Browsing by Author "Elibol, C"

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Determination of the Microbiological Quality of Some Dairy Desserts
(Tubitak Scientific & Technological Research Council Turkey, 2002) Alisarli, M; Sancak, YC; Akkaya, L; Elibol, C
This study was designed to demonstrate the microbiological qualities of cream pastries and puddings obtained from five different confectioneries in Van A total of 175 samples consisting of 100 pudding samples (sutlac; 25 keskul 30 supangile 25 kazandibi 20) and 75 cream pastries (butter cream 25 chocolate cream 25 fruit cream 25) were analysed The drop plate technique was used to determine the numbers of total anaerobic bacteria enterobactericeae lactobacilli pseudomonas and yeasts/moulds and the spread plate technique was used to determine the total number of micrococci/staphylococci The mean numbers of total aerobic bacteria were found to be 2 16 3 18 4 65 2 75 6 08 5 96 and 5 76 cfu/g and the mean numbers of enterobactericeae which are important in terms of the microorganism hygiene index were found to be 0 48 2 18 3 24 0 71 4 85 4 77 and 4 03 cfu/g in puddings (sutlai; keskul supangile kazandibi) and cream pastries (butter cream chocolate cream fruit cream) respectively Although the mean numbers of lactobacilli in puddings were found to be 1 08 2 68 4 15 and 2 17 cfu/g respectively they were around 5 cfu/g in cream pastries The mean numbers of pseudomonas and yeasts/moulds in puddings (sutlai; keskul supangile kazandibi) were found to be 0 31 1 58 2 86 and 0 56 cfu/g and 0 64 1 32 3 38 and 1 06 cfu/g respectively and around 4 cfu/g in cream pastries The mean numbers of micrococci/staphylococci in puddings were found to be 1 56 2 34 3 10 and 1 48 cfu/g respectively and around 4 cfu/g in cream pastries It was concluded that the hygenic qualities of dairy desserts were poor due to both production and sale conditions It was also concluded that periodic checks are necessary for improving the hygienic quality of dairy desserts.
Investigation of Staphylococcus Aureus Isolation and Thermonuclease Activity and Enterotoxin Formation in Some Dairy Desserts
(Scientific Technical Research Council Turkey, 2003) Alisarli, M; Sancak, YC; Akkaya, L; Elibol, C
In this study, the isolation of Staphylococcus aureus from dairy desserts, and its thermonuclease activity and enterotoxigenic properties were investigated. A total of 175 samples were analyzed consisting of 100 pudding samples (sutlac [rice pudding] 25, keskul [milk pudding containing coconut] 30, supangile [chocolate pudding] 25, kazandibi [milk pudding slightly burned on the bottom] 20) and 75 cream pastries (butter-cream 25, chocolate-cream 25, fruit-cream 25). According to the analysis, S. aureus was found in a total of 30 (17%) samples in one sutlac (4%), three keskul (10%), four supangile (16%), and two kazandibi (8%) samples (10% of pudding samples; and six butter-cream (24%), ten chocolate-cream (40%), and four fruit-cream (16%) pastry samples of cream pastry samples). The thermonuclease activity of S. aureus (27%) strains isolated from 27 (90%) cream pastry samples was positive and an enterotoxin-producing capacity was determined in 11 samples (37%). Type A enterotoxin was found in seven samples: one keskul, one supangile, one butter-cream pastry, three chocolate-cream pastry, and one fruit-cream pastry. Type C enterotoxin was seen in two samples; one supangile, and one chocolate-cream pastry. Type A/B mixed enterotoxins were seen in sutlac and butter-cream pastries. All enterotoxin producing strains also have thermonuclease activities. In conclusion, if it is considered that foods contaminated with S. aureus after other microflora have been eliminated by heating play an important role in the occurrence of staphylococcal food intoxication, it is suggested that dairy desserts pose a potential health risk in terms of enterotoxigenic staphylococci, necessitating a serious control program concentrating especially on the hygiene of personnel and equipment.