| Popis: |
The number of people who consume fresh raw milk in the Republic of Croatia (RH) and in other EU countries is increasing. This milk is not subjected to any thermal process: it is not heated to a temperature higher than 40 °C, and can be purchased from wending machines or direct sale by the milk producer-farmer. People who consume such milk argue that it has better nutritional qualities, bet-ter taste and has greater benefits for human health. However, fresh raw milk can be contaminated with various pathogens, which is confirmed by many studies and documented outbreaks in last few years. In Croatia milk wending machines appeared several years ago and so far, there were no data on the microbiologi-cal and chemical quality of fresh raw milk from wending machines. Therefore, the Scientific Panel on Biological Hazards of the Croatian Food Agency prompted the research on raw milk from wending machines. Aim of research was to deter-mine the chemical composition (fat, protein, lactose, dry matter) of raw milk, to monitor the presence of antibiotics and chemotherapeutics, and to determine the presence (or absence) of the following pathogen microorganisms: Listeria monocytgoenes, Mycobacterium avis subsp. paratuberculosis, enterotoxigenic S. aureus, Campylobacter jejuni / coli, E. coli O157 (VTEC or STEC), Salmonella spp., Yersinia enterocolitica, enzootic bovine leukosis virus and Coxiella burnetii. In addition, on - line survey was conducted on the motivation of citizens to pur-chase milk from wending machines and checking their knowledge of the dangers if consuming such products, as well as on good hygiene practices in their own household, in order to reduce the risk of provoking the disease. The results of chemical and microbiological contamination will be presented and discussed, and the results of the survey, which although done by a small number of respondents, indicating the views of the population that prefers to consume fresh milk from wending machines. |
