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Научни трудове на Съюза на учените в България-Пловдив. Серия В. Техника и технологии, т. XV, ISSN 1311 -9419 (Print) , ISSN 2534-9384 (On- line), 2017. Scientific Works of the Union of Scientists in Bulgaria-Plovdiv, series C. Technics and Technologies, Vol. XV., ISSN 1311 -9419 (Print), ISSN 2534-9384 (On- line), 2017.
IDENTIFICATION OF SALMONELLA SPP. IN COW FRESH MILK DURING THE PRODUCTION OF CRAFT ICE-CREAM Alush Musaj1, Valdet Gjinovci1, Dilaver Salihu1, Bahtir Hyseni2 1. University of Mitrovica "Isa Boletini" Faculty of Food Technology,
Mitrovice,
2. Yeditepe University, Graduated School of Naturaland Applied Sciences,
Istanbul, Turkey
Abstract
Ice-creams are delicate products, which are produced from cow milk and other addition like sugar, milk fat, and solid material without fat, fibers from fruits, vitamins, minerals, proteins from egg and other additives for aroma and texture improvements. All this nutrients are as factors of cofactors for growing and development of microorganisms. During this research, XLD, BGA medium are used for identification and confirmation of Salmonella spp. Amount of the sample taken for research is 25g or 25cm3 and 37oC is used as incubation temperature for 24 or 48h depend on agar. From results is shown that in icecream produced with milk which was produced from non-regular pasteurization process in two agars Salmonella spp. was present, while in the ice-cream produced from regular pasteurization process no Salmonella strains were identified. Key word: Milk, Ice-cream, temperature, pasteurization
INTRODUCTION
In food products, the presence, resilience and multiplication of Salamonella of various serotypes is more favorable, especially in unprocessed milk, and its derivatives, which will cause epidemic outbreaks when they are contaminated with Salamonela spp. Good understanding of Salmonella resistance is of great importance not only in medicine but also in the food industry, especially in dairy, eggs, meat, canned and poultry farming centers. Propagation and solemnity of Solomon should be taken into account in the selection of water resources, not only for humans, but also for animals, especially for dairy cows, which may cause a strong outbreak and spread of Salomonelazes infection. Salomonelous diseases are seen as special infections in the patient, but they are also seen in the form of food poisoning caused by the use of contaminated foods with Salomonela. This was due to 256 outbreaks observed in England in 1984, of which 181 or 71% were caused by Salomonela. During the 1980s and 1980s, there were isolated sources in Italy from 7,514 cases that were exonerated by the Superior Sanita Institute of Rome. There has been an increase in cases in Germany and elsewhere. According to G.K.Kovalev [1982] the number of
smudged Salomonelazes in recent years in the world has grown 7-9 times. It has been noted that the addition of "minor" salmonella is accompanied by a reduction of intestinal fatigue and parathyroid A and B. These few cases in recent years are related to the extent of hygiene conditions, the centralization of drinking water, the regular size Stalls and channeling them.
MATERIAL AND METHODS
Salmonella spp bacteria are round-shaped, round, oval, 2-4 micron, 0.5 micron-long oval end germs. With few exceptions, vaginal scattering throughout the body does not form spores or capsules Dye with the gram method. Grow well in aerobic and semi-aerobic conditions at 15-43 ° C. Most bacteria of this genus die for one hour at 55 ° C and for 5 minutes at 85 ° C. Salmonella is good for low temperatures where they can be multiplied. Consequently, S.chalores suis in agar fields at temperatures of 0 ° C died after 142 days. So Salmonella can spend the winter easily in outdoor environments. These bacteria have a tendency to drought, dry fertilizers where 80-90 days live, while in dry feces for up to 185 days. Salomonelat live in seabed waters, with fecal conditions, and especially during dairy milking on unbroken farms, storing milk in poor hygienic conditions.
