Critical control points and food pathogen presence in dairy plants from Turkey

TOMAR O., Akarca G.

FOOD SCIENCE AND TECHNOLOGY, vol.39, no.2, pp.444-450, 2019 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 2
  • Publication Date: 2019
  • Doi Number: 10.1590/fst.29717
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.444-450
  • Keywords: food pathogens, dairy factory, critical control points, hygiene conditions, LISTERIA-MONOCYTOGENES, PREVALENCE, OUTBREAKS, SALMONELLA, MILK, MEAT
  • Kocaeli University Affiliated: No


In the present study, total aerobic mesophilic bacteria count, Staphylococcus aureus and Escherichia coli 0:157 H:7 bacteria count, and presence of bacteria from Listeria and Salmonella genera were determined in the samples collected during separate 5-month-long periods from 15 separate points at five different dairy plants operating in different regions of Turkey. Walls and floors especially, raw material and end-product transport vehicles, tools and materials used in production and product packaging, and storage environments in some dairy plants were heavily loaded with bacteria. Among these microorganisms, the presence of Staphylococcus aureus and Escherichia coli 0:157 H:7 and food pathogens from Listeria and Salmonella genera in these environments can lead to microbiological quality loss and a range problems, including adverse effects on human health. The results of this study are of great importance in determining the lack of personal hygiene among plant personnel, violation of hygiene and sanitation rules, and the lack of quality management systems such as the HACCP (Hazard Analysis Critical Control Point).