Professional paper
Listeria monocytogenes and other contaminants in fresh cheese and cream from Zagreb city area domestic production
Ksenija Markov
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Jadranka Frece
Domagoj Čvek
Frane Delaš
Abstract
The purpose of this research was to determine whether the cream cheese and cream that are produced in the traditional manner at home and are free to sale on Zagreb markets, meet microbiological requirements for foodstuffs (OG 46/94, 20/01, 40/01). Particular attention is given to research of bacteria Listeria monocytogenes presence in these foods, because of its exceptional hazards to human health. It was found that a majority of 64 (53 %) from a total of 120 studied dairy products samples were contaminated with microbial pathogens, of which 16 % are waste in the cream cheese, and 37 % in cream samples. 39 samples of cheese and 50 samples of cream did not fulfil the conditions prescribed by the Croatian Guidelines, primarily due to the contamination with yeasts and moulds. In 10 cheese and cream samples where L. monocytogenes is proven by classical microbiological methods, PCR method confirmed L. monocytogenes in only one cream sample.
Keywords
Listeria monocytogenes; pathogens microorganisms; PCR method; cream of raw milk
Hrčak ID:
40514
URI
Publication date:
5.9.2009.
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