MOLD GROWTH AND PRESENCE OF AFLATOXIN IN SOME TURKISH CHEESES

Twenty-five random fresh market samples of Van herby cheese and pickled white cheese were examined for molds and aflatoxins. The mean total mold count in Van herby cheese was 2.50 × 10⁵/g; in pickled white cheese it was 4.95 × 10⁴/g. The mycoflora on the cheeses were determined. In all cheeses, over 65% of molds were Penicillium species . Aspergillus made up 0 to 1.6 % and 2.6 % to 4.0 % of the mold on pickled white cheese and Van herby cheese, respectively. Other isolated molds belonged to Mucor, Geotrichum and Trichoderma genera. None of the samples contained aflatoxins and none of the 6 Aspergillus isolates was an aflatoxin producer .     

GROWTH OF STAPHYLOCOCCUS AUREUS IN KÖFTE, A TURKISH GROUND MEAT PRODUCT, CONTAINING LASER TRILOBUM SPICE

The influence of Laser trilobum spice on the growth of Staphylococcus aureus was examined in köfte, a Turkish ground meat product, prepared from three beef samples containing different fat levels, and stored at 20°C and 10°C. Spice reduced the S. aureus counts under most conditions. The growth however, varied with holding temperatures, spice levels, inoculation and beef samples. It was concluded that the use of the spice may be useful in köfte stored at the low temperature and prepared from beef with medium or high levels of fat.