IDENTIFICATION HEAT-RESISTANT MOLDS FROM MEAT AND DAIRYPRODUCTS ON MARKET SHELVES IN NORTHERN CYPRUS

Food contamination with heat-resistant molds can be a hidden threat that may go unnoticed.Many factors such as product type, hygiene of food industry, storage conditions, water activity, moisture content, pH and high salt concentration of food products are effective on growth of these molds.Hence, deteriorations occur in the structure, taste and odor of food products and cause health hazards and economic damage to the products.In this study, a total of 93 products, 55 milk and dairy products and 38 meat products were analyzed for the presence of molds which are resistant to 80 C heat treatment for 30 minutes.After macroscopic and microscopic examinations, Penicillium spp., Aspergillus spp.Cladiosporium spp., Geotrichium spp.and Bysochlamyces spp.were identified from the isolated molds.The most frequently observed heat-resistant mold in meat and dairy products was Penicillium spp.isolates belonging to Aspergillus fumigatus were identified in both meat products and milk and dairy products.Since mold isolates and metabolites observed in food products are of great importance for public health and to avoid economic losses, it would be beneficial to meticulously control microorganisms in food processing industries.