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Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points

Year 2018, Volume: 16 Issue: 1, 42 - 50, 23.04.2018
https://doi.org/10.24323/akademik-gida.415677

Abstract

A few studies in the literature reported that
infections were developed due to the consumption of some halva products exported
from Turkey. In this respect, this research aims to monitor and evaluate the
microbiological risks originating from raw material in tahini halva production
unit of a food company implementing ISO 22000. For this purpose, 12 different
samples were taken from different sampling points in halva production processes
and analyses have been performed. Results evaluated according to the decision
tree method indicated that Salmonella spp. was present in sesame, and
pistachio was unsuitable in terms of mould and yeast load. Sesame Roasting and
Viscous Cooking steps were defined as critical control points as the temperature-time
based treatments in these steps eliminate the microbiological risks arising
from raw-materials. Furthermore, cocoa powder and pistachio raw-materials input
validation operations were also defined as critical control points.

References

  • [1] TGK (Türk Gıda Kodeksi), 2008. Türk Gıda Kodeksi Tahin Helvası Tebliği. Tebliğ no: 2008/6. 26807 sayılı Resmi Gazete.
  • [2] Andersson, Y., De Yong, B., Hellström, L., Stamer, U., Wollin, R., Giesecke, J., 2001. Salmonella Typhimurium outbreak in Sweden from contaminated jars of helva (Halva). Eurosurveillance Weekly, 5, 29. Avaliable at: http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=1715. Access: 15.11.2016.
  • [3] Brockmann, S.O., Piechotowski, I., Kimming, P., 2004. Salmonella in sesame seed products. Journal of Food Microbiology 67(1):178-180.
  • [4] Gök, F., Var, I., 2005. Piyasadan sağlanan tahin helvalarının mikrobiyolojik kalitesinin belirlenmesi ve Salmonella spp. izolasyonu. Yüksek Lisans Tezi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü Adana.
  • [5] On, S., Lake, R., King, N., Cressey, P., Gilbert, S., 2010. Salmonella (Non Typhoidal) in high lipids foods made from sesame seeds, peanuts or cocoa beans. Available at: http://www.foodsafety.govt.nz/elibrary/industry/salmonella-in-high-lipid-foods.pdf. Access: 01.11.2016.
  • [6] Willis, C., Little, C.L., Sagoo, S., de Pinna, E., Threlfall, J., 2009. Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with of focus Salmonella spp. Food Microbiology 26: 847-852.
  • [7] Çeliktaş, M., Dağlıoğlu, F., 2008. Kuru meyvelerde aflatoksin riski. Türkiye 10. Gıda Kongresi, May 21-23, 2008, Erzurum, Turkey, Book of Proceedings, 237-240p.
  • [8] Little, C., 2001. International outbreak of Salmonella typhimurium DT 104 – update from The United Kingdom. Eurosurveillance Weekly, Available at: http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=1700. Access: 15.11.2016.
  • [9] O’Grady, K.A., 2001. Salmonella Typhimurium DT 104-Australia, Sweden: ProMED mail. Available at: http://www.promedmail.org/?p_filename=20010730.1494&p_year=2001&p_month=07. Access: 15.11.2016.
  • [10] Şengün, I.Y., Hancıoğlu, O., Karapınar, M., 2005. Microbiological profile of helva sold at retail markets in İzmir city and the survival of Staphlococcus aureus in this product. Food Control 16(10): 840-844.
  • [11] Torlak, E., Özfidan, C., 2012. Tahin helvalarında Salmonella kontaminasyonu. 3. Geleneksel Gıdalar Sempozyumu, May 10-12, 2012, Konya, Turkey, Book of Proceedings, 54-55p.
  • [12] Kaya, B., Ergönül, B., 2012. Manisa’da açıkta satışa sunulan tahin helvaların mikrobiyolojik özellikleri. 3. Geleneksel Gıdalar Sempozyumu, May 10-12, 2012, Konya, Turkey, Book of Proceedings 299-300p.
  • [13] Torlak, E., Sert, D., Serin, P., 2013. Fate of Salmonella during sesame seeds roasting and storage of tahini. International Journal of Food Microbiology 163(2): 214-217.
  • [14] TGK, 2011a. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliği. Tebliğ no: 2011/12. 28157 sayılı Resmi Gazete, Ankara.
  • [15] TGK, 2011b. Türk Gıda Kodeksi Bulaşanlar Yönetmeliği. Tebliğ no: 2011/12. 28157 sayılı Resmi Gazete, Ankara.
  • [16] ISO (International Organization for Standardization), 2002. ISO 6579:2002. Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp.
  • [17] ISO, 2008. ISO 21527-2:2008. Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 2: Colony count technique in products with water activity less than or equal to 0.95.
  • [18] ISO, 2001. ISO 16649-2:2001. Microbiology of Food and Animal Feeding Stuffs- Horizontal Method for Enumeration of β-glucuronidase Positive Escherichia coli - Part 2: Colony - Count Technique at 44°С using 5-bromo-4-chloro-3-indolyl β-D-glucuronide.
  • [19] AOAC, 1995. Official Method 991.31. Aflatoxins in Corn, Raw Peanuts and Peanut Butter Immunoaffinity (Aflatest) Method First Action 1991. Final Action 1994, AOAC Official Methods of Analysis Supplement March 1995, chapter 49 p: 20-21.
  • [20] FAO (Food and Agriculture Organization), 1997. Hazard analysis and critical control point (HACCP) system guidelines for its application. CAC/RCP 1e1969, Rev.3.

