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Hygienic Evaluation for the Presence of Enterobacteriaceae in Yogurt Produced in Industrial Conditions in Tirana

Alkineda Maçi, Halit Memoçi, Sonila Çoçoli, Pranvera Çabeli


Yogurt is a food made in the traditional manner by people with high nutritional value. In our desk today disclosed this product processed in an industrial way, where we value we glance ethics required microbiological standards. We take our study randomly from some markets of Tirana this product from different companies noted an inconsistency between the values marked with the ones we got in after testing. Of the 100 samples from three different companies, we found that 64 samples positive for the presence of Enterobacteriaceae, with an average load 4.7x103 cfu/ml. Samples were tested at Food Safety and Veterinary Institute (FSVI) according to ISO 21528-2: 2004 standards. In some markets, we not concluded a fresh environment for the conservation of this product. This poses a danger to public health. Therefore it requires attention during the production, and appropriate conditions fridge gone as long conservation to maintain the right temperature to have a much healthier product.

Keywords: Yogurt, Enterobacteriaceae, hygiene, Ph, contamination.

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