KaydedilenlerDerginizi ekleyin

Dergiler / Erciyes Üniversitesi Veteriner Fakültesi Dergisi / 2018 / Cilt: 15 - Sayı: 1

Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi

The Microbiological Quality of the Village and Market Eggs Sold at Retail in Nigde and Kayseri

Nurhan ERTAŞ ONMAZ
Harun HIZLISOY
Fulden KARADAL
Yeliz YILDIRIM
Zafer GÖNÜLALAN
İsmail ÜLGER
Serhat AL
Sayfa
51–57
Yayın Tarihi
2022-10-18
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Bu çalışmada, market ve köy yumurtalarının mikrobiyolojik kalitelerinin araştırılması amaçlandı.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Bu çalışmada, market ve köy yumurtalarının mikrobiyolojik kalitelerinin araştırılması amaçlandı.
📊
Temel Bulgular & Veri:Bu çalışmada, market ve köy yumurtalarının mikrobiyolojik kalitelerinin araştırılması amaçlandı.
💡
Sonuç & Katkı:Bu çalışmada, market ve köy yumurtalarının mikrobiyolojik kalitelerinin araştırılması amaçlandı.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Köy yumurtası · market yumurtası · mikrobiyolojik kalite

Özet

Bu çalışmada, market ve köy yumurtalarının mikrobiyolojik kalitelerinin araştırılması amaçlandı. Bu kapsamda,

Abstract

In this study, it is aimed to investigate the microbiological quality of market and village eggs. A total of 200eggs (100 market and 100 village) were randomly collected from different markets and village bazaars in Nigde andKayseri. Each egg shell and content were investigated for coliform, E. coli. Campylobacter spp., S. aureus, Salmonellaspp. and yeast- mold contaminations. None of the egg samples were contaminated with Campylobacter spp. and S.aureus while Salmonella spp. was determined in one sample (eggshell). In addition, it was determined that 27 (13.5%)egg shells and 6 (3%) egg contents were found contaminated with coliforms, where 12 (6%) and 31 (15.5%) of the eggshells were found contaminated with E. coli and yeast and mold respectively. Total coliform, E. coli and yeast- moldcounts were detected to range from 3.69 to 5.62 log cfu/mL, 3.35 to 3.55 log cfu/mL and 6.80 to 6.97 log cfu/mL, respectively.Obtained data revealed that the microbiological load on egg shells may lead to contaminations in refigeratorand kitchen environments while egg content contaminations may constitute a risk for public health through undercookedegg consumption. In conclusion, preventive measures must be taken to keep both market and village eggsunder +8 °C during storage, besides, producers and consumer’s awareness should be raised about the fact that egg isalso a risky food that must be kept cold.

🔖

Bu Makaleye Atıf Yap

ONMAZ, N. E., HIZLISOY, H., KARADAL, F., YILDIRIM, Y., GÖNÜLALAN, Z., ÜLGER, İ., AL, S. (2022). Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 15 - Sayı: 1, 51–57. https://ajindex.com/articles/503799

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (12)

  1. Aabo S, Rasmussen, OF, Rossen L, Sorensen PD, Olsen JE. Salmonella identification by the polymerase chain reaction. Mol Cell Probe 1993; 7 (3): 171-8
  2. Ahmed HF, Deeb MMA, Aman IM. Studies on market hen eggs in kafr El-sheikh and El- Gharbia Governorates. Vet Med J Giza 2002; 50 (4): 610-5
  3. Bahobail AAS, Hassan SA, El-Deeb BA. Microbial quality and content aflatoxins of commercially available eggs in Taif, Saudi Arabia. Afr J Microbiol Res 2012; 6(13): 3337-42
  4. Begum K, Reza TA, Hague M, Hossain A, Hassan FMK, Hassan SN, Akhter N, Ahmed A, Barua U. Isolation, identification and antibiotic resistance pattern of Salmonella spp. from chicken eggs, intestines and environmental samples. Bangladesh Pharmaceut J 2010; 13(1): 23-7
  5. Board RG, Tranter HS. The microbiology of eggs. Stadelman WJ, Cotterill OJ. eds. In: Pages in Egg Science and Technology. New York: Food Products Press, 1995; pp.81-103
  6. Cader S, Goburdhun D, Neetoo H. Assessment of the microbial safety and quality of eggs from small and large scale hen breeders. J World's Poult Res 2014; 4(4): 75-81
  7. Carrillo S, Rios VH, Calvo C, Carranco ME, Casas M, Perez-Gil F. N-3 fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures. J Appl Phycol 2012; 24: 593-9
  8. Cox NA, Bailey JS, Richardson LJ, Buhr RJ, Hiett KL, Siragusa GR, Cosby DE, Wilson JL, Bourassa DV, Musgrove MT. Detection of Campylobacter and Salmonella in the mature and immature ovarian follicles of late-life broiler breeder hens. Poult Sci 2006; 85(8):1378-82
  9. De Reu K, Heyndrickx M, Grijspeerdt K, Rodenburg B, Tuyttens F, Uyttendaele M, Debevere J, Herman L. Assessment of the vertical and horizontal aerobic bacterial infection of shell eggs. World's Poultry Sci J 2006; 62(supplement): 564
  10. De Reu K, Heyndricky M, Grijspeerdt K, Rodenburg TB, Tuyttens F, Uyttendaele M, Debevere J, Herman L. Estimation of the vertical and horizontal bacterial infection of hen´s table eggs. XVIII European symposium on the quality of poultry meat & XII European symposium on the quality of eggs and egg products, September, 2-5, 2007; Prague- Czech Republic
  11. Doğruer Y, Telli N, Telli AE, Kahraman HA, Güner A. Pastörize sıvı yumurta ile kabuklu yumurtanın bazı kalite özellikleri bakımından kıyaslanması. Eurasian J Vet Sci 2015; 31(3): 177-83
  12. Dontorou A, Papadopoulou C, Filioussis G, Economou V, Apostolou I, Zakkas G, Salamoura A, Kansouzidou A, Levidiotou S. Isola