Resazurin Test

The resazurin test is a method for assessing the contamination of milk by microorganisms. This test is based on the ability of certain bacteria, such as Staphylococcus aureus, to decolorize the resazurin dye that is added to milk. If microorganisms are present in the milk, they can cause a reaction that causes the color to discolor.

To perform the test, you need to add resasurin dye to the milk, and then add a small amount of bacteria. If bacteria are present in the milk, they will begin to multiply and cause a reaction to the dye. This will cause the milk to become lighter or discolored.

The resasurin test is a quick and simple method for assessing milk contamination. It can be used to control the quality of milk in production and retail. This test can also be useful in determining the effectiveness of milk processing methods such as pasteurization or ultra-pasteurization.

Overall, the resasurin test is an important tool for monitoring the quality and safety of food products such as milk.

Resazurin test for milk

A method for assessing the contamination (not sterility) of milk based on the ability of microbes and other microorganisms to change the properties of milk casein. Widely used in the food industry and food certification. It is one of the direct methods for determining milk proteins – caseins. Due to the technological complexity of the method, it is not used for mass sanitary control in laboratories based on the use of gas transport or spacious boxes. The assessment of contamination by the coagulator and metallomagnetic impurities is carried out in parallel.

Milk contamination significantly worsens the quality of the product and negatively affects its microbiological characteristics. While developing technology that involves the use of laboratory methods of organoleptic evaluation, production refuses to introduce the “smell” quality indicator. The essence of this requirement is to increase the validity period of the certificate for all products, giving the opportunity to produce more pasteurized milk. At the same time, they receive an order from the enterprise to develop a document on the use of an indicator for the presence of melamine extract. Thus, producers again face the need to introduce this indicator into the regulatory technology for testing milk. The previously proposed methodology took into account the best characteristics of both these methods and express analysis methods. Methods for introducing performance indicators of two sources of flavorings were also provided: natural melamine extract and food-grade melamine (II). The latter is able to neutralize the harmful effects of the use of an artificial dye - proxamine with an antimicrobial effect, used to prevent fast-growing microorganisms. As a result, the likelihood of selling low-quality products at dairy plants, as well as in dairy transport containers and at milk processing plants is significantly reduced. Another advantage of the method is a multiple increase in the speed of obtaining a conclusion on the chemical analysis of the milk tank flush after using proxamine before recycling the milk directly from the tank. The identified shortcomings of the proposed regulations include the low level of sanitary condition of industry enterprises, which may require the development of additional control methods associated with washing product samples during the production cycle. The importance of the indicator of the presence of pathogenic microorganisms in milk is also growing due to the abolition of “recovery technology after boiling”.