Investigation of microbiological properties and the presence of staphylococcal enterotoxin in "kaymak" produced by traditional method in Kırklareli province

Kaymak is a traditional dairy product that is fondly consumed for breakfast or Turkish desserts, with its unique creamy structure and aroma, and for its many properties that increase the taste and nutritional value. In this thesis study, it was aimed to investigate the microbiological properties and the presence of staphylococcal enterotoxin in "kaymak", which has the potential to carry risks in terms of foodborne infections and food intoxications, and is generally produced, sold and marketed as a traditional dairy product in small family businesses in our country. Within the scope of this study, a total of 50 "kaymak" samples, produced traditionally in Kırklareli province and marketed at various sales points in April 2022, were examined in two separate groups. Microbiological and staphylococcal enterotoxin analyzes were performed on a total of 50 "kaymak" samples, 25 samples in the first group and 25 samples in the second group. According to the findings obtained; Of 50 "kaymak" samples, 2 (4%) coagulase positive staphylococci, 11 (22%) Escherichia coli, 11 (22%) coliform bacteria, 50 (100%) total aerobic mesophyll bacteria, 45 yeast (90%) and mould in 21 (42%) were detected. Their minimum and maximum levels were respectively; 1.2x104-3.8x104, 2.30-1.1x102, 5.1x102-2.2x104, 2.8x102-1.8x105, 1.7x102-5.3x104, 2.0x101-6.1x103 cfu/g. Salmonella spp., Listeria monocytogenes and Escherichia coli O157 were not isolated from any of the "kaymak" samples. In the study, ELISA (Ezyme-Linked Immunosorbent Assay) method was used to detect staphylococcal enterotoxin in 50 "kaymak" samples. The presence of staphylococcal enterotoxin was not detected in any of the total 50 "kaymak" samples analyzed in the first group (25) and the second group (25) of our study. As a result, it was determined that the "kaymak" samples examined in our study complied with the criteria of the Turkish Food Codex Microbiological Criteria Regulation (2011, Number 28157) in terms of Salmonella spp. and Listeria monocytogenes. However, it has been concluded that contamination of "kaymak" produced by traditional method with coagulase positive staphylococci, Escherichia coli, coliform, total aerobic mesophilic bacteria, yeast and mold may pose a significant risk to public health.