A total of 360 samples, including 105 marine fish, 25 prawns, 50 squid, 50 octopus, 30 mussels and 100 freshwater fish were examined microbiologically for the presence of microorganisms potentially pathogenic. All samples were examined following standard microbiological procedures. The isolated microorganisms were: Aeromonas hydrophilia (38–93%), Klebsiella ozonae (1–40%), Escherichia coli (14–87%), Yersinia enterocolitica (0–40%), Hafnia alvei (0–36.6%), Enterobacter agglomerans (0–42%), Citrobacter freundii (0–46%), Proteus vulgaris (15–80%), Proteus mirabilis (7–82%), Morganella morganii (0–30%), Pseudomonas fluorescens (0–34%), Pseudomonas putida (0–6%), Plesiomonas shigelloides (0–4%), Listeria innocua (1–3.3%), Vibrio parahaemolyticus (0–2%), Clostridium perfringens (0–1%), Staphylococcus aureus (0–80%) and Candida quillermondi (0–1%), Candida albicans (0–1%), Penicillium oxalicum (0–1%) and Penicillium italicum (0–12%).

The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g−1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.

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