Abstract
Food hygiene control is essential for any product. Microbiological analysis is closely related to food safety. The purpose of the research was to carry out microbiological and organoleptic analyses of kefir and cheeses in the context of food safety, as well as to verify the conformity of the information on the product labels with the requirements of the Law of the Republic of Moldova no. 279 on informing consumers about food products. The presence of conditionally pathogenic bacteria from the Enterobacteriaceae family was not detected in the kefir samples, indicating that the analysed kefir samples are safe for consumption. The results of the microbiological research of 6 cheese samples show that these products are not safe for consumption from a hygienic point of view. The presence of Salmonella bacteria was detected in all samples.
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