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Food Qual Safet
    
The safety perspective of probiotic and non-probiotic yoghurts: a review
Aziz Homayouni Rad*, Mina Javadi*, Hossein Samadi Kafil**, Haniyeh Rasouli Pirouzian* and Mahsa Khaleghi*
*Department of Food Science and Technology, Faculty of Nutrition and Food Sciences and **Drug Applied Research Center, Tabriz University of Medical Sciences, Iran
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Abstract  

Objectives

Milk and dairy products could be contaminated via various bacteria and fungi. Investigations have demonstrated that the contamination in traditionally yoghurt was higher than industrially processed one. Raw milk with neutral pH and high water activity, serves as an excellent growth medium for different microorganisms, Therefore, the prepared yoghurts may be contaminated. The greatest and most widespread concern of yoghurt safety is microbial contamination, the presence of infectious bacteria and viruses.

Materials and Methods

“Probiotic yoghurt” was uses as key word in PubMed and science direct search engines during 1998-2018 and 70 papers were found and forty of them were used in this study.

Results

Existence of yeasts and molds in industrial yoghurt is an indicative of poor hygienic practices in manufacturing and packaging. Aflatoxins are a group of very toxic metabolites of fungi produced by toxicogenic strains of Aspergillus flavusAspergillus parasiticus and Aspergillus nomius in milk and dairy products. Aflatoxin B1 is the most frequent produced mycotoxin in contaminated yoghurt. There is a direct relationship between the AFM1 presences in yoghurt the risk of illnesses in consumers.

Conclusions

In conclusion, it is important to notify producers and consumers about the safety and contamination of yoghurt in order to reduce their potential health hazard and economic issues. With respect to the safety and health effects of probiotics, it is recommended to consume the probiotic yoghurt.



Key wordssafety      probiotic      non-probiotic      yoghurt     
Received: 14 November 2018      Published: 11 April 2019
Corresponding Authors: Mahsa Khaleghi, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.     E-mail: khaleghim@tbzmed.ac.ir
Cite this article:

Aziz Homayouni Rad, Mina Javadi, Hossein Samadi Kafil, Haniyeh Rasouli Pirouzian, Mahsa Khaleghi. The safety perspective of probiotic and non-probiotic yoghurts: a review. Food Qual Safet, 2019, 3(1): 9-14.

URL:

http://www.zjujournals.com/fqs/10.1093/fqsafe/fyz006     OR     http://www.zjujournals.com/fqs/Y2019/V3/I1/9


益生菌和非益生菌酸奶的安全性综述

目的:牛奶和乳制品可能被各种细菌和真菌污染。调查表明,传统酸奶中的污染高于工业加工酸奶。具有中性pH和高水分活度的原料乳是不同微生物的优良生长培养基,因此,制备的酸奶可能被污染。微生物污染、传染性细菌和病毒的存在是酸奶安全性的最大关注点。
材料和方法:1998年至2018年期间,“益生菌酸奶”被用作PubMed和科学直接搜索引擎的关键词,发现了70篇论文,其中40篇被用于本研究。
结果:工业酸奶中酵母和霉菌的存在表明制造和包装中的卫生操作不良。黄曲霉毒素是一组毒性极高的真菌代谢产物,由牛奶和乳制品中的黄曲霉、曲霉菌和曲霉菌的毒性菌株产生。黄曲霉毒素B1是受污染的酸奶中最常见的霉菌毒素。AFM1在酸奶中的存在与消费者患病的风险之间存在直接关系。
结论:总之,重要的是告诉生产者和消费者关于酸奶的安全性和污染,以减少其潜在的健康危害和经济问题。关于益生菌的安全和健康影响,建议食用益生菌酸奶。

关键词: 安全,  益生菌,  非益生菌,  酸奶 
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