Research Article
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Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process

Year 2020, Volume: 15 Issue: 3, 196 - 206, 31.12.2020
https://doi.org/10.17094/ataunivbd.742811

Abstract

Halloumi/Hellim, is an important part of the milk sector in Turkish Republic of Northern Cyprus (TRNC). In addition to industrial production, traditional production is also very common. In our study, microbiological samples were collected from the potential risk points throughout the process in selected, small-scaled pilot traditional hellim producers in Nicosia. During three visits in 4 pilot producers, samples were collected for microbiological analysis. These analyses are carried out under two topics: i. Microbiological analyses of products from intermediate product and final product, ii. Operational hygiene control analyses. As the results of all analyses, we concluded that mean results of ACC ranged between 3.4x106-1.2x108cfu/ml in raw milk. Considering the results of the final product analysis, mold-yeast counts were found below the level that could be detected except of one plant. Coliform and staphylococcus mean results were in the range of 6.4x101 - 8.9x102 and 1.1x103 - 2.3x104 cfu / g, respectively. Operational hygiene control analysis results are in a way to make the results found in the final product meaningful. These results show that hygiene practices are important especially at every stage after curd boiling step

Supporting Institution

This research study was funded by Center of Excellence in Near East University

Project Number

CE160-2015

References

  • 1. Falardeau J., Keeney K., Trmcic A., Kitts D., Wang S., 2019. Farm-to-fork profiling of bacterial communities associated with an artisan cheese production facility. Food Microbiol, 83, 48-58. 2. Gibbs P., Morphitou R., Savva G., 2004. Halloumi: exporting to retain traditional food products. Br Food J, 106, 569-576. 3. Ekonomi ve Enerji Bakanlığı Ticaret Dairesi İstatistik Şubesi raporları, K.K.T.C. 2019. 4. Erbay, Z., Koca, N., & Üçüncü, M., 2010. Hellim peynirinin bileşimi ile renk ve dokusal özellikleri arasındaki ilişkiler. Gıda, 35(5), 347-353. 5. Bintsis T., Papademas P., 2002. Microbiological quality of white‐brined cheeses: a review. Int J Dairy Technol 55, 113-120. 6. Mehyar GF., Al Nabulsi AA., Saleh M., Olaimat AN., Holley RA., 2018. Effects of chitosan coating containing glysozymeor natamycin on shelf‐life, microbial quality, and sensory properties of Halloumi cheese brined in normal and reduced salt solutions. J Food Process Pres 42, 13324. 7. Tilocca B., Costanzo N., Morittu VM., Spina AA., Soggiu A., Britti D., Piras C., 2019. Milk microbiota: characterization methods and role in cheese production. J Proteomics, 103534. 8. Anonymous, 2009. Türk Gıda Kodeksi Çiğ Süt Ve Isıl İşlem Görmüş İçme Sütleri Tebliği. Tebliğ no 2009/14. 9. European Commission, 2005. Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union L 338:1–26. 10. Luck, H., Gavron, H., 1990. In Dairy Microbiology: The Microbiology of Milk Products, Vol.2, 2nd, ed., R.K. ed., Elsevier Applied Science Publishers, London, pp: 345-392. 11. Aksu H., Kaya İ., 2000. Gıda sanayinde personel hijyeni. Gıda Müh Derg 3, 15-9. 12. Aksu, FY., Altunatmaz, S.S., Harun, U., & Altıner, DD., 2017. Hipermarketlerde gıda temas yüzeylerinin mikrobiyolojik özellikleri ve satış personelinin el hijyeni düzeyi. Erciyes Üniv Vet Fak Derg, 14(1), 17-23. 13. Mulvey D., Redding P., Robertson C., Woodall C., Kingsmore P., Bedwell D., Dancer SJ., 2011. Finding a benchmark for monitoring hospital cleanliness. J Hosp Infect 77, 25-30. 14. Nada S., Ilija D., Igor T., Jelena M., Ruzica G., 2012. Implication of food safety measures on microbiological quality of raw and pasteurized milk. Food Control 25, 728-731. 15. Metz M., Sheehan J., Feng, PC., 2019. Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses–A literature review. Food Microbiol, 103283. 16. Milci S., Goncu A., Alpkent Z., Yaygin H., 2005. Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk. Int Dairy J 15, 625-630. 17. Poullet B., Huertas M., Sanchez A., Caceres P., Larriba G., 1993. Main lactic acid bacteria isolated during ripening of Casar de Caceres cheese. J Dairy, 60, 123-127. 18. Papademas P., Robinson RK., 2000. A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese. Int Dairy J, 10, 761-768. 19. Keles A., Atasever M., Guner A., Ucar G., 2001. Some quality properties of Halloumi cheese manufactured from cow’s and ewe’s milk and ripened in different packaging materials. Gıda 26, 61-70. 20. Atasever M., Keleş A., Uçar G., Güner A., 1999. Farklı ambalajlarda muhafaza edilen Hellim Peynirinin olgunlaşması süresince bazı kalite niteliklerindeki değişimler. Vet Bil Derg 15, 55-64. 21. Demirci M., Ancı M., 1989, Hellim peynirinin fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerine araştırmalar. I. Uluslararası Gıda Sempozyumu, 4-6 Nisan, Bursa. 22. İlhan G., Şimşek B., 2011. Türkiye’de ve TRNC’de üretilen hellim peynirlerinin bazı özelliklerinin karşılaştırılması. Harran Tar Gıda Bil Derg 15, 43-53. 23. Özçil İE., 2016. A Research on Occurrence of Salmonella and Staphylococcus aureus in Halloumi Cheese Produced in TRNC. Thesis p 47-61, Nicosia, TRNC. 24. Whitley, L., 2018. Global Cheesemaking Technology: Cheese Quality and Characteristics (2018), edited by Photis Papademas, Thomas Bintsis. John Wiley & Sons Ltd, Chichester, UK. ISBN 978‐1‐119‐04615‐8. International Journal of Dairy Technology, 71(2), 551-551. 25. Ledo J., Hettinga KA., Luning PA., 2020. A customized assessment tool to differentiate safety and hygiene control practices in emerging dairy chains. Food Cont, 111, 107072. 26. Kim SH., Kim DH., Lim HW., Seo KH., 2020. High prevalence of non-faecalis and non-faecium Enterococcus spp. in farmstead cheesehouse and their applicability as hygiene indicators. LWT, 109271.

