Assessment of Microbiological Results of Some Albanian Food Products Compared with Microbiological Criteria

Abstract

The aim of this study is to assess the microbiological results of some Albanian Food Products like milk, soft and hard cheese, meat, minced meat, eggs also products made by them, compared with microbiological criteria. These food products are most perishable products owing to their biological and chemical composition. A high level of protection of public health is one of the fundamental objectives of food law, as laid down in Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Microbiological hazards in foodstuffs form a major source of food-borne diseases in humans. Foodstuffs should not contain micro-organisms or their toxins or metabolites in quantities that present an unacceptable risk for human health. Regulation (EC) No 178/2002 lays down general food safety requirements, according to which food must not be placed on the market if it is unsafe (Commission Regulation (EC) No. 2073/2005 of 15 November 2005). Food business operators have an obligation to withdraw unsafe food from the market. In order to contribute to the protection of public health and to prevent differing interpretations, it is appropriate to establish harmonized safety criteria on the acceptability of food, in particular as regards the presence of certain pathogenic micro-organisms. Microbiological criteria also give guidance on the acceptability of foodstuffs and their manufacturing, handling and distribution processes. The use of microbiological criteria should form an integral part of the implementation of HACCP-based procedures and other hygiene control measures. The safety of foodstuffs is mainly ensured by a preventive approach, such as implementation of good hygiene practice and application of procedures based on hazard analysis and critical control point (HACCP) principles (Commission Regulation (EC) No. 2073/2005 of 15 November 2005).