Hitit University, Alaca Avni Çelik Vocational School, Alaca-Çorum, Turkey
Determination of microbiological properties of milk-based desserts presented for consumption in Ankara, Turkey
Bestimmung der mikrobiologischen Eigenschaften von zum Verzehr angebotenen Desserts auf Milchbasis in Ankara, Türkei
Pınar Kaynar
Summary
Milk-based desserts are a popular consumer product. They are generally preferred over other sugar-based products, especially in summer. However, these popular desserts also constitute a microbiological risk and may result in gastrointestinal disease or food poisoning. The purpose of this study was to determine the microbiological properties of milk-based desserts available for public consumption in Ankara, the capital of Turkey, and to determine their compatibility with the relevant legislation. Fifty-two milk-based desserts sold in Ankara were subjected to microbiological analysis in terms of Salmonella spp. and staphylococcal enterotoxin, as required by law – rice pudding (sutlac) (36.54 %), white pudding with a caramelized surface (kazandibi) (32.69 %) and almond pudding (keskul) (30.77 %). The samples were also analyzed in terms of Escherichia coli O157, Escherichia coli, Listeria monocytogenes, and coagulase positive staphylococci. Although none of the 52 samples contained Salmonella spp., L. monocytogenes, E. coli O157, coagulase positive staphylococci, or staphylococcal enterotoxin, E. coli (2.1x101 – 1.1x104 MPN/g) was found in 12 samples.
Keywords: Consumption, food, milk-based dessert, health, microbiological, public
Korrespondenzadresse E-Mail
pinarmkaynar@yahoo.com
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 71,
93–97 (2020)
DOI 10.2376/0003-925X-71-93
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X