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Journal: International journal of ecosystems and ecology science (IJEES) (Vol.3, No. 1)

Publication Date:

Authors : ;

Page : 113-118

Keywords : Mold; yeast; cheese; Aspergillus spp; Penicillium spp; Fusarium; Mucor.;

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Contaminated cheese has been responsible for outbreaks of food poisoning by several types of bacteria and molds. Based on the importance of mold, they are classified as pathogenic and no pathogenic one. A mycological survey of different kind of cheeses sold at five big markets in Tirana city is conducted during July 2011- May 2012, in order to identify if potentially toxigenic and pathogenic fungi were or not present. A total of 80 sample of cheeses (soft, hard, semi hard, edam cheese) etch, available at 5 different markets, were tested for mold and yeast counts.For moulds, satisfactory level 106 cfu/g results 14 cases 17.5%. For yeasts, satisfactory level results 34 cases 42.5%, unsatisfactory level results 33 cases 41.25% and potentially hazardous level results13cases 16.25%. Samples also were tested for the presence of TBC (Total Bacterial Count) and the 30 samples. On our samples, 66.6% of them have resulted in rate and 33.3% of them resulted to be over rate. The most common moulds found in analyzed cheeses were Aspergillus spp, Penicillium spp, Fusarium and Mucor. In total are analyzed 16 samples, that have resulted in a load Thrush > 106 cfu / g, which are considered as samples with high potential risk. In 31.25% of the samples was present Aspergillus gender, in 37.5% was determined gender Penicillium, 18.75% Fusarium gender and in 12.5% was identified Mucor gender. Despite the high mould and yeast counts, the analyzed products didn’t show any visible signs of contamination.

Last modified: 2013-01-13 01:05:05