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Artan Studenica Erwin Märtlbauer Gjyle Mulliqi-Osmani

Abstract

The aim of this study was to examine the prevalence of bacterial contaminants (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella spp.) in 116 artisanal cheese samples sold in informal markets of Kosovo. The results provide evidence for a presence of the aforementioned contaminants in the artisanal cheese, with levels of positive samples of 64.7%, 39.7% and 3.4% for Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, respectively. Salmonella spp. could not be detected. It also could be shown that the contamination of the cheeses with Escherichia coli and Staphylococcus aureus was higher during the summer season with Staphylococcus aureus counts up to 106 CFU/g, a level sufficient for the potential production of enterotoxins. The number of samples contaminated with Listeria monocytogenes was, however, higher during the winter season. Microbiological analyses relied on the ISO standards methods, an automated Enzyme Linked Fluorescent Assay for detection of Listeria monocytogenes was used in addition. The findings of this study strongly suggest that institutions responsible for public health, need to increase attention and control measures in order to improve the safety of foods sold in informal markets, particularly with regard to artisanal cheese which is a frequently consumed product.

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How to Cite
STUDENICA, Artan; MÄRTLBAUER, Erwin; MULLIQI-OSMANI, Gjyle. The prevalence of bacterial contaminants in artisanal cheese sold in informal markets. The case of Kosovo. Food Science and Applied Biotechnology, [S.l.], v. 5, n. 1, p. 77-86, mar. 2022. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/168>. Date accessed: 22 may 2022. doi: https://doi.org/10.30721/fsab2022.v5.i1.168.