EN
TR
Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center
Abstract
Cig kofte, which is a traditional product of our country, is including in the microbiologically high-risk foods group
due to its characteristic of thermal or microbial inactivation that is consumed as raw and without any treatment. In this
study, total 30 meat-free cıg kofte samples from different shops were collected and it has been determined whether they
create a risk for public health or not in order to clarify the microbiological quality of the meat-free cig kofte that are sold in
Bursa City Center. The samples have been analyzed by total aerob mesophilic bacteria (TMAB), yeast and mold, coliforms,
staphylococcus and E.coli Type 1. While none of the samples include E.coli Type 1, TMAB, yeast and mold, coliforms,
staphylococcus analysis of the results, respectively 1.0x104
-3.2x108 cfu/g; 1.8x103
-2.6x105 cfu/g, 1.0x101
-2.0x104 cfu/g;
1.0x102
-4.1x103 cfu/g has been determined. As a result; it has been concluded that the samples of the meat-free cig kofte
served for consumption are on low microbiological quality, contaminated with undesirable microorganisms and may create
a potential risk for public health
Keywords
Details
Primary Language
English
Subjects
-
Journal Section
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Publication Date
January 1, 2014
Submission Date
January 1, 2014
Acceptance Date
-
Published in Issue
Year 2014 Volume: 3 Number: 1
APA
Delikanlı, B., Sönmez, B., & Özdemir, Y. (2014). Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center. Harran University Journal of the Faculty of Veterinary Medicine, 3(1), 13-17. https://izlik.org/JA45KY65RC
AMA
1.Delikanlı B, Sönmez B, Özdemir Y. Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center. Harran Univ Vet Fak Derg. 2014;3(1):13-17. https://izlik.org/JA45KY65RC
Chicago
Delikanlı, Berrak, Barış Sönmez, and Yasemin Özdemir. 2014. “Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center”. Harran University Journal of the Faculty of Veterinary Medicine 3 (1): 13-17. https://izlik.org/JA45KY65RC.
EndNote
Delikanlı B, Sönmez B, Özdemir Y (January 1, 2014) Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center. Harran University Journal of the Faculty of Veterinary Medicine 3 1 13–17.
IEEE
[1]B. Delikanlı, B. Sönmez, and Y. Özdemir, “Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center”, Harran Univ Vet Fak Derg, vol. 3, no. 1, pp. 13–17, Jan. 2014, [Online]. Available: https://izlik.org/JA45KY65RC
ISNAD
Delikanlı, Berrak - Sönmez, Barış - Özdemir, Yasemin. “Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center”. Harran University Journal of the Faculty of Veterinary Medicine 3/1 (January 1, 2014): 13-17. https://izlik.org/JA45KY65RC.
JAMA
1.Delikanlı B, Sönmez B, Özdemir Y. Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center. Harran Univ Vet Fak Derg. 2014;3:13–17.
MLA
Delikanlı, Berrak, et al. “Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center”. Harran University Journal of the Faculty of Veterinary Medicine, vol. 3, no. 1, Jan. 2014, pp. 13-17, https://izlik.org/JA45KY65RC.
Vancouver
1.Berrak Delikanlı, Barış Sönmez, Yasemin Özdemir. Microbiological Quality of the Meat-Free Cıg Kofte Consumed in Bursa City Center. Harran Univ Vet Fak Derg [Internet]. 2014 Jan. 1;3(1):13-7. Available from: https://izlik.org/JA45KY65RC
