İzmir ilinde tüketime sunulan bazı dondurulmuş et ürünlerinin 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 ET ÜRÜNLERİNİN MİKROBİYOLOJİK AÇDDAN İNCELENMESİ DİNÇER, Belma Yüksek Lisans Tezi, Biyoloji Bölümü Tez yöneticisi: Prof. Dr. İsmail KARABOZ Haziran 2000, 87 Sayfa İzmir İli'nde tüketime sunulan 35 dondurulmuş et örneğinde patojenlerden Staphylococcus aureus ve Salmonella aranmış ve mikrobiyolojik kaliteyi saptamak amacıyla toplam mezofilik aerobik bakteri, psikrofilik bakteri, maya ve küf, toplam koliform ve fekal streptokok bakteri sayımlan yapılmıştır. Toplam mezofilik aerobik bakteri sayısı 4.4xl04-3.6xl06 cfu/g arasında, psikrofilik bakteri sayısı 5.1xl03- 4. Ixl06 cfu/g arasında, maya ve küf sayısı 7.0xl01-9.4xl04 cfu/g arasında, Toplam koliform sayısı 4.0xl02- > l.lx 105 cfu/g arasında, Toplam fekal Streptokok sayısı 2.9xl03- > l.lx 105 cfu/g arasında, Staphylococci l.OxlO2- 2.8x1 04 cfu/g arasında saptanmıştır. Analize alman dondurulmuş et ürünü örneklerinde 28 adet şüpheli Salmonella spp. izole edilmiştir. Anahtar sözcükler: Dondurulmuş et, mikroorganizma, mikrobiyal kalite, İzmir
VII ABSTRACT MICROBIOLOGICAL INVESTIGATIONS ON SOME OF THE COMMERCIAL FROZEN MEAT IN IZMIR DİNÇER, Belma MSc in Biology Department Supervisor: Prof. Dr. Ismail KARABOZ June 2000, 87 pages In this study, we investigated 35 frozen meat which commercially marketed in Izmir. 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 4.4xl04-3.6xl06 cfu/g, the total number of pshycrophilic bacteria was between S.lxlO3- 4.1xl06 cfu/g, the total number of mould and yeast was between T.OxlO^^xlO4 cfu/g, the total number of coliform was between 4-OxlO2- > l.lx 105 cfu/g, the total number of fecal Streptococcus was between 2.9xl03- > l.lx 105 cfu/g and Staphylococci was betweeen l.OxlO2- 2.8xl04 cfu/g. 28 Salmonella spp. were isolated from the commercial frozen meat samples. Key words: Frozen meat, microorganism, microbial quality, Izmir
VII ABSTRACT MICROBIOLOGICAL INVESTIGATIONS ON SOME OF THE COMMERCIAL FROZEN MEAT IN IZMIR DİNÇER, Belma MSc in Biology Department Supervisor: Prof. Dr. Ismail KARABOZ June 2000, 87 pages In this study, we investigated 35 frozen meat which commercially marketed in Izmir. 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 4.4xl04-3.6xl06 cfu/g, the total number of pshycrophilic bacteria was between S.lxlO3- 4.1xl06 cfu/g, the total number of mould and yeast was between T.OxlO^^xlO4 cfu/g, the total number of coliform was between 4-OxlO2- > l.lx 105 cfu/g, the total number of fecal Streptococcus was between 2.9xl03- > l.lx 105 cfu/g and Staphylococci was betweeen l.OxlO2- 2.8xl04 cfu/g. 28 Salmonella spp. were isolated from the commercial frozen meat samples. Key words: Frozen meat, microorganism, microbial quality, Izmir
Açıklama
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Anahtar Kelimeler
Biyoloji, Biology, Dondurulmuş gıdalar, Frozen foods, Et, Meat, Mikrobiyolojik özellikler, Microbiological properties, Mikroorganizmalar, Microorganisms, Salmonella, Salmonella, İzmir, Izmir
