Thermoduric bacteria are widespread in the farm environment and major routes of entry into milk are dirty cow teat surfaces, poor parlour hygiene and residues on milk machine equipment.

How do thermoduric bacteria survive high temperatures?

Thermoduric organisms survive heat pasteurization of milk and constitute a substantial part of the APC in pasteurized milk. Several non-endospore-forming bacteria such as Streptococcus spp., Enterococcus spp., and Lactobacillus spp. have a higher tolerance to heat than expected, surviving heating of foods at 60–80 °C.

Why are thermoduric bacteria important in the food preparation industry?

Thermophilic and thermoduric sporeforming bacteria can survive milk pasteurization and resist the chemicals used in general cleaning and sanitation protocols.