Tver experts identified violations in samples of dairy products

Inconsistencies of dairy products with safety and quality standards were revealed in the Tver testing laboratory, told the FGBI “ARRIAH”.

As part of the state food monitoring at the request of the regional Office of the Rosselkhoznadzor, laboratory specialists tested samples of cottage cheese with a mass fraction of fat 9%, sour cream with a mass fraction of fat 15% and 20% and kefir with a mass fraction of fat 3.2%.

Escherichia coli bacteria were found in sour cream with a mass fraction of 20% fat and kefir, although for this dairy product the normative indicators are “0.001 grams is not allowed” and “0.1 grams is not allowed”. In the remaining samples, inconsistencies in the indicator of “yeast” were established

Specialists of the laboratory noted that the presence of the bacteria of the E. coli group indicates an unsatisfactory sanitary state of production, possible violations of personnel hygiene, insufficient processing of equipment or the use of low-quality raw materials. And yeast can enter the product from the environment and actively multiply in violation of the temperature storage regime.

The results of the examinations were sent to the regional office of Rosselkhoznadzor.