Safety and hygiene of traditional Rugova cheese
Session
Agriculture, Food Science and Technology
Description
The demand for traditional cheese is increased in recent years, same is also for the traditional cheese produced in Rugova region. Since very little research has been done regarding the safety, this study analyzed the presence of microbiological indicators in this type of cheese. Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Escherichia coli were analyzed. Out of 42 samples analyzed, none of them tested positive for the presence of Listeria monocytogenes and Salmonella spp., while Staphylococcus aureus and Escherichia coli was detected in 8 (19.04%) respectively 11 (26.19%) samples. Based on results, we conclude that, in general, this cheese is safe for consumption, but it also carries a dose of uncertainty due to the unsatisfactory level of hygiene. Further research is needed to determine whether there are pathogenic strains of Escherichia coli or enterotoxins of Staphylococcus aureus, especially in samples where their number exceeds the value > 106 CFU/g.
Keywords:
traditional cheese, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Escherichia coli.
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.314
Recommended Citation
Studenica, Artan, "Safety and hygiene of traditional Rugova cheese" (2022). UBT International Conference. 323.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/323
Safety and hygiene of traditional Rugova cheese
UBT Kampus, Lipjan
The demand for traditional cheese is increased in recent years, same is also for the traditional cheese produced in Rugova region. Since very little research has been done regarding the safety, this study analyzed the presence of microbiological indicators in this type of cheese. Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Escherichia coli were analyzed. Out of 42 samples analyzed, none of them tested positive for the presence of Listeria monocytogenes and Salmonella spp., while Staphylococcus aureus and Escherichia coli was detected in 8 (19.04%) respectively 11 (26.19%) samples. Based on results, we conclude that, in general, this cheese is safe for consumption, but it also carries a dose of uncertainty due to the unsatisfactory level of hygiene. Further research is needed to determine whether there are pathogenic strains of Escherichia coli or enterotoxins of Staphylococcus aureus, especially in samples where their number exceeds the value > 106 CFU/g.