Factors contributing to the seasonal variation of Bacillus spp. in pasteurized dairy products

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Abstract
The seasonal variation in the spoilage of pasteurized products, especially double cream, by spore‐forming bacteria was due to a number of factors. By far the most important was the seasonal variation in the types of organisms isolated from raw milks. Psychrotrophic spore‐formers predominated in the summer‐autumn months and these strains were able to germinate rapidly and grow in refrigerated dairy products. There was evidence that the concentration of one or more factors which promoted germination of psychrotrophic strains of Bacillus spp. in milk was higher during the summer than in the winter. This again may contribute to seasonal differences in spoilage by spore‐forming bacteria. Post‐heat treatment contamination by spores of Bacillus spp. may also be more prevalent in the summer‐autumn period and evidence was obtained that spores associated with post‐pasteurization contamination could germinate and grow more rapidly than those introduced into the product from the raw material. Thus, the increased spoilage of pasteurized products by Bacillus spp. observed in the June to October period may be due to a combination of factors. The relative contribution that each makes is not easily resolved.

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