| Abstract | Mlijeko je vrlo važna namirnica animalnog podrijetla, zbog svog sastava lako podložna kvarenju. Samo kvarenje uzrokuju različiti mikroorganizmi, od kojih neki mogu imati vrlo štetno djelovanje za zdravlje čovjeka. Posebna važnost se pridaje subjektima u doticaju sa mlijekom, koji su vrlo često prenositelji kontaminirajućih patogena. Neki od mogućih patogena jesu : mikrokoki (Micrococcus, Staphylococcus), fekalni enterokoki (Enterococcus facalis), enterokoki mastitisa (Enterococcus. agalictiae, E. dysgalactiae), asporogene i sporogene grampozitivne štapićaste bakterije (Microbacterium, Corynebacterium, Arthobacter, Kurthia, Bacillus) i asporogene gramnegativne bakterije (Pseudomonas, Acinetobacter, Flavobacterium, Enterobacter, Klebsiella, Escherichia, Serratia, Alcaligenes). Stručno osoblje mora poznavati svakog od navedenih kontaminanata, znati ga identificirati te, uz odgovarajuće pravilnike brinuti o broju identificiranih mikroorganizama. |
| Abstract (english) | Milk is an important food of animal origin, and due to its easily perishable. Deterioration can be caused by various microorganisms, some of which can be a very harmful effects for human health. Special importance should be given to subjects in contact with milk, which are often carriers of contaminating pathogens. Some of the possible pathogens are: micrococci (Micrococcus, Staphylococcus), fecal enterococci (Enterococcus facalis), mastitis enterococci (Enterococcus. Agalictiae E. dysgalactiae), asporogene and sporulated gram-positive rod-shaped bacteria (Microbacterium, Corynebacterium, Arthobacter, Kurthia, Bacillus) and asporogene gramnegativne bacteria (Pseudomonas, Acinetobacter, Flavobacterium, Enterobacter, Klebsiella, Escherichia, Serratia, Alcaligenes). Professional personnel must know each of these contaminants and take care about their number in milk and dairy products. |
