Bursa'da tüketime sunulan kremalı pastaların mikrobiyolojik nitelikleri üzerinde bir araştırma
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Date
1992
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Uludağ Üniversitesi
Abstract
Bu araştırmada, son zamanlarda üretimi ve tüketimi giderek artan kremalı pastaların mikrobiyolojik açıdan özelliklerinin belirlenmesi amaçlanmıştır. Kremalı pastaların üretiminde unun yanında yumurta, suit, krema ve kaymak gibi hayvansal kaynaklı ürünlerin de kullanılması konunun önemini daha da artırmaktadır. Araştırmanın materyalini oluşturan kremalı pasta örnekleri, Bursa'nın çeşitli semtlerindeki pastanelerinden sağlanmıştır. 32 pastaneden toplam 41 adet kremalı pasta örneği; Salmonella, E. coli I ve II, Staphylococcus, B. cereus, Toplam Bakteri, Maya ve Küf içeriği bakımından incelenmiştir. Yapılan mikrobiyolojik analizler sonucunda örneklerin hiçbirinde B. cereus bulunamamış, fakat hijyenik durumun indikatörü olan mikroorganizmalara oldukça fazla rastlanmıştır. Bu durum gerek üretim ve gerekse de satış sırasında yeterli hijyenik şartlara uyulmadığını ve bu konuya yeterli önemin verilmediğini göstermiştir. Bu nedenle daha kaliteli pasta ürünlerinin tüketime sunulması için etkili ve devamlı bir kontrolün zorunlu olduğu ortaya çıkmaktadır.
In this research, it has been proposed to determine the qualities of cream puffies in point of microbiological which are increasing continuously their production and consumption. In the production of cream puffies, using animal productions such as egg milk, cream, beside flour, emphasizes the importance of the subject. The samples of cream puffies have been provided from the pastry shops in different districts of Bursa. Total samples of 41 cream puffies from 32 pastry shops have been examined in point of content of Salmonella, E. coli I and II, Staphylococcus, Total Bacteria, B. cereus, Yeast and Mold. As a result of microbiological analysis, B. cereus has not been found in any samples, but the microorganisms which are indicators to hygienic conditions have been found mostly. So it indicates that, hygienic conditions were not obeyed during the production and the selling and for this subject enough importance was not given. Therefore, an effective and continuously hygienic control must be done in order to present more quality pastry productions to the consumption.
In this research, it has been proposed to determine the qualities of cream puffies in point of microbiological which are increasing continuously their production and consumption. In the production of cream puffies, using animal productions such as egg milk, cream, beside flour, emphasizes the importance of the subject. The samples of cream puffies have been provided from the pastry shops in different districts of Bursa. Total samples of 41 cream puffies from 32 pastry shops have been examined in point of content of Salmonella, E. coli I and II, Staphylococcus, Total Bacteria, B. cereus, Yeast and Mold. As a result of microbiological analysis, B. cereus has not been found in any samples, but the microorganisms which are indicators to hygienic conditions have been found mostly. So it indicates that, hygienic conditions were not obeyed during the production and the selling and for this subject enough importance was not given. Therefore, an effective and continuously hygienic control must be done in order to present more quality pastry productions to the consumption.
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Keywords
Kremalı pasta, Mikrobiyolojik kalite, Cream puffies, Microbiological qualities
Citation
Yücel, A. vd. (1992). "Bursa'da tüketime sunulan kremalı pastaların mikrobiyolojik nitelikleri üzerinde bir araştırma". Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 9(1), 91-98.