Salmonella spp. Poses an important cause for the outbreak of disease in humans. The most common strains of these diseases are serotype enteriditis and typhimurium. In accordance with the requirements of Dir. 92/46 / EEC and 94/71 / EC cow's milk should meet the following standard: spp. (Ml) n = 5 m = 0 M = 0 c = 0.
Salmonella spp. Causes people to develop 12 to 17 hours after the human exposure to the infected milk. The symptoms are not very tough but they are manifested by diarrhea, abdominal pain and fever. Most cases occur without hospitalization, while few individuals require the replacement of fluid lost with injected electrolytes. (Bizena, 2011).
RESULTS AND DISCUSSIONS
The prevalence of Salmonella spp. Was reported in the samples taken from the pasteurized milk tanks. Studies show that Salmonella spp. Was detected in 0.17 to 8.9% of the tanks tested, indicating that its presence is widely present in unpasteurized milk. Salmonella spp. It is proven that it is destroyed by pasteurization.
The tablets are placed at a temperature of 37 ° C and stay at night 18-24 hours.
After 24 hours of cultivation, we find that in crude milk we have the presence of bacteria in both
nutritional sites. While in base and ice culture we do not have the presence of bacteria, because the
base has been pasteurized. This is because the pasteurization stifles the bacterium of Salmonella
spp.
Figure 1. Salmonella Presence in BGA Nutrition Sites, and Salmonella Colonies at BGA
Figure 2. Presence of bacteria on XLD nutritional sites, and Salmonella colonies in XLD
From the Petri dishes where we have the presence of bacteria by yeast, we get little culture with the presence of bacteria and easily do some lines with the XLD and BGA plates. The Salmonella spp colonies on the BGA plate cause the color of the terrain to be red in pink, while the Salmonella colonies in the XLD are white.
The conclusion is focused on the isolation of Salmonella spp in milk, bases and ice cream under laboratory conditions in accordance with ISO-6579 standard, resulting in Salmonella's presence in fresh milk.
Two XLD and BGA nutrient media have been used in the research, which are prepared according to the manufacturer's description. Throughout the practical work, we have come to the following results and discussions as a result of the process of isolating Salmonella spp in ice cream.
Table 1. Results obtained from fresh cow's milk.
Color Result Comment Standard The sampling plan
n c
Morphology in XLD Reddish, and colonies are white in color Positive We have Salmonella presence spp EN/ISO6579 5 0
Morphology Bright green Positive We have 5 0
in BGA and colonies Salmonella EN/ISO6579
are red presence
spp
From the results obtained we see that the morphology of the XLD is reddish compared to that of the BGA that got a glossy green. Both the colonies of both morphologies differed from the white XLD compared to the red BGA.
The results of both morphologies were positive and the comments resulted in Salmonella's presence.
Table 2. Results obtained from ice cream bases or dough
Color Result Comment Standard The sampling plan
n c
Morphology in XLD Reddish Negative We do not have Salmonella spp EN/ISO6579 5 0
Morphology in BGA Brown Negative We do not have Salmonella spp EN/ISO6579 5 0
From the results obtained from ice cream bases or dough for two morphologies in XLD we encountered reddish color while in morphology in BGA we encountered brown color. The results of both morphologies were negative as the comments resulted without the presence of Salmonella.
CONCLUSION
Based on the results of analyzes for the isolation of Salmonella spp in fresh milk, we have come to the following conclusions and recommendations:
Samples analyzed in crude milk resulted in the presence of bacteria in both nutritional sites; In the cultures of the base and the ice cream we have no presence of bacteria, because the base has been pasteurized. This is because the pasteurization stifles the bacterium of Salmonella spp. Based on laboratory work, the results obtained were satisfactory at a high level.
RECOMMENDATIONS
Competent institutions should work on farmers' awareness on farm hygiene because bacteria were present only in crude milk.
We recommend the application of farm PMH to reduce the presence of microorganisms in fresh crude milk;
In the end we recommend the application of PMH in ice cream processing factories in order to produce satisfactory results as the case in our research.
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