Investigation of the compliance of traditional sugar-based products with the turkish food codex microbiological criteria and food labeling and consumer information regulation

In this study, halva, Turkish delight, cezerye, pekmez (molasses), baklava, hazelnut butter and peanut butter products, which are given under the title of "Sugar-based products" in the Turkish Food Codex (TFC) Microbiological Criteria Regulation, were analyzed to determine their microbiological quality. At the same time, the label information of the analyzed food samples was examined and their compliance with the relevant horizontal and vertical codexes within the scope of the Regulation on TFC Food Labeling and Provision of Food Information to Consumers and Food Law No. 5996 was also evaluated. A total of 120 food samples including 15 plain tahini halva, 15 cocoa tahini halva, 12 pistachio tahini halva, 13 Turkish delight, 12 cezerye (a kind of Turkish delight produced within carrot), 13 pekmez (molasses), 14 baklava, 13 hazelnut butter and 13 peanut butter were studied. These samples were evaluated for coliform-E. coli, Staphylococcus aureus, Salmonella, yeast and mold. Coliform group bacteria were found in the range of 3.6-1100 MPN/g in plain tahini halva samples, 9.2->1100 MPN/g in cocoa tahini halva samples, 64->1100 MPN/g in pistachio tahini halva samples, 7.0->1100 MPN/g in Turkish delight samples, 3.0->1100 MPN/g in cezerye samples, 3.0->1100 MPN/g in pekmez (molasses) samples, 3.6->1100 MPN/g in baklava samples, 3.0-43 MPN/g in hazelnut butter samples and 3.0-43 MPN/g in peanut butter samples. E. coli Type I was found in the range of 3.6->1100 MPN/g in 3 of the baklava samples, 3.0 MPN/g in 1 of the hazelnut butter samples and 43 MPN/g in 1 of the peanut butter samples. S. aureus and Salmonella were not detected in any of the food samples. Yeast count was found in the range of 3.0x102-1.0x105 cfu/g in plain tahini halva samples, <10-4.9x103 cfu/g in cocoa tahini halva samples, 2.0x102-1.7x105 cfu/g in pistachio tahini halva samples, 5.0x102-1.6x103 cfu/g in Turkish delight samples, <10-5.0x102 cfu/g in cezerye samples, 1.0x103-1.6x105 cfu/g in molasses samples, 5.0x102-2.7x104 cfu/g in baklava samples, <10 cfu/g in hazelnut butter samples and <10-1.1x103 cfu/g in peanut butter samples. Mould count was found in the range of 5.0x101-4.9x104 cfu/g in plain tahini halva samples, 5.0x102-1.5x103 cfu/g in cocoa tahini halva samples, 1.0x102-1.3x104 cfu/g in pistachio tahini halva samples, 5.0x101-1.7x104 cfu/g in Turkish delight samples, 5.0x101-1.0x103 cfu/g in cezerye samples, 5.0x102-1.0x103 cfu/g in molasses samples, 1.0x102-5.9x104 cfu/g in baklava samples, 5.0x102-9.5x103 cfu/g in hazelnut butter samples and 1.0x102-1.0x103 cfu/g in peanut butter samples. It was observed that there were deficiencies in the mandatory label information of the original packaged food samples whose label information was examined in terms of legislation and that some samples made misleading statements to the consumer. It was determined that the products offered for sale in bulk did not provide the necessary label information and traceability was not ensured. Keywords: Sugar-Based Products, Microbiological Criteria, Labeling, Codex, Regulation