Chemical, radiological and microbiological characterization of a drinking water source: a case study.

This study examined water samples from a local stream in Central Serbia, which was consumed as drinking water. The chemical parameters (chemical oxygen demand, COD; pH, total concentration of dissolved substances and electrical conductivity), the concentration of major, trace and radioactive elements in the water as well as the content of those from the environment, were examined. In addition, the microbiological quality of the water was inspected. The water samples were acidic (pH from 5·27-5·69) and COD ranged in upper permissible limits (up to 6·25 mg O2 l-1 [WR]). The concentrations of major, trace and radioactive elements, including radon, were below maximum contaminant levels. The water contained a higher number of total coliform bacteria (TCB) than it was allowed (˃10 colony-forming units (CFU) in 100 ml of water) as well as enterococci and Escherichia coli. The characterization of the isolated bacteria indicated that two isolates demonstrated proteolytic activity, while full antibiotic resistance was not detected. The isolates showed moderate to strong ability to produce biofilm, while the isolates of E. coli were nonpathogenic. The results indicated that examined water samples were not microbiologically and chemically safe, therefore, the usage of analysed water was not recommended as a water supply. Further research needs to include more frequent monitoring in order to propose measures for the improvement of the water quality and prevention of health risks for consumers.

Enterobacteriaceae in food safety with an emphasis on raw milk and meat.

There has been a growing interest in traditional dairy (such as raw milk cheeses) and meat products, in recent years. However, these products are suitable and nutrient medium and may be easily contaminated by microorganisms such as Enterobacteriaceae. Enterobacteriaceae are considered to be the indicator bacteria for microbiological quality of food and hygiene status of a production process. Additionally, the food contaminated by Enterobacteriaceae poses a microbiological risk for consumers. In fact, the contamination of raw milk and meat by Enterobacteriaceae amid manufacturing may easily occur from various environmental sources, and this group of bacteria is frequently detected in dairy and meat products. Therefore, monitoring the microbiological quality of the used raw material and maintaining high standards of hygiene in the production process are mandatory for a high quality of traditional products and the safety of the potential consumers. The goal of this review is to present the most recent survey on Enterobacteriaceae growth, number, and distribution in raw milk cheeses and meat, as well as to discuss the sources of contamination and methods of control. KEY POINTS: • Enterobacteriaceae: role and importance in milk and meat products, EU legal regulations • Dynamics, distribution, and survival of Enterobacteriaceae in milk and meat • Mechanisms of control of Enterobacteriaceae in dairy products.