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

Eva  Dudriková; Lucia  Poľaková; Jana  Pukáčová

doi:10.5219/24

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:

eweÂ´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 cohnii, Staphylococcus sciuri, Staphylococcus closii, Staphylococcus lugdunensis, Staphylococcus auricularis and Staphylococcus equorum.

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