# Microbiological and Sensory Quality of Artisanal Sour Cream
## 3 Results and Discussion
### Microbiological Quality of the Cream  
Microbiological criteria for fermented cream made from unpasteurised milk are laid down in the Guide to Microbiological Criteria for Foodstuffs (2009) of the Ministry of Agriculture, Fisheries and Rural Development of the Republic of Croatia. According to these guidelines, _Salmonella_ spp. and _Listeria monocytogenes_ must not be present in a 25 g sample in order to ensure the microbiological safety and harmlessness of such a product. The limits for coagul-positive staphylococci (_Staphylococcus aureus_) and bacteria of the genus _Enterobacteriaceae_ are 100-1000 cfu/g, while yeasts and moulds are permitted in quantities of 10-100 cfu/g of product. If these criteria are met, fermented cream made from raw milk is considered microbiologically safe and suitable for human consumption.  
Microbiological analysis of artisanal cream samples collected from marketplaces in Zagreb revealed the absence of _L. monocytogenes_ and _Salmonella_. However, several other contaminants were frequently detected (Table 5). _Staphylococcus aureus_ was found in 6 samples (35.30%) at elevated levels, while _Enterobacteriaceae_ were present in 13 samples (76.47%). Notably, _Escherichia coli_ was detected in 16 of the 17 samples (94.11%), and _Bacillus_ spp. in 4 samples (23.53%). _Clostridium_ spp. was present in all samples, though below 10 cfu/mL.  
Yeasts were detected in 100% of the samples, indicating poor hygiene during milking, as well as potentially inadequate production and storage conditions. It is worth mentioning that some yeast species are known to be resistant to common dairy industry disinfectants, complicating efforts to ensure microbiological safety of the product.  
The high prevalence of _psychotrophic_ microorganisms which are the major contributors to spoilage, poses a significant challenge in cream and butter production, especially when chilled milk is used as chilled milk is used [34]. Among the most commonly isolated pathogens, _S. aureus_ is responsible for causing both clinical and subclinical mastitis in dairy animals, with a prevalence of 30-40%. This bacterium produces heat-resistantenterotoxins, meaning that its presence in cream may persist even after thermal processing. Contamination likely occurs during milking or subsequent handling.  
The widespread presence of _E. coli_, a bacterium originating from the digestive tracts of humans and animals, strongly suggests faecal contamination and poor milking hygiene in 16 out of 17 samples. Particularly concerning were samples 5 and 6, which contained _E. coli_ levels more than 100 times the acceptable limit, posing significant health risk. The frequent detection of _Enterobacteriaceae_ reinforces evidence of unsanitary practices during milking, equipment used, or environmental exposure, such as from bedding or feed. The presence of _Bacillus_ spp. in four samples may be due to contamination from soil or animal faeces. Compared to earlier studies, such as [PERSON] [4], who found _Enterobacteriaceae_ in 58.33% and _E. coli_ in 25% of cream samples from Bjelovar marketplaces, the current findings are notably worse. Similarly, [PERSON] et al. [35] reported _L. monocytogenes_ in 10% and _S. aureus_ in 41.66% of samples, along with significant _Enterobacteriaceae_ and _E. coli_ contamination.  
Overall, none of the cream samples in this study met microbiological safety standards for human consumption. The findings point to systemic hygiene failures during milking, processing, and storage, all of which negatively affect both the safety and sensory quality of the product. When compared to previous research, the consistently poor microbiological quality highlights an urgent need to improve hygiene practices in the production of artisanal cream.