TY  - JOUR
T1  - Microbiological Quality of Organic Chicken Meat
TT  - Organik Tavuk Etlerinin Mikrobiyolojik Kalitesi
AU  - Güran, Hüsnü Şahan
AU  - Çiftçi, Reşat
PY  - 2019
DA  - December
Y2  - 2019
DO  - 10.30607/kvj.603415
JF  - Kocatepe Veterinary Journal
JO  - kvj
PB  - Afyon Kocatepe University
WT  - DergiPark
SN  - 1308-1594
SP  - 463
EP  - 468
VL  - 12
IS  - 4
LA  - en
AB  - Organic chicken production in the world increasesevery year according to the consumer demands. Therefore, a higher awareness ofthe microbial quality of organic poultry meat is of importance for publichealth, food safety and product shelf life. In this study was used 240 offrozen organic chicken meat, drumstick (n:80), breast (n: 80) and leg quarter(n: 80) as the material. Microbiological analyses were conducted to determinethe total mesophilic aerobic bacteria (TMAB), the total psychotropic aerobicbacteria (TPAB), Pseudomonas spp.,coliforms, E. coli, mold, and yeastcounts in all samples. It was determined that 100%, 100%, 100%, 81.6%, 54.1%,34.1%, and 83.3% of the analyzed samples (n:240) were contaminated with TMAB,TPAB, Pseudomonas spp., coliforms, E. coli, mold and yeasts, respectively.Moreover, the mean counts of TMAB was 4.99±0.80 log10 cfu/g, theTPAB was 5.29±0.96 log10 cfu/g, the coliforms were 3.53 ± 0.92 log10 cfu/g, E. coli was 2.45±0.65 log10cfu/g, Pseudomonas spp. was 4.63±1.10log10 cfu/g, the mold count was 2.03±0.42 log10 cfu/g andyeast count was 3.68±1.13 log10 cfu/g. These results indicate thatorganic chicken meat can be contaminated with various microorganisms thataffect the shelf life and hygienic quality.
KW  - Chicken meat
KW  - Hygiene
KW  - Microbiological quality
KW  - Organic
N2  - Organik tavuk etiüretimi tüketici tercihlerine bağlı olarak her geçen gün artmaktadır. Bu artışabağlı olarak organik tavuk etlerinin mikrobiyal kalitesinin daha yakındanbilinmesi hem halk sağlığı hem de gıda güvenliği ile ürünün raf ömrü bakımındanönemlidir. Bu araştırmada baget (n:80), göğüs (n:80) ve kalçalı but (n:80)olmak üzere toplam 240 adet donmuş organik tavuk parça eti materyal olarakkullanıldı. Tüm örneklerde toplam mezofilik aerobik bakteri (TMAB), toplampsikrotrof aerobik bakteri (TPAB), Pseudomonas spp., koliform bakteri, E.coli ile küf ve mayasayısının tespiti için mikrobiyolojik analizler gerçekleştirildi. Analiz edilentavuk parça etlerinin (n:240) sırasıyla % 100, % 100, % 100, % 81.6, % 54.1, %34.1 ve % 83.3’ünün TMAB, TPAB, Pseudomonasspp., koliform, E. coli, küf vemaya ile kontamine olduğu belirlendi. Ayrıca örneklerdeki (n: 240) ortalamaTMAB sayısı 4.99±0.80 log10 kob/g, TPAB sayısı 5.29±0.96 log10 kob/g,koliform bakteri sayısı 3.53±0.92 log10kob/g, E. coli sayısı2.45±0.65 log10 kob/g, Pseudomonasspp. sayısı 4.63±1.10 log10kob/g, küf sayısı 2.03±0.42 log10kob/g ve maya sayısı 3.68±1.13 log10 kob/g düzeyinde bulundu.Bu sonuçlar organik tavuk etlerinin hem raf ömrü hem de hijyenik kalitesiüzerine etkili mikroorganizmalar ile kontamine olabileceğini göstermektedir.
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UR  - https://doi.org/10.30607/kvj.603415
L1  - https://dergipark.org.tr/en/download/article-file/870197
ER  -