Geleneksel Hellim Üretim Prosesinde Mikrobiyolojik Tehlikelerin Belirlenmesi

Year 2020, Volume: 15 Issue: 3, 196 - 206, 31.12.2020
https://doi.org/10.17094/ataunivbd.742811

Abstract

Hellim üretimi, Kıbrıs'ta süt sektörünün önemli bir parçasıdır. Endüstriyel üretime ek olarak, Kıbrıs'ta geleneksel üretim de çok yaygındır. Çalışmamızda, Lefkoşa'daki seçilmiş, küçük ölçekli geleneksel Hellim üreticilerinde üretim prosesi boyunca potansiyel risk noktalarından mikrobiyolojik örnekler toplanmıştır. 4 pilot üreticinin üç defa ziyareti sırasında, mikrobiyolojik analizler için numuneler toplanmıştır. Bu analizler iki başlık altında toplanmaktadır : i. Ara ve nihai üründenlerden toplanan numunelerin mikrobiyolojik analizleri, ii. Operasyonel hijyen kontrol analizleri. Çiğ sütün aerobik koloni sayısı (AKS) ortalama sonuçları 3.4x106-1.2x108 kob/ml arasında değişmektedir. Son ürün analiz sonuçlarına bakıldığında, bir işletme dışında küf-maya sayımları tespit edilebilen seviyenin altında bulunmuştur. Koliform ve stafilokok ortalama sonuçları ise sırasıyla, 6.4x101 – 8.9x102 ve 1.1x103 – 2.3x104 cfu/g aralığındadır. Operasyonel hijyen kontrol analizleri sonuçları, son üründe tespit edilen sonuçları anlamlı kılacak yöndedir. Bu sonuçlar, özellikle telemenin haşlanması aşamasından sonraki her aşamasında hijyen uygulamalrının önemli olduğunu göstermektedir

