Microbiological Control a Prerequisite for Sustainable Food Safety: a Case Study in a Dairy Dessert Facility

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dc.authorid0000-0003-2038-725X
dc.contributor.authorOnbasi, Elif
dc.contributor.authorCinar, Aycan Yigit
dc.date.accessioned2026-02-08T15:15:52Z
dc.date.available2026-02-08T15:15:52Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractDairy desserts have become a commercial product which produced in the industry and consumption is increasing worldwide. Ensuring food safety is becoming increasingly significant in dairy dessert which is microbiologically risky product. The combination of microbiological monitoring of both food products and the production environment is critical to provide food quality and safety. Environmental Monitoring Program (EMP) is a monitoring program which allows to evaluate effectiveness of general hygiene-sanitation operations and control programs to prevent possible microbial contamination of food. The aim of this study is to provide practical recommendations and strategies to build efficient EMP in the dairy desserts and food industry. During the implementation of the EMP (October 2019-March 2020), a total of 852 samples; dairy dessert (keskul) (n = 144), raw and auxiliary materials (n = 78), air (n = 96), water (n = 24), personnel (n = 144) and production surfaces (n = 366) microbiological conditions were examined within the parameters of Total Mesophilic Aerobic Bacteria (TMAB), coliform, Escherichia coli, Staphylococcus aureus and yeast-mold. The microbiological results of keskul before vs after the implementation of EMP was 3.81 vs. 2.55 log cfu/g for TMAB, 2.60 vs. 0.90 log cfu/g for coliforms, 0.58 vs. 0 log cfu/g for E. coli, 0 for S. aureus, 2.33 vs. 1.01 log cfu/g for yeast-mold and negative for Salmonella, respectively. Our study demonstrates that effective EMP plays a significant and crucial role in controlling microbiological hazards of final product.
dc.description.sponsorshipBursa Technical University Scientific Research Projects Coordination Unit [190Y022]
dc.description.sponsorshipFunding: This research funded by the Bursa Technical University Scientific Research Projects Coordination Unit with project No. 190Y022. Also, this study based on MSc thesis of Elif Onbasi.
dc.identifier.doi10.1590/1678-4324-2024221008
dc.identifier.issn1516-8913
dc.identifier.issn1678-4324
dc.identifier.scopus2-s2.0-85210085042
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1590/1678-4324-2024221008
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5983
dc.identifier.volume67
dc.identifier.wosWOS:001360819700001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInst Tecnologia Parana
dc.relation.ispartofBrazilian Archives of Biology and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzWOS_KA_20260207
dc.subjectEnvironmental monitoring program (EMP)
dc.subjectdairy dessert
dc.subjectfood safety
dc.subjectpathogenic microorganisms (PMO)
dc.titleMicrobiological Control a Prerequisite for Sustainable Food Safety: a Case Study in a Dairy Dessert Facility
dc.typeArticle

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