engleski

The occurrence of Listeria monocytogenes in home-made dairy products

The occurrence of Listeria monocytogenes in home-made dairy products The study involved the examination of 112 samples of raw and sour milk, sour cream, and soft, cooked and hard cheeses for evidence of contamination with Listeria monocytogenes. Enrichment and cultural methods included pre-enrichment UVM1 broth, post-enrichment in UVM2 broth and selective Listeria Palcam agar, The frequency of the isolation of Listeria spp was 20.53%. Listeria monocytogenes was detected in 13.39% of samples. The number of isolations of L. innocua, L. murrayi and L. seeligeri was 4.46%, 0.89% and 1.78%, respectively. The frequency distribution of the various species was Listeria monocytogenes (65.22%), L. innocua (21.74%), L. murrayi (4.35%) and L. seeliger (8.69%). The prevalence of infection detected in these samples indicated the need to include Listeria spp and Listeria monocytogenes in veterinary hygiene surveillance programmes, because of their importance for human health. The results also indicate the mandatory requirement for the pasteurization of milk as a standard procedure in the production of domestic milk products.

Milk. Cheese. Survival. Behavior. Soft. Whey.

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