Microbiological Quality of Turkish Safranbolu Delight

Ortakcı F., Gürses M., Sert S.

Journal of Agricultural Faculty of Ataturk University, cilt.41, ss.145-147, 2011 (Hakemli Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41
  • Basım Tarihi: 2011
  • Dergi Adı: Journal of Agricultural Faculty of Ataturk University
  • Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.145-147
  • Abdullah Gül Üniversitesi Adresli: Hayır

Özet

In this study, 10 packet delight samples were collected from 4 different local producers in Safranbolu and determined the microbiological qualities. It was detected a general microbiological situation of Safranbolu delight which is a traditional Turkish product. For this purpose, enumerations of total aerobic mesophilic bacteria, yeast and mould, coliform, Staphylococcus aureus and Escherichia coli were done. Escherichia coli and Staphylococcus aureus counts were found <2 log cfu/g in all samples. Total aerobic mesophilic bacteria, yeast and mould, coliform counts of majority of the samples were appropriate to Delight Announcement of Turkish Food Codex. As a result, it was determined that microbial quality of Safranbolu delight is reliable for public health.