MICROBIOLOGICAL SAFETY OF DAIRY PRODUCTS OBTAINED FROM A DAIRY STORE

Lina DIMOVSKA, Biljana GAGACEVA, Nina DIMOVSKA, Gordana DIMITROVSKA, Tatjana BLAZEVSKA

Abstract

Dairy product consumption holds significant importance in the diet of the population in North Macedonia. While a majority of these dairy products are available in packaged form, a considerable portion can also be acquired from specialty stores that sell dairy products in bulk. Foodborne illnesses can be triggered by various types of pathogens, and their presence can be traced back to direct contact with contaminated sources during farming, milk and dairy production, and the handling of products in these specialty dairy stores. This paper aims to shed light on the microbiological safety of dairy products obtained from specialized dairy stores in Bitola, North Macedonia. The primary objectives are to identify the main contaminants in dairy products sold in these stores and to propose appropriate precautionary and control measures. A total of 85 dairy product samples were collected and tested for the presence of four different pathogens: Escherichia coli, Coagulase-positive Staphylococcus, Listeria spp. (as specified in Official Gazette No. 100 from 2013), and Salmonella spp. Among these samples, 50 were acquired from bulk bins in dairy stores, while 35 of the same products were obtained in packaged form. The analysis revealed that Escherichia coli and Coagulase-positive Staphylococcus were commonly found in most of the samples. However, neither Salmonella spp. nor L. monocytogenes was detected in any of the products, and Listeria spp. were only found in ten dairy products

Pages: 51 - 57