pipes in the processing stream new export markets require products with longer shelf life as well as stability in a sub-optimal cooling chain. Bacterial spores are not eradicated by pasteurisation and some may even survive UHT use of preservatives is often not an option mild products have higher pH, which gives better growth conditions cross-contamination with spores is difficult to eliminate and can occur not only from forage and silage but also from biogas production plants and from biofilms in e.g. There are however obvious limitations to these approaches, and current trends in dairy product and business development further enhance the need for new approaches for avoiding issues due to spore-forming bacteria. Sufficiently good raw milk quality is a prerequisite. The corresponding traditional methods for control are 1) heat-treatment and 2) cold storage and a suitably short shelf life, and for some product types, the use of preservatives. Outgrowth of the spore-formers to spoilage or hazard levels is in essence determined by 1) initial presence and level, and 2) option for growth during storage. Furthermore, shelf life can be limited by the potential outgrowth from an initially low level of the pathogenic spore-formers, Bacillus cereus and Clostridium botulinum, to levels that would constitute a hazard for the consumer. The shelf life of dairy products can be compromised by spore-forming bacteria, mainly comprised by a variety of spoilage Bacillus and Clostridium species spoilage relates to outgrowth to a level which is high enough to confer perceivable spoilage.
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