Microbial Contamination of Milk and Dairy Products from Restaurants in Spain
Publication: Foodborne Pathogens and Disease
Volume 6, Issue Number 10
Abstract
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.
Get full access to this article
View all available purchase options and get full access to this article.
Information & Authors
Information
Published In
Foodborne Pathogens and Disease
Volume 6 • Issue Number 10 • December 2009
Pages: 1269 - 1272
PubMed: 19737068
Copyright
Copyright 2009, Mary Ann Liebert, Inc.
History
Published online: 7 December 2009
Published in print: December 2009
Published ahead of print: 7 September 2009
Authors
Metrics & Citations
Metrics
Citations
Export Citation
Export citation
Select the format you want to export the citations of this publication.
View Options
Get Access
Access content
To read the fulltext, please use one of the options below to sign in or purchase access.⚠ Society Access
If you are a member of a society that has access to this content please log in via your society website and then return to this publication.