6533b82afe1ef96bd128c400
RESEARCH PRODUCT
Microbial contamination of milk and dairy products from restaurants in Spain
Carla SolerJosep RubertJordi MañesIsabel SospedraJosé Miguel Sorianosubject
SalmonellaRestaurantsFood HandlingColony Count MicrobialBiologyMicrobial contaminationmedicine.disease_causeApplied Microbiology and BiotechnologyMicrobiologyListeria monocytogenesMilk productsEnterobacteriaceaemedicineEscherichia coliAnimalsLife ScienceFood scienceTemperatureMicrobiological qualityMilkSpainColony countFood MicrobiologyAnimal Science and ZoologyDairy ProductsFood ScienceFood contaminantdescription
This study was carried out to evaluate the microbiological quality of milk and some dairy products, including 95 lots of warm milk, 95 lots of milk conserved at room temperature, and 75 lots of dairy products collected from restaurants in Spain. According to the European microbiological criteria (92/46/EEC, 93/43/EEC, and Commission Regulation No. 2073/2005), 31% and 35% of the total examined lots exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae, respectively. This may be due to incorrect handling of milk and dairy products and inadequate cleaning and sanitization of milk container. Further, 2% of all the lots examined were positive for the presence of Escherichia coli. All lots, however, were negative for Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. These results emphasize the need for applying and maintaining good hygienic practices in the restaurants.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-01-01 |