Isolation and identification of lactic acid bacteria and Thermotolerant coliforms from spoiled dairy products

MSc student: Berina Muhovic

Mentor: Assist. Prof. Dr. Altijana Hromic-Jahjefendic

Year: 2020

The number of outbreaks for food-borne diseases is rapidly increasing per year and therefore represents an obstacle in maintain major goals within the food microbiology field. The increased world population is actively contributing to this process as it in return require rapid manufacturing of food products. Different bacteria can penetrate the food ecosystem and cause unwanted changes. Therefore microbiological examination of the products is of crucial importance.

Addressing this, we aimed to analyze the abundance of bacteria species in dairy food products from local markets in Bosnia and Herzegovina, focusing on spoilage causing lactic acid bacteria (LAB), hygiene indicator thermotolerant coliforms (TC) group and detection of foodborne pathogen Salmonella spp. as a public health risk warning, was under the consideration.

Results showed that the manufacturing process of dairy food samples needs rapid investigation and revision of guidelines as the food was contaminated with unwanted groups of bacteria coming from environmental sources.