The Microbiological Quality of Tantuni

Yıl 2019, Cilt: 3 Sayı: 1, 37 - 44, 30.04.2019

Ümit Selçuk Sema Ağaoğlu

Öz

Objective:In this study microbiological
quality of tantuni that have been
consumed in the province of Van was examined. 

Materials and Methods:For this purpose; a
total of 100 tantuni samples, whose 79 of
them were red meat tantuni (raw and
cooked) and 21 of them chicken tantuni (raw
and cooked) were used as material. 

Results:According to analysis
findings with regard to aerobic mesophilic organisms, coliform group
micro-organisms,
E. coli, micrococcus/staphylococcus, S. aureus, C. perfringens
and yeast-mould at the samples of raw and cooked
red meat tantuni were found to be 5.67
and 3.98, 2.88 and 0.21, 0.87 and <2.00, 2.99 and 2.27, 1.33
and 0.25, 0.05 and <1.00, 4.43 and 0.63 log cfu/g
respectively. In the same order, at the samples of raw and cooked chicken tantuni were found to be; 4.35 and 3.77, 2.84 and <1.00, 1.15 and <2.00, 0.95 and 1.22, <2.00 and
<2.00, <1.00 and <1.00, 4.05
and 0.11 log cfu/g respectively. Salmonella spp.
could not be isolated in the tantuni
samples that had been investigated. In the raw red meat tantuni samples 5.26% (1/19) had S. aureus, in the cooked red meat tantuni samples 1.66% (1/60) had S. aureus, and 3.33% (2/60) yeast-mould which were not compatible
with the limit values that were stated at the Turkish Food Codex were found.
However values obtained from this study show that during preparation and
production of the goods and in the other stages; hygienic rules have not been
carried out. 

Conclusion: In conclusion to secure the product safety, it is essential to be cautious for the temperature and time during
preparation, reservation temperature and GMP/GHP based applications in the
preparation of tantuni.

Anahtar Kelimeler

Tantuni, microbiological, Quality

Kaynakça

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