A survey of bacteria found in Belgian dairy farm products

• Main Authors: N'Guessan, E., Godrie, T., de Laubier, J., di Tanna, S., Ringuet, M., Sindic, M.
• Format: Article
• Language: English
• Published: Presses Agronomiques de Gembloux 2015-01-01
• Series: Biotechnologie, Agronomie, Société et Environnement
• Subjects: Dairy farms; milk products; bacteriological analysis; food safety
• Online Access: http://hdl.handle.net/11006/210

Description of the subject. Due to the potential hazards caused by pathogenic bacteria, farm dairy production remains a challenge from the point of view of food safety. As part of a public program to support farm diversification and short food supply chains, farm dairy product samples including yogurt, ice cream, raw-milk butter and cheese samples were collected from 318 Walloon farm producers between 2006 and 2014. Objectives. Investigation of the microbiological quality of the Belgian dairy products using the guidelines provided by the European food safety standards. Method. The samples were collected within the framework of the self-checking regulation. In accordance with the European Regulation EC 2073/2005, microbiological analyses were performed to detect and count Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., Escherichia coli and Staphylococcus aureus. Results. Even when results met the microbiological safety standards, hygienic indicator microorganisms like E. coli and S. aureus exceeded the defined limits in 35% and 4% of butter and cheese samples, respectively. Unsatisfactory levels observed for soft cheeses remained higher (10% and 2% for S. aureus and L. monocytogenes respectively) than those observed for pressed cheeses (3% and 1%) and fresh cheeses (3% and 0%) (P ≥ 0.05). Furthermore, the percentages of samples outside legal limits were not significantly higher in the summer months than in winter months for all mentioned bacteria. Conclusions. This survey showed that most farm dairy products investigated were microbiologically safe. However, high levels of hygiene indicators (e.g., E. coli) in some products, like butter, remind us of applying good hygienic practices at every stage of the dairy production process to ensure consumer safety.