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The presence of some pathogen micro organisms, yeasts and moulds in cheese samples produced at small dairy-processing plants = Prisotnost nekaterih patogenih mikroorganizmov, kvasovk in plesni v vzorcih sira, proizvedenih v malih mlekarsko-predelovalnih obratih
Godič Torkar, Karmen ; Golc-Teger, Slavica
The presence of pathogenic and some indicator micro organisms was studied in 40 samples of cheese comprising 14 curd samples, 13 samples of soft ripened salted or non-salted cheese and 13 samples of ...semi-hard cheese manufactured atfive small dairy-processing plants. The mean number of coagulase-positive staphylococci in all tested samples was 2.5 * 104 cfu[1] g-1, while the numberof E. coli bacteria was 1.4 * 106 cfu g-1. In 20.0% out of 40 samples tested, the number of coagulase-positive staphylococci exceeded the prescribed regulations, particularly in soft cheese (12.5%) and curd (7.5%). About 17.5% of samples were contaminated with E. coli in higher concentrations than national valid regulations allowed. The number of E. coli was mostly exceeded in soft cheese and curd in 12.5% and 5.0% of all examined samples, respectively. One sample of semi hard cheese was contaminated with sulphite-reducing clostridia. Proteus was detected in 3 samples (7.5%) and L. grazi in 1 (2.5%) sample. Salmonela and L. monocytogenes were not detected. According to the valid regulations 9 (22.5%) samples in our investigation did not reach the adequate microbiological quality. Both, yeasts and moulds were isolated from 60% of tested cheese samples with average concentrations of 5.8 * 104 cfu g-1 and 2.0 * 104 cfu g-1, respectively. The genera Geotrichum (91.9%),Moniliella (5.4%) and Aspergillus (2.7%) were the most frequently isolated strains from examined cheese samples. The Aspergillus strains did not belong to the species A. flavus or A. parasiticus and did not produce aflatoxins.
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