Project Number

CE160-2015

References

  • 1. Falardeau J., Keeney K., Trmcic A., Kitts D., Wang S., 2019. Farm-to-fork profiling of bacterial communities associated with an artisan cheese production facility. Food Microbiol, 83, 48-58. 2. Gibbs P., Morphitou R., Savva G., 2004. Halloumi: exporting to retain traditional food products. Br Food J, 106, 569-576. 3. Ekonomi ve Enerji Bakanlığı Ticaret Dairesi İstatistik Şubesi raporları, K.K.T.C. 2019. 4. Erbay, Z., Koca, N., & Üçüncü, M., 2010. Hellim peynirinin bileşimi ile renk ve dokusal özellikleri arasındaki ilişkiler. Gıda, 35(5), 347-353. 5. Bintsis T., Papademas P., 2002. Microbiological quality of white‐brined cheeses: a review. Int J Dairy Technol 55, 113-120. 6. Mehyar GF., Al Nabulsi AA., Saleh M., Olaimat AN., Holley RA., 2018. Effects of chitosan coating containing glysozymeor natamycin on shelf‐life, microbial quality, and sensory properties of Halloumi cheese brined in normal and reduced salt solutions. J Food Process Pres 42, 13324. 7. Tilocca B., Costanzo N., Morittu VM., Spina AA., Soggiu A., Britti D., Piras C., 2019. Milk microbiota: characterization methods and role in cheese production. J Proteomics, 103534. 8. Anonymous, 2009. Türk Gıda Kodeksi Çiğ Süt Ve Isıl İşlem Görmüş İçme Sütleri Tebliği. Tebliğ no 2009/14. 9. European Commission, 2005. Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union L 338:1–26. 10. Luck, H., Gavron, H., 1990. In Dairy Microbiology: The Microbiology of Milk Products, Vol.2, 2nd, ed., R.K. ed., Elsevier Applied Science Publishers, London, pp: 345-392. 11. Aksu H., Kaya İ., 2000. Gıda sanayinde personel hijyeni. Gıda Müh Derg 3, 15-9. 12. Aksu, FY., Altunatmaz, S.S., Harun, U., & Altıner, DD., 2017. Hipermarketlerde gıda temas yüzeylerinin mikrobiyolojik özellikleri ve satış personelinin el hijyeni düzeyi. Erciyes Üniv Vet Fak Derg, 14(1), 17-23. 13. Mulvey D., Redding P., Robertson C., Woodall C., Kingsmore P., Bedwell D., Dancer SJ., 2011. Finding a benchmark for monitoring hospital cleanliness. J Hosp Infect 77, 25-30. 14. Nada S., Ilija D., Igor T., Jelena M., Ruzica G., 2012. Implication of food safety measures on microbiological quality of raw and pasteurized milk. Food Control 25, 728-731. 15. Metz M., Sheehan J., Feng, PC., 2019. Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses–A literature review. Food Microbiol, 103283. 16. Milci S., Goncu A., Alpkent Z., Yaygin H., 2005. Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk. Int Dairy J 15, 625-630. 17. Poullet B., Huertas M., Sanchez A., Caceres P., Larriba G., 1993. Main lactic acid bacteria isolated during ripening of Casar de Caceres cheese. J Dairy, 60, 123-127. 18. Papademas P., Robinson RK., 2000. A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese. Int Dairy J, 10, 761-768. 19. Keles A., Atasever M., Guner A., Ucar G., 2001. Some quality properties of Halloumi cheese manufactured from cow’s and ewe’s milk and ripened in different packaging materials. Gıda 26, 61-70. 20. Atasever M., Keleş A., Uçar G., Güner A., 1999. Farklı ambalajlarda muhafaza edilen Hellim Peynirinin olgunlaşması süresince bazı kalite niteliklerindeki değişimler. Vet Bil Derg 15, 55-64. 21. Demirci M., Ancı M., 1989, Hellim peynirinin fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerine araştırmalar. I. Uluslararası Gıda Sempozyumu, 4-6 Nisan, Bursa. 22. İlhan G., Şimşek B., 2011. Türkiye’de ve TRNC’de üretilen hellim peynirlerinin bazı özelliklerinin karşılaştırılması. Harran Tar Gıda Bil Derg 15, 43-53. 23. Özçil İE., 2016. A Research on Occurrence of Salmonella and Staphylococcus aureus in Halloumi Cheese Produced in TRNC. Thesis p 47-61, Nicosia, TRNC. 24. Whitley, L., 2018. Global Cheesemaking Technology: Cheese Quality and Characteristics (2018), edited by Photis Papademas, Thomas Bintsis. John Wiley & Sons Ltd, Chichester, UK. ISBN 978‐1‐119‐04615‐8. International Journal of Dairy Technology, 71(2), 551-551. 25. Ledo J., Hettinga KA., Luning PA., 2020. A customized assessment tool to differentiate safety and hygiene control practices in emerging dairy chains. Food Cont, 111, 107072. 26. Kim SH., Kim DH., Lim HW., Seo KH., 2020. High prevalence of non-faecalis and non-faecium Enterococcus spp. in farmstead cheesehouse and their applicability as hygiene indicators. LWT, 109271.
There are 1 citations in total.

