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Pathogenic and toxigenic bacteria in milk products - results from the Swiss official control laboratories, 1990-1997.

Pathogene und toxigene bakterien in Milchprodukten - Untersuchungen der kantonalen Laboratorien 1990-1997.

Author(s) : SPAHR U.

Type of article: Article

Summary

In order to collect data on the microbiological quality of consumer milk products, the results of food analyses by the official food control authorities, documented in the annual reports of the Swiss state laboratories from 1990 to 1997, were evaluated. Over that period, L. monocytogenes was responsible for the most frequent violations of the legal limits in milk products (4.4%), followed by S. aureus and B. cereus (both 0.8%), P. aeruginosa (0.6%), and Salmonella (0.4%). Campylobacter and Y. enterolytica never violated the limit values. VTEC-E. coli was never detected. In general, milk products can be regarded as safe. Cheese manufactured in the Alps from ewe's or sheep's milk contained unacceptable levels of S. aureus.

Details

  • Original title: Pathogene und toxigene bakterien in Milchprodukten - Untersuchungen der kantonalen Laboratorien 1990-1997.
  • Record ID : 2004-1845
  • Languages: German
  • Source: Mitt. Lebensm.unters. Hyg. - vol. 94 - n. 5
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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