Phage monitoring at a milk processing plant

The aim of the work was study of the existing situation with the phage monitoring at milk plants in Russia. The results of the investigation showed that control of two principle critical control points of bacteriophage in whey (curds and cheese ones) and /or in raw milk remains actual. These points are an important term to determine identification of the dangerous factor and working out preventing measures reducing risks of genetic mutations between bacteriophages, lysing strains of the domestic and foreign bacterial concentrates.er because of the. However due to imperfectness of the existing identification method which is complicated for production laboratories it was reasonable to offer to carry out determinations in the outer laboratories. Like control of staphylococcus, aflatoxins and heavy metals such monitoring can be «weak» and limited by 1-2 principle critical control points up to the moment of the critical content of bacteriophage.

bacteriophage, fermented milk products, phage monitoring, principle critical control points (PCCP), additional critical control points (ACCP)