Author/Authors :
ORTAKCI, Fatih Atatürk Üniversitesi - Ziraat Fakültesi - Gıda Mühendisliği Bölümü, Turkey , GÜRSES, Mustafa Atatürk Üniversitesi - Ziraat Fakültesi - Gıda Mühendisliği Bölümü, Turkey , SERT, Selahattin Atatürk Üniversitesi - Ziraat Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Title Of Article :
Microbiological Quality of Safranbolu Delight
Abstract :
In this study, 10 packet delight samples were collected from 4 different local producers in Safranbolu and determined the microbiological qualities. It was detected a general microbiological situation of Safranbolu delight which is a traditional Turkish product. For this purpose, enumerations of total aerobic mesophilic bacteria, yeast and mould, coliform, Staphylococcus aureus and Escherichia coli were done. Escherichia coli and Staphylococcus aureus counts were found 2 log cfu/g in all samples. Total aerobic mesophilic bacteria, yeast and mould, coliform counts of majority of the samples were appropriate to Delight Announcement of Turkish Food Codex. As a result, it was determined that microbial quality of Safranbolu delight is reliable for public health.
NaturalLanguageKeyword :
Turkish delight , Safranbolu , Microbiological quality
JournalTitle :
Journal Of Agricultural Faculty Of Atatürk University
