ఫుడ్ & ఇండస్ట్రియల్ మైక్రోబయాలజీ జర్నల్

Through patient contact, medical devices provide critical care and diagnostic applications. The probability that a single viable microorganism will be present on an item following a sterilization procedure is known as the sterility assurance level (SAL). Utilizing conventional laboratory-based culture media for enumeration, sterilization microbiology frequently relies on an overkill validation strategy that results in a 12-log reduction in the population of recalcitrant bacterial endospores. Sterilization microbiology relies heavily on conventional culture-based methods, which are the subject of this timely review. The inability to fully comprehend the inactivation kinetics of a sterilization process like vaporized hydrogen peroxide (VH₂O₂) sterilization and, as a result, to design effective sterilization procedures is taken into consideration. Real-time flow cytometry (FCM) is used in a specific way to explain the practical relevance of these limitations, as well as the ramifications and opportunities for the sterilization sector. Realtime kinetic inactivation modeling will be informed by the application of FCM to these culture-based limitation factors, allowing the pharmaceutical, medical device, and sterilization industries to take advantage of emerging opportunities, including potentially disruptive applications requiring less sterilant use.

Microbial communities in pasteurized milk are intricate and influenced by storage and sterilization conditions. Pasteurized dairy products may be highly susceptible to spoilage due to this intricate microflora. High-throughput sequencing was used to identify microorganisms in packaged pasteurized milk products taken from dairy processing factories in China and stored at 0, 4, 10, 15, and 25oC for 15 days. As a result, the majority of the microbiota was classified into six phyla and 44 genera. In addition, principal component and multi-factor analyses were used to examine the changes in the pasteurized milk's nutritional composition, which included 8 chemical constituents, 7 taste values, and 16 free amino acids. Pseudomonas, Aeromonas, Paenibacillus, and Serratia were found to be the core functional microbiota that has a significant impact on the nutritional content of pasteurized milk by Pearson correlation analysis. As a result, the findings provide a comprehensive understanding of pasteurized milk's safety and shelf life when stored.