ΠΑΡΟΥΣΙΑ ΑΛΛΟΙΟΓΟΝΩΝ ΚΑΙ ΠΑΘΟΓΟΝΩΝ ΜΙΚΡΟΟΡΓΑΝΙΣΜΩΝ ΣΕ Π.Ο.Π. ΤΥΡΙΑ ΣΤΗΝ ΕΥΡΩΠΗ
Date Issued
November 21, 2024
Type
Πτυχιακή Εργασία
Abstract
More and more scientists are concerned with the safety of foods that are marketed
for consumption. More specifically, the subject of their research is the assurance of
quality and safe products. A food can be contaminated at all stages of its production
with some pathogenic microorganisms. The most well-known microorganisms found
in food and especially in cheese are Listeria monocytogenes, Escherichia coli,
Salmonellaspp., but fungi are also very dangerous. Each of them develops in a
different way and under different conditions, but the diseases they can cause in
humans are almost similar. The main symptoms of food poisoning are nausea,
headache, fever and diarrhea.
Many cheeses both in Greece and the European Union but also throughout the
world have been designated PDO (Protected Designation of Origin). In this way, it is
ensured that in order for a cheese to be called by its respective name, its producers
must have followed certain conditions to make it. At the same time, it will not be
possible for any producer to make a cheese that is similar and call it by its official
name. A typical example is in Greece the Feta with the white cheeses produced and in
France with the Roquefort with the blue cheese.
According to great research that have been done on cheeses PDO have shown that
microorganisms can penetrate cheeses and contaminate them when they are in the
right environment for them. In fact, in other research direct contamination was done to
examine whether they can survive and cause diseases either during ripening or during
their preservation. The results showed that there is a natural way to protect cheeses
mainly at low temperatures or with the contribution of chemical methods to destroy
microorganisms.
Subjects