Microbiological, physico-chemical and toxicological quality of traditional Turkish cheese desserts

Journal of Food Quality (Impact Factor: 0.84). 09/2009; 32(5):590 - 606. DOI: 10.1111/j.1745-4557.2009.00271.x


A 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.
The 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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    • "Sahan et al. (2006) found S. aureus in 20% of 20 Hosmerim dessert samples, with count ranging from 1.17 to 1.76 log CFU/g. Aydin et al. (2009) detected S. aureus in 44% of 50 Hosmerim dessert samples, with count ranging from < 1 to 3.6 log CFU/g. The prevalence values of these studies are lower than ours. "
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    ABSTRACT: a b s t r a c t In this study, the presence of Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Escherichia coli were investigated in a total of 200 traditional food samples sold in the province of Balikesir in Turkey. L. monocytogenes was detected in 5% of Mihalic cheese samples and 3% of Hosmerim dessert samples. Salmonella spp. was not detected in any of foods. The high prevalence and contami-nation levels of S. aureus were found in Mihalic cheese (100% and mean 2.69 log CFU/g) and Hosmerim dessert (64% and mean 2 log CFU/g) samples. E. coli was not found in Hosmerim dessert samples while the prevalence and contamination level of E. coli in Mihalic cheese samples were 43% (mean 1.23 log CFU/g). The isolation of L. monocytogenes and other foodborne pathogens from Mihalic cheese and Hosmerim dessert samples indicates that these foods could create serious risk to the public health.
    Full-text · Article · Aug 2012 · Food Control