Determination of microbiological contamination sources during Turkish white cheese production

Food Control

Volumn 17, Issue 11, 2006, Pages 856-861

  Temelli, Seran ^a   Anar, Şahsene ^a   Sen, Cem ^a   Akyuva, Pelin ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

Microbiological contamination; Production stages; White cheese

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; ESCHERICHIA COLI; STAPHYLOCOCCUS;

EID: 33646088966     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.05.012     Document Type: Article

References (30)

1. Anar S. Detection of critical control points in yoghurt production. Gi{dotless}da Dergisi January (2000) 36-39
2. Anar S., and Temelli S. Detection of critical control points during production stages of diluted yoghurt. Uludag University Journal of the Faculty of Veterinary Medicine 19 (2000) 19-22
3. Arvanitoyannis I.S., and Mavropoulos A.A. Implementation of the hazard analysis critical control point (HACCP) system to Kasseri/Kefalotiri and Anevato cheese production lines. Food Control 11 (2000) 31-40
4. De Wit J.C., and Kampelmacher E.H. Some aspects of bacterial contamination of hands of workers in food service establishments. Zentralblatt fur Bakteriologie Microbiologie und Hygiene B 186 (1988) 45-54
5. Drinking and potable water. (1997). TS 266, Turkish Standards Institute, Ankara.
6. Evrensel S.S., Temelli S., and Anar S. Detection of critical control points in white cheese production in small dairy plants. Turkish Journal of Veterinary and Animal Science 27 (2003) 29-35
7. Fadda M.E., Cosentino S., Deplano M., and Palmas F. Yeast populations in Sardinian feta cheese. International Journal of Food Microbiology 69 (2001) 153-156
8. General rules fort the detection of dairy plants' hygienic condition and sample taking. (1991). TS 8906, Turkish Standards Institute, Ankara.
9. Government Planning Organization. (2001). 8th 5-year development plan. Milk and dairy sector subcommittee report, GPO: 2636-644, Ankara.
10. Griffith C.J., Malik R., Cooper R.A., and Looker N. Environmental surface cleanliness and the potential for contamination during handwashing. American Journal of Infection Control 31 2 (2003) 93-96
11. Gulmez M., Guven A., and Cetinkaya A. Some microbiological and chemical properties of fresh and brined white cheese sold for consumption in Kars. Kafkas University Journal of the Faculty of Veterinary Medicine 7 1 (2001) 55-62
12. Hayaloglu A.A., Guven M., and Fox P.F. Microbiological, biochemical and technological properties of Turkish white cheese 'Beyaz Peynir'. International Dairy Journal 12 (2002) 635-648
13. Heggum C. Trends in hygiene management-the dairy sector example. Food Control 12 (2001) 241-246
14. ICMSF. (1982). International Commission of Microbiological Specifications for Foods. Microorganisms in foods. Their significance and methods of enumeration (2nd ed). University of Toronto Press.
15. ISO (1986). International Standard Organization. Dairy plant hygiene conditions general guidance on inspection and sampling procedures. No: 8086. International Organization for Standardization Case Postale 56. CH-1211 Geneve 20, Switzerland.
16. Kalkan A., Altan H.T., and Kamber U. A research on the presence of coliform bacteria (E.coli and K. pneumoniae) in white cheese. Ankara University Journal of the Faculty of Veterinary Medicine 38 1-2 (1991) 108-113
17. Kasimoglu, A. (1998). Determination of the contamination sources during manufacturing stage of white cheese and studies on the prevention of the contaminations. PhD Thesis, Ankara University Health Sciences Institute, Ankara.
18. Kure C.F., Skaar I., and Brendehaug J. Mould contamination in production semi-hard cheese. International Journal of Food Microbiology 93 (2004) 41-49
19. Legnoni P., Leoni E., Berveglieri M., Mirolo G., and Alvaro N. Hygienic control of mass catering establishments, microbiological monitoring of food and equipment. Food Control 15 (2004) 205-211
20. Lindqvist R., Sylvén S., and Vagsholm I. Quantitative microbial risk assessment exemplified by Staphylococcus aureus in unripened cheese made from raw milk. International Journal of Food Microbiology 78 (2002) 155-170
21. Mavropoulos A.A., and Arvanitoyannis I.S. Implementation of hazard analysis critical control point to Feta and Manouri cheese production lines. Food Control 10 3 (1999) 213-219
22. MINITAB Inc. (1998). MINITAB for Windows, Release 12.1.
23. Niza-Ribeiro J., Louzã A.C., Santos P., and Lima M. Monitoring the microbiological quality of raw milk through the use of an ATP bioluminescence method. Food Control 11 (2000) 209-216
24. Nizamlioglu M., Yalcin S., and Tekinsen O.C. Quality of brine white cheese in Konya vicinity. Turkish Journal of Veterinary and Animal Science 13 (1989) 136-142
25. Rosaria Corbo M., Lanciotti R., Albenzio M., and Sinigaglia M. Rosaria occurrence and characterization of yeasts isolated from milks and dairy products of Apulia region. International Journal of Food Microbiology 69 (2001) 147-152
26. Sampling from milk and dairy products. (1977). TS 2530, Turkish Standards Institute, Ankara.
27. SPSS Inc. (1999). SPSS for Windows, Release 10.0.
28. The Oxoid Manual. (1998). (8th ed.). 280 Oxoid Ltd, Hampshire, England.
29. Turkish Food Codex. (2000). Raw milk and heat-treated milk regulation, Ankara.
30. Untermann F. Microbial hazards in food. Food Control 9 2-3 (1998) 119-126