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Journal of Dairy Science Vol. 64 No. 1 161-166
© 1981 by American Dairy Science Association ®
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Anaerobic Sporeforming Microorganisms in Dairy Products1

L. S. Donnelly2 and F. F. Busta

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

Conclusion: A number of anaerobic sporeformers important for spoilage and disease have been discussed. Potential future problems caused by anaerobic sporeformers include infant diseases, possible botulism in shelf-stable processed products, and unexpected spoilage of new products. There is a need for continued and expanded research concerning anaerobic sporeformers, particularly since chemical controls are often seen as threats by consumers, and the regulatory agencies continually are reviewing data on additives and processes.

FOOTNOTES

1 Paper No. 11088, Scientific Journal Series, Minnesota Agricultural Experiment Station, St. Paul 55108.

2 Department of Nutrition and Food Science, South Dakota State University, Brookings 57006.






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Copyright © 1981 by the American Dairy Science Association ®.