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
ISSN/ISBN: 0375-8427 DOI: 10.17221/7847-vetmed
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.