Erënesa Gorçaj

Traditional meat and dairy products are widely consumed in Kosovo, but information on their microbiological safety, particularly regarding coagulase-positive staphylococci and Staphylococcus aureus, remains limited. This study evaluated the occurrence and levels of coagulase-positive staphylococci in 212 samples of six traditional products: suxhuk, salsiҫe, kremviҫe, gjiza, paprika in cream, and soft cheese. Enumeration was performed according to ISO 6888-1:2021, followed by species-level identification using MALDI-TOF MS and additional phenotypic confirmation. Statistical analyses explored associations between contamination levels and technological treatment, storage conditions, pH, water activity, packaging, and intended mode of consumption. Overall, 105 of the 212 samples were positive for coagulase-positive staphylococci, of which 47 were confirmed as S. aureus. Contamination levels varied considerably among product groups, with the lowest levels observed in commercially heat-treated kremviҫe and higher levels in non-standardized products. A study-specific semi-quantitative risk characterization identified salsiҫe, gjiza, paprika in cream, and soft cheese as having comparatively higher risk profiles. The findings indicate that inadequate process control, inappropriate storage, and limited labeling may contribute to staphylococcal contamination in traditional foods and highlight the need for improved hygienic practices, standardized processing, and strengthened microbiological monitoring.

Listeria spp. can persist in livestock-production environments and may be introduced through animal feed, fecal contamination, or unhygienic milk-production practices. This cross-sectional study assessed the occurrence and distribution of Listeria spp. in animal feed, fecal material, and raw milk collected from cattle, sheep, and goat farms across the seven geographical regions of Kosovo. Between December 2021 and April 2022, 189 samples were collected from 60 distinct farms representing 63 farm-species units. One animal-feed sample, one pooled fecal sample, and one pooled raw-milk sample were obtained from each unit. The samples were analyzed according to ISO 11290-1:2017, and presumptive isolates were evaluated by phenotypic and biochemical tests and confirmed to species level using MALDI-TOF mass spectrometry. Water activity was also measured in all 63 feed samples. Listeria spp. was detected in 3/189 matrix-level samples analyzed (1.6%). This value represents a descriptive sample-level detection proportion across the three matrices rather than a conventional prevalence estimate. All isolates were identified as Listeria innocua. Two positive samples were hay samples from separate farms in the Gjilan region, representing 2/63 feed samples (3.2%) and 2/24 hay samples (8.3%). The third positive sample was a fecal sample collected from a goat farm in the Gjakova region, representing 1/63 fecal samples (1.6%). Listeria spp. was not detected in any of the raw-milk samples (0/63; 0%) under the conditions of this cross-sectional study. No farm-level co-occurrence among feed, fecal material, and raw milk was observed. These findings indicate a low number of Listeria spp. detections among the samples analyzed, with positive samples limited to two hay samples and one fecal sample. Given the small number of positive samples, no conclusions can be drawn regarding differences among feed categories, animal species, sample matrices, or geographical regions. Continued attention to feed storage, farm hygiene, and milk production practices remains important for limiting the persistence and dissemination of Listeria within ruminant-production environments.

The growing popularity of plant-based meat alternatives (PBMAs) has increased interest in their microbiological safety, particularly during refrigerated storage. However, despite the rapid expansion of this product category, limited information is available on the microbiological status of industrially produced, heat-treated PBMAs. This study evaluated the microbiological safety of heat-treated PBMAs during refrigerated storage using a descriptive approach. A total of 100 formulations, including salami-type and frankfurter-type products, were produced under standardized industrial conditions and subjected to thermal processing at a core temperature of ≥92 °C. Microbiological analyses were carried out at four storage intervals (day 0, 15, 35, and 60 during storage at 0–4 °C), focusing on selected foodborne pathogens and hygiene indicator microorganisms, together with key physicochemical parameters, including pH, water activity, moisture content, and salt content. Salmonella spp., Listeria monocytogenes and Enterobacteriaceae were not detected in any sample throughout the storage period. Hygiene indicator microorganisms were not detected during early storage (day 0–15), while limited occurrence was recorded at extended storage (day 60), including Escherichia coli (3%), coagulase-positive Staphylococcus aureus (20%), and Bacillus cereus (15%). Detected Staphylococcus aureus levels ranged between 10³ and 10⁵ CFU/g. Overall, the results suggest good microbiological stability during early refrigerated storage, with some microbial presence appearing at extended storage. These findings provide a practical overview of the microbiological safety of heat-treated PBMAs under typical industrial processing and storage conditions. From an industrial perspective, these results may support the establishment of appropriate refrigerated storage limits, post-processing hygiene control, and routine microbiological monitoring strategies for heat-treated PBMAs.

