Evaluation of microbiological quality of selected cheeses during storage

Authors

  • Simona Kunová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Juraj Čuboň Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Haščí­k Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Lopašovský Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/463

Keywords:

chees, microbiological quality, total viable counts, coliform bacteria, microscopic filamentous fungi

Abstract

The aim of this article was to evaluate and compare the microbiological quality of selected types of cheeses immediately after opening and after 5 days storage in the refrigerator. Total viable counts (TVC), coliform bacteria (CB) and microscopic filamentous fungi (MFF) were determined by microbiological analysis. We analyzed 8 samples of cheese of Slovak origin. Plate dilution method was used for microbiological analysis. The Codex Alimentarius of Slovak republic (2006) just indicates number of coliforms bacteria (102) and microscopic fungi (5 × 102). The TVC values after opening of cheeses ranged from 1.68 × 103 CFU.g-1 (3.22 log CFU.g-1) in the sample no. 1 to 1.71 × 105 KTJ.g-1 (5.23 log CFU.g-1) in the sample no. 4 after storage in the refrigerator. All samples were negative for the presence of coliform bacteria after opening. The values of CB were 1.18 × 102 CFU.g-1 (2.07 log CFU.g-1) in sample no. 7 and 1.90 × 102 CFU.g-1 (2.27 log CFU.g-1) in the sample no. 8 after storage in refrigerator. These values are not in accordance with Codex Alimentarius of Slovak Republic (2006). Other samples were negative for presence of CB after storage at 4 °C. The values of MFF in samplesranged from 1.81 × 101 CFU.g-1 (1.25 log CFU.g-1) in the sample no. 1 after opening to 1.68 × 102 CFU.g-1 (2.22 log CFU.g-1) in sample no. 7 after storage of samples. All analysed samples were in accordance with Codex Alimentarius of Slovak republic (2006). 

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Published

2015-05-15

How to Cite

Kunová, S. ., Kačániová, M. ., Čuboň, J. ., Haščí­k, P. ., & Lopašovský, Ľubomí­r . (2015). Evaluation of microbiological quality of selected cheeses during storage. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 143–148. https://doi.org/10.5219/463

Issue

Vol. 9 No. 1 (2015): Potravinarstvo

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Articles

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