Comparative Study of Different Milk Samples Preservation Procedures for Bacteriologic Examination

The control of pathogenic bacteria present in foods, as well as scientific data concerning their behavior, are closely linked to analytical methods used and the way they are implemented. To assess the capacity of the laboratories to conduct correctly microbiological analyses, national and international proficiency testing schemes are organized. To set up these inter-laboratory studies (ILS), it is necessary to prepare artificially contaminated samples, which contamination level is sufficiently stable regarding their transportation conditions to the participating laboratories. In this context, we tested several procedures to maintain the concentration of Listeria monocytogenes and coagulase-positive staphylococci in milk samples: freezing temperature and addition of bacteriostatic agents at refrigeration temperatures, such as nystatin, boric acid, sodium azide, the lactoperoxidase system, or a boric acid mixture. Through this study we selected preservation procedures, which could be used to stabilize the contamination level of artificially contaminated milk samples during transportation without preventing the growth of the target bacteria during the analysis and after the initial dilution step. Boric acid mixture and boric acid were found to be effective in stabilizing the contamination level of Staphylococcus aureus in milk samples, whereas freezing, a boric acid mixture, and boric acid were suitable for milk samples containing L. monocytogenes, depending on the samples’ contamination rate. An erratum to this article can be found at