The microbiological profile of foods in the Republic of Cyprus: 1991–2000

Authors: Eleftheriadou M.; Varnava-Tello A.; Metta-Loizidou M.; Nikolaou A-S.; Akkelidou D.

Source: Food Microbiology, Volume 19, Number 5, October 2002 , pp. 463-471(9)

Publisher: Academic Press

Abstract:

In Cyprus, as part of the exercised official food microbiological control, 28 835 of a large variety of foodstuffs were examined during the years 1991–2000. Parameters examined included Salmonella spp., Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Vibrio spp., E.coli and aerobic plate count. The results indicate a prevalence of 1·8% for Salmonella spp. and L. monocytogenes, with desserts ranking first as the primary vehicle for Salmonella spp. and cured meats for L. monocytogenes. S. aureus was isolated in 0·7% of the samples examined in significant, potentially hazardous levels (>10⁴ cfu g^-1), whereas B. cereus in 1% of the samples in numbers (>10⁴ cfu g^-1). The most common food vehicle for both pathogens was found to be traditional Cyprus cheese. V. parahaemolyticus and V. cholerae non-01 were isolated exclusively from imported frozen, raw prawns and shrimps at isolation rates of 6·9% and 1·3%, respectively. The incidence of E. coli at levels >10² g^-1 amounted to 6% of the samples examined, with traditional Cyprus cheese being the leading food vehicle. High aerobic plate counts were found in desserts, ready-to-eat meals, sandwiches and cured, non-fermented meats. The results presented in this paper indicate for the most part the good microbiological quality achieved by the majority of the food industry in Cyprus. Copyright 2002 Elsevier Science Ltd. All rights reserved.

Language: English

Document Type: Research article

DOI: http://dx.doi.org/10.1006/fmic.2002.0508

Affiliations: State General Laboratory, Ministry of Health, 44 Kimonos street, Cyprus, Nicosia 1451

Publication date: 2002-10-01

• In this: publication
• By this: publisher
• In this Subject: Nutrition & Food ,  Microbiology
• By this author: Eleftheriadou M. ;  Varnava-Tello A. ;  Metta-Loizidou M. ;  Nikolaou A-S. ;  Akkelidou D.

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