Investigation of the Microbiological Quality of Tokat Bez Sucuk
In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2020-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3878 |
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| author | Nesrin Kaval Nilgün Öncül Zeliha Yıldırım |
| author_facet | Nesrin Kaval Nilgün Öncül Zeliha Yıldırım |
| author_sort | Nesrin Kaval |
| collection | DOAJ |
| description | In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform |
| format | Article |
| id | doaj-art-7fcd83804eec48419fb996c788fbe4ab |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-7fcd83804eec48419fb996c788fbe4ab2025-08-20T01:58:05ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2020-12-018122683269410.24925/turjaf.v8i12.2683-2694.38781923Investigation of the Microbiological Quality of Tokat Bez SucukNesrin Kaval0Nilgün Öncül1Zeliha Yıldırım2Department Nutrition and Dietetics, Faculty of Fethiye Health Sciences, Mugla Sıtkı Kocman University, 48000 Fethiye/MuğlaDepartment Nutrition and Dietetics, Faculty of Fethiye Health Sciences, Mugla Sıtkı Kocman University, 48000 Fethiye/MuğlaDepartment of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, 51240 NiğdeIn this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliformhttp://www.agrifoodscience.com/index.php/TURJAF/article/view/3878bez sucukmikrobiyolojik kalitesipatojen mikroorganizmalargıda güvenirliğigıda kaynaklı hastalıklar |
| spellingShingle | Nesrin Kaval Nilgün Öncül Zeliha Yıldırım Investigation of the Microbiological Quality of Tokat Bez Sucuk Turkish Journal of Agriculture: Food Science and Technology bez sucuk mikrobiyolojik kalitesi patojen mikroorganizmalar gıda güvenirliği gıda kaynaklı hastalıklar |
| title | Investigation of the Microbiological Quality of Tokat Bez Sucuk |
| title_full | Investigation of the Microbiological Quality of Tokat Bez Sucuk |
| title_fullStr | Investigation of the Microbiological Quality of Tokat Bez Sucuk |
| title_full_unstemmed | Investigation of the Microbiological Quality of Tokat Bez Sucuk |
| title_short | Investigation of the Microbiological Quality of Tokat Bez Sucuk |
| title_sort | investigation of the microbiological quality of tokat bez sucuk |
| topic | bez sucuk mikrobiyolojik kalitesi patojen mikroorganizmalar gıda güvenirliği gıda kaynaklı hastalıklar |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3878 |
| work_keys_str_mv | AT nesrinkaval investigationofthemicrobiologicalqualityoftokatbezsucuk AT nilgunoncul investigationofthemicrobiologicalqualityoftokatbezsucuk AT zelihayıldırım investigationofthemicrobiologicalqualityoftokatbezsucuk |