, cooling)-10( )]TJ T* .1082 Tw [(of milk should be completed within a half)-10( )]TJ T* .1554 Tw [(hour of the completion of milking. Other)-10( )]TJ T* .2585 Tw [(control factors such as automatic cluster)-10( )]TJ T* .1403 Tw [(cleaning between individual cow milkings,)-10( )]TJ T* .2973 Tw (the addition of peracetic acid as a pre-)Tj T* .1691 Tw [(milking plant rinse and replacing cracked)-10( )]TJ T* .077 Tw (rubberware will also contribute in to mini-)Tj T* .025 Tw [(mising thermoduric bacteria levels in milk.)-10( )]TJ /F3 1 Tf 8 0 0 8 126.745 89.636 Tm 0 Tc 0 Tw (Acknowledgements)Tj /F1 1 Tf -7.162 -1.25 TD -.0569 Tw [(This work was supported by The Dairy L)-19(evy R)37(esearch )]TJ T* 0 Tw [(T)130(rust. )]TJ /F3 1 Tf 32.8394 67.5984 TD [(R)19(eferences)]TJ /F1 1 Tf -8.9221 -1.25 TD .1053 Tw [(Ande )355.3(rsson, A., R)37(onner, U. and Granum, P)167(.E. 1995. )]TJ 1.4174 -1.25 TD .0625 Tw (What problems does the food industry have with )Tj T* .1193 Tw (the spore-forming pathogens )Tj /F2 1 Tf 12.915 0 TD .1194 Tw (Bacillus cereus)Tj /F1 1 Tf 6.2103 0 TD [( and )]TJ /F2 1 Tf -19.1252 -1.2501 TD .1799 Tw (Clostridium perfringens)Tj /F1 1 Tf 9.7769 0 TD 0 Tw (?. )Tj /F2 1 Tf 1.172 0 TD .18 Tw (International Journal of )Tj -10.9489 -1.25 TD .025 Tw [(F)65(ood Microbiology)]TJ /F1 1 Tf 7.7269 0 TD 0 Tw ( )Tj /F3 1 Tf .275 0 TD (28: )Tj /F1 1 Tf 1.548 0 TD (145155.)Tj -10.9673 -1.25 TD .0171 Tc .6245 Tw [(Herl )891.6(in, A.H. and Andersson, I. 1996. Soil)17.1( )]TJ 1.4174 -1.25 TD .0075 Tc .375 Tw [(Ingestion in F)74(arm Animals. A R)37(eview. No.)7.5( )]TJ T* 0 Tc .0902 Tw (105. Department of Agricultural Biosystems and )Tj T* .265 Tw [(T)148(echnology. Swedish University of Agricultural )]TJ T* .025 Tw (Sciences, Lund, Sweden, 39 pages.)Tj -1.4174 -1.25 TD -.0354 Tw [(Angelotti, R., Hall, H.E., F)37(oter, M.J. and L)-19(ewis, K.H. )]TJ 1.4174 -1.25 TD .2058 Tw (1962. Quantitation of )Tj /F2 1 Tf 10.0022 0 TD 0 Tw (Clostridium)Tj /F1 1 Tf 4.878 0 TD ( )Tj /F2 1 Tf .4557 0 TD (perfringens)Tj /F1 1 Tf 4.4689 0 TD .2058 Tw [( in )]TJ -19.8049 -1.25 TD 0 Tw (foods. )Tj /F2 1 Tf 2.872 0 TD .0249 Tw (Applied Microbiology)Tj /F1 1 Tf 8.7968 0 TD 0 Tw ( )Tj /F3 1 Tf .275 0 TD (10: )Tj /F1 1 Tf 1.548 0 TD (193199.)Tj -14.9091 -1.25 TD .1739 Tw [(A)37(ure )423.9(li, P)167(.)0( and F)37(ranciosa, G. 2002. )]TJ /F2 1 Tf 15.4723 0 TD 0 Tw (Clostridium)Tj /F1 1 Tf 4.8779 0 TD .1739 Tw [( spp. )]TJ -18.9328 -1.25 TD .011 Tc .41 Tw [(In: Encyclopaedia of Dairy Sciences \(eds.)11( )]TJ T* 0 Tc .0645 Tw [(H. R)37(oginski, J.W)148(. F)37(uquay and