As a result; counts were found as $10^5-10^7$ cfu/g, $10^4-10^5$ cfu/g and $10^5-10^6$ cfu/g for aerob mesophilic total bacteria, $10^4-10^7$ cfu/g,
📌 3 Key Takeaways
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Objective & Hypothesis:In this study, a total of 30 kokoreç samples, of which 10 were raw, 10 were cooked and 10 were cooked-spiced, obtained from different districts of Bursa, were examined for the presence of aerob mesophilic total bacteria, coliforms, E. coli, Enterobacteriaceae, enterococci, staphylococci and micrococci, coagulase positive S. aureus, yeast and moulds and salmonellae.
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Key Findings & Data:In this study, a total of 30 kokoreç samples, of which 10 were raw, 10 were cooked and 10 were cooked-spiced, obtained from different districts of Bursa, were examined for the presence of aerob mesophilic total bacteria, coliforms, E. coli, Enterobacteriaceae, enterococci, staphylococci and micrococci, coagulase positive S. aureus, yeast and moulds and salmonellae.
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Conclusion & Impact:As a result; counts were found as $10^5-10^7$ cfu/g, $10^4-10^5$ cfu/g and $10^5-10^6$ cfu/g for aerob mesophilic total bacteria, $10^4-10^7$ cfu/g,
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this study, a total of 30 kokoreç samples, of which 10 were raw, 10 were cooked and 10 were cooked-spiced, obtained from different districts of Bursa, were examined for the presence of aerob mesophilic total bacteria, coliforms, E. coli, Enterobacteriaceae, enterococci, staphylococci and micrococci, coagulase positive S. aureus, yeast and moulds and salmonellae. As a result; counts were found as $10^5-10^7$ cfu/g, $10^4-10^5$ cfu/g and $10^5-10^6$ cfu/g for aerob mesophilic total bacteria, $10^4-10^7$ cfu/g,
Özet
Çalışmada, Bursa'da muhtelif semtlerde bulunan kokoreççilerden temin edilen 10 adet çiğ, 10 adet pişirilmiş ve 10 adet de pişirildikten sonra baharat ilavesi yapılmış toplam 30 adet kokoreç örneği, aerob mezofil toplam bakteri, koliform bakteriler, Escherichia cali, Enterobacteriaceae, enterokoklar, stafilokok ve mikrokoklar, koagülaz (+) 5. aureus, maya ve küf ile salmonella varlığı yönünden incelenmiştir.Sonuç olarak; çiğ, pişirilmiş ve pişirildikten sonra baharat ilavesi yapılmış kokoreç örneklerinde, aerob mezofil toplam bakteri sayıları sırasıyla $10^5-10^7$ kob/g, $10^4-10^5$ kob/g ve $10^5-10^6$ kob/g, koliform bakteri sayılan; $10^4-10^7$ kob/g,
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Cite This Article
TEMELLİ, S., EVRENSEL, S. S., ANAR, Ş., TAYAR, M. (2022). Determination of the microbiological quality of kokoreç samples consumed in Bursa. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 28 - Sayı: 2, 467–473. https://ajindex.com/articles/555419
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