Microbiological and chemical quality of tahini halva

Abstract

Purpose

This paper aims to determine the microbiological and chemical quality of halva samples obtained from retail markets and producers in the Marmara region.

Design/methodology/approach

Halva samples (120) were collected at intervals between March 2007 and February 2008. Samples were investigated for the microbiological (aerobic bacteria, Staphylococcus aureus, coliform bacteria, Escherichia coli, molds/yeasts, Salmonella spp. and staphylococcal enterotoxins) and chemical (sesame oil, protein, moisture, ash content, tahini, acidity, total sugar content and peroxide values) quality.

Findings

Overall, 36.66 per cent (44/120) tahini halva samples were of unacceptable quality based on recommended criteria of microbiological (39 of 120, 32.5 per cent) and chemical quality (21 of 120, 17.5 per cent) by the Turkish Food Codex. Salmonella spp. and staphylococcal enterotoxins were not determined in the samples.

Originality/value

Tahini halva, which is one of the oldest traditional desserts and is popular in Middle Eastern and North African countries, has not been extensively investigated for microbiological safety. This study is important in the identification of risk factors for the presence of microorganisms and assessment of the quality of halva.

Citation

Kahraman, T., Issa, G., Ozmen, G. and Buyukunal, S. (2010), "Microbiological and chemical quality of tahini halva", British Food Journal, Vol. 112 No. 6, pp. 608-616. https://doi.org/10.1108/00070701011052691