Some microbiological characteristics of herbed cheeses

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dc.contributor.authorErkan, Emin M.
dc.contributor.authorCiftcioglu, Gurhan
dc.contributor.authorVural, Aydin
dc.contributor.authorAksu, Harun
dc.date.accessioned2024-04-24T17:11:39Z
dc.date.available2024-04-24T17:11:39Z
dc.date.issued2007
dc.departmentDicle Üniversitesien_US
dc.description.abstractFifty 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.en_US
dc.identifier.doi10.1111/j.1745-4557.2007.00117.x
dc.identifier.endpage236en_US
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-34147177745
dc.identifier.scopusqualityQ1
dc.identifier.startpage228en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2007.00117.x
dc.identifier.urihttps://hdl.handle.net/11468/17658
dc.identifier.volume30en_US
dc.identifier.wosWOS:000245949600007
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal of Food Quality
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keyword]en_US
dc.titleSome microbiological characteristics of herbed cheesesen_US
dc.titleSome microbiological characteristics of herbed cheeses
dc.typeArticleen_US

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