2004, Cilt 34, Sayı 4, Sayfa(lar) 257-261 |
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Microbiological Quality of Raw Meat Ball Consumed in Antalya |
Sinan Uzunlu, İbrahim Yıldırım, Nejla Serdengeçti |
Akdeniz Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Antalya |
Keywords: Raw meat ball, microbiological quality, public health |
A total of 27 meat ball samples, obtained from Antalya, Turkey, were analysed for the microbiological quality between the years of 2001 and 2002.
In some samples; numbers of coliforms, Escherichia coli and Staphylococcus aureus were between 103-104 cfu/g, which is not appropriate for microbiological criteria of Turkish food codex. As a satisfactory result, Salmonella spp. was not detected in raw meat ball samples.
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