YLLKA ALLARAJ*1, NEFAIL BIBA3, ANJEZA COKU2, E. ÇUKA1
1National Food Authority Tirana, Tirana, Albania
2Environmental Health Department, Institute of Public Health Tirana, Albania
3Faculty of Veterinary Medicine, Agricultural University of Tirana, Tirana, Albania
Mycological control of cheese is considered an important process related to food safety. Food borne disease in our days remains an important issue for public health because they causes infection to the consumers and an important economic damage. A mycological survey of different kind of cheeses sold at five big markets in Tirana is conducted during March – Septembre 2013, in order to identify if potentially toxicological and pathogenic fungi were or were not present. A total 140 samples of cheeses (soft, hard, semi hard, edam cheese etch), were tested for mold and yeast counts. For level (<104cfu/gr) results in 78 cases or 55.8%, in unsatisfactory level (<105 cfu/g) in 38 cases, or 27.1% and in potentially hazardous level (>106 cfu/gr) results in 24 cases or 17.1%.From the total number of 140 cases, 24 samples have resulted to be in a load thrush (> 106 cfu /gr) which are considered as samples with high potential risk. In 9 samples or (37.5%) Aspergillus spp gender was present in 9 samples or 37.5% , Penicillium spp was present in 7 samples or 29.1%, Fusarium was present 2 samples or 8.4% and Mucor was present 6 samples or 25% of samples. Pathogenic genders of moulds were found mostly in white cheese and in edam chesse that have been producedin craft way.
Keywords: Mould, cheese, aspergillus, penicillium, mucor, fusarium.