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

Yıl 2023, Cilt: 34 Sayı: 2, 156 - 160, 28.12.2023

Tahsin Onur Kevenk , Ahmet Koluman

https://doi.org/10.35864/evmd.1357410

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

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

Kaynakça

• Akarca, G., Tomar, O., Gök, V. (2015). Effect of Different Packaging Methods on the Quality of Stuffed and Sliced Mozzarella Cheese during Storage. Journal of Food Processing and Preservation, 39(6), 2912-2918. doi:https://doi.org/10.1111/jfpp.12542
• Belli, P., Cantafora, A. F. A., Stella, S., Barbieri, S., Crimella, C. (2013). Microbiological survey of milk and dairy products from a small scale dairy processing unit in Maroua (Cameroon). Food Control, 32(2), 366-370. doi:https://doi.org/10.1016/j.foodcont.2012.12.021
• Biolcati, F., Bottero, M. T., Dalmasso, A. (2019). Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods. Ital J Food Saf, 8(4), 8574. doi:10.4081/ijfs.2019.8574
• Biolcati, F., Ferrocino, I., Bottero, M. T., Dalmasso, A. (2021). Mycobiota Composition of Robiola di Roccaverano Cheese along the Production Chain. Foods, 10(8), 1859. Retrieved from https://www.mdpi.com/2304-8158/10/8/1859
• Di Trana, A., Di Rosa, A. R., Addis, M., Fiori, M., Di Grigoli, A., Morittu, V. M., Todaro, M. (2022). The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index. Animals, 12(2), 199. Retrieved from https://www.mdpi.com/2076-2615/12/2/199
• Erbay, Z., Salum, P., Govce, G. (2017). Investigation of lipolytic and proteolytic ripening degrees of enzyme-modified dairy products manufactured in Turkey. PAMUKKALE UNIVERSITY JOURNAL OF ENGINEERING SCIENCES-PAMUKKALE UNIVERSITESI MUHENDISLIK BILIMLERI DERGISI, 23(7).
• Forde, A., Fitzgerald, G. F. (2000). Biotechnological approaches to the understanding and improvement of mature cheese flavour. Current Opinion in Biotechnology, 11(5), 484-489. doi:https://doi.org/10.1016/S0958-1669(00)00130-0
• Fox, P. F., McSweeney, P. L., Paul, L. (1998). Dairy chemistry and biochemistry. Garbaj, A., Naas, H., Gammoudi, F., & Moawad, A. (2007). Bacteriological quality of Mozzarella cheese sold in Tripoli Governorate. Journal of Veterinary Medical Research, 17(1), 99-104.
• Giammanco, G. M., Pepe, A., Aleo, A., D'Agostino, V., Milone, S., Mammina, C. (2011). Microbiological quality of Pecorino Siciliano" primosale" cheese on retail sale in the street markets of Palermo, Italy. New Microbiologica, 34(2), 179-185.
• Gülhan, A. (2023a). Physicochemical, Microbiological and Sensory Analyses of Functional Detox Juices Fermented With Water Kefir Grains. Gıda, 48(4), 715-727. Gülhan, A. (2023b). Usability of Carbon Sources as Sucrose, Honey and Agave Syrup in Fermentation of Lemonade with Water Kefir Grains. Sugar Tech. doi:10.1007/s12355-023-01301-z
• Jana, A. (2001). Mozzarella cheese and pizza–the compatible partners. Beverage Food World, 28(10), 14-19. Jana, A., Tagalpallewar, G. (2017). Functional properties of Mozzarella cheese for its end use application. Journal of Food Science and Technology, 54(12), 3766-3778. doi:10.1007/s13197-017-2886-z
• Kevenk, T., Koluman, A. (2022). Seasonal effect on L. monocytogenes prevalence in meat and dairy products assessed by VIDAS LMO2 and ISO 11290: 1 methods. International Food Research Journal, 29(4).
• Kevenk, T. O., Terzi Gulel, G. (2016). Prevalence, Antimicrobial Resistance and Serotype Distribution of Listeria monocytogenes Isolated from Raw Milk and Dairy Products. Journal of Food Safety, 36(1), 11-18. doi:https://doi.org/10.1111/jfs.12208
• Khattab, A. R., Guirguis, H. A., Tawfik, S. M., Farag, M. A. (2019). Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends in Food Science & Technology, 88, 343-360. doi:https://doi.org/10.1016/j.tifs.2019.03.009
• Losito, F., Arienzo, A., Bottini, G., Priolisi, F. R., Mari, A., Antonini, G. (2014). Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method. Journal of Dairy Science, 97(1), 46-55. doi:https://doi.org/10.3168/jds.2013-7026
• Marinheiro, M., Ghizzi, L., Cereser, N., de Lima, H., Timm, C. (2015). Microbiological quality of sliced and block mozzarella cheese. Semina: Ciências Agrárias (Londrina), 36(3), 1329-1334.
• Mohamed, S. M. A., Abdou, M. A., Elbarbary, A. H., Elbaba, H. A. (2019). Assessment of microbiological quality in some cheese varieties in Egypt. Benha Veterinary Medical Journal, 36(1), 164-174. doi:10.21608/bvmj.2019.103408
• Öksüz, Ö., Arici, M., Kurultay, S., Gümüs, T. (2004). Incidence of Escherichia coli O157 in raw milk and white pickled cheese manufactured from raw milk in Turkey. Food Control, 15(6), 453-456. doi:https://doi.org/10.1016/S0956-7135(03)00121-X
• Ruegg, P. L. (2003). Practical Food Safety Interventions for Dairy Production. Journal of Dairy Science, 86, E1-E9. doi:https://doi.org/10.3168/jds.S0022-0302(03)74034-X
• Tedeschi, T., Prandi, B., Lolli, V., Gasparini, A., Leni, G., Loffi, C., Caligiani, A. (2022). A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds. International Dairy Journal, 134, 105454. doi:https://doi.org/10.1016/j.idairyj.2022.105454
• Tirloni, E., Stella, S., Bernardi, C. (2014). Concerns about the microbiological quality of traditional raw milk cheeses: a worldwide issue. International Journal of Health, Animal Science and Food Safety, 1(2). International Organization for Standardization 7937 (ISO, 2004) Microbiology of food and animal feeding
• stuffs — Horizontal method for the enumeration of Clostridium perfringens. International Organization for Standardization 4832 (ISO, 2006) Microbiology of food and animal feeding
• stuffs — Horizontal method for the enumeration of coliforms — Colony-count technique. International Organization for Standardization 21527-1 (ISO, 2008) Microbiology of food and animal feeding
• stuffs — Horizontal method for the enumeration of yeasts and moulds. International Organization for Standardization 11290-1 (ISO, 2017a) Microbiology of food and animal feeding
• stuffs—Horizontal method for the detection and enumeration of Listeria monocytogenes. International Organization for Standardization 6579-1 (ISO, 2017b) Microbiology of the food chain — Horizontal
• method for the detection, enumeration and serotyping of Salmonella. International Organization for Standardization 6888-1 (ISO, 2021) Microbiology of the food chain — Horizontal
• method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species).
• Turkish Food Codex (TFC, 2011) Official Newspaper Regulation for Microbiological Criterias Issue: 28157.