Journals / Anadolu Tarım Bilimleri Dergisi / 2000 / Cilt: 15 - Sayı: 1
The microbiological properties of the meatball sold outside (By whell barrow) in Samsun
- Pages
- 1–4
- DOI
- —
Abstract
In this study, total 24 samples 12 of them as uncooked and 12 of them as cooked, were microbiologically analyzed. As a result of this analysis in the raw samples, total bacteria $3.8x10^6-1.8x10^8$ CFU/g, yeasts and molds 9.7x10^4-2.2x10^6$ CFU/g, coliform bacteria $3.9x10^2-8.7x10^4$ CFU/g, E.coli $1.9x10^1-1.9x103^$ CFU/g, lypolitic bacteria $5.9x10^4-6.6x10^5$ CFU/g, proteolytic bacteria $8.8x10^4-5.4x10^$ CFU/g; in the cooked samples total bacteria $1.9x10^5-2.6x10^7$ CFU/g, yeasts and molds $9.9x10^3-3.1x10^5$ CFU/g, coliform bacteria $3x10^1-2.9x10^3$ CFU/g, E.coli $1x10^1-3.9x10^2$ CFU/g, lypolitic bacteria $4.8x10^3-3.8x10^5$ CFU/g, proteolytic bacteria $1.5x10^3-2.5x10^5$ CFU/g were determined.
Özet
Bu çalışmada 12 çiğ, 12 pişmiş olmak üzere toplam 24 örnekte mikrobiyolojik analizler yapılmıştır. Yapılan analiz sonuçlarında çiğ örneklerde toplam bakteri $3.8x10^6-1.8x10^8$ /g, maya-küf $9.7x10^4-2.2x10^6$ /g, koliform bakteri $3.9x10^2-8.7x10^4$ /g, E.coli $1.9x10^1-1.9x10^3$ /g, lipolitik bakteri $5.9x10^4-6.6x10^5$ /g ve proteolitik bakteri $8.8x10^4-5.4x10^5$/g; pişmiş örneklerde toplam bakteri $1.9x10^5-2.6x10^7$/g, maya-küf $9.9x10^3-3.1x10^5$ /g, koliform bakteri $3x10^1-2.9x10^3$ /g, E.coli $1xl0^1-3.9x10^2$ /g, lipolitik bakteri $4.8x10^3-3.8x10^5$ /g ve proteolitik bakteri $1.5x10^3-2.5x10^5$ /g arasında bulunmuştur.