The aim of this study was to determine prevalence of undesirable bacteria and their antimicrobial profile in samples obtained from a productive farm situated in border region Slanské vrchy (Slovakia), involved in keeping sheep and goats for the purpose of processing raw milk to special products (cheeses). Genus and species identification was carried out by PCR method and MALDI –TOF MS. Isolates thus identified were detected for antimicrobial resistance using the Agar Dilution Method.
Bacteria of Staphylococcus spp. exhibited the highest resistance to penicillin (98% isolates). Isolates from the family Enterobacteriacae showed the highest resistance to azithromycin (90%). At the same time, in isolates of Enterococcus spp. we detected high resistance to linezolid (100%). Our investigation showed that all tested strains were resistant to more than one antibiotic used in this study.

Bactericidal activity of caprylic acid (CA) and hydrogen peroxide (HP) was investigated in this study in order to design a suitable formulation for use in the food-processing industry. Antibacterial effects of the two chemicals were tested in vitro against the reference strains of Salmonella enterica subsp. enterica serotype Enteritidis CCM 4420, Escherichia coli CCM 3988, Listeria monocytogenes CCM 5578 and Staphylococcus aureus CCM 4223, as well as against the wild bacterial strains obtained from various food commodities (poultry meat, rabbit meat, raw milk sheep cheese ‘Bryndza’) and potable water. First, suspension test was carried out to determine the minimum bactericidal concentrations for individual chemical compounds. While most Gram-negative bacteria tested were effectively inhibited by HP at a 0.5% concentration, the growth of Gram-positive bacterial strains was stopped by a 2% solution. CA showed similar antibacterial effect on all bacterial strains tested except for Staph. aureus showing the same sus- ceptibility as Gram-negative bacteria. The wild strains generally had higher resistance to both chemicals than the reference strains. Combination of HP and CA at concentrations of 0.01%; 0.05% and 0.1% was further tested by the suspension test, carrier test, and carrier test with simul- taneous exposure to UV light. The total bactericidal activity against selected foodborne pathogens was already observed at a concentration of 0.1% and the efficiency was significantly increased by the use of UV radiation. A novel disinfectant based on the combination of HP with CA appears to be a suitable binary formulation for potential use in the food sector.