Staphylococci plate counts in foods of milk origin

We have examined 35 samples of fine cottage cheese, 14 samples of whole win ter "bryndza", 29 samples of Ondava cheese, 18 samples of skim kephir milk, 18 samples of whole acidophilous milk, 5 samples of yoghurt milk with stra wberry flavour and 50 samples of fresh butter (Rajo) far the presence of st aphylococci focusing on Staphylococcus aureus. All samples intended for mic robiological analysis were taken directly from market establishments. None of the examined samples of yoghurt milk complied with the Coder Alimentariu s because they contained Staphylococcus aureus bacteria on the level of 100 , 65, 5, 75, and 60 CFU/ml. The other analysed food products satisfied the current standards with regard to the presence of staphylococci.