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

Microbiological Quality of Organic Chicken Meat

Abstract

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.

Keywords

• Chicken meat,Hygiene,Microbiological quality,Organic

Kaynakça

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