Izlaganje sa skupa
Bacteriological quality of some home-made dairy products
B. Mioković
; Veterinarski fakultet, Heinzelova 55, 10000 Zagreb
M. Hadžiosmanović
Lidija Kozačinski
Sažetak
The authors investigated the influence of war and the disturbed traffic and goods services in the Republic of Croatia on microbiological quality of home-made dairy products. It appears that changed conditions significantly decreased microbiological quality of home-made dairy products that became significant potential sources of bacterial poisoning. Namely, required conditions of microbiological quality were not satisfied in 80% of investigated samples of homemade sour cream, 61.5% of home-made butter, 100% of kajmak samples, 65% of different hard cheeses samples, what is 73.58% of all investigated samples (n = 53) and that is much more than in similar investigations performed in previous years. The reasons of microbiological nonconformity of analysed samples were Salmonella (5.66%), coagulase - positive Staphyllococci (45.28%), sulphito-reducing Clostridia (13.20%) and Proteus (22.64%) species Escherichia coli (24.52%), yeast (cream 7.55%) and lipolytic Bacteria (butter, kajmak 13.20%). Due to their contamination by Salmonella, coagulase-positive Staphylococci and sulphoreducting Clostridia species, dairy products should be, according to Regulations (1983), in 58.49% cases treated as incorrect and unsuitable for human use.
Ključne riječi
microbiological quality; milk and home-made dairy products; production in disturbed war conditions; non conformity of analyzed samples expressed as percentage
Hrčak ID:
95355
URI
Datum izdavanja:
17.1.1993.
Posjeta: 1.441 *