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Staphylococci plate counts in foods of milk origin

Belickova, E.; Tkacikova, L.; Naas, H.T.; Vargova, M.; Ondrasovic, M.; Ondrasovicova, O.; Obsitnikova, D.; Toth, L.

Veterinarni Medicina 46(1): 24-27

2001

ISSN/ISBN: 0375-8427
DOI: 10.17221/7847-vetmed
Accession: 070546252
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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) far the presence of staphylococci focusing on Staphylococcus aureus. All samples intended for microbiological analysis were taken directly from market establishments. None of the examined samples of yoghurt milk complied with the Coder 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.

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Related References

Belickova, E.; Tkacikova, L' ; Naas, H.T.; Vargova, M.; Ondrasovic, M.; Ondrasovicova, O.; Obsitnikova, D.; Toth, L. 2001: Staphylococci plate counts in foods of milk origin Veterinarni Medicina 46(1): 24-27
Sabbour, M.M.; Naguib, M.M.; El-Nockrashy, S.; Naguib, K. 1979: Occurrence of coagulase positive staphylococci in egyptian raw milk and diary products 3. counts and types of staphylococci prevailing in raw milk Egyptian Journal of Food Science 7(1-2): 1-6
Sabbour, M.; Naguib, M.; El-Nockrashy, S.N.guib, K. 1981: Occurrence of coagulase-positive staphylococci in Egyptian raw milk and dairy products. 3. Counts and types of staphylococci prevailing in raw milk Egyptian journal of food scienceub 1981) 7(1-2): 1-5
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