Dergiler / Turkish Journal of Veterinary and Animal Sciences / 2004 / Cilt: 28 - Sayı: 6
Microbiological Quality and Chemical Composition of the Döner
- Sayfa
- 1097–1103
- DOI
- —
Özet
Chemical composition and microbiological quality of 40 döner samples (cooked) taken from 8 different restaurants in Erzurum city center were investigated. Total aerobic bacteria count was an average of 5.1 log CFU/g. Lactic acid bacteria counts in 20% of samples, Enterobacteriaceae and S. aureus counts in 60% of samples, coliform bacteria counts in 45% of samples, E. coli counts in 67.5% of samples, and C. perfringens count in 85% of samples were under detectable levels (
Abstract
Chemical composition and microbiological quality of 40 döner samples (cooked) taken from 8 different restaurants in Erzurum city center were investigated. Total aerobic bacteria count was an average of 5.1 log CFU/g. Lactic acid bacteria counts in 20% of samples, Enterobacteriaceae and S. aureus counts in 60% of samples, coliform bacteria counts in 45% of samples, E. coli counts in 67.5% of samples, and C. perfringens count in 85% of samples were under detectable levels (