Prevention of Milk Spoilage in Federal Polytechnic Offa Using Electrical Stimulation

Electrical stimulation (ES) has served as a therapeutic modality accelerating the healing of wounds, particularly chronic wounds which have impaired healing due to complications from underlying pathology. This review explores how ES can serve as preventive means against the spoilage of liquid foods. Milk was used as the food sample in this research work. The spoilage microorganism was identified to be Bacillus cereus conventionally. In-vivo experiments investigating the effect of ES on the general mechanisms of preventing spoilage of milk was demonstrated using various voltages of 1.5, 3.0, 9.0 and 18.0. Significant reduction was observed with 9.0 and 18.0 while increase in growth of the spoilage bacteria was observed at 1.5 and 3.0 voltages. The growth and population of the spoilage microorganisms in the milk samples and Nutrient agar culture after 96 hours was observed reduced. Higher reduction in the microbial population in the milk sample media was directly proportional to increase in the voltage used for electrical stimulation. In conclusion, ES therapy can contribute to prevention of milk spoilage and increase in the shelf-life of left-over milk for future consumption. Prevention of microbial growth in the milk, potentially reduce the food poisoning associated with consumption of left-over milk. Therefore, financial burden associated with liquid food items spoilage management can be reduced by the adoption of electrical stimulation as a preventive measure.