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Human exposure to phthalates (artificial phthalic acid esters) is ubiquitous because of the widespread use of these chemicals in consumer and industrial products. The aim of this study was to determine the presence and amount of the phthalates in milk and dairy products collected in Romania. Samples were gathered at several stages during the production, primary production (farm), milk collection center and retail level. Six types of phthalates were assessed by gas chromatography with mass spectrum detection (GC-MS, of which only 4 were detected in the samples - di-n-butyl phthalate (DBP), di-2-ethylhexyl phthalate (DEHP), di-n-octyl phthalate (DOP) and dibutylbenzyl phthalate (BBP). The obtained concentrations ranged between 0.060 - 0.298 mg/kg for DEHP, in raw milk samples and 0.038 - 0.173 mg/kg respectively, in commercial milk. DMP and DEP were not detected in any sample. The lowest quantity of phthalates was detected in yogurt with 0.1% fat - 0.042 mg/kg, and the largest amount was recorded in butter with 75% fat - 0.683 mg/kg. The level of total phthalates in all samples analysed did not exceed the maximum permitted limit of 60 mg/kg. [ABSTRACT FROM AUTHOR]

Gram negative bacteria have the greatest capacity to spoil the meat if kept under aerobic conditions, there for the members of the genera Pseudomonas, Acinetobater, Psychrobacter and Moraxella, will form the dominant microflora. The purpose of this study was to assess the contamination level with psychrotropic microflora of bovine carcasses in order to prove how the results could be used to improve the slaughter process. The research was carried out between January-December 2015, in two slaughterhouses from North West Romania. The research material was represented by 144 meat samples (slaughterhouse A, n=72, slaughterhouse B, n=72). Weekly, 3 samples were collected from refrigerated carcasses, and examined for total psychrotrophic counts (TPC), Enterobacteriaceae, Pseudomonas, Aeromonas and Yersinia. From statistical processing of recorded data was established that mean log TPC from the surface of refrigerated carcasses has presented different values, ranged between 3.70±0.20 log CFU/cm² and 6.90±0.43 log CFU/cm². Initial surface microflora of bovine carcasses was represented by germs from the following genera: Staphylococcus, Micrococcus, Aeromonas, Acinetobacter, Pseudomonas, Yersinia, Serratia, Hafnia, Proteus and Escherichia. Microbiological hazard assessment reveals the key role of psychotropic microorganisms in the spoilage of meat, if the monitoring system of the slaughtering process is not functioning properly. [ABSTRACT FROM AUTHOR]