Microbiological Quality of Eight Wild Edible Mushroom Species from Turkey

Yıl 2018, Cilt: 14 Sayı: 4, 461 - 463, 28.12.2018

Bülent Ergönül , Fatih Kalyoncu İlgaz Akata

https://doi.org/10.18466/cbayarfbe.455754

Cited By: 1

Öz

In this study, it was aimed to determine the
microbiological attributes of 8 wild edible mushrooms (Agrocybe cylindracea, Amanita cecilae, Boletus reticulatus, Coprinus comatus,
Cantharellus cibarius, Lactarius deliciosus, Suillus collinitus and Tricholoma myomyces) collected from
different parts of Anatolia, Turkey. In order to determine the microbiological
and hygienic situation, E.coli
O157:H7, Listeria monocytogenes, yeast
and molds, total mesophilic aerobic bacteria count, total coliforms, lactic
acid bacteria, Salmonella spp., Staphylococcus aureus and Clostridium botulinum were investigated
for mushroom species. According to obtained data, microbiological and hygienic
characteristics of wild edible mushrooms are acceptable.

Anahtar Kelimeler

Wild edible mushroom, Anatolia, microbiological quality, food safety

Kaynakça

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