Microbiological Quality of Some Artisanal Italian Cheeses Retailed in the Turkish Market

Authors : Tahsin Onur Kevenk, Ahmet Koluman

Pages : 156-160

Doi:10.35864/evmd.1357410

View : 46 | Download : 54

Publication Date : 2023-12-28

Article Type : Research Paper

Abstract :Three types of imported Italian cheeses (mozzarella, Parmigiano, and robiola) were evaluated for microbiological qualities in this study with the methods offered by ISO. The existence of S. aureus, L. monocytogenes, Coliform bacteria, E. coli, C. perfringens, Salmonella, Yeast, Mold, and Staphylococcal enterotoxins was investigated in 120 (40 each) samples. L. monocytogenes and Salmonella were not detected. The VIDAS SET2 technique searched Staphylococcal enterotoxins, and no toxin was spotted. The count of S. aureus, Coliform bacteria, E. coli, C. perfringens, Yeast, and Mold was found under the toleration limits in all 120 samples (P<0.001). The use of good quality raw materials, low bacterial load at the beginning of production and respect for the principles of good manufacturing practices are known as essential steps to obtain quality products in every respect. The samples we analysed in our study were found to be valuable in terms of public health.
Keywords : Parmesan, Robiola, Gıda Kaynaklı Patojenler, Halk Sağlığı, Mozarella