Microbiological evaluation, physical-chemistries and antimicrobials residues detention in human, bovine and goat milk, and research virulence factors in Staphylococcus spp and Escherichia coli strains

Abstract

Milk is the most complete food for all the mammals, especially in the first months of life, for possessing raised proteinic, mineral and vitaminic value, beyond essential charboidrates and fats for the development and maintenance the health. With effect, milk must exert its nutricional of safe form, exempt function of pathogenic microorganisms and/or other strange substances, beyond preserving its organoleptics characteristics. On the basis of these requirements, the health professionals if have worried each time more in improving the quality of milk and derivatives of animal origin consumed by the man. In the same context, it's essential to assure the kept quality of colostrum and human milk in milk banks destined to the newborns children. The present study intends to evaluate the microbiological quality, the physical-chemistries characteristics and the presence of antimicrobials residues in human, bovine and goat milk, as well as the main virulence factors in coagulase-negative Staphylococci, Staphylococcus aureus and Escherichia coli strains, and the occurrence of multiple drug resistance of the isolated ones. (AU)