Microbiological Analysis on Romanian Dairy Products Obtained from Buffalo Milk

<p>Raw milk hygiene, expressed mainly by the chemical composition and microbiological stability, has a influence on the quality of the dairy products. The major hazard is the microbial contamination, related to the content in pathogens such as as verotoxin-producing <em>Escherichia coli</em> (VTEC) and enterohemorrhagic <em>Escherichia coli</em>, <em>Listeria monocytogenes</em> and <em>Salmonella</em> spp. The present research aimed the microbiological analysis of dairy products obtained from buffalo milk. Research consisted on the evaluation of coliform bacteria, yeast and mold number and the pathogen germs of <em>Salmonella</em> and <em>Stafilococcus</em>. The obtained results permitted the classification of samples according to Regulation. High contamination with coliform bacteria, yeast and mould was recorded in almost all analyzed products. No <em>Salmonella</em> contamination was detected. The improper microbiological content was related to unsatisfactory hygiene standards in the production process and due to a possible recontamination after pasteurization.</p>

Abstract licence: CC BY-NC-ND

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