Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 1
Written by Andra ŞULER, Paula POŞAN, Minodora TUDORACHE, Gratziela BAHACIU, Lucica NISTOR, Ioan CUSTURĂ, Marius MAFTEI
In order to prevent the appearance of consumer diseases, any food products need to respect bacteriological standards; to not contain pathogenic germs, and the saprophytes ones have to be under maximal norm limits. In this study there were harvested 30 samples of Telemea cheese, from two different production units, in two different counties. The samples were collected in two different seasons: summer and winter and were microbiological analysed, in order to determine the following parameters: coliform bacteria, E. coli, Coagulase-positive staphylococci, Salmonella, total number of yeasts and moulds. The result were statistical evaluated, establishing each microbiological index dynamic, depending on season.
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