Improving outcomes in domestic and export markets by preparing the US dairy industry to address microbacterium, an emerging bacterial contaminant of concern

Obj 1. Identify and develop a single gene subtyping method to discriminate between Microbacterium strains.
Obj 2. Characterize representative Microbacterium subtypes based on parameters relevant to the dairy industry and establish a standard isolate set for future characterization.
Obj 3. Establish baseline prevalence of key Microbacterium subtypes and high-risk contamination locations in commercial dairy processing facilities.
Abstract: Microbacterium is a bacterial contaminant found throughout the dairy product continuum that represents an emerging concern for dairy product quality and conformance. Microbacterium exhibits characteristics that allow it to persist in milking and dairy processing equipment, survive extreme heat treatments, and impact dairy products including fluid milk, cheese, and dairy powders. Successfully limiting the negative impacts of Microbacterium for US dairy markets, including export markets, will require a deeper understanding of the diversity of Microbacterium strains in US dairy, their spoilage potential and high-risk contamination sources from pre- to post-processing in manufacturing facilities. To that end, this research will establish a single gene sequencing target for subtyping Microbacterium, evaluate the survival and spoilage potential of a standard set of Microbacterium that can be utilized for future research, and ultimately provide guidance to industry stakeholders for identifying, monitoring, and tracking Microbacterium to improve outcomes.