Vet Med - Czech, 2001, 46(1):24-27 | DOI: 10.17221/7847-VETMED

Staphylococci plate counts in foods of milk originOriginal Paper

E. Beličková, Ľ. Tkáčiková, T. H Naas, M. Vargová, M. Ondrašovič, O. Ondrašovičová, D. Obšitníková, L. Tóth
1 Research Institute of Veterinary Medicine, Košice, Slovak Republic
2 University of Veterinary Medicine, Košice, Slovak Republic
3 Military Veterinary Research Institute, Košice, Slovak Republic
4 Al Fateh University, Faculty of Veterinary Medicine, Tripoli, Libya

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.

Keywords: cows; sheep; milk products; staphylococci; Staphylococcus aureus

Published: January 31, 2001  Show citation

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Beličková E, Tkáčiková Ľ, Naas TH, Vargová M, Ondrašovič M, Ondrašovičová O, et al.. Staphylococci plate counts in foods of milk origin. Vet Med - Czech. 2001;46(1):24-27. doi: 10.17221/7847-VETMED.
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