Μικροβιολογική ποιότητα τροφίμων ζωικής προέλευσης στην Κύπρο
Date Issued
2017
Author(s)
Advisor
Abstract
Food of animal origin are a complex substrate, which promotes the development of a
wide variety of microorganisms. They have been repeatedly involved in the past, in
several of the substantiated outbreaks due to the presence of these pathogens. It is
therefore necessary to perform microbiological control of food, in order to ensure
microbiological safety and consumer protection. The objective of the current study was
to evaluate the microbiological quality of animal origin food in Cyprus. A total of 833
samples were collected directly from the production areas, including cheeses / halloumi
cheeses, yoghurts, fresh meat products, unpasteurized milks, deli meats, smoked fish,
eggs, sandwiches, ready-to-eat foods, pastries and other miscellaneous. The samples
were analyzed for the following parameters: total viable counts, Enterobacteriaceae, E.
coli, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus,
yeasts and molds. The results of the study indicate that all types of animal origin food
used in the current study during six weeks had no samples with unsatisfactory
microbiological quality – none of the samples were found off microbiological limits. In
conclusion, the results indicate that, in general terms, the food types sampled and
examined in this period posed no bacterial hazard to consumers.
wide variety of microorganisms. They have been repeatedly involved in the past, in
several of the substantiated outbreaks due to the presence of these pathogens. It is
therefore necessary to perform microbiological control of food, in order to ensure
microbiological safety and consumer protection. The objective of the current study was
to evaluate the microbiological quality of animal origin food in Cyprus. A total of 833
samples were collected directly from the production areas, including cheeses / halloumi
cheeses, yoghurts, fresh meat products, unpasteurized milks, deli meats, smoked fish,
eggs, sandwiches, ready-to-eat foods, pastries and other miscellaneous. The samples
were analyzed for the following parameters: total viable counts, Enterobacteriaceae, E.
coli, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus,
yeasts and molds. The results of the study indicate that all types of animal origin food
used in the current study during six weeks had no samples with unsatisfactory
microbiological quality – none of the samples were found off microbiological limits. In
conclusion, the results indicate that, in general terms, the food types sampled and
examined in this period posed no bacterial hazard to consumers.
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