Incidence of Toxin Producing Bacteria in Milk and Milk Products

Authors(1) :-B K Mishra

Milk and milk products is a very good source to support the growth of microorganism. Their presence may cause health hazards. Considering its unhygienic aspects in view, the present study was undertaken to judge the occurrence of toxin producing microorganism. A good number of milk, curd, ice-cream and khoa samples supplied to Tura town (Head quarter of District West Garo Hills, Meghalaya) were assessed for their total bacterial, clostridial and staphylococal counts. Out of total clostridia and total coagulase positive staphylococcus count about twenty percent were identified as clostridium botulinam and ninety percent as staphylococcus aureus respectively. These isolates, pure and identified cultures of these organisms were incubated in litmus milk for one week for production of toxins. Heat stability of toxins were determined by heating the inoculates at 75, 85, and 100.c for five minutes. Toxicity of toxins produced by these microorganisms was tested by intra peritoneal injection and orally feeding to mice and seen that 1.5 c.c intra peritoneal injection was lethal dose. Heating of inoculates at 85.c for five minutes has partially inactivated botulinam toxin, whereas it has not effected staphylococcus enterotoxin. Heating at 100.c for five minutes has completely inactivated botulinam and partially inactivated staphylococcal enterotoxin. It can be concluded from the experimental results that the bacteriological quality of milk and milk products supplied to Tura town is very poor.

Authors and Affiliations

B K Mishra
Department of RDAP, North Eastern Hill University, Tura Campus Tura-794002, Meghalaya India

Toxin Producing Bacteria, Milk, Dairy Products.

  1. Ayres JC, Kraft HE, Snyder HW, Walker1969.Chemical and biological hazards in food. Hafner Publishing Company, New York London298p
  2. Bureau of Indian Standards (BIS). 1981. Hand Book of Food Analysis, Part XI: Dairy Products. New Delhi: BIS
  3. BBL Manual of products and laboratory procedure 1968. Dickinson and Company, Cockeysville, Maryland 21030, USA
  4. Breed RS Murray EGD Smith NR 1957.Bergey,S manual of determinative bacteriology,Baltimore.Williams and Wilking Company
  5. Faroane P 1966. J Trop Med Hyg, USA 29(1) 301
  6. Gennigeorgis CA 1989. Present state of knowledge on staphylococci intoxication. Int J Food Microbiology
  7. Jangra P Singh A 2010. Staphylococcus aureus β-hemolysis-neutralizing single domain antibody isolated from phage display library of Indian desert camel.Asian Pac J Trop Med, 3(1):1-7
  8. Kudchodkar and Singh IP 1964. Incidence of enterotoxigenic type staphylococci in Indigenous Milk Products. Indian J Dairy Sci.17, 139-48
  9. Neill BJ and Grimes MJ 1947. A study of  ice cream sold in Cork city,USA 36(11690
  10. Pageria ML and Saraswat DS 1968. Studies on bacteriological quality of ice cream. Australian J Dairy Tech 1969
  11. Singh S Kulsheshtra DC Kushwaha NS 1974. Bacteriological quality of milk in Kanpur city. Indian J Dairy Science 27 (2)
  12. Sharma GR Saraswat DS Sharma SD 1972. Studies on bacterial quality of Khoa.Indian J Dairy Sci 25 (1)
  13. Gibbs BM Skinner FA 1966. Identification methods for microbiologist part A. Academic Press Inc.New York.

Publication Details

Published in : Volume 1 | Issue 4 | September-October 2015
Date of Publication : 2015-11-05
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 203-206
Manuscript Number : IJSRST151446
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

B K Mishra, " Incidence of Toxin Producing Bacteria in Milk and Milk Products", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 1, Issue 4, pp.203-206, September-October-2015.
Journal URL :

Article Preview