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Öğe Aflatoxin B1, total aflatoxin and ochratoxin A levels in wheat flour(Asian Journal Of Chemistry, 2007) Buyukunal, Serkan Kemal; Vural, AydinIn this study, 100 wheat flour specimens were analyzed with the ELISA technique regarding the amounts of total aflatoxin (AF), aflatoxin B-1 (AFB1) and ochratoxin A (OTA). The AF, AFB1 and OTA contaminations in the specimens were found to be 71, 0 and 87 %, respectively. The specimens with AF and AFB1 levels exceeding the maximum limits defined by the Turkish Food Codex and European Commission constituted 5 % of all, while the OTA contents did not exceed the allowed limits in any of the specimens that have been examined.Öğe Assessment of some microbiological and chemical properties of Lor whey cheese(Wfl Publ, 2008) Ciftcioglu, Gurhan; Erkan, M. Emin; Vural, Aydin; Aksu, HarunIt has been aimed to evaluate some microbiological and chemical properties of Lot, which is a traditional Turkish whey cheese, in order to compare and assess legal limits for final product quality. Mean microbiological and chemical analyze results of 50 unpackaged Lor samples were 8 log cfu/g for total mesophylic aerobic bacteria, 4 log cfu/g for coliform bacteria, 3 log cfu/g for E. coli, 7 log cfu/g for lactic acid bacteria, 6 log cfu/g for enterococci, 5 log cfu/g for coagulase positive staphylococci, 5 log cfu/g for yeast and mould counts and 31.24% for dry substances, 12.69% for protein, 7.35% for fat, 2.21% for salt, 4.28% for ash, 0.59 for titratable acidity and 4.90 for pH value. Samples have been divided four groups against low/high salt concentrations and high/low moisture contents. Microbiological properties of selected samples have been assessed against their salt concentrations and moisture content. As a conclusion, some chemical limits, which were mainly salt and moisture content, have been suggested for whey cheese properties in order to support future legislative studies and safety margins for this product.Öğe Comparison for the effect of MAP on Lor whey cheeses with two different initial microflora(M H Schaper Gmbh Co Kg, 2007) Erkan, Mehmet Emin; Vural, Aydin; Ciftcioglu, Gurhan; Aydin, Ali; Aksu, HarunWhey cheese is a type of soft fresh cheese, which is produced according to traditional protocols in different Mediterranean countries. The microbiological quality of Lor whey cheese, which is a traditional Turkish cheese, mostly depends on the traditional protocol used. The initial microflora is one of the important quality parameters affecting shelf life of Lor cheese. In the present study, two batches of Lor cheese were produced with slightly different protocols, resulting in differences in the initial microflora. Both batches were divided into four groups, which were packaged under three different modified atmosphere (MAP) conditions or air as control. The packages were stored at +4 degrees C and were analyzed microbiologically after 0, 1, 7,15,30 and 60 days of storage. Total mesophilic aerobic bacteria, coliform bacteria, Escherichia coli, lactic acid bacteria and yeasts-moulds have been selected as microbiological criteria because they are characteristic for the shelf life of whey cheeses. The differences in the production protocols and the effect of MAP were evaluated. Lor cheese produced via modified protocol with lower initial bacterial numbers and packaged under 60 % CO2 and 40 % N-2 had the longest microbiological shelf life. Further studies are necessary in order to support legislative acts for Lor cheeses.Öğe Determination of aflatoxin levels in consumed hazelnut cream in Istanbul, Turkey(Asian Journal Of Chemistry, 2007) Vural, Aydin; Aydin, Ali; Cakmak, Oemer; Erkan, M. EminThis study was carried out to determine aflatoxin levels in cacao hazelnut cream, which is a widely consumed product. First, a total of 182 cacao hazelnut cream samples were obtained randomly from retail points in Istanbul. Then they were analysed from January 2002 to December 2004 by ELISA technique for aflatoxin B, and. total aflatoksin. 