Investigation of the Microbiological Quality of Tokat Bez Sucuk
Küçük Resim Yok
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinitywas investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of BezSucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeastsmoulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens.Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. wereinvestigated in all samples. pH and water activity of the samples were determined. As the result ofthe analysis, the counts of the microbiological parameters investigated were found as follows: totalmesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109CFU/g,yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform <0.03-2.4×106 CFU/g, fecal coliform<0.03-0.23×105 CFU/g, Staphylococcus aureus 3.55×103-1.84×107 CFU/g, Bacillus cereus1.16×102-6.65×103 CFU/g, and Clostridium perfringens 2.25×103-2.86×105 CFU/g. Based onconfirmation and identification tests, E. coli biyotype 1 was found in 10 samples (33.33%), E. colibiyotype 2 in 2 samples (6.67%), E. coli O157:H7 in 16 samples (53.33%), Listeria monocytogenesin 5 samples (16.67%), and Salmonella spp. in 13 samples (43.33%). pH and the water activity valuesof the samples were between 4.69-6.94 and 0.774-0.979, respectively. In conclusion, Bez Sucuksexamined may threaten human health due to very high microbial counts and presence of many foodborne pathogens.
Açıklama
Anahtar Kelimeler
Mikrobiyoloji, Gıda Bilimi ve Teknolojisi
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
12
