İstanbul ilinde satışa sunulan çiğ köftelerin mikrobiyolojik kalitesi üzerine bir araştırma
Küçük Resim Yok
Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Trakya Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
İstanbul İlinde Satışa Sunulan Çiğ Köftelerin Mikrobiyolojik Kalitesi Üzerine Bir Araştırma Bu araştırma İstanbul ' da tüketime sunulan çiğ köftenin hijyenik kalitesinin belirlenmesi ve tüketicinin bu konuda bilinçlendirilmesini sağlamak amacıyla yapılmıştır. Araştırmada 1 günlük aralıklarla 5 lokanta ve 5 seyyar satıcıdan çiğ köfte örnekleri alınarak örneklerde toplam canlı aerob mezofil bakteri, koliform bakteri, maya küf, Staphylacoccus aureus, Escherichia coli 0157: H7 arandı. Lokantalardan alınan çiğ köfte örneklerinde ortalama olarak toplam canlı aerob mezofilik bakteri sayısı 2.226 x 106 kob/g, koliform grubu bakteri sayısı 5.99 xl03 kob/g, Staphylacoccus aureus sayısı 1.5 xl03 kob/g, maya -küf sayısı 1.72x10' kob/g olarak bulunmuş, E. çoü 0157: H7' ye tüm örneklerde rastlanmıştır Seyyarlardan alınan çiğ köfte örneklerinde ortalama olarak toplam canlı mezofilik bakteri sayısı 2.46 xl06 kob/g, koliform grubu bakteri sayısı 8.26x1 03 kob/g. Staphylacoccus aureus sayısı 8.5x1 03 kob/g, maya -küf sayısı 9.24x1 03 kob/g olarak bulunmuş, Escherichia coli 0157: H7' ye tüm örneklerde rastlanmıştır. Sonuçta hiçbir ısıl işleme tabi olmadan hazırlanan ve tüketilen çiğ köftenin Escherichia coli 0157: H7 yönünden riskli olduğu ve hijyenik koşullara gerek seyyar satıcılarda gerekse lokantalar (her iki üretim şeklinde de) yeterince uyulmadığı tespit edilmiştir.Et, baharat ve diğer malzemelerin kaliteli olması ve hijyenik koşullara uyulması sonucu severek ve güvenerek yiyebileceğimiz çiğ köfte yapılacaktır.
A Research About the Microbiologic Quality of Raw Meatball Which Was Sold in Istabul This research has carried out to determine the hygienic quality of raw meatball, which is consumed in Istanbul,and to make the consumers inform in this matter. In this research raw meatball samples were taken from five restaurants and five pedlars every other day and total bacteria, coliform, yeast and mould, Staphylococcus aureus, Escherichia coli 0157: H7 were looked for. In the raw meatball samples,which were taken from the restaurants,the number of total bacteria 2.226 x 106 kob/g, coliform group bacteria 5.99 xlO3 kob/g, Staphylococcus aureus 1.5 xlO3 kob/g, and yeast and mould 1.72xl03 kob/g, were found in average and E coli 0157: H7 was seen in all samples. In the raw meatball samples, which were taken from the pedlars,the number of total bacteria 2.46x1 06 kob/g, coliform group bacteria 8.26x1 03 kob/g, Staphylococcus aureus 8.5xl03 kob/g, yeast and mould 9.24x1 03 kob/g, were found in average and E. coli 0157: H7 was seen in all samples. In conclusion it is proved that raw meatball, which is prepared and consumed without any heating processes risky in terms of Escherichia coli 0157: H7.It is also proved that(in both production methods) neither restaurants nor pedlars obey the hygienic conditions. If the quality of meat,spices and other materials get better and hygienic conditions are applied, raw meatball,which we can eat with delight and we trust, will be prepared.
A Research About the Microbiologic Quality of Raw Meatball Which Was Sold in Istabul This research has carried out to determine the hygienic quality of raw meatball, which is consumed in Istanbul,and to make the consumers inform in this matter. In this research raw meatball samples were taken from five restaurants and five pedlars every other day and total bacteria, coliform, yeast and mould, Staphylococcus aureus, Escherichia coli 0157: H7 were looked for. In the raw meatball samples,which were taken from the restaurants,the number of total bacteria 2.226 x 106 kob/g, coliform group bacteria 5.99 xlO3 kob/g, Staphylococcus aureus 1.5 xlO3 kob/g, and yeast and mould 1.72xl03 kob/g, were found in average and E coli 0157: H7 was seen in all samples. In the raw meatball samples, which were taken from the pedlars,the number of total bacteria 2.46x1 06 kob/g, coliform group bacteria 8.26x1 03 kob/g, Staphylococcus aureus 8.5xl03 kob/g, yeast and mould 9.24x1 03 kob/g, were found in average and E. coli 0157: H7 was seen in all samples. In conclusion it is proved that raw meatball, which is prepared and consumed without any heating processes risky in terms of Escherichia coli 0157: H7.It is also proved that(in both production methods) neither restaurants nor pedlars obey the hygienic conditions. If the quality of meat,spices and other materials get better and hygienic conditions are applied, raw meatball,which we can eat with delight and we trust, will be prepared.
Açıklama
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Yüksek Lisans
Yüksek Lisans
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
