Probl Hig Epidemiol 2011, 92(1): 44-47pl

Microbiological quality of dietary milk products

Izabela Steinka ^1/, Anita Kukułowicz ^2/

1/ Zakład Higieny Żywności, Gdański Uniwersytet Medyczny, Gdańsk
2/ Katedra Towaroznawstwa i Zarządzania Jakością, Akademia Morska w Gdyni, Gdynia

Summary
Introduction. Dietary milk supplements should be safe. Inadequate choice of LAB count may not guarantee positive health effect. Diet supplements should also be free of pathogenic micro-flora.
Aim. Safety assessment of dietary milk products used as intestinal peristalsis regulators, applied in therapeutic nutrition and in reduction of blood cholesterol level.
Material and method. This study examined milk products regulating intestinal peristalsis, boosting the immune system, and lowering cholesterol. The tests performed included the count of: Lactobacillus spp., coagulating-positive Staphylococus aureus, Enterococcus faecalis, and fungi.
Results and conclusions. The results showed a higher count of Lactobacillus in A and K supplements with flavor additives in comparison to natural beverages. Only the A product had the fermentation bacteria count sufficient to ensure the desired health effect. Not all products were classified as safe. E Yogurt-like products revealed 2 log jtk/ml Staphylococus levels, whereas B beverages contained fungi and Enterococus spp. ranging from 1.88 to 3.95 log cfu/g.

Key words:  dietary milk products, LAB, pathogenic bacteria, health safety