MICROBIOLOGICAL CONTROL OF GOAT MILK FROM SIBIU AREA REGARDING THE HYGIENE ASSURANCE AND FOOD SAFETY

Authors

  • LETIŢIA OPREAN University „LUCIAN BLAGA” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Sibiu, Romania
  • Ş. BAHCIVANGI University „LUCIAN BLAGA” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Sibiu, Romania
  • RAMONA IANCU University „LUCIAN BLAGA” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Sibiu, Romania

Keywords:

goat milk, food safe, Salmonella

Abstract

The main objective concerning food safety is touching the highest possible degree of
protection for human health and consumers interests regarding the food. Because of
that, we analyze goat milk from three different county and the tests were performed
searching the Salmonella presence. In our tests we detect an insignificant presence
of Salmonella but this microorganism can be eliminated by specific methods so the
food safety will be ensured.

References

Bârzoi D. 1985, Microbiologia produselor alimentare de origine animală,

Editura Ceres, Bucureşti

Bârzoi D., Meica S., Neguţ M., 1999, Toxiinfecţiile alimentare”, Ed. Diacon

Coresi, Bucureşti

Oprean Letiţia, Mihaela Tiţa Mihaela, 2001, Microbiologia laptelui, Ed.

Univ. “Lucian Blaga”, Sibiu

Oprean, Letiţia, 2003, Microbiologia şi controlul calităţii microbiologice a

alimentelor, Ed. Univ. „Lucian Blaga”, Sibiu

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Published

2023-10-03

Issue

Vol. 42 No. 1 (2009): Scientific Papers: Animal Science and Biotechnologies

Section

Biotechnologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.