Original Research
The effect of activation of the lactoperoxidase system and souring on certain potential human pathogens in cows' milk
Journal of the South African Veterinary Association | Vol 68, No 4 | a894 |
DOI: https://doi.org/10.4102/jsava.v68i4.894
| © 1997 J.G.K. Kangumba, E.H. Venter, J.A.W. Coetzer
| This work is licensed under CC Attribution 4.0
Submitted: 13 July 1997 | Published: 13 July 1997
Submitted: 13 July 1997 | Published: 13 July 1997
About the author(s)
J.G.K. Kangumba,E.H. Venter,
J.A.W. Coetzer,
Full Text:
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Conventional methods of ensuring the safety and soundness of cows' milk for human consumption, such as pasteurisation, are not always practical in poor socioeconomic conditions or in rural communities that lack modern amenities. Activation of lactoperoxidase (LP) system and souring of milk were investigated as potential alternative methods to sustain the safety of milk by inhibiting certain microorganisms with known pathogenic potential. The activation of the LP-system inhibited the growth of Staphylococcus aureus and Escherichia coli by the order of 2 log values. The inhibition of Brucella abortus was negligible. The replication of Coxiella burnetti in milk was not disturbed even after 17 h of LP-system activation at 20 oC, but the outcome of the LP-system treatment on Mycobacterium bovis could not be determined as the conventional culturing technique used to grow this organism did not allow full recovery. Souring inhibited the growth of S. aureus and E. coli also by the order of 2 log values. From the results obtained in this investigation are concluded that the activation of the LP-system and souring can be used to inhibit the growth of S. aureus and E. coli in cows' milk, thereby increasing its safety.
Keywords
Brucella Abortus; Cows Milk; Coxiella Burnetti; Escherichia Coli; Lactoperoxidase System; Mycobacterium Bovis; Souring; Staphylococcus Aureus
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