Albanian j. agric. sci. ISSN: 2218-2020, (2012), (Special Edition) Copyright © Agricultural University of Tirana

MYCOTIC CONTAMINATION OF CHEESE IN MARKETS OF TIRANA CITY Y. ALLARAJ*1, N. BIBA3 , A. COKU 2, AND E. ÇUKA1. 1. National Food Authority Tirana, Albania 2. Environmental Health Department, Institute of Public Health Tirana, Albania 3. Agricultural University of Tirana, Faculty of Veterinary Medicine *Author of correspodence; Email: yallaraj@yahoo. com

Abstract Food borne disease in our days remains an important issue for public health because they causes infection to the consumers and an important economic damage. Mycological control of cheese is considered an important process related to food safety. A mycological survey of different kind of cheeses sold at five big markets in Tirana is conducted during May - October 2012, in order to identify if potentially toxicological and pathogenic fungi were or were not present. A total of 90 samples of cheeses (soft, hard, semi hard, edam cheese etch), were tested for mold and yeast counts. For level (<104cfu/gr) results in 62 cases (68. 8%), in unsatisfactory level (<105 cfu/g) results 16 cases (17. 7%) and in potentially hazardous level (>106 cfu/gr) results 12 cases (13. 3%). For the period June-September 2012, 25 samples werw tested even for the presence of TBC ( Total Bacterial Count). In 14 of the cases (56%) resulted ti be in rate and 11cases (44%) of samples resulted to be over rate. From the total number of 90 cases, 14 samples have resulted to be in a load thrush (> 106 cfu /gr) which are considered as samples with high potential risk. Aspergillus spp gender was present 14.2% of samples, Penicillium spp was present in 28.5% of samples, Fusarium in 21.4% of samples and Mucor in 35.7% of samples. Pathogenic genders of moulds were found mostly in white cheese and in edam chesse that have been produced in craft way. Key words: Molds, cheese, Aspergillus spp, Penicillium spp, Fusarium, Mucor.

1. Introduction Cheese consumption requirements now days are growing and it is particularly focused not only in terms of quality, but also in terms of security [5]. Molds increase in all food products at all processing stages and conservation, changing not only food caloric and protein values, but organoleptic properties such as color, smell, taste [6]. Cheese may be contaminated during production technology, processing, packaging, storage, transport, marketing and storage [3]. Consequences presence of molds and pathogenic yeasts are quite heavy. Studies conducted by various authors have shown that some of molds pathogens have toxic effects, teratogene to cancerogene [4]. In our country thrush pollution studies in food products of animal origin are part on very limited data. Determination of incidence and quantitative assessment of mycotic pollution [1] poses the major purposes of this study. Throw this study we can assess the degree of microbial contamination of cheeses, indentify the pathogenic molds present in the cheese which are considered with high risk to consumerhealth, prevent minimize, eliminate any International Conference 31 October 2012, Tirana

possible risk or the potential factors that contribute to the destruction of this product from molds. 2. Material and Methods This study was carried out on samples taken at five points of cheese wholesale traders and retails in Tirana, during May 2012-October 2012. In total were analyzed 90 samples white cheese & edam cheeses seasoned produced in our country and industrial craft. To analyze the samples we used ISO 6611:2004 international standard operating method[14]. Specifically made reference sample preparation ISO 6887-1-2: 2004 [16]. At randomly two different periods of the cheese samples we received and have been tested and TBC reference to ISO 4833:2004 [15]. Originally made reference environment sterility control international standard ISO 7218:2007 [9]. Got 25 gr cheese [14] and homogenization using 225 ml Water Pepton Buffer. After preparing decimals dilutions and did extension in the ground plate selective CYEA (Czapek Yeast Extract Agar) and incubation at 25ºC± 1ºC for 5 days [14]. After incubation we counted the colonies and evaluated the samples for the presence of molds. For samples that

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different time periods, in June and September 2012, figure No.2, were tested for the presence of TBC (total microbial), 25 samples tested and 25 cheese samples from which 68% of them have resulted in a microbial load <105col/gr so within the allowed rate and 32% resulted outside the allowed rate >106 col/gr. Figure No.3 is noticed the presence of pathogenic molds, in 14 samples of non-seasoned slice cheese artisan production & cheese cheeses non-seasoned manufacturing craft.These cheese samples are considered to be potentially high-risk samples. • Gender Aspergillus spp [11] was present in 3 nonseasoned slice cheese and craft samples produced in 2 slices of cheese non-seasoned produced craft samples. • Gender Penicillium spp [8] was present in 4 nonseasoned slice cheese and craft samples produced in 2 slice cheese produced in industrial manner. • Gender Fusarium [2] was present in 2 samples of cheeses produced in craft and 1 slice of cheese sample produced at manufacturing craft. • Gender Mucor [17] was present in 2 cheese samples produced via industrially.

