Journal of Animal and Veterinary Advances

Year: 2011
Volume: 10
Issue: 19
Page No. 2511 - 2515

Microflora and Pathogen Bacteria in Traditional Anatolian Canak (Pan) Cheese

Authors : S.S. Kirdar and O. Kursun

Abstract: In this study, a total of 35 samples, selected randomly from different canak cheese producers in Yozgat a province of Anatolia were examined for their conformity to Turkish Food Codex Microbiological criteria. The average counts of total aerobic mesophilic bacteria, Lactococcus sp., Lactobacillus sp., coliform bacteria, Staphylococcus-Micrococcus sp., Enterococcus sp., Enterobacteriaceae, yeast and mould were determined to be 7.48, 6.60, 6.79, 2.62, 3.97, 3.34, 3.32, 4.29 and 2.97 log cfu g-1, respectively. Only 15 samples conformed to the Turkish Food Codex. Coagulase-positive staphylococci were detected in 24 out of 35 samples (68.5%) and E. coli was detected in 10 out of 35 samples (28.5%). According to the results of microbiological analysis, it was concluded that Canak cheese may carry a potential public health risk and therefore, strict hygiene precautions should be taken during production, storage and sale stages.

How to cite this article:

S.S. Kirdar and O. Kursun, 2011. Microflora and Pathogen Bacteria in Traditional Anatolian Canak (Pan) Cheese. Journal of Animal and Veterinary Advances, 10: 2511-2515.

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