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- Title
Erzurum'da Satışa Sunulan Tavuk Ciğer ve Etlerinin Mikrobiyolojik Kalitesi.
- Authors
Yüksel, Mehmet; Çetin, Bülent; Sert, Selahattin
- Abstract
In this study microbiological quality of chicken liver and meats marketed in Erzurum was investigated. For this purpose, 30 chicken meat samples (equal numbers of baguette, liver and breast samples) obtained from different retail stores were counted for total mesophilic aerobic bacteria (TAMB), total psychrotrofic bacteria, yeasts-moulds, coliform and enterococci bacteria. In chicken liver and breast samples, the counts of TAMB were 7.69 and 7.01 log cfu/g, psychrotrophic bacteria 6.04 and 6.35 log cfu/g, coliform bacteria 3.26 and 3.19 log cfu/g, yeast-mold 6.23 and 6.43 log cfu/g, respectively. The results of rinsing water (100 mL) for chicken baguettes indicated that the logarithmic counts of TAMB, psychrotrophic bacteria, coliform and yeast-mold were 9.70, 8.47, 5.67 and 7.50 cfu/g, respectively. Enterococci bacteria were isolated in 13 (43%) of the chicken meat samples. Enterococci bacteria were determined in the 3 (30%) chicken liver samples, 4 (40%) chicken breasts and 6 (60%) chicken baguettes as positive. In this study, high level microorganisms were determined in poultry samples. The results also indicated that good manufacturing practices (GMP) were inadequate in the production of chicken liver and meats in Erzurum.
- Subjects
ERZURUM (Turkey); MEAT microbiology; MEAT quality; AEROBIC bacteria; ENTEROCOCCUS; COLIFORMS
- Publication
Academic Food Journal / Akademik GIDA, 2013, Vol 11, Issue 3/4, p58
- ISSN
1304-7582
- Publication type
Article