we considered potentially high risk we did molds determination [7]. In two different time periods, respectively, in June 2012 and September 2012 we tested 25 cheese samples for TBC. For this index we used selective media (PCA). For this index we used selective media (PCA). Samples were incubated in thermostat at 30 ± 1ºC for 3 days[15]. Did also count colonies on plates and evaluation of samples for the presence of TBC [15], within the rate (102 col/gr<105 col/gr) and out norms (> 106 col/gr). For the calculation of N (number of colonies) we used the equation reference to as ISO 6611:2004 [14] AS well as ISO 4833: 2004 [15]. 3. Results and Discussion Cheese samples obtained in the study refer to the period May-October 2012. As mentioned and illustrated in figure No.1, in total were analyzed 90 samples white cheese and cheese samples at 5 trader points in Tirana city, where 62 samples 68. 8% resulted within the norm <104 cfu / g, 16 samples 17. 7% resulted over norm <105 cfu / g, and 14 samples 15. 5% have resulted to be potentially high risk > 106cfu/gr. The samples collected in two

100 80 60 40 20 0 Area No.1  “DINAMO”

Area  AreaNo.3“AVNI  No.2“TIRANA E  RUSTEMI” RE” Nr. Samples

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Mycotic contamination of cheese in markets of Tirana city 30 25 20 15 10 5 0 Jun‐12

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Figure 2. Cheese samples tested for TBC for the period June-September 2012. 15 10 5 0 Aspergillus spp

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White non‐seasoned cheese traditional

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Cheese(kackavall) un seasoned traditional

Total Figure 3. Genres molds pathogens identified in white cheese and (kackavall) non-seasoned.

Figure 4. Microscopic view in a cheese samples with the presence molds.

Figure 5. Microscopic view in a cheese samples with the presence TBC (Total Bacterial Count). International Conference 31 October 2012, Tirana

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9. Regulation (CE) N. 401: Thrush criteria in food products, 2006.

4. Conclusions

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In analyzed the samples 68.8% have resulted within the allowed rate and 31.2% of the samples over the allowed rate.

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Molds pathogens were present in cheese and cheese slice and crafts produced non seasoned.

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Among the predisposing factors that have influenced the microbial contamination of cheese slice cheese traded at some traders point in Tirana, we mention the inappropriate sanitary conditions of the marketing and preservation before it is marketed in facilities. 4. References

1. Ammazzalorso P, Giorgi G, Trotta I, Vitali C, Ceccarelli C, Tronconi P: Muffe e micotossine in prodotti alimentari speciali al pepperoncino. Atti della Conferenza Nazionale Bologna. 1994. 2. Booth C: The genus Fusarium. Ed. Commonwealth Mycological Institute, Kew, England. 1998. 14: 35-40. 3. Cafarchi C, Tiecco G: Flora fungina di alcuni tipi di formaggio. 2003. 18: 651-654. 4. Cabeli P: Bacteriology Mykologji. 2006.

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5. Dragoni I, Papa A, Vallone L: Standards di qualità micologica del formaggio. 1997. 6. Dragoni I. Cantoni C.: Muffe e Alimenti, Ed. Clesav. 1997. 7. Guide No. 12: Method of sampling food products of animal origin and no-animal for the presence of molds and peaks in these food products. 2010. 8. Pitt J I.: The genus Penicillium spp and its Teleomorphic States Eupenicillium and Talaromyce, London. 1979.

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10. Regulation (CE) N 2073: Microbiological criteria for food products, 2005. 11. Raper K. B, Fennel D. I.: The genus Aspergillus spp Ed. Williams, Baltimore, USA, 1985. 12. Samson R, A,Van Reenen-Hoekstra.: Introduction to Food-Borne Fungi. Centraalbureau Voor, Schimmelcultures Baarn, Netherland. 1988. 13. Technical Committee ISO/TC 34: ISO 7218: Microbiology of food and animal feeding stuffs –General requirements and guidance for microbiological examinations. Proceedings of The international Organization for Standardization, 2007. 14. Technical Committee ISO/TC 34: ISO 6611: Describes the method of counting molds and peaks through the realization of colonies count technique at 25° C. Proceedings of The international Organization for Standardization, 2005. 15. Technical Committee ISO/TC 34: ISO 4833: Microbiology in food products and animal feedstuffs. Horizontal method for the counting of micro-colonies counting technique at 30°C. Proceedings of The international Organization for Standardization, 2004. 16. Technical Committee ISO/TC 34: ISO 6887-1-2: Microbiology of food and animal feeding stuffs. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Proceedings of The international Organization for Standardization, 2005. 17. Yegin S, Fernandez-Lahore M, Jose Gama Salgado A, Guvenc U, Goksungur Y, Tari C. Source.: Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey Mucor in cheese manufacturing, 2011, 89: 949960.

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