Contamination with Escherichia coli of fresh butter produced by cow’s milk in Kosovo

ENVER BAJRAMI1*, KAPLLAN SULAJ2

1*Veterinary Doctor, Gjilan, Kosovo

2Faculty of Biotechnology and Food, Agricultural University of Tirana, Kamez, Tirana, Albania

*Corresponding author e-mail: univers_e@hotmail.com

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 Abstract

Processing of milk may produce undesirable effects and some microorganisms produce food infections carrying the pathogens that will increase the likelihood of infection of the consumer`s food. Contamination of milk and milk products is largely due to human factor and unhygienic conditions. Fresh butter is usually contaminated with different kinds and levels of pathogens. In Kosovo fresh butter is produced in home conditions and sometimes in not appropriate hygienic conditions. Sixty two butter samples were randomly collected from different localities of Kosovo for the isolation of E. coli a notorious contaminant. All the samples were inoculated on different bacteriological media and a number of biochemical tests were performed for the confirmation of the isolates. The results revealed that out of 62 fresh samples 22, 5% (16/62) showed growth of E. coli.  The highest number of butter samples contaminated with E. coli is recorded from butter samples obtained from vending shops and houses. Among the 16 butter samples showed growth of E. coli the highest rate of contamination was found in butter samples collected in Ferizaj region. 5 butter samples collected in Ferizaj or 8% showed the values of E. coli from 10cfu/g to 100cfu/g. 

Keywords: butter, contamination, E. coli, cow, milk, Kosovo.

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