Helva Üretiminde Hammadde Kaynaklı Mikrobiyolojik Riskler ve Mikrobiyolojik Kritik Kontrol Noktalarının Tespiti

Year 2018, Volume: 16 Issue: 1, 42 - 50, 23.04.2018
https://doi.org/10.24323/akademik-gida.415677

Abstract

Literatür taramasında Türkiye’den ihraç
edilen bazı helvalarının tüketimine bağlı enfeksiyonlar görüldüğü
bildirilmiştir. Bu a
raştırmanın
amacı; ISO 22000 standardının uygulandığı bir gıda işletmesinin tahin helvası
üretim biriminde hammadde kaynaklı mikrobiyolojik riskleri belirlemek ve tespit
etmektir. Bu amaçla helva üretiminin farklı proses basamaklarından 12 farklı
numune alınmış ve analizler gerçekleştirilmiştir. Elde edilen analiz sonuçları
karar ağacı yöntemiyle değerlendirilmiştir.
Analiz sonuçlarına
göre, susam Salmonella spp., antep
fıstığı ise maya ve küf varlığı açısından uygunsuz olarak tespit edilmiştir.
Susam Döner Kavurma ve Ağda Pişirme proses basamaklarında uygulanan
sıcaklık-süre işlemleri hammadde kaynaklı mikrobiyolojik riskleri elimine
ettiği için kritik kontrol noktası olarak tanımlanmıştır. Ayrıca kakao tozu ve
Antep fıstığı hammaddelerinin girdi kabul kontrol işlemleri de kritik kontrol
noktası olarak tanımlanmıştır.

