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The milk intended for human consumption must meet the terms of safety and human security. The purpose of this paper was to evaluate the raw milk quality from the food markets of Timisoara, in relation with pasteurized milk. The microbiological studies included the following assays: total number of germs (TNG) and coliform bacteria. From milk samples were made dilutions which later were distributed on the surface of the solid medium poured in Petri dishes. The incubation was carried out at 37º C for 48 h, after which it was determined the number of colony forming units. The obtained values for each sample were compared with the values in existing legislation noticing that the total number of germs is within normal values but towards the upper limit of normality, except the milk samples from Sacos village where UFC/ml exceed the maximum value admitted (300.000 UFC/ml milk). In coliform bacteria case is observed that in all analyzed milk samples the values obtained exceed the maximum values admitted (0.1 UFC/ml) indicating the existence of inappropriate sanitary and hygienic conditions of milking, transporting and marketing.

Due to the fact that, for a few years now, our focus is more and more concentrated on safety and security of meat and vegetable products, this study’s aim is to evaluate the quality of certain well - known meat products (sausages, dry salami, and half-dried salami), purchased in a supermarket, from Timisoara. Microbiological tests were made especially on sanitary microbiological indicators (Escherichia, Enterobacter, Klebsiella). These tests emphasize hygiene in processing ang handling of products. In some cases, it higtlights how various heat treatments (pasteurization type) apply to food products. It also establishes the microbial load on the microscopic field and the colony forming units, by a culture method in plates, at 37º C for 48 hours. Based on the obtained results, it has been established that, concerning the microbial load and the presence or absence of coliform bacteria, studied products fall into the quality permitted by applicable law.

Due to the fact that, for a few years now, our focus is more and more concentrated on safety and security of meat and vegetable products, this study's aim is to evaluate the quality of certain well - known meat products (sausages, dry salami, and half-dried salami), purchased in a supermarket, from Timisoara. Microbiological tests were made especially on sanitary microbiological indicators (Escherichia, Enterobacter, Klebsiella). These tests emphasize hygiene in processing ang handling of products. In some cases, it higtlights how various heat treatments (pasteurization type) apply to food products. It also establishes the microbial load on the microscopic field and the colony forming units, by a culture method in plates, at 37° C for 48 hours. Based on the obtained results, it has been established that, concerning the microbial load and the presence or absence of coliform bacteria, studied products fall into the quality permitted by applicable law. [ABSTRACT FROM AUTHOR]