in Commission Regulations (EC) number 2073/2005. In this document pathogens are
directly connected with the type of food product. These pathogens may be present in
other types of food products (for example, in bacillus cereus). Besides, there are certain
pathogens that are not regulated by EU legislative system (for example,
Campylobacter, Clostridium perfringens). In such cases, EU Member States can adopt
the national legislation or guidelines that regulate food production at the national level.
There are specific requirements for the microbiological criteria for food safety
that can only be used within domestic marketing Ukraine. However, these criteria
cannot be used in terms of exporting the food products to the EU market [8, 9, 16].
Therefore, the purpose of our research is the development of bacteriological research
methods in milk and dairy products.
Methods. The basis of the horizontal method of Listeria monocytogenes
determination in milk and dairy products is developing the strategies for improving the
horizontal method of Listeria monocytogenes determination in milk and dairy products
by using the research suspension. The basis of Salmonella detection method in milk
and dairy products is developing the strategy for improving the horizontal method for
the detection of Salmonella in milk and dairy products by changing the quantity of
research suspension, which is prepared in the ratio of 1:5 (samples of milk and dairy
products in the amount of 10−11 cm
3
(d) and 50−55 cm
3
of preview concentration
medium.
The method of coagulase-positive staphylococci detection in milk and dairy
products is aimed to develop the strategy of improving the horizontal method of
coagulase-positive Staphylococcus detection in milk and dairy by changing the
quantity of used research suspension, which is prepared in the ratio of 1:5 (samples of
milk and dairy products in the amount of 10−11 cm
3
(d) and 50−55 cm
3
of previous
concentration selective environment [4, 8, 9,11]
Results. The common strategy for the implementation of microbiological criteria
in accordance with the Regulation of the European Parliament and the Council (EC)
№ 852/2004 on the hygiene of foodstuffs, which includes the definition of
microbiological criteria used in the legislation of the Community; principles of the
development and application of criteria and proposals for further measures were
developed in EU countries [2, 6, 7, 8, 12]. The mentioned microbiological criteria
indicate the acceptability of food products and processes for their production.
However, the application of microbiological criteria has certain limitations. Due to
reasons connected with sample selection, methodology and uneven distribution of
microorganisms, only microbiological studies can never guarantee the safety of the
food products that are investigated. Thus, the safety of food products an be guaranteed
by application of structured preventive approach that provides the proper product and
its production process, as well as the use of proper hygienic practice (GHP) and
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