İzmir ilinde tüketime sunulan bazı dondurulmuş sebze ve meyvelerin mikrobiyolojik açıdan incelenmesi
Küçük Resim Yok
Tarih
2000
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
ÖZET İZMİR İLİNDE TÜKETİME SUNULAN BAZI DONDURULMUŞ MEYVE VE SEBZELERİN MİKROBİYOLOJİK AÇDDAN İNCELENMESİ ÇİFTÇİ, Özlem Yüksek Lisans Tezi, Biyoloji Bölümü Tez yöneticisi: Yrd. Doç. Dr. Alev HALİKI Haziran 2000, 87 Sayfa İzmir İli'nde tüketime sunulan 35 adet farklı dondurulmuş sebze ve meyve örneğinde öncelikle patojenlerden Staphylococcus aureus ve Salmonella sp., buna ek olarak mikrobiyolojik kaliteyi saptamak amacıyla toplam mezofilik aerobik bakteri, psikrofilik bakteri, maya ve küf, toplam koliform ve fekal streptokok bakteri sayımlan yapılmıştır. Toplam bakteri sayısı < 10- 2.0 xl06 cfu/g arasında, toplam psikrofilik bakteri sayısı < 10- 9.7xl05 cfu/g arasında, toplam maya ve küf sayısı < 10- 6.4xl03 cfu/g arasında, Toplam koliform sayısı < 3.0xl02- > l.lx 103 cfu/g arasında, Toplam fekal Streptokok sayısı < 3. 0x1 02- > l.lx 105 cfu/g arasında, Staphylococci 5.0x1ü1- 4.3xl05 cfu/g arasında saptanmıştır. Analize alınan dondurulmuş sebze ve meyve örneklerinde 16 adet şüpheli Salmonella spp. izole edilmiştir. Anahtar sözcükler: Dondurulmuş meyve, sebze, mikroorganizma, mikrobiyal kalite, İzmir
vra ABSTRACT MICROBIOLOGICAL INVESTIGATIONS ON SOME OF THE COMMERCIAL FROZEN FRUITS AND VEGETABLES IN IZMIR ÇİFTÇİ, Özlem MSc in Biology Department Supervisor: Yrd. Doç. Dr. Alev HALİKİ June 2000, 87 pages In this study, we investigated 35 different samples of frozen fruits and vegetables which commercially marketed in Izmir. First of all, we analyzed S. aureus and Salmonella in this products and in addition that for determination of microbiological quality, amount of total mesophilic aerobic bacteria, pshycrophilic bacteria, mould and yeast, total coliform and fecal Streptococcus has been achieved it has been determined that the total number of mesophilic aerobic bacteria was between < 10- 2.0 xlO6 cfu/g, the total number of pshycrophilic bacteria was between < 10- 9.7x1 05 cfu/g, the total number of mould and yeast was between < 10- 6.4xl03 cfu/g, the total number of coliform was between < 3.0xl02- > l.lx 105 cfu/g, the total number of fecal Streptococcus was between < 3.0xl02- > l.lx 105 cfu/g and Staphylococci was between 5.0x1ü1- 4.3xl05 cfu/g. 16 Salmonella spp. were isolated from the commercial frozen fruit and vegetable samples. Key words: Frozen fruit and vegetable, microorganism, microbial quality, Izmir
vra ABSTRACT MICROBIOLOGICAL INVESTIGATIONS ON SOME OF THE COMMERCIAL FROZEN FRUITS AND VEGETABLES IN IZMIR ÇİFTÇİ, Özlem MSc in Biology Department Supervisor: Yrd. Doç. Dr. Alev HALİKİ June 2000, 87 pages In this study, we investigated 35 different samples of frozen fruits and vegetables which commercially marketed in Izmir. First of all, we analyzed S. aureus and Salmonella in this products and in addition that for determination of microbiological quality, amount of total mesophilic aerobic bacteria, pshycrophilic bacteria, mould and yeast, total coliform and fecal Streptococcus has been achieved it has been determined that the total number of mesophilic aerobic bacteria was between < 10- 2.0 xlO6 cfu/g, the total number of pshycrophilic bacteria was between < 10- 9.7x1 05 cfu/g, the total number of mould and yeast was between < 10- 6.4xl03 cfu/g, the total number of coliform was between < 3.0xl02- > l.lx 105 cfu/g, the total number of fecal Streptococcus was between < 3.0xl02- > l.lx 105 cfu/g and Staphylococci was between 5.0x1ü1- 4.3xl05 cfu/g. 16 Salmonella spp. were isolated from the commercial frozen fruit and vegetable samples. Key words: Frozen fruit and vegetable, microorganism, microbial quality, Izmir
Açıklama
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Anahtar Kelimeler
Biyoloji, Biology, Dondurulmuş gıdalar, Frozen foods, Meyveler, Fruits, Patojenler, Pathogens, Salmonella, Salmonella, Sebzeler, Vegetables, Staphylococcus, Staphylococcus, İzmir, Izmir
