Characteristics, behaviour and toxigenic potential of bacterial dairy contaminants

Product safety is a major concern for the food industry and bacterial contamination during production remains a major risk. This study evaluated the presence and characteristics of two important bacteria relevant to the dairy industry, namely Escherichia coli and Bacillus cereus. Bacteria were isolated from raw and pasteurised milk samples collected in Victoria. Detailed evaluation indicated high levels of antimicrobial drug resistance and the ability to form biofilms. Different methods of bacterial fingerprinting and source-tracking provided valuable information about the diversity and origins of these bacteria. These are useful tools to help manage and control bacterial contamination of dairy products.