Prevalence of L-monocytogenes and Salmonella spp. in Tulum cheese


Colak H. , Hampikyan H. , Bingol E. B. , ULUSOY B.

FOOD CONTROL, cilt.18, ss.576-579, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Özet

Tulum cheese, which is produced from raw milk, is one of the most popular semi-hard cheeses in Turkey. The growth of some food pathogens such as Listeria monocytogenes and Salmonella spp. in cheese and other dairy products may cause serious health problems for consumers. The aim of this study was to assess the presence of L. monocytogenes and Salmonella spp. in Tulum cheese sold in Istanbul. During the period March 2004-March 2005, a total of 250 Tulum cheese samples were obtained from various markets located in Istanbul and the presence of L. monocytogenes and Salmonella spp. was analyzed according to "The US Food and Drug Administration" (FDA) methods. The results were positive for L. monocytogenes and Salmonella spp. in 12 (4.8%) and 6 (2.4%) samples respectively. (c) 2006 Elsevier Ltd. All rights reserved.