Issue 3
Journal for Veterinary Medicine, Biotechnology and Biosafety
Volume
3, Issue 3, September 2017, Pages 30–33
ISSN 2411-3174 (print version) ISSN 2411-0388
(online version)
THE MAIN REGULARITIES OF RAW
MILK CONTAMINATION WITH STAPHYLOCOCCUS AUREUS
Kukhtyn M. D. 1, Horyuk Yu. V. 2, Horyuk V. V. 2, Perkiy Yu. B. 3, Kovalenko V. L. 4, Yaroshenko T. Ya. 5
1 Ternopil Ivan Puluj National Technical University, Ternopil,
Ukraine, е-mail: kuchtyn@ya.ru
2 State Agrarian and Engineering University in Podillya, Kamianets-Podilskyi,
Ukraine
3 Ternopil Experimental Station of the Institute
of Veterinary Medicine of National Academy of Agrarian Sciences of Ukraine, Ternopil, Ukraine
4 State
Scientific Control Institute of Biotechnology and Strains of
Microorganisms, Kyiv, Ukraine
5 I. Ya. Horbachevsky Ternopil State
Medical University
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PDF (print version)
Citation for print version: Kukhtyn, M. D., Horyuk, Yu. V., Horyuk, V. V., Perkiy, Yu. B., Kovalenko, V. L.
and Yaroshenko, T. Ya. (2017)
‘The main regularities of raw milk contamination with Staphylococcus aureus’,
Journal for Veterinary Medicine,
Biotechnology and Biosafety, 3(3), pp. 30–33.
Download
PDF (online version)
Citation for online version: Kukhtyn, M. D., Horyuk, Yu. V., Horyuk, V. V., Perkiy, Yu. B., Kovalenko, V. L.
and Yaroshenko, T. Ya.
(2017) ‘The main regularities of raw milk contamination with Staphylococcus aureus’,
Journal for Veterinary Medicine,
Biotechnology and Biosafety. [Online] 3(3), pp. 30–33. Available at:
http://jvmbbs.kharkov.ua/archive/2017/volume3/issue3/oJVMBBS_2017033_030-033.pdf
Summary. This publication represents results of the
regularities of the milk contamination process in which golden staphylococci
were studied, depending on the technologies of keeping and milking cows, the
level of sanitary culture of the dairy farms, the spread of morbidity of cows
to mastitis, the technology of primary milk processing and transfer to the processing
enterprise. S. aureus
var. bovis
is mainly isolated from raw cow milk. Its strains are characterized by the
coagulation of blood plasma of cattle and horses, formation in the medium with
crystal violet of yellow and orange colonies, phage-typing
of Davidson, the lack of production of lecithinase on
the Chystovych’s medium with 10% sodium
chloride solution. It is impossible to get the milk free from pathogens because
of evolution caused environmental infection of S. aureus var. bovis to the skin
of the udder of cows. As an objective reality there is
a certain level of contamination of milk by S. aureus during the milking process. Under this level,
you need to understand the number of S. aureus, which can come from healthy glands, skin of the
udder of cows and milkmaids’ hands.
Keywords: Staphylococcus
aureus, raw milk, milking machines, mammary gland of cows
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