Microbiological Quality of Organic Chicken Meat

Yıl 2019, , 463 - 468, 31.12.2019

Reşat Çiftçi Hüsnü Şahan Güran

https://doi.org/10.30607/kvj.603415

Öz

Organic chicken production in the world increases
every year according to the consumer demands. Therefore, a higher awareness of
the microbial quality of organic poultry meat is of importance for public
health, food safety and product shelf life. In this study was used 240 of
frozen organic chicken meat, drumstick (n:80), breast (n: 80) and leg quarter
(n: 80) as the material. Microbiological analyses were conducted to determine
the total mesophilic aerobic bacteria (TMAB), the total psychotropic aerobic
bacteria (TPAB), Pseudomonas spp.,
coliforms, E. coli, mold, and yeast
counts 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, the
TPAB was 5.29±0.96 log₁₀ cfu/g, the coliforms were 3.53 ± 0.92 log
10 cfu/g, E. coli was 2.45±0.65 log₁₀
cfu/g, Pseudomonas spp. was 4.63±1.10
log₁₀ cfu/g, the mold count was 2.03±0.42 log₁₀ cfu/g and
yeast count was 3.68±1.13 log₁₀ cfu/g. These results indicate that
organic chicken meat can be contaminated with various microorganisms that
affect the shelf life and hygienic quality.

Anahtar Kelimeler

Chicken meat, Hygiene, Microbiological quality, Organic

Destekleyen Kurum

Dicle University Scientific Research Projects Coordination Unit

Proje Numarası

DUBAP/Veteriner.16.002

Teşekkür

This research was financially supported by Dicle University Scientific Research Projects Coordination Unit (Project number: DUBAP/Veteriner.16.002). We thank Ugur Seker for his excellent laboratory assistance.

Organik Tavuk Etlerinin Mikrobiyolojik Kalitesi

Öz

Organik tavuk eti
üretimi tüketici tercihlerine bağlı olarak her geçen gün artmaktadır. Bu artışa
bağlı olarak organik tavuk etlerinin mikrobiyal kalitesinin daha yakından
bilinmesi hem halk sağlığı hem de gıda güvenliği ile ürünün raf ömrü bakımından
önemlidir. Bu araştırmada baget (n:80), göğüs (n:80) ve kalçalı but (n:80)
olmak üzere toplam 240 adet donmuş organik tavuk parça eti materyal olarak
kullanıldı. Tüm örneklerde toplam mezofilik aerobik bakteri (TMAB), toplam
psikrotrof aerobik bakteri (TPAB), Pseudomonas spp., koliform bakteri, E.
coli ile küf ve maya
sayısının tespiti için mikrobiyolojik analizler gerçekleştirildi. Analiz edilen
tavuk parça etlerinin (n:240) sırasıyla % 100, % 100, % 100, % 81.6, % 54.1, %
34.1 ve % 83.3’ünün TMAB, TPAB, Pseudomonas
spp., koliform, E. coli, küf ve
maya ile kontamine olduğu belirlendi. Ayrıca örneklerdeki (n: 240) ortalama
TMAB sayısı 4.99±0.80 log₁₀ kob/g, TPAB sayısı 5.29±0.96 log₁₀ kob/g,
koliform bakteri sayısı 3.53±0.92 log₁₀ 
kob/g, E. coli sayısı
2.45±0.65 log₁₀ kob/g, Pseudomonas
spp. sayısı 4.63±1.10 log₁₀kob/g, küf sayısı 2.03±0.42 log₁₀
kob/g ve maya sayısı 3.68±1.13 log₁₀ kob/g düzeyinde bulundu.
Bu sonuçlar organik tavuk etlerinin hem raf ömrü hem de hijyenik kalitesi
üzerine etkili mikroorganizmalar ile kontamine olabileceğini göstermektedir.

Anahtar Kelimeler

Hijyen, Mikrobiyolojik kalite, Tavuk eti, Organik

Proje Numarası

DUBAP/Veteriner.16.002

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