51 Samples (28.02%) were investigated for total aflatoxin and 48 samples (26.37%)were investigated for AFB(1) which were found to have exceeded the highest acceptable limits set down by the EU legal limit. The acceptable limits of the Turkish food codex are different from the EU. Out of 182 samples, only 10 (5.49 %) were found to have exceeded the limits for total aflatoxin and only five (2.74 %) were found to have exceeded the limits for aflatoxin AFB(1) that were set down by the Turkish food codex.Öğe Determination of some agronomical characteristics and Ochratoxin-A level of Karacadag rice (Oryza sativa L.) in Diyarbakir ecological conditions, Turkey(Academic Journals, 2010) Aydin, A. L. P.; Yesilmen, Simten; Vural, Aydin; Guran, H. SahanThis study was conducted to determine yield, quality and Ochratoxin-A level of Karacadag rice local varieties grown widely in Karacadag ecological conditions of Southeast Anatolian Region and to compare with some commercial rice varieties during 2006 and 2007. In the study, total 12 rice genotypes consisting of 10 local varieties and 2 cultivars from foreign origin were used as material. Statistically the differences among the genotypes for all the characters were highly significant. The longest plants of 99.50 cm were recorded in Karacadag landrace No. 1 location with 10.47 tillers per plant, 7.82 panicles per plant and biological yields of 285.10 g plant(-1). Whereas, cv. Ribe showed 99.52 grains per panicle, cv. Baldo had 2.686 g grain yield per panicle and 5662.2 kg ha(-1) grain yield per unit area. Unbroken rice output rate of all rice landraces was higher compared to breeding cultivars. No 3 and 8 of Karacadag rice samples; which showed superior values in terms of plant height, number of tillers per plant and grain yield. It was concluded that these Karacadag rice landraces can contribute in obtaining of high yielded cultivars. That air temperature of Southeast Anatolian Region reached about 40 degrees C at booting stage lead to high spikelet sterility, but yield differences among landraces and breeding cultivars could be eliminated with great number of panicles per plant. All rice and white milled rice samples in this study were analysed in respect of Ochratoxin-A with ELISA test. It was found that ochratoxin-A level in samples from Odabasi-Cermik and Mehmediyan-Kocakoy locations were higher compared to samples taken from other locations. In general, the samples were found suitable to Turkish Food Codex and European Union (EU) regulationsÖğe EFFECTS OF DIETARY OREGANO ESSENTIAL OIL ON PERFORMANCE, EGG QUALITY AND EGG SHELL BACTERIAL CONTAMINATION IN LAYING HENS HOUSED IN FREE-RANGE(Univ Agricultural Sciences & Veterinary Medicine Bucharest, 2019) Denli, Muzaffer; Yesilmen Alp, Simten; Vural, AydinThis study was conducted to determine the effects of dietary oregano essential oils (OEO) on performance, egg quality and eggshell bacterial contamination in laying hens housed in free-range system. A totally of 300, 31 weeks of age laying hens (Atak-S) were allocated into two groups: negative control (NC; basal diet) and oregano essential oils (basal diets plus 150 mg/kg oregano essential oils) for 6 months. Totally 30 eggs were collected from each trial group on the last day of each week to determine the egg quality characteristics during the experiment. The highest egg weight and lowest feed conversion ratio were measured in OEO group compared to control (P<0.05). OEO significantly (P<0.05) reduced the number of eggshell contaminated with the contamination of Enterobacteria, Coliform and Escherichia coli. However, no significant differences on egg quality parameters were noticed between OEO and control groups throughout the experiment (P>0.05). In conclusion, the supplementation of OEO to diet may reduce the total bacteria contamination on the egg shell surface obtained laying hens housed in free range systems.Öğe The Examination of the Microbiologic Quality in Orgu Cheese (Braided Cheese) Samples(Kafkas Univ, Veteriner Fakultesi Dergisi, 2010) Vural, Aydin; Erkan, Mehmet Emin; Guran, Husnu SahanIn this study, totally 105 Orgu Cheese samples were analyzed in terms of total mesophilic aerob bacteria, coliform bacteria, Escherichia coli, Escherichia coli 0157, Stapyhlococcus-Micrococcus spp., Lactobacillus spp., Lactic streptococcus, mould, yeast, Salmonella spp. and Listeria spp. The contamination rate of coliform bacteria, E. coli, E. coli 0157, Staphylococcus-micrococcus spp., mould, yeast, and Listeria spp. were found 80.00%. 