Kırık yumurta mikrobiyolojisi
Küçük Resim Yok
Tarih
1993
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
ÖZET Yumurta, ucuz olması, kolay bulunması, diğer gıdalara katılarak tüketilmesi yönünden tercih edilen bir gıda maddesidir. Kırık veya çatlamış yumurtalardaki gibi, yumurtanın dıs kabuğunda meydana gelecek bir hasar mikroorganizma girişine de olanak verir, îzmir semt pazarlarında satılmakta olan kırık yumurtalar ile çalışılmış 10 farklı pazar yerinden ve her pazardaki satıcılardan 5 ' er adet olmak üzere kırık yumurtalar satılış şekline uygun cam kavanoz içine ayı ayrı kırılarak veya kabuklarından ayrılmadan naylon torba içine konularak alınmıştır. Ayrıca satıcılardan 5 ' er adet te sağlam yumurta alınmış ve analizler bekletilmeden yapılmıştır. Bağlam ve kırık yumurtalarda toplam canlı, koliform, Staphylococus aureus, fekal streptokok, maya, küf aranmıştır. Ayrıca sağlam yumurtalar, kırık yumurtalarla mikrobiyolojik o 1 arak kar ş 1 1 aş 1 1 r 1 1 m ı şt ı r. Çalışma sonunda toplam canlı sayım değerleri elde edilmiş; E.coli ve Staphylococus aureus ' a rastlanmıştır ş maya, küf ve fekal streptokok gözlenmemiş; besin zehirlenmesine neden olan Salmonella1 ya da rastlanmamıştır. 31
SUMMARY Egg is widely used for its lower price, also it can be used in many forms with different products. Any spolige on the upper shell of the egg may cause microorganism penetration, which more likely to happen on a broken or a cracked egg. In this research the eggs were gothered from 10 different local bazaars while the broken eggs were put in jars the cracked eggs were put naylon bag also 5 fresh eggs were bought. Then all of them were analizied immediately. Total number of living beings, coliforms, bacteria (Staphylococus aureus, fecal streptococ) yeasts and molds were searched in the fresh eggs and the cracked eggs. Furthermore the cracked eggs and the fresh eggs were compared microbiological ly. Total number of living beings were revealed from the research. E.coli and Staphyloccus aureus were founds yeast, mold and fecal Streptococci were not appeared and Salmonella, which cause food poisoning, were not found. 32
SUMMARY Egg is widely used for its lower price, also it can be used in many forms with different products. Any spolige on the upper shell of the egg may cause microorganism penetration, which more likely to happen on a broken or a cracked egg. In this research the eggs were gothered from 10 different local bazaars while the broken eggs were put in jars the cracked eggs were put naylon bag also 5 fresh eggs were bought. Then all of them were analizied immediately. Total number of living beings, coliforms, bacteria (Staphylococus aureus, fecal streptococ) yeasts and molds were searched in the fresh eggs and the cracked eggs. Furthermore the cracked eggs and the fresh eggs were compared microbiological ly. Total number of living beings were revealed from the research. E.coli and Staphyloccus aureus were founds yeast, mold and fecal Streptococci were not appeared and Salmonella, which cause food poisoning, were not found. 32
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Biyoloji, Biology, Küf, Mould, Kırık yumurtalar, Fracture eggs, Mayalar, Yeasts, Mikrobiyoloji, Microbiology, Mikroorganizmalar, Microorganisms, Staphylococcus aureus, Staphylococcus aureus, Yumurtalar, Eggs
