Aim of study: to evaluate microbiological quality of drinking water according Lithuanian drinking water standard HN 24:2003. Material and methods. The data of microbiological tests of drinking water were collected from laboratories responsible of drinking water control in Kaunas region. Part of the study was carried out at Helsinki University (dep. of Food and Environmental Hygiene). Different microbiological criteria of drinking water samples from small community supply were examined. Results. The results of our study showed that 94.4 % of drinking water from centralist drinking water supplies in Lithuania fulfill requirements of drinking water standard HN 24:2003 and is safe to drink. Drinking water from dug wells more often are contaminated and does not fit drinking water standard requirements. We found that there were too much coliforms in 12,8 % of drinking water samples, enterococci in 23.4% and E. coli in 16.7 % respectively. The study showed that there is a season variation of microbiological quality of drinking water. Less microbiological contamination of dinking water samples was during winter season from both water supply systems - centralist drinking water supplies and small community supplies. Microbiological quality of drinking water in Lithuania from small community supplies was worse compare to drinking water from small community supplies in Finland. The average of E.coli bacteria in Lithuanian drinking water from small community supplies was 5.57±2,09/10... [to full text]

The aim of this work is to research milk and kefir microbiological indicators according to microbiological risk factors in the milk processing company A. Work tasks: to analyze drinking milk, ultra high temperature pasteurized milk and kefir descriptions and factors of the risk in technological process schemes; microbiological factors of the risk control schemes; samples of these products microbiological indicators according to company’s self-control plan. Conclusion: The main microbiological risk factors in drinking milk is total bacterial count, coliform bacteria, Salmonella; in the kefir – coliform bacteria, yeasts and moulds. Principals control points in drinking milk, ultra high temperature pasteurized milk and kefir technological schemes are: reception of the raw cow’s milk; freezing of the raw cow’s milk, storage and keeping; pasteurization of milk and freezing, pasteurized milk compound storage and keeping; milk warming, deaeration, homogenization, sterilization and refreshing (only for ultra high temperature pasteurized milk); repeated thermal treatment, cooling up to inoculation temperature (only for kefir); inoculation and incubation (only for kefir); storage. In the company’s A self-control plan preview principal control points microbiological risk factors are controlled by keeping a check of heating and freezing stages temperature and duration, monitoring of microbiological parameters are made not less than 4 times per year. Coliform bacteria and total bacteria... [to full text]