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

被引：32

作者：

Colak, Hilal ^{[1
]}

Hampikyan, Hamparsun ^{[1
]}

Bingol, Enver Baris ^{[1
]}

Ulusoy, Beyza ^{[1
]}

机构：

[1] Univ Istanbul, Fac Med Vet, Dept Food Hyg & Technol, TR-34320 Istanbul, Turkey

来源：

FOOD CONTROL | 2007年 / 18卷 / 05期

关键词：

L; monocytogenes; Salmonella spp; tulum cheese;

D O I：

10.1016/j.foodcont.2006.02.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：576 / 579

页数：4

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