BibTex RIS Kaynak Göster

Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages

Yıl 2005, Cilt: 24 Sayı: 1-2-3-4, 89 - 94, 01.06.2005

Canan Dokuzlu Uğur Günşen Seran Temellı M. K. Cem Şen

https://izlik.org/JA76JM96JR

Öz

Anahtar Kelimeler

-

Kaynakça

  • AHMED FE. Review: Assessing And Managing Risk Due to Consumption of Seafood Contami- nated with Microorganisms, Parasites, and Natural Toxins in the US. Int J Food Sci Technol 1992; 27: 243-260.
  • ANDREWS WH. Manual of Food Quality Control 4, Microbiological Analysis (Rev.1), (Chapter 3), FAO Consultant, Food and Drug Administration, Washington DC. 1992.
  • ANONYMOUS. Manual of Seafood Quality Con- trol, Turkish Republic Ministry of Agriculture and Rural Affairs, Prevention and Control General Head Office, Ankara. 2000; 198.
  • CROCI L, SUFFREDINI L, COZZI L, TOTI L. Effects of Depuration of Molluscs Experimentally Contaminated with Escherichia coli, Vibrio chol- erae 01 and Vibrio parahaemolyticus. J Appl Mi- crobiol 2002; 92: 460-465.
  • DE WIT JC, KAMPELMACHER EH. Some As- pects of Bacterial Contamination of Hands of Workers in Food Service Establishments. Zbl Bak Mik Hyg B 1988; 186: 45-54.
  • DILIELLO LR. Methods in Food and Dairy Mi- crobiology. Wesport: AVI Publishing Company 1982; 117-120.
  • HARRIGAN WF. Fish, Shellfish and Crustacea. In: Laboratory Methods in Food Microbiology (3rd ed.), Academic Press Limited, London 1998; 228- 233.
  • HUSS HH, REILLY A, EMBAREK PKB. Preven- tion and Control of Hazards in Seafood. Food Con- trol 2000; 11: 149-156. 9. ISO: INTERNATIONAL STANDART ORGANIZATION. Dairy Plant Hygiene Condi- tions General Guidance on Inspection and Sam- pling Procedures. No: 8086. International Organi- sation for Stardardization Case Postale 56. CH- 1211 Geneva 20, Switzerland. 1986.
  • SPSS: SPSS for Windows, Release 6.0., SPSS. Inc. 1992.
  • TEMELLI S, DOKUZLU C, SEN M.K.C. Deter- mination of Microbiological Contamination Sources during Frozen Snail Meat Processing Stages. Food Control 2006; 17: 22-29.
  • TSE: TURKISH STANDARDS INSTITUTE. Drinking and Potable Water. TS 266. Turkish Standards Institute, Ankara, 1997.

Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages

Yıl 2005, Cilt: 24 Sayı: 1-2-3-4, 89 - 94, 01.06.2005

Canan Dokuzlu Uğur Günşen Seran Temellı M. K. Cem Şen

https://izlik.org/JA76JM96JR

Öz

Bu çalışmada, dondurulmuş salyangoz dolması üretiminde daha önceden belirlenmiş altı işleme aşaması ve altı olası kontaminasyon kaynağı toplam aerobik mezofilik bakteri, koliform bakteriler, Escherichia coli (E. coli), koagülaz pozitif stafilokokların sayısı ve Listeria spp. ve Salmonella spp. varlığı yönünden incelendi. Sonuçlar soğutma aşamasının önemli bir kontaminasyon faktörü olduğunu göstermiştir. Ayrıca pastörize edilmesine rağmen kabukların da son üründeki mikrobiyal sayının artmasında bir etken olduğu düşünüldü. Diğer bir yan kontaminasyon kaynağı ise soğutma teknesi olarak tespit edildi. Ürünün kontaminasyon riskini ortadan kaldıracak daha etkili teknoloji uygulamaları için bir takım iyileştirmeler önerilmiştir

