Thermoduric bacteria

Thermoduric bacteria are a type of bacteria that can survive pasteurization temperatures but are not capable of growth at these high temperatures. They are a significant concern in the dairy industry due to their ability to survive pasteurization and potentially contaminate dairy products.

Characteristics

Thermoduric bacteria are characterized by their ability to survive high temperatures that would typically kill most bacteria. This characteristic is due to the formation of endospores, a type of dormant state that allows the bacteria to withstand harsh conditions. However, while they can survive at these temperatures, they are not capable of growth or reproduction until the temperature is lowered.

Impact on the Dairy Industry

In the dairy industry, thermoduric bacteria are a significant concern due to their ability to survive pasteurization. Pasteurization is a process used to kill bacteria in milk and other dairy products by heating the product to a specific temperature for a set period. However, due to their heat resistance, thermoduric bacteria can survive this process and potentially contaminate the final product.

This contamination can lead to a decrease in the quality of the dairy product, as the bacteria can cause off-flavors and reduce the shelf-life of the product. In addition, some thermoduric bacteria, such as certain strains of Bacillus and Clostridium, can cause foodborne illnesses.

Control Measures

Control measures for thermoduric bacteria in the dairy industry include proper cleaning and sanitization of equipment, as well as regular testing of dairy products for bacterial contamination. In addition, some dairy processors use additional heat treatments or other methods to further reduce the number of thermoduric bacteria in their products.

See Also

• Pasteurization
• Bacillus
• Clostridium
• Dairy industry
• Foodborne illness