65.71%, 7.62%, 84.76%, 32.38%, 93.33%, and 2.86%, respectively. Salmonella spp. could not be determined in any of samples. The resistance to antibiotics of E. coli and E. coli 0157 were also examined. It was concluded that Orgu Cheese may be contaminated with some microorganisms during production or selling. These contaminations also may cause important public health risks.Öğe Identification of Staphylococcus aureus and coagulase-negative staphylococci in some edible nuts(Wfl Publ, 2008) Vural, Aydin; Erkan, Mehmet Emin; Ozekinci, TuncerIn this study, 217 edible nut samples have been investigated regarding Staphylococcus aureus and coagulase-negative staphylococci (CNS). S. aureus was isolated in 26 (11.98%) samples, whereas CNS were isolated in 98 (45.16%) samples. Number of samples for different isolated CNS species was as follows: S. arlettae 19 (8.76%), S. saprophyticus 14 (6.45%), S. xylosus 12 (5.53%), S. epidermis 11 (5.07%), S. hominis 11 (5.07%), S. simulans 9 (4.15%), S. haemolyticus 7 (3.23%), S. lentus 6 (2.76%), S. equorum 4 (1.84%), S. sciuri 2 (0.92%), S. warneri 2 (0.92%) and S. capitis subsp. capitis 1 (0.46%).Öğe THE INFLUENCE OF OREGANO ESSENTIAL OIL ON EGG QUALITY AND EGG SHELL CONTAMINATION OF LAYING HENS KEPT IN FURNISHED CAGES(Univ Agricultural Sciences & Veterinary Medicine Bucharest, 2019) Denli, Muzaffer; Vural, Aydin; Alp, Simten YesilmenThe aim of this study was to determine the effects of adding oregano essential oils (OEO) to diets on egg quality and egg shell contamination of laying hens kept in furnished cages. For this aim 300 Atak-S at 31 weeks old laying hens were randomly divided into two groups negative control (NC; basal diet) and oregano essential oils (OEO; basal diets plus 150 mg/kg oregano essential oils) for 6 months. Dietary inclusion of OEO significantly decreased E.coli and Coliform contamination on egg shell (P<0.05). In addition, including diet with OEO improved means of egg weight comparing to the control (P<0.05). However, no significant differences in the internal quality characteristics of eggs were observed between two groups during the all experimental period (P>0.05). Results of the study indicated that the adding OEO to diets plays an important role in decreasing egg shell bacterial contamination.Öğe Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)(Wiley, 2006) Vural, Aydin; Aksu, Harun; Erkan, Mehmet E.Raw meat ball is a traditional food, which is prepared by adding ground meat, spices and different supplements and consumed without any cooking process. The effect of low-dose gamma irradiation application on microbiological quality of raw meat ball was examined. In this study, 1, 2, and 3 kGy irradiation doses have decreased or eliminated the microorganism counts in raw meat ball, parallel with the increased doses. Coliform bacteria counts were reduced under detectable value after application of 2 kGy irradiation doses; Staphylococcus aureus, sulphite-reducing Clostridia, yeast and mould by the application of 3 kGy. It has been concluded that the low-dose gamma irradiation applications have increased the hygienic quality of raw meat balls and possible public health risks can be prevented.Öğe Microbiological and physico-chemical quality properties of wheat varieties in Turkey(Asian Journal Of Chemistry, 2008) Alp, Aydin; Vural, Aydin; Erkant, Mehmet Emin; Yesilmen, SimtenIn this study, the microbiological and physico-chemical quality properties of 27 different wheat cultivars produced in Turkey were determined. The means total aerob mesophilic bacteria (TAMB), coliforms, Bacillus cereus, Staphylococcus aureus, mould and yeast counts were found 4.5 x 10(3) cfu/g, 3.1 x 10(1) cfu/g, 3.5 x 10(1) cfu/g, 1.6 x 10(1) cfu/g, 7.1 x 10(1) cfu/g and 8.1 x 10(1) cfu/g at wheat samples, respectively. While coliform, B.cereus, S. aureus, mould and yeast rates were detected 37.04, 18.52, 22.22, 40.74 and 37.04 %, respectively; in none of the samples, Salmonella spp., Escherichia coli and Clostridium perfringes were not determined. Dry matter, moisture, protein and ash means in wheat samples were calculated as 92.38, 7.62, 11.30 and 1.65 %. It was seen that the quality of wheat cultivars might change regarding production, storage, climate and other regional conditions. It is thought that it would be possible to get quality and healthy product with good production and protection techniques in all stages from harvest to the last product.