Author/Authors
ÖKSÜZTEPE, Gülsüm Fırat Üniversitesi - Veteriner Fakültesi - Gıda Hijyeni ve Teknolojisi Anabilim Dalı, Turkey , BEYAZGÜL, Pelin Fırat Üniversitesi - Veteriner Fakültesi - Gıda Hijyeni ve Teknolojisi Anabilim Dalı, Turkey
Title Of Article
Microbiological Quality of Cooked Meat Doners and Chicken Doners Sold in Elazig
شماره ركورد
18101
Abstract
In this study, microbiological quality of 80 cooked doner (40 samples meat, 40 samples chicken) samples sold in Elazığ city center were investigated. The mean numbers of total mesophilic aerobic bacteria, coliform bacteria, Enterobacteriaceae, moulds-yeast, Staphylococcus- Micrococcus, Lactobacillus – Leuconostoc – Pediococcus (LLP) and E. coli of cooked meat doner and chicken doner samples were 4.98 and 5.11, 1.42 and 2.13, 3.92 and 4.03, 3.34 and 4.05, 3.71 and 3.89, 4.13 and 3.64, and 1.01 and 2.19 log10cfu/g, respectively. No S. aureus and Cl. perfringens were detected in the samples. The results showed that E. coli was detected above 1.0 log10 cfu/g in 14 out of 40 meat doner samples (35%) and 18 out of chicken doner samples (45%). As a result, quality of meat chicken doner products in terms of microbiological criteria were lower than that of the meat doner. Thus, applying necessary hygienic measures and implementation of Hazards Analysis Critic Control Points (HACCP) and food safety management systems during production and consumption is extremely important.
From Page
65
NaturalLanguageKeyword
Cooked meat doner , cooked chicken doner , microbiological , quality
JournalTitle
Fırat University Veterinary Journal Of Health Sciences
To Page
71
JournalTitle
Fırat University Veterinary Journal Of Health Sciences
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