Staphylococci plate counts in foods of milk origin

We have examined 35 samples of fine cottage cheese, 14 samples of whole winter “bryndza”, 29 samples of Ondava cheese, 18 samples of skim kephir milk, 18 samples of whole acidophilous milk, 5 samples of yoghurt milk with strawberry flavour and 50 samples of fresh butter (Rajo) for the presence of st...

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Bibliographic Details
Published in:Veterinární medicína 2001-01, Vol.46 (1), p.24-27
Main Authors: Beličková, E., Tkáčiková, Ľ., Naas, T. H, Vargová, M., Ondrašovič, M., Ondrašovičová, O., Obšitníková, D., Tóth, L.
Format: Article
Language:English
Subjects:
Cheese
cows
Dairy products
Flavor
Flavors
Food production
Microbiological analysis
Milk
milk products
sheep
staphylococci
staphylococcus aureus
Strawberries
Yogurt
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Summary:We have examined 35 samples of fine cottage cheese, 14 samples of whole winter “bryndza”, 29 samples of Ondava cheese, 18 samples of skim kephir milk, 18 samples of whole acidophilous milk, 5 samples of yoghurt milk with strawberry flavour and 50 samples of fresh butter (Rajo) for the presence of staphylococci focusing onStaphylococcus aureus. All samples intended for microbiological analysis were taken directly from market establishments. None of the examined samples of yoghurt milk complied with the Codex Alimentarius because they contained Staphylococcus aureus bacteria on the level of 100, 65, 5, 75, and 60 CFU/ml. The other analysed food products satisfied the current standards with regard to the presence of staphylococci.
ISSN:0375-8427
1805-9392
DOI:10.17221/7847-VETMED