The study on hygienic quality of cheeses with semi-hard paste

• DOI: 10.53486/sstc2024.v1.29
• Publication Date: 2025-05-30T19:53:33Z
• Authors: Alexandra Rosca; Liuba Parfentieva

The sanitary-hygienic control of food is essential for any product. The microbiological index is equal to safety of the product, its permission to be in commerce and used in food. Ignoring this index can result serious illnesses among the population upon to the economic damage of an industry through the loss of the number of consumers, the closure of businesses and the loss of local consumer confidence. Food poisoning and acute intestinal diseases are the consequences of non-compliance with sanitary-epidemiological rules, contamination with pathogenic microorganisms can occur during production through the raw material used in production, the company's equipment, the hands or handling of the product in the sales units, incorrect storage, damage of packaging, equipment, unprocessed cutting, unsanitary displays and sellers who do not follow the hygiene of their hands. Every year in the Republic of Moldova, there are cases of acute intestinal infections, including salmonellosis and E. coli infection. Pathogenic microorganisms contaminate the finished product that are commercialized. For us as a consumer community food safety is important. Was repeated the research of hygienic quality of cheeses to see in growth if changes commercial rules of hygiene against microbiological contamination.