Effect of infrared technology on the behavior of Listeria monocytogens, Salmonella spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results

Submitted: 13 February 2024
Accepted: 11 March 2024
Published: 15 May 2024
Abstract Views: 480
PDF: 94
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Traditional heat treatments in the dairy industry are known for their high water and energy consumption, and more economically and environmentally friendly solutions are being sought. Infrared (IR) technology offers advantages in energy efficiency and environmental sustainability; however, its effectiveness in milk processing, particularly in pathogen inactivation, remains relatively unexplored. In this study, homogenized raw milk was subjected to IR treatment, and its impact on Listeria monocytogenes, Salmonella spp., and Enterobacteriaceae was assessed. Results indicate that the IR treatment effectively reduces the microbial load, achieving levels of inactivation comparable to conventional pasteurization methods (around 6 Log10 CFU/mL). Moreover, the treatment maintains milk pH levels, suggesting minimal alteration to its composition. Further research is needed to explore the full extent of IR treatment on milk sanitation efficacy, deeply exploring IR technology to fully assess its applicability and integration into dairy processing practices. Despite regulatory challenges, the Wir System Milk shows promise as a cost-effective and eco-friendly alternative for raw milk treatment.

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How to Cite

1.
Savini F, Tomasello F, Indio V, De Cesare A, Fontana M, Panseri S, Prandini L, Serraino A, Giacometti F. Effect of infrared technology on the behavior of <i>Listeria monocytogens</i>, <i>Salmonella</i> spp. and Enterobacteriaceae in homogenized raw vaccine milk: preliminary results. Ital J Food Safety [Internet]. 2024 May 15 [cited 2024 Jul. 13];. Available from: https://www.pagepressjournals.org/ijfs/article/view/12379

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