Determination of Microbiological Quality of Kokorec Samples Consumed in Afyonkarahisar, Turkey

Year 2013, Volume: 6 Issue: 1, 7 - 10, 01.03.2013

Recep Kara Savaş Aslan Hilmi Yaman Levent Akkaya

https://doi.org/10.5578/kvj.5340

Cited By: 2

Abstract

Kokorec is popular traditional nourishment which is produced daily in our country. This study aims to designate the microbiological quality of the Kokorec which is served in Afyonkarahisar and 50 different samples at 10 different retail markets are involved in this research. Kokorec samples are analyzed in terms of Total Aerobic Mesophilic Bacteria (TAMB), Total Aerobic Psychrophilic Bacteria (TAPB), Enterobacteriaceae, Koliform, Escherichia coli, Enterococcus spp., Lactobacillus spp., Staphylococcus / Micrococcus, Yeast / Mould. The results of the analyses are found as 6.29, 4.60, 4.35, 2.43, 2.10, 4.17, 5.63, 2.85, 5.89 log kob/g respectively. As the result of the research of the Kokorec samples that are served for consumption, it is found that their microbiological quality is low, they contaminated with the undesirable microorganisms in different levels and the consumption of the Kokorec carries a potential risk for the community health

Keywords

-

Afyonkarahisar’da Tüketime Sunulan Kokoreçlerin Mikrobiyolojik Kalitesinin Belirlenmesi

Abstract

Kokoreç ülkemizde günlük olarak üretilen ve tüketilen geleneksel bir üründür. Yapılan bu çalışmada, Afyonkarahisar’da tüketimine sunulan kokoreçlerin mikrobiyolojik kalitesini belirlemek amacıyla 10 farklı satış noktasından toplam 50 adet kokoreç numunesi toplanmıştır. Kokoreç numuneleri Toplam Aerop Mezofilik Bakteri (TAMB), Toplam Aerop Psikrofilik Bakteri (TAPB), Enterobacteriaceae, Koliform, Escherichia coli, Enterococcus spp., Lactobacillus spp., Staphylococcus/Micrococcus, Mikrobiyolojik analiz sonuçları, sırasıyla 6.29, 4.60, 4.35, 2.43, 2.10, 4.17, 5.63, 2.85, 5.89 logkob/g seviyelerinde tespit edilmiştir. Sonuç olarak tüketime sunulan kokoreç örneklerinin mikrobiyolojik kalitelerinin düşük olduğu, istenilmeyen mikroorganizmalarla kontamine olduğu ve halk sağlığı açısından potansiyel bir risk oluşturabileceği sonucuna varılmıştır

Keywords

-

References

• Anonim 2013. http://tr.wikipedia.org/wiki/Kokore %C3%A7; Erişim Tarihi; 25.02.2013.
• Bilgin B, Makarnacı N, Yılmaz İ. 2008. Çig ve Farklı Metotlarla Pisirilen Kokoreçlerin Mikrobiyolojik Türkiye 10.Gıda Kongresi. Erzurum. 573-576. Belirlenmesi.
• FAO 1992. Manual of Food Quality Control. 4. Rev. 1. “Microbiological Analysis”. Food and Agricultural Organization of the United Nations Rome 43-56.
• Hampikyan H, Ulusoy B, Bingöl EB, Çolak H, Akhan M. 2008. İstanbul’da tüketime sunulan bazı ızgara tipi gıdalar ile salata ve mezelerin mikrobiyolojik kalitelerinin belirlenmesi. Türk Mikrobiyol. Cem. Derg. 38(2):87-94.
• Hartman PA, Deibel RH, Sieverding LM. 1992. Enterococci. In: Compendium of Methods for the Microbiological Examination of Foods. Eds; Vanderzant C and Splittoesser DF, American Washington. 523-531. Health Association,
• ISO 1991. International Standart Organisation (ISO 4832). General Guidance for the Enumaration of Coliforms. Colony Count Technique.
• ISO 1993. International Standart Organisation (ISO 7402). General Guidance for the Enumaration of Enterobacteriaceae. Colony Count Technique.
• ISO 1999. International Standart Organisation (ISO 6888-1). Horizontal Method for the Enumaration Staphylococci. Technique using Baird-Parker Agar Medium. Coagulase-positive
• ISO 2001. International Standart Organisation (16649-2). Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of ß-glucuronidase- positive Escherichia coli . Part 2: Colony-count technique a 44°C using 5-bromo-4-chloro-3-indoyl-beta- D-glucuronide. 07/2001.
• ISO 2003. International Standart Organisation (ISO 4833). Enumaration of Microorganism. Colony Count Technique at 300C. for the
• Kilic B. 2009. Current trends in traditional Turkish meat products and cuisine. LWT - Food Science and Technology. 42: 1581–1589.
• Kneifel W, Berger E. 1994. Microbiological criteria of random samples of spices and herbs retailed on the Austrian Market. Journal of Food Protection. 57(10): 893-901.
• Pichhardt K. 1993. Lebensmittelmikrobiologie. 3. Auflage. Springer Verlag, Berlin, New York, Paris, Tokyo, London, Hong Kong, Barcelona, Budapest.
• Temelli S, Saltan Evrensel S, Anar Ş, Tayar M. 2002. Bursa’da Tüketilen Kokoreçlerin Mikrobiyolojik İstanbul Üniversitesi Veteriner Fakültesi Dergisi. 28(2):467-473. Belirlenmesi.