Health and hygienic conditions of ewe's milk processing from the aspect of food safety

Authors

  • Eva Dudriková Department of Food Hygiene and Technology, Institute of Milk Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice, Slovakia
  • Lucia Poľaková Department of Food Hygiene and Technology, Institute of Milk Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 71, 041 81 Košice, Slovakia
  • Jana Pukáčová Regional Veterinary and Food Administration, Pelhřimovská 2055/7, 02601 Dolný Kubí­n, Slovakia

DOI:

https://doi.org/10.5219/24

Keywords:

ewe´s milk, quality, safety, Staphylococcus aureus, staphylococci

Abstract

Totally, 47 strains of S. aureus and 578 coagulase negative staphylococci were detected in samples from raw ewe milk. The 35 out 47 isolates of S. aureus from ewe milk were positive for the presence of staphylococcal enterotoxin genes: sea(4 %), sec (48 %) a sed (48 %). Staphylococcus epidermis (33.04%), Staphylococcus caprae (21.28%) were more prevalent. Staphylococcus chromogenes (7.44 %), Staphylococcus hominis (7.09%), Staphylococcus xylosus (6,92 %), a Staphylococcus warneri (6.40 %) were isolated also in ewes milk. Staphylococcus haemolyticus (3.11 %), Staphylococcus capitis (2.94 %), Staphylococcus simulans (2.08 %) and Staphylococcus saprophyticus (1.73 %) were isolated very rarely from the taken individual milk ewe samples. Sporadically, only in few cases, the others coagulase negative staphylococci were isolated (< 1 %): Staphylococcus cohnii cohniiStaphylococcus sciuriStaphylococcus closiiStaphylococcus lugdunensisStaphylococcus auricularis and Staphylococcus equorum.

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Published

2010-06-05

How to Cite

Dudriková, E. ., Poľaková, L. ., & Pukáčová, J. . (2010). Health and hygienic conditions of ewe’s milk processing from the aspect of food safety. Potravinarstvo Slovak Journal of Food Sciences, 4(3), 14–18. https://doi.org/10.5219/24