The neutralizer-microbial hazard nexus in raw milk: association of neutralizer adulteration (14.7%) with process hygiene failures (60%)

Le résumé fourni par la source

Chemical adulteration of raw milk, particularly through the addition of alkaline neutralizers (e.g., carbonates), together with microbial contamination, represents a significant challenge to dairy safety in many emerging economies. However, the relationship between neutralizer adulteration and microbial hazards has not been sufficiently investigated under field conditions. This study evaluated the association between neutralizer adulteration and microbial quality in 150 raw cow milk samples collected from high-risk dairy supply chains in Northwest Iran between July and September 2024. An integrated analytical approach was employed, combining chemical screening for neutralizers with physicochemical characterization, microbiological analyses, Bacillus cereus biofilm assays, and lactoperoxidase (LP-s) activity measurements to comprehensively assess the relationship between chemical adulteration and microbiological safety. Neutralizer adulteration was detected in 14.67% of the samples and was associated with elevated pH, reduced LP-s activity, increased total viable bacterial counts, shorter methylene blue reduction time, and enhanced biofilm formation by B. cereus . These findings suggest that neutralizer adulteration may be associated with reduced lactoperoxidase (LP-s) activity and deterioration of microbiological quality, thereby creating conditions favorable for microbial proliferation. To our knowledge, this study provides evidence supporting an association between neutralizer adulteration, suppression of LP-s activity, and deterioration of microbiological quality under the investigated conditions. Based on these findings, field-deployable aptasensors and blockchain-assisted traceability are proposed as potential future approaches for strengthening surveillance of milk adulteration and improving dairy safety in resource-limited supply chains.

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