Anahtar Kelimeler

Helix pomatia kara salyangozu mikrobiyolojik kontaminasyon

Kaynakça

  • AHMED FE. Review: Assessing And Managing Risk Due to Consumption of Seafood Contami- nated with Microorganisms, Parasites, and Natural Toxins in the US. Int J Food Sci Technol 1992; 27: 243-260.
  • ANDREWS WH. Manual of Food Quality Control 4, Microbiological Analysis (Rev.1), (Chapter 3), FAO Consultant, Food and Drug Administration, Washington DC. 1992.
  • ANONYMOUS. Manual of Seafood Quality Con- trol, Turkish Republic Ministry of Agriculture and Rural Affairs, Prevention and Control General Head Office, Ankara. 2000; 198.
  • CROCI L, SUFFREDINI L, COZZI L, TOTI L. Effects of Depuration of Molluscs Experimentally Contaminated with Escherichia coli, Vibrio chol- erae 01 and Vibrio parahaemolyticus. J Appl Mi- crobiol 2002; 92: 460-465.
  • DE WIT JC, KAMPELMACHER EH. Some As- pects of Bacterial Contamination of Hands of Workers in Food Service Establishments. Zbl Bak Mik Hyg B 1988; 186: 45-54.
  • DILIELLO LR. Methods in Food and Dairy Mi- crobiology. Wesport: AVI Publishing Company 1982; 117-120.
  • HARRIGAN WF. Fish, Shellfish and Crustacea. In: Laboratory Methods in Food Microbiology (3rd ed.), Academic Press Limited, London 1998; 228- 233.
  • HUSS HH, REILLY A, EMBAREK PKB. Preven- tion and Control of Hazards in Seafood. Food Con- trol 2000; 11: 149-156. 9. ISO: INTERNATIONAL STANDART ORGANIZATION. Dairy Plant Hygiene Condi- tions General Guidance on Inspection and Sam- pling Procedures. No: 8086. International Organi- sation for Stardardization Case Postale 56. CH- 1211 Geneva 20, Switzerland. 1986.
  • SPSS: SPSS for Windows, Release 6.0., SPSS. Inc. 1992.
  • TEMELLI S, DOKUZLU C, SEN M.K.C. Deter- mination of Microbiological Contamination Sources during Frozen Snail Meat Processing Stages. Food Control 2006; 17: 22-29.
  • TSE: TURKISH STANDARDS INSTITUTE. Drinking and Potable Water. TS 266. Turkish Standards Institute, Ankara, 1997.
Toplam 11 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Yazarlar

Canan Dokuzlu Bu kişi benim

Uğur Günşen Bu kişi benim

Seran Temellı Bu kişi benim

M. K. Cem Şen Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2005
IZ https://izlik.org/JA76JM96JR
Yayımlandığı Sayı Yıl 2005 Cilt: 24 Sayı: 1-2-3-4

Kaynak Göster

APA Dokuzlu, C., Günşen, U., Temellı, S., & Şen, M. K. C. (2005). Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 24(1-2-3-4), 89-94. https://izlik.org/JA76JM96JR
AMA 1.Dokuzlu C, Günşen U, Temellı S, Şen MKC. Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. 2005;24(1-2-3-4):89-94. https://izlik.org/JA76JM96JR
Chicago Dokuzlu, Canan, Uğur Günşen, Seran Temellı, ve M. K. Cem Şen. 2005. “Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 24 (1-2-3-4): 89-94. https://izlik.org/JA76JM96JR.
EndNote Dokuzlu C, Günşen U, Temellı S, Şen MKC (01 Haziran 2005) Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 24 1-2-3-4 89–94.
IEEE [1]C. Dokuzlu, U. Günşen, S. Temellı, ve M. K. C. Şen, “Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages”, Uludağ Üniversitesi Veteriner Fakültesi Dergisi, c. 24, sy 1-2, ss. 89–94, Haz. 2005, [çevrimiçi]. Erişim adresi: https://izlik.org/JA76JM96JR
ISNAD Dokuzlu, Canan - Günşen, Uğur - Temellı, Seran - Şen, M. K. Cem. “Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi 24/1-2 (01 Haziran 2005): 89-94. https://izlik.org/JA76JM96JR.
JAMA 1.Dokuzlu C, Günşen U, Temellı S, Şen MKC. Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages. Uludağ Üniversitesi Veteriner Fakültesi Dergisi. 2005;24:89–94.
MLA Dokuzlu, Canan, vd. “Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, c. 24, sy 1-2-3-4, Haziran 2005, ss. 89-94, https://izlik.org/JA76JM96JR.
Vancouver 1.Canan Dokuzlu, Uğur Günşen, Seran Temellı, M. K. Cem Şen. Assessment of Microbiological Contamination Factors in Frozen Stuffed Snail Processing Stages. Uludağ Üniversitesi Veteriner Fakültesi Dergisi [Internet]. 01 Haziran 2005;24(1-2-3-4):89-94. Erişim adresi: https://izlik.org/JA76JM96JR