Türkiye’de Perakende Olarak Satışa Sunulan Bazı El Yapımı İtalyan Peynirlerinin Mikrobiyolojik Kalitesinin Belirlenmesi

Öz

Bu çalışmada, ülkemizde satışa sunulan ve en çok tüketilen üç tip İtalyan peynirinin (mozzarella, Parmesan ve robiola) mikrobiyolojik kalitesi ISO (International Organization for Standardization) tarafından belirlenmiş standartlarla değerlendirilmiştir. Her biri 40’ar adet olmak üzere toplam 120 örnekte S. aureus, L. monocytogenes, Koliform bakterileri, E. coli, C. perfringens, Salmonella, Maya, Küf ve Stafilokokal enterotoksinlerin varlığı araştırılmıştır. Yapılan analizler sonucunda, numunelerde L. monocytogenes ve Salmonella tespit edilmemiştir. Stafilokokal enterotoksinler, VIDAS SET2 tekniği araştırılmış ve benzer şekilde toksin varlığı tespit edilememiştir. 120 örneğin tamamında ise S. aureus, Koliform bakterileri, E. coli, C. perfringens, Maya ve Küf sayıları yasal tolerans sınırlarının altında bulunmuştur (P<0,001). Kaliteli hammadde kullanımı, üretimin başlangıcında düşük bakteri yükü ve iyi üretim uygulamaları ilkelerine uyulması, her açıdan kaliteli ürün elde etmenin vazgeçilmez adımları olarak bilinmektedir. Çalışmamızda analiz ettiğimiz örneklerin halk sağlığı açısından risk oluşturmadığı ve hijyenik olarak değerli olduğu görülmüştür.

Anahtar Kelimeler

• Parmesan
• Robiola
• Gıda Kaynaklı Patojenler
• Halk Sağlığı
• Mozarella

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

Öz

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.

Anahtar Kelimeler

• Mozzarella
• Parmigiano
• Robiola
• Food-borne Pathogens
• Public Health

Kaynakça

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