Assessing spore-forming bacteria in milk powder: A study of bacterial spoilage in dairy products from selected developing countries

Meryem Benahmed^1,2, Hamza Belkhodja^3*, Asmaa Belgharbi-Allam^3,4,Rym Nouria Benamara^1,4, Ivan Leguerinel⁵, Boumediene Moussa-Boudjemâa²

¹University of Ain Temouchent, Faculty of Sciences and Technology, Department of Agri-Food, 46000 Ain Temouchent, Algeria
²University of Tlemcen, Laboratory of Microbiology Applied to Agri-food, Biomedical and Environment (LAMAABE), 13000 Tlemcen, Algeria
³University of Mustapha Stambouli, Laboratory of Bioconversion, Microbiology Engineering and Health Safety, 29000 Mascara, Algeria
⁴University Mustapha Stambouli Mascara, Faculty of Natural and Life Sciences, 29000 Mascara, Algeria
⁵University of Brest, INRAE, University Laboratory of Biodiversity and Microbial Ecology, 29232 Quimper, France

ARTICLE INFO	ABSTRACT
TYPE: Review https://doi.org/10.17508/CJFST.2026.18.1.03 PDF	The global increase in milk consumption has led to a rise in milk production, with a particular emphasis on dried milk products to extend shelf life. However, a significant challenge faced by the dairy industry, especially in Algeria, is the contamination of milk powders by resilient aerobic spore-forming bacteria. These microorganisms can withstand high processing temperatures and adhere to stainless steel surfaces, forming persistent biofilms. These mature biofilms become a source of contamination, releasing spores and vegetative cells into the liquid products during processing, resulting in poor product quality and a limited shelf life. This study examines the occurrence of aerobic spore-forming bacteria in the dairy sector, focusing specifically on their contamination of milk powders. A comprehensive analysis of their distinctive characteristics, growth conditions, mechanisms of inactivation, and biofilm development highlights their potential to cause both pathogenic and spoilage problems in dairy products. A deeper understanding of these factors can help the dairy industry develop more effective strategies to mitigate the adverse effects of aerobic spore-forming bacteria on product quality and safety.
*CORRESPONDENCE Hamza Belkhodja hamzabelkhodja@yahoo.fr
ARTICLE HISTORY Received: July 17, 2025 Accepted: November 10, 2025
CITATION Benahmed M, Belkhodja H, Belgharbi-Allam A, Nouria Benamara R, Leguerinel I, Moussa-Boudjemâa B. Assessing spore-forming bacteria in milk powder: A study of bacterial spoilage in dairy products from selected developing countries. Croatian Journal of Food Science and Technology (2026) 18 (1) 27―50
COPYRIGHT: © 2026 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY).
	KEYWORDS milk powder; biofilm; spoilage bacteria; dairy products
	KEY CONTRIBUTION The dairy sector can create more efficient methods to lessen the negative impact that aerobic spore-forming bacteria have on the safety and quality of its products. The identification and counting of these bacterial pollutants can help with the implementation of corrective and preventive actions. Greater comprehension of the characteristics of mesophilic and thermophilic biofilms is also necessary for more effective control tactics.