INDAGINI MICROBIOLOGICHE SUL FORMAGGIO A PASTA MOLLE ACQUISTATO NELLE PICCOLE E MEDIE DISTRIBUZIONI.

The aim of the work is the evaluation of the microbial content of soft cheese when it comes on the table of the consumer. To reach this purpose we have bought, as simple clients, the product in the small and average distributions that apply the HACCP (Hazard Analysis Critical Control Point) plain and in the small distributions which don't apply it, the collecting and the microbiological analysis of the product has been performed on the different pieces that belong to the whole form of cheese during the days of the week, observing a progressive increase of the bacterial number; besides we have found in the bought cheese that when the form of cheese was at the end, values overcame the limits of law. The increase of the bacterial numbers was greater in the products purchased in the average distributions in order with the application of the self-control, and in the small ones that don't effect this type of selling. The deduction was that the HACCP system has not been correctly applied in all the shops tested and in the exercises without the HACCP plain the contamination levels are higher. The health risk connected with not correct manipulation by the employees still results very elevated.