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Vol. 3, Issue 11 (2015)

Incidence of spore forming Clostridium sporogenes in different dairy products and their industrial and public health significance

Author(s):
Anil Chaturvedi, Sangeeta Shukla, Ankita Gautam and Vinay Kumar Singh
Abstract:
Clostridium sporogenes is a food contaminating anaerobic bacteria causes late bowing effect in cheeses and spoilages in other dairy products. A total of 150 samples were studied for the presence of Clostridium sporogenes in raw milk, curd and cheese samples. Out of 150 sample 11(22%) Clostridium sporogenes was found in raw milk, 7(14%) in curd and 2(4%) in cheese samples. The study shows the existing contamination in dairy products which is the hazardous for the human health as the contamination of C. sporogenes is responsible for the food poisoning and food spoilage in certain products.
Pages: 30-32  |  565 Views  13 Downloads
How to cite this article:
Anil Chaturvedi, Sangeeta Shukla, Ankita Gautam and Vinay Kumar Singh. Incidence of spore forming Clostridium sporogenes in different dairy products and their industrial and public health significance. 2015; 3(11): 30-32.
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