Investigation of the Microbiological Quality of Tokat Bez Sucuk

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dc.contributor.authorKaval, Nesrin
dc.contributor.authorÖncül, Nilgün
dc.contributor.authorYıldırım, Zeliha
dc.date.accessioned2024-11-07T13:16:26Z
dc.date.available2024-11-07T13:16:26Z
dc.date.issued2020
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.24925/turjaf.v8i12.2683-2694.3878
dc.identifier.endpage2694
dc.identifier.issn2148-127X
dc.identifier.issue12
dc.identifier.startpage2683
dc.identifier.trdizinid414061
dc.identifier.urihttps://doi.org/10.24925/turjaf.v8i12.2683-2694.3878
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/414061
dc.identifier.urihttps://hdl.handle.net/11480/12321
dc.identifier.volume8
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectMikrobiyoloji
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleInvestigation of the Microbiological Quality of Tokat Bez Sucuk
dc.typeArticle

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