THE STUDY ON THE MICROBIOLOGICAL QUALITY OF CERTAIN TYPES OF TRADITIONAL CHEESES IN BRAȘOV REGION

Abstract

Traditional cheeses are region-specific or unique dairy products valued worldwide. With increasing consumer interest in artisanal products, particularly traditional cheeses, microbiological safety has become a key research focus due to potential contamination risks associated with production environments and equipment. This study aimed to identify coagulase-positive staphylococci, coliform bacteria, and Salmonella spp. in traditional cheeses. Over 11 months, 78 samples of curd, bellows cheese, telemea, and urda were analysed using accredited methods: SR EN 6888/2005 and ISO 6888-2/A-1/2005 for staphylococci, SR EN 16649 2/2007 for coliforms, and ISO 6579/2002 for Salmonella spp. Results confirmed the microbiological safety of most samples. While all tested samples were negative for Salmonella spp., staphylococci contamination did not reach the concentration of 10⁵ cfu/g, remaining within acceptable limits. However, coliform bacteria levels exceeded 100 cfu/g in two telemea samples, rendering them non-compliant. Based on the results, it is recommended to ensure proper hygiene, veterinary checks, equipment disinfection, and optimal storage conditions.