Öğe Microbiological quality of retail chicken carcasses and their products in Turkey(Polish Soc Veterinary Sciences Editorial Office, 2006) Vural, Aydin; Erkan, Mehmet Emin; Yesilmen, SimtenThe aim of the study was to investigate the prevalence of Salmonella spp. L. monocytogenes, E. coli O157:H7 in chicken carcasses and their products (legs, wings, breast meat and giblets) and their microbiological quality. Samples were evaluated for total aerobic mesophilic bacteria, psycrofils, enterobacteriaceae, coliform, Escherichia coli, Staphylococcus-Micrococcus, Staphylococcus aureus, mould and yeast, and Yersinia enterocolitica counts. Salmonella spp., L. monocytogenes and E. coli O157:H7 were isolated in 18.4%, 9.6% and 4.8% of the samples, respectively. The highest contamination levels of these bacteria were 48%, 24% and 20% in chicken breast meat, and the lowest: 8%, 0% and 0% in legs, respectively. E. coli was found in all samples and S. aureus was found in 65% of the samples. The results of the study indicate that chicken carcasses and their products may contain significant hazards to humans and are a danger to public health.Öğe Physico-chemical properties in honey from different regions of Turkey(Elsevier Sci Ltd, 2010) Kahraman, Tolga; Buyukunal, Serkan Kemal; Vural, Aydin; Altunatmaz, Sema SandikciThe present study was undertaken to determine the physico-chemical parameters of honey samples obtained from retailers in Marmara Region (Site 1) and East Anatolia (Site 2) of Turkey. The 70 samples were analysed for parameters including moisture, total acidity, diastase activity, hydroxymethylfurfural (HMF), invert sugar, sucrose, ash, commercial glucose and starch. 10 of 70(14.3%) honey samples were of unacceptable quality based on recommended criteria of moisture (3 of 70, 4.29%), diastase activity (3 of 70, 4.29%), HMF (2 of 70, 2.86%), invert sugar (4 of 70, 5.71%) and sucrose (2 of 70, 2.86%) by Turkish Food Codex and European Commission Regulation. The results of study indicated that 85.7% of honey samples were at good quality. It is important that the essential precautions should be taken to ensure standardisation and rationalisation of beekeeping techniques, manufacturing procedures and storing processes to improve honey quality. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.Öğe Presence of Clostridium spp. and Clostridium botulinum Types A, B, E, and F in Honey(Aves, 2023) Guran, Husnu Sahan; Vural, Aydin; Erkan, Mehmet EminIn this study, a total of 300 honey samples were collected from different sale points in Diyarbakir, Mardin, Batman, Mus, Siirt, Bitlis, and Bingol cities in the Eastern and Southeastern Anatolian regions of Turkiye. The honey samples were analyzed for the presence of Clostridium spp., and Clostridium botulinum types A, B, E, and F. Supernatant filtration and dilution centrifuga-tion methods were used for the detection of Clostridium botulinum spores from honeys. Clostridium botulinum types A, B, E, and F were determined by multiplex real-time polymerase chain reaction. Out of 300 analyzed honey samples, 59 (19.6%) were contaminated with Clostridium spp. It was found that the highest amount of Clostridium spp. contamination belonged to the honey collected from Bingol with 28.5% and the Bitlis city had at lowest 12.5% (p > .05). However, Clostridium botulinum types A, B, E, and F were not detected in any of the samples including those confirmed as Clostridium spp. isolates by polymerase chain reaction. As a result, Clostridium spp. spo-res were determined to be at relatively low levels as none of the samples contained Clostridium botulinum spores. This situation can be considered as a result of the ongoing good production practices in the beekeeping industry in Turkiye.