Izvorni znanstveni članak
Microbial composition of soft, semi-hard and hard cheeses from a Croatian market
Gabriela Barun
Vesna Dobranić
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ivana Filipović
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Krešimir Severin
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Jozo Grbavac
; Agronomski fakultet i Prehranbenobiotehnološki fakultet, Sveučilište u Mostaru, Mostar, Bosna i Hercegovina
Nevijo Zdolec
orcid.org/0000-0001-7413-8115
; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sažetak
The microbiological quality of soft (n=7), semi-hard (n=9) and hard cheeses (n=20) from retail sale was studied. The number of enterococci, staphylococci, lactic acid bacteria, yeast and moulds, aerobic mesophylic bacteria, enterobacteria, E. coli and L. monocytogenes were determined. The LAB count ranged 6–7 log CFU/g, enterococci 3.5–4.5 log CFU/g and coagulase-negative staphylococci 3.5 log CFU/g. The yeast and mould count was equal in both semi-hard and hard cheeses (3 log CFU/g), and the 3 log higher in soft cheeses. Escherichia coli exceeded the recommended microbiological criteria in one soft and one hard cheese (5.5%). Enterobacteria were recovered from 3 semi-hard cheeses (33.3 %), 5 hard cheeses (25 %) and 5 soft cheeses (71.4 %), indicating poor raw milk quality, low pasteurization effect or re-contamination of final products. L. monocytogenes counts were below 100 CFU/g in all samples. The results obtained show an appropriate level of microbiological safety, however the presence of contaminating bacteria indicates poor hygienic practices in cheese production or distribution.
Ključne riječi
Hrčak ID:
231380
URI
Datum izdavanja:
12.12.2016.
Posjeta: 1.098 *