TY  - JOUR
TT  - Satışa sunulan tavuk etlerinde bazı bakteri ve indikatör  mikroorganizmaların belirlenmesi
AU  - Şahin, Seyda
AU  - Kalın, Recep
AU  - Arslanbaş, Emre
AU  - Moğulkoç, Mahmut Niyazi
PY  - 2017
DA  - June
JF  - Manas Journal of Agriculture Veterinary and Life Sciences
JO  - Manas J Agr Vet Life Sci
PB  - Kyrgyz-Turkish Manas University
WT  - DergiPark
SN  - 1694-7932
SP  - 47
EP  - 56
VL  - 7
IS  - 1
KW  - Indicator microorganisms
KW  -  microbiological quality
KW  -  S.aureus
KW  -  chicken meat.
N2  - Buçalışmada,satışasunulanbeşfarklıfirmayaaitpaketlenmiştazetavuketlerinden(but,göğüs,kanat ve bütün tavuk) oluşan toplam 400 örnek bazı bakteriler ve indikatör mikroorganizmalaryönünden incelenerek mikrobiyolojik kalitesinin araştırılması amaçlanmıştır. Tavuk et örneklerindemikroorganizma sayıları (log10 kob/g) toplam aerob mezofil bakteri (TAMB); 5.16‐5.68,Enterobacteriaceae;3.52‐4.03,koliformbakteri;3.13‐3.61,Escherichiacoli;2.29‐3.02,Staphylococcusaureus; 3.22‐4.30,koagulazpozitif  S.aureus 1.53‐3.44,Enterococcus spp.;0.72‐2.38, psikrofil bakteri;5.06‐5.44 ve maya‐küf 5.07‐5.62 aralığında saptandı. Sonuç olarak, bu çalışmada incelenen örneklerinTAMB,psikrofilbakteri,S.aureusvemaya‐küfsayısıyönündenTürkStandartlarıEnstitüsü’ndebelirtilenmaksimum limitleri aştığı görüldü. Bu tavuk etleri mikrobiyolojik kalitelerinin düşük olması ve birçokpatojenbakteribulunmasınedeniylehalksağlığıyönündenpotansiyelbirrisktaşımaktadır.Bunedenle,bu tür taze olarak tüketime sunulan tavuk et ve ürünlerinin üretiminden tüketimine kadar olan tümaşamalarda HACCP ve GMP gibi uygulamalarla gıda güvenliği sağlanmalı, hijyenik tedbirler alınmalı verutinmikrobiyolojikkontrolleriyapılmalıdır.
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UR  - https://dergipark.org.tr/en/pub/mjavl/article/484858
L1  - https://dergipark.org.tr/en/download/article-file/576781
ER  -