A recent collaborative effort between NIZO Food Research and Wageningen University and Research (WUR) has shed light on the presence of microbial contaminants within 88 diverse plant-based ingredients used in dairy alternatives. The study identified a significant variation in the level of contamination, with a worrying prevalence of spore-forming microbes in many samples.
This research was mainly aimed at identify strategies for mitigating such contamination risks throughout the production chain. The participating researchers focused their investigation on spore-forming bacteria, particularly Bacillus and Clostridium, due to their tenacious nature. These hardy microbes pose a unique challenge as they can be difficult to eliminate from ingredients and food processing facilities, with Bacillus as the most frequently encountered species in plant-based foods.
Food manufacturers have traditionally employed various techniques, mostly inactivation methods or food preservation procedures, to combat contamination by spore-forming microbes. So far, these methods do not seem to be readily applicable for plant-based dairy alternatives which undergo at least pasteurization. That is why understanding the specific types and levels of spore-forming microorganisms present in the raw materials is now very critical.
Ingredients analyzed from commercially available samples originated from different geographical locations. They were analyzed for microbial total viable count (TVC), total aerobic mesophilic spore count (TMS), heat resistant aerobic thermophilic spore count (HRTS), anaerobic sulfite reducing Clostridium spore count (SRCS), and Bacillus cereus spore count (BCES).
During the Microbial analysis, researches noticed spore counts comprised a significant portion of total microbial counts in many samples. Notably, pea and oat samples exhibited a prominent presence of Bacillus strains, underscoring the importance of understanding ingredient-specific microbial dynamics.
The study which unveiled a diverse array of bacterial genera present in food ingredients, further emphasized the multifaceted nature of microbial contamination. Detection of toxin genes in certain bacterial strains highlighted potential food safety concerns, warranting meticulous monitoring and preventive measures. The variability observed underscores the importance of targeted interventions throughout the production chain to ensure microbial safety and product quality.
As the landscape of plant-based food production continues to evolve, the importance of vigilant microbial management cannot be overstated. At CREMCo Labs, we stand at the forefront of microbial analysis, offering comprehensive solutions tailored to the unique needs of food manufacturers. With our state-of-the-art facilities and expertise, we empower manufacturers to identify and mitigate such microbial contaminants effectively, safeguarding both consumer health and product integrity. Our commitment to excellence ensures that plant-based food manufacturers can navigate the complexities of microbial contamination with confidence, fostering a safer and more resilient food supply chain for all.
Extracted from the essay “Study Shows High Proportion of Spore-Forming Microbes in Plant-Based Dairy Ingredients” Written by Bailee Henderson
Published on Food Safety Magazine Oct 2023
Source: Wells-Bennik MH, Eijlander RT, den Besten HM, Berendsen EM, Warda AK, Krawczyk AO, Nierop Groot MN, Xiao Y, Zwietering MH, Kuipers OP, Abee T. Bacterial Spores in Food: Survival, Emergence, and Outgrowth. Annu Rev Food Sci Technol. 2016;7:457-82. doi: 10.1146/annurev-food-041715-033144. PMID: 26934174.