Year 2019, Volume 3 , Issue 1, Pages 37 - 44 2019-04-30

The Microbiological Quality of Tantuni

Ümit Selçuk [1] , SEMA AĞAOĞLU [2]


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.


Tantuni, microbiological, Quality
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Primary Language en
Subjects Veterinary
Journal Section 2019 Volume 3 Number 1
Authors

Author: Ümit Selçuk
Institution: Food, Agriculture and Livestock Provincial Directorate, Burdur
Country: Turkey


Author: SEMA AĞAOĞLU (Primary Author)
Institution: Cumhuriyet University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology
Country: Turkey


Dates

Publication Date : April 30, 2019

Bibtex @research article { tjvr542084, journal = {Turkish Journal of Veterinary Research}, issn = {}, eissn = {2602-3695}, address = {}, publisher = {Ebubekir CEYLAN}, year = {2019}, volume = {3}, pages = {37 - 44}, doi = {}, title = {The Microbiological Quality of Tantuni}, key = {cite}, author = {Selçuk, Ümit and AĞAOĞLU, SEMA} }
APA Selçuk, Ü , AĞAOĞLU, S . (2019). The Microbiological Quality of Tantuni. Turkish Journal of Veterinary Research , 3 (1) , 37-44 . Retrieved from https://dergipark.org.tr/en/pub/tjvr/issue/44815/542084
MLA Selçuk, Ü , AĞAOĞLU, S . "The Microbiological Quality of Tantuni". Turkish Journal of Veterinary Research 3 (2019 ): 37-44 <https://dergipark.org.tr/en/pub/tjvr/issue/44815/542084>
Chicago Selçuk, Ü , AĞAOĞLU, S . "The Microbiological Quality of Tantuni". Turkish Journal of Veterinary Research 3 (2019 ): 37-44
RIS TY - JOUR T1 - The Microbiological Quality of Tantuni AU - Ümit Selçuk , SEMA AĞAOĞLU Y1 - 2019 PY - 2019 N1 - DO - T2 - Turkish Journal of Veterinary Research JF - Journal JO - JOR SP - 37 EP - 44 VL - 3 IS - 1 SN - -2602-3695 M3 - UR - Y2 - 2019 ER -
EndNote %0 Turkish Journal of Veterinary Research The Microbiological Quality of Tantuni %A Ümit Selçuk , SEMA AĞAOĞLU %T The Microbiological Quality of Tantuni %D 2019 %J Turkish Journal of Veterinary Research %P -2602-3695 %V 3 %N 1 %R %U
ISNAD Selçuk, Ümit , AĞAOĞLU, SEMA . "The Microbiological Quality of Tantuni". Turkish Journal of Veterinary Research 3 / 1 (April 2019): 37-44 .
AMA Selçuk Ü , AĞAOĞLU S . The Microbiological Quality of Tantuni. TJVR. 2019; 3(1): 37-44.
Vancouver Selçuk Ü , AĞAOĞLU S . The Microbiological Quality of Tantuni. Turkish Journal of Veterinary Research. 2019; 3(1): 44-37.