Details

Primary Language English
Subjects Health Care Administration
Journal Section Araştırma Makaleleri
Authors

Beyza Hatice Ulusoy 0000-0001-9278-2537

Canan Hecer This is me 0000-0003-1156-9510

Şifa Berkan This is me

Project Number CE160-2015
Publication Date December 31, 2020
Published in Issue Year 2020 Volume: 15 Issue: 3

Cite

APA Ulusoy, B. H., Hecer, C., & Berkan, Ş. (2020). Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 15(3), 196-206. https://doi.org/10.17094/ataunivbd.742811
AMA Ulusoy BH, Hecer C, Berkan Ş. Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. December 2020;15(3):196-206. doi:10.17094/ataunivbd.742811
Chicago Ulusoy, Beyza Hatice, Canan Hecer, and Şifa Berkan. “Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process”. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 15, no. 3 (December 2020): 196-206. https://doi.org/10.17094/ataunivbd.742811.
EndNote Ulusoy BH, Hecer C, Berkan Ş (December 1, 2020) Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 15 3 196–206.
IEEE B. H. Ulusoy, C. Hecer, and Ş. Berkan, “Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process”, Atatürk Üniversitesi Veteriner Bilimleri Dergisi, vol. 15, no. 3, pp. 196–206, 2020, doi: 10.17094/ataunivbd.742811.
ISNAD Ulusoy, Beyza Hatice et al. “Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process”. Atatürk Üniversitesi Veteriner Bilimleri Dergisi 15/3 (December 2020), 196-206. https://doi.org/10.17094/ataunivbd.742811.
JAMA Ulusoy BH, Hecer C, Berkan Ş. Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2020;15:196–206.
MLA Ulusoy, Beyza Hatice et al. “Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process”. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, vol. 15, no. 3, 2020, pp. 196-0, doi:10.17094/ataunivbd.742811.
Vancouver Ulusoy BH, Hecer C, Berkan Ş. Investigation of Microbiological Hazards in Traditional Halloumi/Hellim Manufacturing Process. Atatürk Üniversitesi Veteriner Bilimleri Dergisi. 2020;15(3):196-20.