Research Article
Presence of Salmonella spp., Listeria monocytogenes and Staphylococcus aureus in halloumi sold in Northern Cyprus
Abstract
Halloumi is an important part of the Cyprus dairy sector and consumed by a large volume of public. The microbiologic safety of the cheese is important in terms of public health. In this study, the presence of Salmonella spp., Listeria monocytogenes and Staphylococcus aureus on 1072 samples that collected for two years, their distribution according to the seasons and the effect of the seasons on the microbial load were investigated. As the result of the study, Salmonella spp. and L. monocytogenes could not be detected in any of the halloumi samples, while S. aureus was detected. It was determined that 39 (3.64%) of the halloumi samples contained S. aureus above 1x103 cfu/g, 43 of them between 1x101 and 1x103 cfu/g, and 990 of them below 1x101 cfu/g. It has been observed that the most intense contamination above 1x103 cfu/g is formed in the spring season. In order to eliminate the food safety problem caused by S. aureus, first of all, the development of good manufacturing practices in farms, making the cold milk application cover all farms should be provided. On the other hand, within the framework of food safety from farm to fork, the end-product should be delivered to the consumer without breaking the cold chain.
Ethical Statement
This study does not present any ethical concerns.
References
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- 22. Tribst AAL, Júnior BRDCL (2022): Heat treatment design for the valorization of sheep cheese whey in artisanal production. Res Soc Dev, 11, e20911931776.
- 23. TSE (2023): TS 6582-1 EN ISO 6888-1/A1, Microbiology of food and animal feeds- Coagulase –Positive staphylococci (Staphyloccus aureus and other species) - Part 1: Baird-Parker agar using the medium. https://intweb.tse.org.tr/standard/standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073088048068050073103088073080109074 (Accessed December 1, 2023).
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- 25. Usca A, Erol I (1998): Microbiological Quality of Halloumi Cheese. Ankara Univ Vet Fak Derg, 45, 97-103.
- 26. Vahedi M, Nasrolahei M, Sharif M, et al (2013): Bacteriological study of raw and unexpired pasteurized cow's milk collected at the dairy farms and super markets in Sari city in 2011. JPMH, 54, 120-123.
Year 2025,
Accepted Papers, 1 - 5
Abstract
References
- 1. Anonymous (1985): TRNC Nutrient Regulation. (Accessed December 1, 2023).
- 2. Anonymous (2005): Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs (Text with EEA relevance) OJ L 338, 22.12.2005, p. 1–26. (Accessed February 8, 2021).
- 3. Anonymous (2011): Turkish Food Codex Regulation on Microbiological Criteria, No. 28157. (Accessed February 8, 2021).
- 4. Anonymous (2021): Commission Implementing Regulation (EU) 2021/591 of 12 April 2021 entering a name in the register of protected designations of origin and protected geographical indications (‘Χαλλούμι’(Halloumi)/‘Hellim’ (PDO)). OJEU, 125, 13.
- 5. Aygun O, Wrestlers S (2006): Listeria spp. of the raw milk and dairy products in Antakya, Turkey. Food Control, 17, 676-679.
- 6. bioMerueux (2017a): Vidas up Salmonella (SPT) user guide Ref: 30707.
- 7. bioMerueux (2017b): Vidas Listeria monocytogenes Xpres (LMX) user manual Ref: 30123.
- 8. Cokal Y, Dagdelen A, Cenet O, et al (2012): Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and my hosmer dessert. Food Control, 26, 337-340.
- 9. Dairy Industry Institution (2021): Statistics, Amount of Milk Marketed by SÜTEK since 1990. (Accessed February 8, 2021).
- 10. Değirmencioğlu V (2014): Determining the presence of Staphylococcus aureus of various dairy produced and soil of the Turkish Republic of Northern Cyprus. Master Thesis. Graduate School of Applied Sciences, Department of Food Engineering, Near East University, Nicosia.
- 11. De Luca G, Zanetti F, Stampi S (1997): Staphylococcus aureus in dairy products in the Bologna area. Int J Food Microbiol, 35, 267-270.
- 12. Eleftheriadou M, Varnava-Tello A, Metta-Loizidou M, et al (2002): The microbiological profile of foods in the Republic of Cyprus: 1991-2000. Food Microbiol, 19, 463-471.
- 13. Fadaei A (2014): Bacteriological quality of raw cow milk in Shahrekord, Iran. Vet World, 7, 240-243.
- 14. Hayaloglu AA, Fox PF, Guven M, et al (2007): Cheeses of Turkey: 1. Varieties ripened in goat-skin bags. Le Lait, 87, 79-95.
- 15. Kaminarides S, Stamou P, Massouras T (2007): Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food Chem, 100, 219-225.
- 16. Little CL, Rhoades JR, Sagoo SK, et al (2008): Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK. Food Microbiol, 25, 304-312.
- 17. Önganer AN, Kırbağ S (2009): Microbiological Quality of Freshly Consumed Çökelek Cheese in Diyarbakır. JIST, 25, 24-33.
- 18. Özçil İE, Esenyel İ, İlhan A (2022): A Fuzzy Approach Analysis of Halloumi Cheese in N. Cyprus. Food Anal Methods, 15, 10-15.
- 19. Papademas P (2006): Halloumi cheese. Brined Cheeses, 1, 117-138.
- 20. Schoder D, StrauB A, Szakmary-Brandle K, et al (2015): How safe is European Internet cheese? A purchase and microbiological investigation. Food Control, 54, 225-230.
- 21. Teymori R, Ghazanfarirad N, Dehghan K, et al (2014): Monitoring microbial quality of commercial dairy products in West Azerbaijan province, northwest of Iran. Asian Pac J Trop Dis, 4, 5824-5829.
- 22. Tribst AAL, Júnior BRDCL (2022): Heat treatment design for the valorization of sheep cheese whey in artisanal production. Res Soc Dev, 11, e20911931776.
- 23. TSE (2023): TS 6582-1 EN ISO 6888-1/A1, Microbiology of food and animal feeds- Coagulase –Positive staphylococci (Staphyloccus aureus and other species) - Part 1: Baird-Parker agar using the medium. https://intweb.tse.org.tr/standard/standard/Standard.aspx?081118051115108051104119110104055047105102120088111043113104073088048068050073103088073080109074 (Accessed December 1, 2023).
- 24. Ulusoy BH, Kaya Yıldırım F, Kaynarca HD, et al (2024): Investigation of quality characteristics of industrially produced halloumi cheese. Ankara Univ Vet Fak Derg, 71, 463-470.
- 25. Usca A, Erol I (1998): Microbiological Quality of Halloumi Cheese. Ankara Univ Vet Fak Derg, 45, 97-103.
- 26. Vahedi M, Nasrolahei M, Sharif M, et al (2013): Bacteriological study of raw and unexpired pasteurized cow's milk collected at the dairy farms and super markets in Sari city in 2011. JPMH, 54, 120-123.
There are 26 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Veterinary Food Hygiene and Technology |
| Journal Section | Research Article |
| Authors | |
| Early Pub Date | February 14, 2025 |
| Publication Date | |
| Submission Date | May 13, 2024 |
| Acceptance Date | December 24, 2024 |
| Published in Issue | Year 2025Accepted Papers |