Staphylococci plate counts in foods of milk origin

• Published in: Veterinární medicína Vol. 46; no. 1; pp. 24 - 27
• Main Authors: Beličková, E., Tkáčiková, Ľ., Naas, T. H, Vargová, M., Ondrašovič, M., Ondrašovičová, O., Obšitníková, D., Tóth, L.
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01-01-2001; Czech Academy of Agricultural Sciences
• Subjects: Cheese; cows; Dairy products; Flavor; Flavors; Food production; Microbiological analysis; Milk; milk products; sheep; staphylococci; staphylococcus aureus; Strawberries; Yogurt
• ISSN: 0375-8427; 1805-9392
• 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) 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.