Microbial quality of a confection (Tahini Halva) manufactured in Turkey

VAR I., Uzunlu S., Mavis F. G.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, cilt.71, sa.5, ss.124-128, 2020 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 5
  • Basım Tarihi: 2020
  • Doi Numarası: 10.2376/0003-925x-71-124
  • Dergi Adı: JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.124-128
  • Anahtar Kelimeler: Food safety, Halva manufacturing plants, Hygiene, Pathogens, Tahini halva, INTERNATIONAL OUTBREAK, SALMONELLA, INACTIVATION, SURVIVAL, STORAGE, HELVA, FATE
  • Çukurova Üniversitesi Adresli: Evet

Özet

In this study, the microbiological qualities of a sweet product, tahini halva (helva, halawi), which is consumed as a ready-to-eat confection but no heat treated during production were determined for the risk assessment of public health. Between the years of 2010 to 2015, 68 halva containing pistachio, 68 halva containing cocoa and 68 plain halva samples from five tahini production companies and five different brands were analysed in Adana of Turkey. Microbiological quality of samples, in terms of total aerobic mesophilic bacteria count, yeast and mould count, Staphylococcus (S.) aureus count, coliform bacteria and Escherichia (E.) coli count, as well as the presence of Salmonella spp. were evaluated.