Journal of Food Quality (Impact Factor: 0.76). 09/2009; 32(5):590 - 606. DOI:10.1111/j.1745-4557.2009.00271.x

ABSTRACT ABSTRACTA total of 100 fresh-cheese-based desserts (Hosmerim and Cheese helva) from nine different production areas in Marmara Region of Turkey were studied. There were no statistically significant differences in microbiological composition between Hosmerim and Cheese helva. Mean values of APC, Staphylococcus aureus, molds, yeasts, osmophilic yeasts for Hosmerim were 5.7 × 104, 8.0 × 102, 1.8 × 103, 2.8 × 103, 1.6 × 103 cfu/g, respectively, while coliform bacteria, Escherichia coli and Bacillus cereus were <10 cfu/g. Results for Cheese helva were slightly higher. Salmonella spp. and staphylococcal enterotoxin were not detected in 25 g of any sample.Cheese helva, however, had a significantly lower pH and significantly higher contents of protein, fat and carbohydrates, and thus, also a higher content of dry matter.Within each product category, a large variation was observed for both microbiological counts as well as for the chemical composition. This indicates a lack of standardization in the manufacturing process and prompts for the establishment of appropriate process control measures.PRACTICAL APPLICATIONSThe aim of this study was to determine the chemical and hygienic quality traits of traditional cheese desserts, namely Cheese helva and Hosmerim. For this purpose, 50 Cheese helva and 50 Hosmerim samples obtained from different regions in Turkey were analyzed on account of their microbiological, physico-chemical and toxicological properties. The presence of some pathogens in the samples and the variable chemical composition indicate that the production process should be defined in “Codes of Good Manufacturing Practice” and the product characteristics should be codified in order to achieve a product with a defined level of microbiological safety.

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    ABSTRACT: In Cyprus, as part of the exercised official food microbiological control, 28 835 of a large variety of foodstuffs were examined during the years 1991–2000. Parameters examined included Salmonella spp., Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Vibrio spp., E.coli and aerobic plate count. The results indicate a prevalence of 1·8% for Salmonella spp. and L. monocytogenes, with desserts ranking first as the primary vehicle for Salmonella spp. and cured meats for L. monocytogenes. S. aureus was isolated in 0·7% of the samples examined in significant, potentially hazardous levels (>104 cfu g−1), whereas B. cereus in 1% of the samples in numbers (>104 cfu g−1). The most common food vehicle for both pathogens was found to be traditional Cyprus cheese. V. parahaemolyticus and V. cholerae non-01 were isolated exclusively from imported frozen, raw prawns and shrimps at isolation rates of 6·9% and 1·3%, respectively. The incidence of E. coli at levels >102 g−1 amounted to 6% of the samples examined, with traditional Cyprus cheese being the leading food vehicle. High aerobic plate counts were found in desserts, ready-to-eat meals, sandwiches and cured, non-fermented meats. The results presented in this paper indicate for the most part the good microbiological quality achieved by the majority of the food industry in Cyprus.
    Food Microbiology - FOOD MICROBIOL. 01/2002; 19(5):463-471.
  • Occurence of coagulase-positive Staphylococcus in various food products commercial-ized in Botacu, SP, Brazil and detection of toxins form food and isolated strains. L C Konta, E M Suzuki, K Silva, M G Junior, A F Rall, R Rall . 630-634.
  • Hosmerim” A tradi-tional Turkish dessert. U Balikci, F Korel, S Omeroglu . 327-329.


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