VALDET GJINOVCI, ALUSH MUSAJ, FILLOJETË RRUSTEMAJ
Univeristy of Mitrovica “Isa Boletini”, Faculty of Food Technology and Engineering, Department of Food Technology / “Parku Industrial” Street, N.N., 40000, Mitrovica, Republic of Kosovo
Food and Veterinary Agency of Kosovo, Directorate of Public Health / Industrial Zone, N.N., 10000, Prishtina, Republic of Kosovo
*Corresponding author; E-mail: valdetgjinovci@gmail.com
Abstract
The presence of Staphylococcus aureus coagulase-positive as an important pathogen in food products is the cause of infection and intoxication from food. Samples submitted for this thesis were collected over a period of one year from food business operators in Kosovo. During this period, 178 samples were collected which were analyzed from a microbiological aspect for the presence and count of the pathogen Staphylococcus aureus. Samples were taken by inspectors of the Food and Veterinary Agency and analyzed at the Food and Veterinary Laboratory in the Department of Food Microbiology using the horizontal method of counting coagulase-positive Staphylococci (Staphylococcus aureus) – ISO 6888-1: 1999.The presence of coagulase-positive Staphylococcus aureus coagulase-positive in food products is an indicator of poor hygiene during treatment or processing of food products, and being recognized as strong toxin producing bacteria in food products, it can be a cause of foodborne illnesses.The final result shows that five (5) samples out of 178 or 2.8%, have a positive result. From samples of milk and milk products, three (3) were positive, while from samples of meat and meat products two (2) proved to be positive. Results of samples of other food products were all negative.
Keywords: Staphylococcus aureus; enterotoxin; foodborne intoxication
