Occurrence of Foodborne Pathogens and Molds in Turkish Foods
A survey of the occurrence of food pathogens like Salmonella, Listeria, Escherichia, Clostridium, Bacillus and Staphylococcus analyses were performed on 301 food samples from 8 different food categories such as dry legumes, milk products, meat products, fish, frozen foods, deserts, nuts and vegetabl...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2016-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/621 |
| _version_ | 1797906180583981056 |
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| author | Sebnem Ozturkogu-Budak |
| author_facet | Sebnem Ozturkogu-Budak |
| author_sort | Sebnem Ozturkogu-Budak |
| collection | DOAJ |
| description | A survey of the occurrence of food pathogens like Salmonella, Listeria, Escherichia, Clostridium, Bacillus and Staphylococcus analyses were performed on 301 food samples from 8 different food categories such as dry legumes, milk products, meat products, fish, frozen foods, deserts, nuts and vegetables and fruits. Yeast and mold analyses were also performed on 364 food products from 9 main food categories such as dry legumes, milk products, meat products, seasonings, deserts, nuts, bee products, bakery products and dried fruits produced in Turkey. S. aureus and Salmonella were the most prevalent (1.33%) of the six isolated pathogens. The species Cl. perfringens, L. monocytogenes and B. cereus were detected with the ratios of 1.00%, 0.66% and 0.66%, respectively. Total yeast and molds occurrence were 1.65% and 9.06%, respectively. Pathogens were detected in cream cheese, spinach, strawberry and cod fish most prevalently, whereas dried fig, chilli pepper, hazelnut and bakery products were determined as foods prone to the growth of molds. The results of this study suggest that faecal contamination of water needs to be prevented, and the production and storage conditions of food materials should be improved. These findings have implications for the use of these surveillance data in developing evidence-based food policy. |
| first_indexed | 2024-04-10T10:16:57Z |
| format | Article |
| id | doaj.art-970f7011bdca47c591afc6494a0d2408 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T10:16:57Z |
| publishDate | 2016-06-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-970f7011bdca47c591afc6494a0d24082023-02-15T16:21:49ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2016-06-014649850310.24925/turjaf.v4i6.498-503.621335Occurrence of Foodborne Pathogens and Molds in Turkish FoodsSebnem Ozturkogu-Budak0Department of Dairy Technology, Faculty of Agriculture, University of Ankara, 06100 AnkaraA survey of the occurrence of food pathogens like Salmonella, Listeria, Escherichia, Clostridium, Bacillus and Staphylococcus analyses were performed on 301 food samples from 8 different food categories such as dry legumes, milk products, meat products, fish, frozen foods, deserts, nuts and vegetables and fruits. Yeast and mold analyses were also performed on 364 food products from 9 main food categories such as dry legumes, milk products, meat products, seasonings, deserts, nuts, bee products, bakery products and dried fruits produced in Turkey. S. aureus and Salmonella were the most prevalent (1.33%) of the six isolated pathogens. The species Cl. perfringens, L. monocytogenes and B. cereus were detected with the ratios of 1.00%, 0.66% and 0.66%, respectively. Total yeast and molds occurrence were 1.65% and 9.06%, respectively. Pathogens were detected in cream cheese, spinach, strawberry and cod fish most prevalently, whereas dried fig, chilli pepper, hazelnut and bakery products were determined as foods prone to the growth of molds. The results of this study suggest that faecal contamination of water needs to be prevented, and the production and storage conditions of food materials should be improved. These findings have implications for the use of these surveillance data in developing evidence-based food policy.http://www.agrifoodscience.com/index.php/TURJAF/article/view/621Foodborne pathogensSalmonellaEscherichiaListeriaMold |
| spellingShingle | Sebnem Ozturkogu-Budak Occurrence of Foodborne Pathogens and Molds in Turkish Foods Turkish Journal of Agriculture: Food Science and Technology Foodborne pathogens Salmonella Escherichia Listeria Mold |
| title | Occurrence of Foodborne Pathogens and Molds in Turkish Foods |
| title_full | Occurrence of Foodborne Pathogens and Molds in Turkish Foods |
| title_fullStr | Occurrence of Foodborne Pathogens and Molds in Turkish Foods |
| title_full_unstemmed | Occurrence of Foodborne Pathogens and Molds in Turkish Foods |
| title_short | Occurrence of Foodborne Pathogens and Molds in Turkish Foods |
| title_sort | occurrence of foodborne pathogens and molds in turkish foods |
| topic | Foodborne pathogens Salmonella Escherichia Listeria Mold |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/621 |
| work_keys_str_mv | AT sebnemozturkogubudak occurrenceoffoodbornepathogensandmoldsinturkishfoods |