Öğe Prevalence and Antibiotic Resistance of Arcobacter spp. Isolates from Meats, Meat Products, and Giblets(Aves, 2022) Yesilmen, Simten; Vural, Aydin; Erkan, Mehmet Emin; Yildirim, Ibrahim Halil; Guran, Husnu SahanIn this study, the presence and the species distribution of Arcobacter spp. were determined in ground beef, ground lamb, meatballs, chicken meat, and chicken giblet samples (470 samples in total) using the 16S rDNA polymerase chain reaction-restriction fragment length polymorphism method. The presence of Arcobacter spp. was found to be 36.38% (n =171) in all samples analyzed; 23.3% (n=63) in ground beef, ground lamb, and meatball samples; 51.3% (n = 77) in chicken meat, and 62% (n -= 31) in giblet samples. Chicken wings had the highest Arcobacter spp. contamination level (72%), and the lowest contamination was found in ground lamb (20%) samples. A higher prevalence of Arcobacter spp. was found in chicken meat and giblets than in other samples, and chicken leg and chicken breast with skin had higher prevalence of Arcobacter spp. than those without skin. A. butzleri was the most isolated species in all samples. In neck, leg, breast, and wings samples, A. cryaerophilus was the second most isolated species. In addition, we assessed antibiotic resistance of the isolates found in this study using 14 different antibiotics. All A. butzleri and A. skirrowii isolates, as well as most of the A. cryaerophilus isolates (96.7%), showed resistance to cefoperazone. A. butzleri isolates were mostly susceptible to norfloxacin (61.5%), florphenicol (60.5%), and amoxicillin/ clavulanic acid. A. skirrowii isolates showed susceptibility to ciprofloxacin (91.6%), norfloxacin (88.8%), and chloramphenicol (83.3%). A. cryaerophilus isolates showed susceptibility to chloramphenicol (96.7%), streptomycin (83.8%), cefoperazone (83.8%), and florphenicol (80.6%). We have identified that many food samples examined in this study were contaminated with Arcobacter species. Arcobacter contamination poses a human health concern and multiple antibiotic resistance in the isolates and this may pose a risk to public health.Öğe Prevalence and antimicrobial susceptibility of Arcobacter species in cow milk, water buffalo milk and fresh village cheese(Elsevier Science Bv, 2014) Yesilmen, Simten; Vural, Aydin; Erkan, Mehmet Emin; Yildirim, Ibrahim HalilIn this study, the presence of Arcobacter spp. was examined in cow milk (n = 50), water buffalo (WB) milk (n = 50) and fresh village cheese (n = 50) samples. The 165 rDNA-RFLP method was used for the identification of Arcobacter spp. The disc diffusion method was used to investigate the susceptibility of all strains identified to 18 different antimicrobial substances. The most commonly isolated Arcobacter species were found to be Arcobacter butzleri (38.89%), Arcobacter cryaerophilus (22.23%) and Arcobacter skirrowii (11.12%) in cow milk; A. cryaerophilus (33.33%), Arcobacter cibarius (20.83%) and A. butzleri (12.50%) in WB milk; and A. skirrowii (28.57%),A. butzleri (21.43%) and A. cryaerophilus (14.29%) in fresh village cheese. This is the first study to identify the presence of Arcobacter nitrofigilis, Arcobacter cloacae, Arcobacter halophilus, Arcobacter bivalviorum and A. cibarius species in analyzed samples. It was found that all of the A. cryaerophilus (n:16) isolates were resistant to cefoperazone, cloxacillin and penicillin G; all of the A. skirrowii (n:12) and A. butzleri (n:10) isolates were resistant to cefoperazone, tetracycline, ampicillin, erythromycin, cloxacillin and penicillin G. It was concluded that cow milk, WB milk and fresh village cheese samples are an important source of Arcobacter species and pose a risk to public health. (C) 2014 Elsevier B.V. All rights reserved.Öğe The prevalence and molecular typing of Clostridium perfringens in ground beef and sheep meats(Springer International Publishing Ag, 2014) Guran, Husnu Sahan; Vural, Aydin; Erkan, Mehmet EminThis study was aimed at the investigation of the prevalence of Clostridium perfringens in ground beef and sheep meats and to detect the cpa, cpb, etx, iA, cpe and cpb2 toxin genes by multiplex PCR. Obtained from retail markets and butchers, 100 ground meat samples, 50 of which were beef and 50 of which were sheep meat samples, were examined. Out of the 50 ground beef samples 48 (96 %) and out of the 50 ground sheep meat samples 44 (88 %) were contaminated with C. perfringens. According to microscopic examination and the results of biochemical tests, 262 positive isolates obtained from these samples were identified as C. perfringens. Multiplex PCR results demonstrated that, out of the 262 isolates, 203 (77.4 %) possessed only the cpa gene (type A), while 20 (7.6 %) carried the cpa and cpb2 toxin genes (type A-cpb2), and 6 (2.2 %) the cpa and cpe toxin genes (type A-cpe). Furthermore, it was determined that, out of the 262 C. perfringens isolates, 4 (1.5 %), 10 (3.8 %) and 19 (7.2 %) were of the types B, C and D, respectively.