Occurrence of Escherichia coli O157 in raw material and food in Czech Republic.

The study was carried out to investigate the incidence of Escherichia coli O157 in raw materials, foodstuffs and the agricultural environment. Of a total of 987 samples examined, 22 strains (2.2%) were identified as E.

Prevalence of and resistance to anti-microbial drugs in selected microbial species isolated from bulk milk samples.

The prevalence of strains of Staphylococcus aureus, coagulase-negative (CN) staphylococci, Listeria monocytogenes, Escherichia coli, Enterococcus faecalis, E. faecium and Bacillus cereus, was investigated in 111 bulk milk samples. Staphylococcus aureus was isolated from 38 samples, CN staphylococci from 63 samples, E.

[Identification of aerobic and facultatively anaerobic sporulating bacteria isolated during the primary milk collection].

Aerobic and/or facultatively anaerobic sporulating Gram-positive bacteria of the genus Bacillus influence nutritive and sensory properties of pasteurized milk by their proteolytic and lipolytic activity. Since particularly raw milk is a source of pasteurized milk contamination by spore-producing bacteria, our investigations were focused on identification of bacilli from operations of milk agricultural primary production. The species B.

[Antibacterial activity of milk-fermenting bacteria].

Factors influencing salmonella survival in fermented milk products were investigated. Filtrates of yoghurt and cream cultures and a filtrate from milk precipitated by lactic acid were inoculated by salmonellas. The pH value was adjusted within the range of 7.

[The effect of milk cultures on the survival of salmonellae in milk].

The influence was investigated of yoghurt and cream cultures on salmonella survival in milk. Salmonella-contaminated milk was blended with yoghurt culture and kept for three hours at the temperature of 43 degrees C; the mixture with cream culture was kept for 20 hours at the temperature of 22 degrees C. The samples were then stored at a room temperature and at the temperature of 4 degrees C.