Naslov
Microbiological quality of domestic cheese in Dubrovnik Croatia region

Autori
Ljevaković-Musladin, Ivana ; Lakić, Mato ; Levak, Stefani ; Kozačinski, Lidija

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Zbornik prednášok a posterov. Bezpečnosť a kvalita mliečnych a rastlinnýh komodít / Maĺa, P. - Košice : University of Veterinary Medicine and Pharmacy in Košice Department of Food Hygiene and Technology, 2016, 228-233

Skup
Hygiena alimentorum XXXVII Medzinárodná vedecká konferencia

Mjesto i datum
Vysoké Tatry, Slovačka, 18.05.2016. - 20.05.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Cheese ; microbiological quality ; food safety

Sažetak
The aim of this study was to determine the microbiological quality of domestic cheese sold at markets in Dubrovnik, Croatia. For this purpose two rounds of sampling and analysis were undertaken during spring 2014 and spring 2015 ; a total of 60 samples were collected, 30 samples in each year. The analyses included detection of Salmonella spp., enumeration of L. monocytogenes, S. aureus, E. coli and staphylococcal enterotoxins. Using microbiological criteria in Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, 80% of cheeses (48/60 samples) were of unsatisfactory quality. Salmonella spp. and L. monocytogenes were not isolated from any of the samples. S. aureus at ≥ 103 cfu g-1 were found in 70% of cheeses (42/60 samples). All cheese samples with more than 105 cfu g-1 of S. aureus (18 samples) were examined for the presence of staphylococcal enterotoxins ; none were detected. E. coli at ≥ 103 cfu g-1 were found in 28% samples (17/60). 18% of cheeses (11/60 samples) had unsatisfactory levels of both S. aureus and E. coli. This findings suggest the need to raise the awareness among manufacturers of the importance of hygienic measures. Good hygiene practice during production (including milk collection) and storage together with appropriate temperature control are critical for ensuring good microbiological quality and safety of cheeses.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina, Prehrambena tehnologija

POVEZANOST RADA