References

  • [1] TGK (Türk Gıda Kodeksi), 2008. Türk Gıda Kodeksi Tahin Helvası Tebliği. Tebliğ no: 2008/6. 26807 sayılı Resmi Gazete.
  • [2] Andersson, Y., De Yong, B., Hellström, L., Stamer, U., Wollin, R., Giesecke, J., 2001. Salmonella Typhimurium outbreak in Sweden from contaminated jars of helva (Halva). Eurosurveillance Weekly, 5, 29. Avaliable at: http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=1715. Access: 15.11.2016.
  • [3] Brockmann, S.O., Piechotowski, I., Kimming, P., 2004. Salmonella in sesame seed products. Journal of Food Microbiology 67(1):178-180.
  • [4] Gök, F., Var, I., 2005. Piyasadan sağlanan tahin helvalarının mikrobiyolojik kalitesinin belirlenmesi ve Salmonella spp. izolasyonu. Yüksek Lisans Tezi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü Adana.
  • [5] On, S., Lake, R., King, N., Cressey, P., Gilbert, S., 2010. Salmonella (Non Typhoidal) in high lipids foods made from sesame seeds, peanuts or cocoa beans. Available at: http://www.foodsafety.govt.nz/elibrary/industry/salmonella-in-high-lipid-foods.pdf. Access: 01.11.2016.
  • [6] Willis, C., Little, C.L., Sagoo, S., de Pinna, E., Threlfall, J., 2009. Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with of focus Salmonella spp. Food Microbiology 26: 847-852.
  • [7] Çeliktaş, M., Dağlıoğlu, F., 2008. Kuru meyvelerde aflatoksin riski. Türkiye 10. Gıda Kongresi, May 21-23, 2008, Erzurum, Turkey, Book of Proceedings, 237-240p.
  • [8] Little, C., 2001. International outbreak of Salmonella typhimurium DT 104 – update from The United Kingdom. Eurosurveillance Weekly, Available at: http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=1700. Access: 15.11.2016.
  • [9] O’Grady, K.A., 2001. Salmonella Typhimurium DT 104-Australia, Sweden: ProMED mail. Available at: http://www.promedmail.org/?p_filename=20010730.1494&p_year=2001&p_month=07. Access: 15.11.2016.
  • [10] Şengün, I.Y., Hancıoğlu, O., Karapınar, M., 2005. Microbiological profile of helva sold at retail markets in İzmir city and the survival of Staphlococcus aureus in this product. Food Control 16(10): 840-844.
  • [11] Torlak, E., Özfidan, C., 2012. Tahin helvalarında Salmonella kontaminasyonu. 3. Geleneksel Gıdalar Sempozyumu, May 10-12, 2012, Konya, Turkey, Book of Proceedings, 54-55p.
  • [12] Kaya, B., Ergönül, B., 2012. Manisa’da açıkta satışa sunulan tahin helvaların mikrobiyolojik özellikleri. 3. Geleneksel Gıdalar Sempozyumu, May 10-12, 2012, Konya, Turkey, Book of Proceedings 299-300p.
  • [13] Torlak, E., Sert, D., Serin, P., 2013. Fate of Salmonella during sesame seeds roasting and storage of tahini. International Journal of Food Microbiology 163(2): 214-217.
  • [14] TGK, 2011a. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliği. Tebliğ no: 2011/12. 28157 sayılı Resmi Gazete, Ankara.
  • [15] TGK, 2011b. Türk Gıda Kodeksi Bulaşanlar Yönetmeliği. Tebliğ no: 2011/12. 28157 sayılı Resmi Gazete, Ankara.
  • [16] ISO (International Organization for Standardization), 2002. ISO 6579:2002. Microbiology of food and animal feeding stuffs - Horizontal method for the detection of Salmonella spp.
  • [17] ISO, 2008. ISO 21527-2:2008. Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of yeasts and moulds -- Part 2: Colony count technique in products with water activity less than or equal to 0.95.
  • [18] ISO, 2001. ISO 16649-2:2001. Microbiology of Food and Animal Feeding Stuffs- Horizontal Method for Enumeration of β-glucuronidase Positive Escherichia coli - Part 2: Colony - Count Technique at 44°С using 5-bromo-4-chloro-3-indolyl β-D-glucuronide.
  • [19] AOAC, 1995. Official Method 991.31. Aflatoxins in Corn, Raw Peanuts and Peanut Butter Immunoaffinity (Aflatest) Method First Action 1991. Final Action 1994, AOAC Official Methods of Analysis Supplement March 1995, chapter 49 p: 20-21.
  • [20] FAO (Food and Agriculture Organization), 1997. Hazard analysis and critical control point (HACCP) system guidelines for its application. CAC/RCP 1e1969, Rev.3.
There are 20 citations in total.

Details

Primary Language English
Journal Section Research Papers
Authors

Ferid Aydın 0000-0002-9931-6202

Burhan Başaran This is me 0000-0001-6506-6113

Publication Date April 23, 2018
Submission Date January 28, 2017
Published in Issue Year 2018 Volume: 16 Issue: 1

Cite

APA Aydın, F., & Başaran, B. (2018). Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda, 16(1), 42-50. https://doi.org/10.24323/akademik-gida.415677
AMA Aydın F, Başaran B. Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda. April 2018;16(1):42-50. doi:10.24323/akademik-gida.415677
Chicago Aydın, Ferid, and Burhan Başaran. “Microbiological Risks Related With Raw Materials in Halva Production and Detection of Microbiological Critical Control Points”. Akademik Gıda 16, no. 1 (April 2018): 42-50. https://doi.org/10.24323/akademik-gida.415677.
EndNote Aydın F, Başaran B (April 1, 2018) Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda 16 1 42–50.
IEEE F. Aydın and B. Başaran, “Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points”, Akademik Gıda, vol. 16, no. 1, pp. 42–50, 2018, doi: 10.24323/akademik-gida.415677.
ISNAD Aydın, Ferid - Başaran, Burhan. “Microbiological Risks Related With Raw Materials in Halva Production and Detection of Microbiological Critical Control Points”. Akademik Gıda 16/1 (April 2018), 42-50. https://doi.org/10.24323/akademik-gida.415677.
JAMA Aydın F, Başaran B. Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda. 2018;16:42–50.
MLA Aydın, Ferid and Burhan Başaran. “Microbiological Risks Related With Raw Materials in Halva Production and Detection of Microbiological Critical Control Points”. Akademik Gıda, vol. 16, no. 1, 2018, pp. 42-50, doi:10.24323/akademik-gida.415677.
Vancouver Aydın F, Başaran B. Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda. 2018;16(1):42-50.

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