[Effect of secondary contamination in the dairy industry].

The evolution that has characterized the cheesemaking technique, which has continued to based on automation, has produced an alteration in the causes of contamination of dairy products. It is essential to locate the points of possible pollution and monitor them with appropriate modalities for a good quality of finished products. The purpose of this study was to determine quantitatively and qualitatively the secondary contamination in the production environments of 10 Dairy Industries. Particularly, air, pasteurized milk, curd, surfaces of manufacturing area and water were selected for microbiological tests. Moreover, fresh and ripened cheeses have been checked for microbial contamination. The results of our survey show a large contamination of production environments by Enterobacteriaceae and yeasts, that often cause alterations of dairy products. From the experimental results obtained, some conclusions may be drawn: the microbiological situation of the production environment is precisely reflected on the qualities of processed products. The persistence of an high microbic number/gr. of product and the frequent isolation of pathogenic Staphylococci make doubtful the healthiness of these very common foods. Finally, the A.A. point out the water pollution of the most of dairy industries. It show that disinfections plants are not run correctly.