Öğe PREVALENCE AND SOME VIRULENCE GENES OF ESCHERICHIA COLI O157 ISOLATED FROM CHICKEN MEATS AND GIBLETS(Walter De Gruyter Gmbh, 2017) Guran, Husnu Sahan; Vural, Aydin; Erkan, Mehmet Emin; Durmusoglu, HalilEscherichia coli O157 related foodborne illnesses continue to be one of the most important global public health problems in the world. This study aims to determine E. coli O157 prevalence in 375 chicken meat parts and giblets. The samples were collected randomly from several supermarkets and butchers in Diyarbakir, a city in southeast Turkey. They were analyzed and confirmed using the immunomagnetic separation (IMS), Vitek (R) 2 microbial identification system and polymerase chain reaction (PCR) method. This study also aims to detect the presence of fliC(H7), eaeA, stx(1), stx(2) and hlyA genes by using PCR. The overall E. coli O157 prevalence in chicken meat parts and giblets was 1.3%. All of the E. coli O157 isolates carried rfbE(O157) and eaeA genes; but not any fliC(H7) and hlyA genes. The E. coli O157 isolates obtained from drumstick and breast meat carried either stx(1) or stx(2) genes, which were related to important virulence factors of the disease.Öğe Seroprevalance of Coxiellosis in cows, sheep, goats and humans in Diyarbakir region of Turkey(Academic Journals, 2011) Arserim, Neval Berrin; Yesilmen, Simten; Tel, Osman Yasar; Ozekinci, Tuncer; Keskin, Oktay; Pulat, Huseyin; Vural, AydinThis study aims at determining the seroprevalance of Coxiella burnetii in cows, sheep, goats and staff, working in the stock breeding sector in Diyarbakir region. Therefore, C. burnetii antibodies were investigated in sera samples of 612 sheep, 700 goats, 584 cows and 90 staff by enzyme-linked immunosorbent assays (ELISA). In the study, seropositivity was obtained as 25.4, 38.6, 20.0 and 6.6% in sheep, goats, cows and stockbreeding staff, respectively. Consequently, C. burnetii seropositivity, whether in people or in animals, had a ratio that should not be ignored in Diyarbakir region. Abort cases in ruminant should be assessed from the viewpoint of Coxiellosis. Also, people, especially those who are in risk group, should be made to be conscious of Coxiellosis infection, and measures for preventing this illness should be taken.Öğe Some microbiological characteristics of herbed cheeses(Wiley-Hindawi, 2007) Erkan, Emin M.; Ciftcioglu, Gurhan; Vural, Aydin; Aksu, HarunFifty herbed cheese samples, in which herbs (Allium spp.) were used at production, were analyzed for some microbiological quality characteristics. Cheese samples were collected from different retailers in four counties of Eastern Turkey. Presumptive coliform, bacteria, generic Escherichia coli, Staphylococcus aureus, lactic acid bacteria, yeast, mold and sulfite-reducing anaerobic bacteria counts were examined as general microbiologic quality parameters, and the average bacteria counts were 2.1 x 10(5), 3.1 x 10(4), 1.1 x 10(5), 2.2 x 10(7) 6.8 x 10(2), 7.0 x 10(6) and 3.2 x 10(1) cfu/g, respectively. The number of samples, in which the above selected bacteria have been detected, were 32 (64%), 29 (58%), 23 (46%), 50 (100%), 5 (10%), 46 (92%) and 9 (18%), respectively. Salmonella spp., Listeria monocytogenes and E. coli O157:H7 were targeted as foodborne pathogens, and the presence of those pathogens in samples were 10% (in five samples), 8% (in four samples) and 4% (in two samples), respectively. It was found that herbed cheeses containing foodborne pathogens raise an important risk for consumers' health. Standardization and modernization of herbed cheese production, in which hygienic conditions and quality controls would be applicable, seems a necessity in order to prevent possible public health risks from herbed cheeses.
