In this study, the contamination of vacuum-packaged processed meat products by L. monocytogenes was investigated in the samples collected from retail markets in Van, Turkey. Of the 100 samples studied, 44 (44%) were positive for Listeria spp., while 14 samples (14%) of Listeria spp. isolates were identified to be contaminated by L. monocytogenes. Listeria spp. and L. monocytogenes were detected in 60% and 20% of Turkish fermented sausage samples, 48% and 12% of sausage samples, 40% and 16% of salami samples, and 28% and 8% of pastirma samples, respectively. Because of high level of L. monocytogenes incidence in examined vacuum-packaged meat products, it is essential to make sure that all necessary sanitary requirements be met to avoid any contamination. It is concluded that inadequte cooking practices or raw consumption of these contaminated products may cause potential risks for public health.
Results of the chemical, microbiological and sensorial properties of Turkish white cheese samples are presented during ripening period. It was observed that dry matter, fat, sodium chloride, ash and acidity increased during ripening, whereas pH value decreased. Dry matter, fat in dry matter, salt in dry matter, ash in dry matter and acidity (lactic acid) contents of cheese samples were found between 35.41-39.48%, 42.54-46.10%, 10.80-11.46%, 12.33-13.49%, and 0.61-1.11%, respectively. The pH values were found between 4.98-5.68. Also, high counts of total mesophilic bacteria and Lactobacilli were recorded throughout the ripening of the cheese. Low pH levels and high NaCl content after 30 days affected the growth of most microbial groups resulting in considerably lower counts at 3 months. Lactobacilli constituted the dominant microflora of the cheese. According to sensory evaluations, the cheese samples were more preferred with aging. This study reported here describes chemical, microbiological and organoleptical changes, which occured during ripening of Turkish white cheese.
In this study Halloumi cheese samples were produced from 1:1 mixtures of ewe's and cow's milk. Cheese samples were divided into two groups. Samples of the first group were dry salted and then vacuum packed. Next group samples were ripened in tin packs containing brine solution of 13% salt content. The changes in chemical, microbiological and sensory properties of the samples were investigated during the ripening period. It was found that the samples of the first group had higher dry matter and fat contents and acidity values but lower salt and ash contents than the samples of second group. It was also observed that salt and ash contents and acidity values increased in both groups during the ripening period while pH values decreased. In microbiological view, coliforms, total viable, yeast and mould counts were higher in the first group than in the second one. Coliforms decreased in both groups during the ripening period. On the other hand, total viable, yeast and mould counts decreased in second group. According to sensory evaluations, the first group samples were more preferred. The yield of cheese was determined as 15.40%.