The microbiological profile of foods in the Republic of Cyprus: 1991–2000 Original Research Article

In Cyprus, as part of the exercised official food microbiological control, 28 835 of a large variety of foodstuffs were examined during the years 1991–2000. Parameters examined included Salmonella spp., Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Vibrio spp., E.coli and aerobic plate count. The results indicate a prevalence of 1·8% for Salmonella spp. and L. monocytogenes, with desserts ranking first as the primary vehicle for Salmonella spp. and cured meats for L. monocytogenes. S. aureus was isolated in 0·7% of the samples examined in significant, potentially hazardous levels (>104 cfu g−1), whereas B. cereus in 1% of the samples in numbers (>104 cfu g−1). The most common food vehicle for both pathogens was found to be traditional Cyprus cheese. V. parahaemolyticus and V. cholerae non-01 were isolated exclusively from imported frozen, raw prawns and shrimps at isolation rates of 6·9% and 1·3%, respectively. The incidence of E. coli at levels >102 g−1 amounted to 6% of the samples examined, with traditional Cyprus cheese being the leading food vehicle. High aerobic plate counts were found in desserts, ready-to-eat meals, sandwiches and cured, non-fermented meats. The results presented in this paper indicate for the most part the good microbiological quality achieved by the majority of the food industry in Cyprus.