Skoči na glavni sadržaj

Izvorni znanstveni članak

Microbiological quality of fresh cow’s milk cheese sold at Sarajevo and Zagreb farmers’ markets

Viktor Landeka ; Federal Institute of Agriculture Sarajevo, Sarajevo, Bosnia and Herzegovina
Mufida Aljičević ; Institute of Microbiology, Faculty of Medicine, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
Ana Sesar ; Federal Agro-Mediterranean Institute, Mostar, Bosnia and Herzegovina
Lidija Kozačinski ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia


Puni tekst: engleski pdf 405 Kb

str. 435-443

preuzimanja: 230

citiraj


Sažetak

The paper compares the specific microbiological parameters of fresh cow’s milk cheese produced in the Zagreb and Sarajevo areas and sold at local farmers’ markets. The research was conducted on 60 samples of fresh cheese, sampled from the most frequented farmers’ markets in each city, over a one-year period. The testing of microbiological quality of fresh cheese sold in both cities revealed no presence of the bacterial species Salmonella spp. and Listeria monocytogenes. Of all the analysed samples of fresh cow’s milk cheese sold at farmers’ markets in both cities, nine samples (15.0%) did not meet the microbiological criteria, due to the presence of Escherichia coli in eight samples (n=30; 26.6%) from Zagreb and coagulase-positive staphylococci (Staphylococcus aureus) found in one sample (n=30; 6/6%) from Sarajevo. The microbiological analysis results indicate the need to improve hygiene practices involved in cheese production.

Ključne riječi

microbiological quality, fresh cow’s milk cheese, Escherichia coli, Staphylococcus aureus, Zagreb, Sarajevo

Hrčak ID:

225785

URI

https://hrcak.srce.hr/225785

Podaci na drugim jezicima: hrvatski

Posjeta: 956 *