A NEW TECHNIQUE FOR EARLY DETECTION OF GRAM-NEGATIVE BACTERIA IN MILK

Pasteurised milk is spoiled mostly as a result of growth of Gram-negat ive bacteria which are post-pasteurisation contaminants. One of the ma jor hindrances to the development of procedures for control of these o rganisms in dairy factories has been lack of appropriate tests for the ir detection. Recently, more effective techniques have been developed which can quickly and inexpensively detect low levels of Gram-negative bacteria in milk and environmental samples. Through the use of these tests in the examination of in-line samples, points of contamination c an be identified and remedial strategies formulated. This approach has great potential as a means of improving pasteurised milk shelf-life.