Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points
Yıl: 2018 Cilt: 16 Sayı: 1 Sayfa Aralığı: 42 - 50 Metin Dili: İngilizce İndeks Tarihi: 07-02-2019
Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points
Öz: A few studies in the literature reported that infections were developed due to the consumption of some halva products exported from Turkey. In this respect, this research aims to monitor and evaluate the microbiological risks originating from raw material in tahini halva production unit of a food company implementing ISO 22000. For this purpose, 12 different samples were taken from different sampling points in halva production processes and analyses have been performed. Results evaluated according to the decision tree method indicated that Salmonella spp. was present in sesame, and pistachio was unsuitable in terms of mould and yeast load. Sesame Roasting and Viscous Cooking steps were defined as critical control points as the temperature-time based treatments in these steps eliminate the microbiological risks arising from raw-materials. Furthermore, cocoa powder and pistachio raw-materials input validation operations were also defined as critical control points.
Anahtar Kelime: Konular:
Helva Üretiminde Hammadde Kaynaklı Mikrobiyolojik Riskler ve Mikrobiyolojik Kritik Kontrol Noktalarının Tespiti
Öz: Literatür taramasında Türkiye’den ihraç edilen bazı helvalarının tüketimine bağlı enfeksiyonlar görüldüğü bildirilmiştir. Bu araştırmanın amacı; ISO 22000 standardının uygulandığı bir gıda işletmesinin tahin helvası üretim biriminde hammadde kaynaklı mikrobiyolojik riskleri belirlemek ve tespit etmektir. Bu amaçla helva üretiminin farklı proses basamaklarından 12 farklı numune alınmış ve analizler gerçekleştirilmiştir. Elde edilen analiz sonuçları karar ağacı yöntemiyle değerlendirilmiştir. Analiz sonuçlarına göre, susam Salmonella spp., antep fıstığı ise maya ve küf varlığı açısından uygunsuz olarak tespit edilmiştir. Susam Döner Kavurma ve Ağda Pişirme proses basamaklarında uygulanan sıcaklık-süre işlemleri hammadde kaynaklı mikrobiyolojik riskleri elimine ettiği için kritik kontrol noktası olarak tanımlanmıştır. Ayrıca kakao tozu ve Antep fıstığı hammaddelerinin girdi kabul kontrol işlemleri de kritik kontrol noktası olarak tanımlanmıştır.
Anahtar Kelime: Konular:
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
- [2] Andersson, Y., De Yong, B., Hellström, L., Stamer, U., Wollin, R., Giesecke, J., 2001. Salmonella TyphimuriumoutbreakinSwedenfrom contaminated jars of helva (Halva). Eurosurveillance Weekly, 5, 29. Avaliable at: http://www.eurosurveillance.org/ViewArticle.aspx?A rticleId=1715. Access: 15.11.2016.
- [4] Gök, F., Var, I., 2005. Piyasadan sağlanan tahin helvalarının mikrobiyolojik kalitesinin belirlenmesi ve Salmonella spp. izolasyonu. Yüksek Lisans Tezi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü Adana.
| APA | AYDIN F, BASARAN B (2018). Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. , 42 - 50. |
| Chicago | AYDIN Ferid,BASARAN BURHAN Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. (2018): 42 - 50. |
| MLA | AYDIN Ferid,BASARAN BURHAN Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. , 2018, ss.42 - 50. |
| AMA | AYDIN F,BASARAN B Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. . 2018; 42 - 50. |
| Vancouver | AYDIN F,BASARAN B Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. . 2018; 42 - 50. |
| IEEE | AYDIN F,BASARAN B "Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points." , ss.42 - 50, 2018. |
| ISNAD | AYDIN, Ferid - BASARAN, BURHAN. "Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points". (2018), 42-50. |
| APA | AYDIN F, BASARAN B (2018). Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda, 16(1), 42 - 50. |
| Chicago | AYDIN Ferid,BASARAN BURHAN Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda 16, no.1 (2018): 42 - 50. |
| MLA | AYDIN Ferid,BASARAN BURHAN Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda, vol.16, no.1, 2018, ss.42 - 50. |
| AMA | AYDIN F,BASARAN B Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda. 2018; 16(1): 42 - 50. |
| Vancouver | AYDIN F,BASARAN B Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points. Akademik Gıda. 2018; 16(1): 42 - 50. |
| IEEE | AYDIN F,BASARAN B "Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points." Akademik Gıda, 16, ss.42 - 50, 2018. |
| ISNAD | AYDIN, Ferid - BASARAN, BURHAN. "Microbiological Risks Related with Raw Materials in Halva Production and Detection of Microbiological Critical Control Points". Akademik Gıda 16/1 (2018), 42-50. |
