Microbial contamination of milk and dairy products from restaurants in Spain

Isabel Sospedra, Josep V. Rubert, Carla Soler, Jose M. Soriano, Jordi Mañes

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)


This study was carried out to evaluate the microbiological quality of milk and some dairy products, including 95 lots of warm milk, 95 lots of milk conserved at room temperature, and 75 lots of dairy products collected from restaurants in Spain. According to the European microbiological criteria (92/46/EEC, 93/43/EEC, and Commission Regulation No. 2073/2005), 31% and 35% of the total examined lots exceed the adopted limits of mesophilic aerobic counts and Enterobacteriaceae, respectively. This may be due to incorrect handling of milk and dairy products and inadequate cleaning and sanitization of milk container. Further, 2% of all the lots examined were positive for the presence of Escherichia coli. All lots, however, were negative for Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. These results emphasize the need for applying and maintaining good hygienic practices in the restaurants.

Original languageEnglish
Pages (from-to)1269-1272
Number of pages4
JournalFoodborne Pathogens and Disease
Issue number10
Publication statusPublished - 1 Dec 2009
Externally publishedYes

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