The growing consumption of plant-based meat alternatives (PBMAs) has increased attention to their microbiological safety, particularly under refrigerated storage conditions. Although the PBMA market has expanded rapidly, data on the microbiological status of industrially produced, heat-treated products remain limited. The present study aimed to evaluate, within a descriptive framework, the microbiological safety of industrially produced, heat-treated PBMAs during refrigerated storage. A total of 100 PBMA formulations, including salami-type and frankfurter-type ready-to-eat products, were manufactured under standardized industrial conditions and subjected to validated thermal processing (core temperature ≥ 92 °C for varying durations). Microbiological analyses were conducted at four predefined storage intervals (day 0, day 15, day 35, and day 60 at 0˗4 °C) to assess the presence of selected foodborne pathogens (Salmonella spp. and Listeria monocytogenes) and hygiene indicator microorganisms (generic Escherichia coli, Enterobacteriaceae, coagulase-positive Staphylococcus aureus, and Bacillus cereus). Intrinsic physicochemical parameters relevant to microbial survival and growth, including pH, water activity, moisture content were also determined. Salmonella spp. and Listeria monocytogenes were not detected (absence in 10 g) in any sample at any storage time point. Hygiene indicator microorganisms were not detected during early storage (day 0-15), while limited occurrence was observed at extended storage (day 60), including Escherichia coli (3%), coagulase-positive Staphylococcus aureus (20%), and Bacillus cereus (15%). Detected Staphylococcus aureus levels ranged between 103 and 105 CFU/g. These findings indicate strong microbiological stability during early refrigerated storage, with limited microbial occurrence at extended storage intervals (day 60). Overall, the evaluated products demonstrated a favorable microbiological safety profile under the applied processing and storage conditions. Given formulation heterogeneity and the absence of biological replication, findings are interpreted descriptively and provide an industrially relevant safety overview rather than inferential conclusions.

Plant-based meat alternatives (PBMAs) are receiving increasing attention as potential substitutes for conventional meat products. This study presents a descriptive evaluation of the functional, physicochemical, and consumer-related characteristics of PBMAs, with particular emphasis on ingredient composition and thermal processing conditions. A total of 100 plant-based salami- and frankfurter-type sausage formulations were produced and subjected to three heat treatment durations (90, 150, and 210 min) at 92 °C. The samples were analyzed for proximate composition, fatty acid profile, water activity, and pH. Protein content ranged from 3.50% to 23.1%, with higher values observed in formulations containing multiple protein sources, while fiber content reached a maximum of 7.9% in selected formulations. Increasing thermal processing duration was associated with reduced moisture content, decreasing from approximately 45% (90 min) to 25% (210 min). Fatty acid analysis revealed lipid profiles dominated by polyunsaturated fatty acids, particularly linoleic acid (55–61%), with no detectable trans fatty acids. Consumer perceptions were assessed using a structured questionnaire (n = 200) conducted across five cities, indicating moderate awareness of PBMAs (52%) and limited willingness to replace conventional meat products (20%). Price and product availability were identified as the primary barriers to adoption. Overall, these findings provide a descriptive overview of compositional and physicochemical variability across a heterogeneous set of plant-based meat formulations while contextualizing technological characteristics within a consumer acceptance framework.