AI Summary & Key Takeaways
AI InsightMinimum, maximum and average values for the different microbiological counts were as follows respectively, 3.0x104 CFU/g, 2.2x108 CFU/g and 2.9x107 CFU/g for TAMB;
📌 3 Key Takeaways
Abstract
Some microbiological characteristics (TAMB, Enterobacteriaceae, yeast-mold, S. aureus, C. perfringens numbers) of sucuk samples, which were the products of the 5 major meat plants and marketed in the province of Afyon, were determined. Six samples were taken periodically from 5 different firms, so total of 30 samples were analysed, over 3 months. Minimum, maximum and average values for the different microbiological counts were as follows respectively, 3.0x104 CFU/g, 2.2x108 CFU/g and 2.9x107 CFU/g for TAMB;
Özet
Some microbiological characteristics (TAMB, Enterobacteriaceae, yeast-mold, S. aureus, C. perfringens numbers) of sucuk samples, which were the products of the 5 major meat plants and marketed in the province of Afyon, were determined. Six samples were taken periodically from 5 different firms, so total of 30 samples were analysed, over 3 months. Minimum, maximum and average values for the different microbiological counts were as follows respectively, 3.0x104 CFU/g, 2.2x108 CFU/g and 2.9x107 CFU/g for TAMB;