Determination of Bacteriological Qualities and Aflatoxin M1 Levels of Commercially Available Fresh Kashar Cheeses

Authors : Uğur GÜNŞEN

Pages : 821-825

View : 10 | Download : 6

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :In the present study, 125 samples of commercially available vacuum packaged fresh kashar cheese randomly collected between October 1999 and December 2000 were analysed for coliform bacteria, Escherichia coli, Salmonella, Staphylococcus aureus, moulds and yeasts and levels of aflatoxin M1 insert ignore into journalissuearticles values(AFM1);. AFM1 levels were determined using ELISA. The mean levels of coliform bacteria, S. aureus, moulds and yeasts and AFM1 were 3.9 x 103, 6.25 x 102, 2.4 x 104 cfu/g and 206.23 ± 15.88 ng/kg, respectively. E. coli was identified in five of the 18 samples insert ignore into journalissuearticles values(27.8%); positive for coliform bacteria. Salmonella was not isolated from any of these samples. Eighteen of 125 fresh kashar cheese samples insert ignore into journalissuearticles values(14.4%); exceeded the Turkish kashar limits for coliform bacteria, five of the samples insert ignore into journalissuearticles values(4%); for E. coli, four of the samples insert ignore into journalissuearticles values(3.2%); for S. aureus, 80 of the of the samples insert ignore into journalissuearticles values(64%); for moulds and yeasts and 28 of 86 samples insert ignore into journalissuearticles values(32.55%); for AFM1.
Keywords : Fresh kashar cheese, bacteriological quality, AFM1, ELISA