Safety and fermentability of dairy products
2008
Božo, J., Institute for Food Technology, Novi Sad (Serbia) | Anđel, S., Technical College, Zrenjanin (Serbia)
With the growth of life standard, the consumption of quality fermented foodstuff has also increased. Normally, it is supposed that successfully enforced technological fermentation process provides health safety of these products. It starts from the fact that microorganisms are sensitive to some food contaminants such are antibiotics, heavy metals, pesticides, etc. In presence of traces of pollutants with antimicrobial effect hinders the physiological processes of starter cultures, technological process of production of fermented products are disturbed. For a consumer, a successfully completed product might be safe. The purpose of this work is to check this presupposition on the example of fermented foodstuff. In different yoghurt specimens, the sensitivity of present cultures towards penicillin has been examined. Obtained values have been compared with the data from the literature and relevant standards. This proves that successfully produced, correctly fermented dairy products does not necessarily have to be safe when residues of beta-lactam antibiotics are observed.
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