An Examination of Methods to Assess Post-Pasteurization Contamination

Abstract

Since post-pasteurization contamination usually shortens the shelf life of dairy products, it is of importance to have methods available for detecting the presence of contaminants. Ideally such methods should be accurate, simple, and economical, and should provide results within the shortest time possible. Presently, no single test fulfills all these requirements and therefore it is necessary to compromise. In most instances the emphasis is on detecting groups of organisms which will not survive the heat treatment of pasteurization. Some of the commonly used methods are described and their advantages and disadvantages are discussed.