P)167(.)0(F)130(.)0( F)37(ox\), L)-19(ondon, )]TJ T* .025 Tw (United Kingdom, )Tj /F3 1 Tf 7.7719 0 TD 0 Tw (1:)Tj /F1 1 Tf .773 0 TD .025 Tw [( 456463.)]TJ -9.9622 -1.25 TD .3001 Tw (Bava, L., Zucali, M., Brasca, M., Zanini, L. and )Tj 1.4174 -1.25 TD .2239 Tw (Sandrucci, A. 2009. Efficiency of cleaning pro-)Tj T* .0891 Tw (cedure of milking equipment and bacterial qual-)Tj T* .1806 Tw (ity of milk. )Tj /F2 1 Tf 5.3479 0 TD (Italian Journal of Animal Science)Tj /F1 1 Tf 14.5311 0 TD 0 Tw ( )Tj /F3 1 Tf .4306 0 TD (8: )Tj /F1 1 Tf -20.3096 -1.25 TD (387389.)Tj -1.4174 -1.25 TD .0438 Tw [(Becker, H., Schaller, G., von W)37(iese, W)148(.)0( and T)148(erplan, )]TJ 1.4174 -1.25 TD .0066 Tc .375 Tw (G. 1994. )Tj /F2 1 Tf 4.6192 0 TD (Bacillus cereus)Tj /F1 1 Tf 6.5645 0 TD [( in infant foods and)6.6( )]TJ -11.1838 -1.25 TD 0 Tc .0163 Tw (dried milk products. )Tj /F2 1 Tf 8.8989 0 TD [(International Journal of F)65(ood )]TJ -8.8989 -1.25 TD 0 Tw (Microbiology)Tj /F1 1 Tf 5.3409 0 TD ( )Tj /F3 1 Tf .275 0 TD (23)Tj /F1 1 Tf 1 0 TD .025 Tw (: 115.)Tj -8.0333 -1.25 TD -.0065 Tw [(Claus, D. and Berkeley, R.C.W)148(. 1986. Genus Bacillus )]TJ 1.4174 -1.25 TD .1201 Tw (Cohn, 1872. In: Bergeys Manual of Systematic )Tj T* .2553 Tw [(Bacteriology \(eds. Sneath, P)167(.H.A., Mair, N.S., )]TJ T* .2127 Tw [(Sharpe, M.E. and Holt. J.G.\), The W)37(illiams & )]TJ T* .025 Tw [(W)37(ilkins Co., Baltimore, 2, 11051139.)]TJ -1.4174 -1.25 TD .0753 Tw [(Chambers, J.V)167(. 2002. The microbiology of raw milk. )]TJ 1.4174 -1.25 TD .1234 Tw (In: Dairy Microbiology Handbook \(Third edi-)Tj T* .0311 Tw [(tion\), \(eds. R)37(obinson, I.K\), John W)37(iley and Sons, )]TJ T* .0091 Tw [(Inc., New Y)125(ork, US)28(A, ISBN 0-471-38596-4, pages )]TJ T* 0 Tw (3990.)Tj -1.4174 -1.25 TD .2983 Tw (Christiansson, A., Bertilsson, J. and Svensson, B. )Tj 1.4174 -1.25 TD 0 Tw (1999. )Tj /F2 1 Tf 2.623 0 TD .1229 Tw (Bacillus cereus)Tj /F1 1 Tf 6.2139 0 TD .123 Tw [( spores in raw milk: F)74(actors )]TJ -8.8369 -1.25 TD .2333 Tw (affecting the contamination of milk during the )Tj T* .0918 Tw (grazing period. )Tj /F2 1 Tf 6.8336 0 TD (Journal of Dairy Science)Tj /F1 1 Tf 10.2924 0 TD 0 Tw ( )Tj /F3 1 Tf .3419 0 TD (82:)Tj /F1 1 Tf 1.273 0 TD .0919 Tw [( 305)]TJ -18.7409 -1.25 TD 0 Tw (314.)Tj -1.4174 -1.25 TD .1699 Tw [(Christiansson, A. 2011. P)37(athogens in milk: )]TJ /F2 1 Tf 19.2041 0 TD 0 Tw (Bacillus )Tj -17.7868 -1.25 TD (cereus)Tj /F1 1 Tf 2.545 0 TD .3546 Tw (. In: Encyclopaedia of Dairy Sciences )Tj -2.545 -1.25 TD .3266 Tw [(\(Second Edition\), \(eds. W)148(.)0(F)130(.)0( John\), A)19(cademic )]TJ T* .025 Tw [(P)19(ress, L)-19(ondon, United Kingdom, pages 2430.)]TJ -1.4174 -1.25 TD .029 Tw (Cook, G.M. and Sandeman, R.M. 2000. Sources and )Tj 1.4174 -1.25 TD .0489 Tw (characterisation of spore-forming bacteria in raw )Tj T* 0 Tw (milk. )Tj /F2 1 Tf 2.5771 0 TD [(A)19(ustralian)]TJ /F1 1 Tf 4.2749 0 TD ( )Tj /F2 1 Tf .4403 0 TD .1901 Tw [(Journal of Dairy T)116(echnology)]TJ /F1 1 Tf 12.0773 0 TD 0 Tw ( )Tj /F3 1 Tf .4401 0 TD (55:)Tj /F1 1 Tf 1.273 0 TD ( )Tj -21.0826 -1.25 TD (119126.)Tj -1.4174 -1.25 TD .0314 Tw [(Davies, F)130(.L. and W)37(ilkinson, G. 1973. )]TJ /F2 1 Tf 15.9324 0 TD 0 Tw (Bacillus)Tj /F1 1 Tf 3.2959 0 TD .0314 Tw [( in milk )]TJ -17.8109 -1.25 TD .0038 Tc .3751 Tw (and dairy products. In: The Microbiological )Tj T* 0 Tc .3005 Tw [(Safety of F)37(ood \(eds. B.C. Hobbs and J.H.B. )]TJ T* .0112 Tc .4172 Tw [(Christian\), A)19(cademic P)19(ress, L)-19(ondon, United)11.2( )]TJ T* 0 Tc .025 Tw (Kingdom, pages 5767.)Tj ET endstream endobj 50 0 obj <>/ExtGState<>/ColorSpace<>>> endobj 51 0 obj <>stream hު6PA]CZ.&~ endstream endobj 53 0 obj <>stream /GS2 gs BT /F1 1 Tf 8 0 0 8 70.4488 634.5728 Tm /Cs8 cs 1 scn 0 Tc .025 Tw [(226 )-225( )-725( )-725( )-225( )-385(IRISH JOURNAL OF A)28(GRICUL)93(TUR)37(AL AND FOOD RESEAR)56(CH, V)19(OL. 52, NO. 2, 2013)]TJ -.125 -3.0447 TD .0089 Tc .375 Tw [(Donn )633.9(elly, L.S. and Busta, F)130(.)0(F)130(.)0( 1981. Anaerobic)8.9( )]TJ 1.4173 -1.25 TD 0 Tc .1584 Tw (sporeforming microorganisms in dairy products. )Tj /F2 1 Tf T* .0249 Tw (Journal of Dairy Science )Tj /F3 1 Tf 10.3668 0 TD 0 Tw (64: )Tj /F1 1 Tf 1.548 0 TD (161166.)Tj -13.3321 -1.2499 TD .0123 Tc .4555 Tw [(Elmoslemany, A.M., Keefe, G.P)167(., Dohoo, I.R.,)12.3( )]TJ 1.4173 -1.25 TD 0 Tc .2016 Tw [(W)37(ichtel, J.J. and Stryhn, H. 2010. The associa-)]TJ T* .0244 Tw (tion between bulk tank milk analysis for raw milk )Tj T* .3494 Tw (quality and on-farm management. )Tj /F2 1 Tf 16.1108 0 TD 0 Tw (Preventative )Tj -16.1108 -1.25 TD .025 Tw [(V)106(eterinary Medicine )]TJ /F3 1 Tf 8.3868 0 TD 0 Tw (95)Tj /F1 1 Tf 1 0 TD .025 Tw (: 3240.)Tj -10.8041 -1.25 TD .203 Tw [(Elmoslemany, A.M., Keefe, G.P)167(., Dohoo, I.R. and )]TJ 1.4173 -1.25 TD .2914 Tw (Jayarao, B.M. 2009. Risk factors for bacterio-)Tj T* -.001 Tw [(logical quality of bulk tank milk in P)19(rince Edward )]TJ T* .0286 Tw [(Island dairy herds. P)37(art 2: Bacteria count-specific )]TJ T* .1924 Tw (risk factors. )Tj /F2 1 Tf 5.5897 0 TD (American Dairy Science Association)Tj /F1 1 Tf 15.493 0 TD 0 Tw ( )Tj /F3 1 Tf -21.0827 -1.25 TD (92:)Tj /F1 1 Tf 1.273 0 TD .025 Tw [( 26442652.)]TJ -2.6903 -1.25 TD .1762 Tw [(F)37(rank, J.F)130(. and Koffi, R.A. 1990. Surface-adherent )]TJ 1.4173 -1.25 TD .3207 Tw (growth of )Tj /F2 1 Tf 4.9806 0 TD .3208 Tw (Listeria monocytogenes)Tj /F1 1 Tf 9.9296 0 TD [( is associated )]TJ -14.9102 -1.25 TD .122 Tw (with increased resistance to surfactant sanitizers )Tj T* .025 Tw (and heat. )Tj /F2 1 Tf 4.249 0 TD [(Journal of F)65(ood Protection)]TJ /F1 1 Tf 11.0517 0 TD 0 Tw ( )Tj /F3 1 Tf .275 0 TD (53)Tj /F1 1 Tf 1 0 TD .025 Tw (: 550554.)Tj -17.993 -1.25 TD .01 Tc .0697 Tw [(F)37(rank, J.F)130(.)]TJ /F2 1 Tf 4.6356 0 TD 0 Tc 0 Tw ( )Tj /F1 1 Tf .3296 0 TD .01 Tc (and)Tj /F2 1 Tf 1.618 0 TD 0 Tc ( )Tj /F1 1 Tf .3296 0 TD .01 Tc .0697 Tw [(Y)125(ousef, A.E.)]TJ /F2 1 Tf 5.5946 0 TD 0 Tc 0 Tw ( )Tj /F1 1 Tf .3296 0 TD .01 Tc (2004.)Tj /F2 1 Tf 2.3 0 TD 0 Tc ( )Tj /F1 1 Tf .3296 0 TD .01 Tc .0697 Tw [(T)148(ests for groups)10( )]TJ -14.0494 -1.25 TD .1806 Tw (of microorganisms)Tj /F2 1 Tf 8.2515 0 TD 0 Tw (. )Tj /F1 1 Tf .7006 0 TD .1806 Tw [(In: Standard Methods for)10( )]TJ -8.9521 -1.25 TD .0285 Tw [(the Examination of Dairy P)19(roducts \(eds. W)83(ehr,)10( )]TJ T* .0465 Tw [(H.M. and F)37(rank, J.H.\), American Public Health)10( )]TJ T* .026 Tc .5852 Tw [(Association, W)111(ashington DC, US)28(A, pages)26( )]TJ T* .01 Tc 0 Tw (227247.)Tj -1.4173 -1.25 TD 0 Tc .2958 Tw (Gleeson, D., OBrien, B., Flynn, J., OCallaghan, )Tj 1.4173 -1.25 TD .139 Tw [(E. and Galli, F)130(.)]TJ /F3 1 Tf 6.813 0 TD 0 Tw ( )Tj /F1 1 Tf .389 0 TD (2009.)Tj /F3 1 Tf 2.25 0 TD ( )Tj /F1 1 Tf .389 0 TD .1389 Tw (Effect of pre-milking teat )Tj -9.841 -1.25 TD -.0343 Tw (preparation procedures on the microbial count on )Tj T* .1293 Tw (teats prior to cluster application. )Tj /F2 1 Tf 14.7735 0 TD [(Irish V)106(eterinary )]TJ -14.7735 -1.25 TD 0 Tw (Journal)Tj /F1 1 Tf 3.0869 0 TD ( )Tj /F3 1 Tf .275 0 TD (62:)Tj /F1 1 Tf 1.273 0 TD .025 Tw [( 461467.)]TJ -6.0523 -1.25 TD .1027 Tw (Gleeson, D., OCallaghan, E. and OBrien,)Tj 5.6 0 0 5.6 219.188 317.576 Tm 0 Tw ( )Tj 8 0 0 8 221.163 320.216 Tm .1028 Tw (B. 2010. )Tj -17.5469 -1.25 TD -.0245 Tw (Effect of individual cluster flushing between milk-)Tj T* .0695 Tw (ings on the bacterial count on liners. )Tj /F2 1 Tf 16.1977 0 TD 0 Tw (Proceedings )Tj -16.1977 -1.25 TD .0199 Tw (of the 5)Tj /F1 1 Tf 5.6 0 0 5.6 105.594 292.856 Tm 0 Tw (th)Tj /F2 1 Tf 8 0 0 8 110.488 290.216 Tm .0199 Tw [( IDF Mastitis Conference, )]TJ /F1 1 Tf 10.9285 0 TD 0 Tw (2124)Tj 5.6 0 0 5.6 217.916 292.856 Tm (th)Tj 8 0 0 8 222.81 290.216 Tm .0199 Tw [( March, )]TJ -17.7528 -1.25 TD .025 Tw (Christchurch, New Zealand, page 719.)Tj -1.4173 -1.25 TD .226 Tw (Gleeson, 2013. Milking equipment cleaning guide. )Tj 1.4173 -1.25 TD .2715 Tw [(A)19(vailable online: http://www.agresearch.teagasc.)]TJ T* -.044 Tw (ie/moorepark/milkquality [accessed 24 September )Tj T* 0 Tw (2013].)Tj -1.4173 -1.25 TD .1281 Tw [(Gleeson, D. OBrien,)]TJ 5.6 0 0 5.6 146.876 227.576 Tm 0 Tw ( )Tj 8 0 0 8 148.994 230.216 Tm .1282 Tw (B. and Jordan, K. 2013. The )Tj -8.5258 -1.25 TD .2276 Tw (effect of using nonchlorine products for clean-)Tj T* .1998 Tw (ing and sanitising milking equipment on bacte-)Tj T* .1719 Tw (rial numbers and residues in milk. )Tj /F2 1 Tf 15.7138 0 TD 0 Tw (International )Tj -15.7138 -1.25 TD .0249 Tw [(Journal of Dairy T)116(echnology)]TJ /F1 1 Tf 11.5818 0 TD 0 Tw ( )Tj /F3 1 Tf .275 0 TD (66)Tj /F1 1 Tf 1 0 TD .025 Tw (: 182188.)Tj -14.2741 -1.25 TD .134 Tw [(Granum, P)167(.E. 2005. )]TJ /F2 1 Tf 8.89 0 TD (Bacillus cereus. )Tj /F1 1 Tf 6.859 0 TD 0 Tw (In:)Tj /F2 1 Tf 1.202 0 TD .134 Tc ( )Tj /F1 1 Tf .828 0 TD 0 Tc [(F)37(oodborne )]TJ -16.3617 -1.25 TD .0067 Tw [(P)37(athogens: Microbiology and Molecular Biology)]TJ /F2 1 Tf 21.0827 0 TD 0 Tw ( )Tj /F1 1 Tf -21.0827 -1.25 TD (\(eds)Tj /F2 1 Tf 1.806 0 TD (. )Tj /F1 1 Tf .849 0 TD .349 Tw [(P)167(,)0( F)37(ratamico)]TJ /F2 1 Tf 5.643 0 TD 0 Tw (, )Tj /F1 1 Tf .8489 0 TD .349 Tw (A. Bhunia)Tj /F2 1 Tf 4.713 0 TD 0 Tw ( )Tj /F1 1 Tf .599 0 TD .3489 Tw (and J. 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P)18.9(redominant microflora of downgraded )]TJ T* 0 Tc .1597 Tw (Danish bulk tank milk. )Tj /F2 1 Tf 10.5868 0 TD (Journal of Dairy Science)Tj /F1 1 Tf 10.4959 0 TD 0 Tw ( )Tj /F3 1 Tf -21.0826 -1.25 TD (87:)Tj /F1 1 Tf 1.273 0 TD .025 Tw [( 11511157.)]TJ -2.6904 -1.25 TD .02 Tc .7254 Tw [(Hogan, J.S., Smith, K.L., T)148(odhunter, D.A.,)20( )]TJ 1.4174 -1.25 TD .0038 Tc .3751 Tw [(Schoenberger, P)166.9(.S., Hueston, W)147.9(.D., P)18.9(r)-.1(itchard, )]TJ T* 0 Tc .1909 Tw (D.E., Bowman, G.L., Heider, L.E and Brokett, )Tj T* .1121 Tw (B.L. 1989. 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A sur-)]TJ 1.4174 -1.25 TD .1541 Tw (vey of sources of heat-resistant bacteria in milk )Tj T* -.0222 Tw (with particular reference to psychrotrophic spore-)Tj T* .2285 Tw (forming bacteria. )Tj /F2 1 Tf 8.0269 0 TD [(Journal of Dairy R)19(esearch)]TJ /F1 1 Tf 11.3043 0 TD 0 Tw ( )Tj /F3 1 Tf .4785 0 TD (50:)Tj /F1 1 Tf 1.273 0 TD ( )Tj -21.0826 -1.25 TD (163170.)Tj -1.4174 -1.25 TD .092 Tw [(McKinnon, C.H., R)37(owlands, G.J. and Bramley, A.J. )]TJ 1.4174 -1.25 TD .3371 Tw (1990. 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