Bursa bölgesinde piyasada satılan ve sucuk imalathanelerinde kullanılan baharatların mikrobiyolojik kaliteleri
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Date
1990
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Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada Bursa bölgesinde açık, naylon torbalar içerisinde veya vakumla ambalajlanmış halde olmak üzere üç aynı şekilde satılan ve üç aynı sucuk imalathanesinde kullanılan karabiber, kırmızıbiber ve kimyonlardan alınan üçer adet örnek mikrobiyolojik yönden incelendi. Aerob genel canlı, koliform grubu bakteriler, E. coli, stafilakok, aerob ve anaerob mezofilik sporlu bakteriler, maya ve küf yönünden incelenen örnekler arasında hem ambalaj ve hem de baharat cinsi bakımından önemli farklar bulmamıştır. Genel olarak örneklerde aerob genel canlı sayısı baharat ve ambalaj çeşidine bağlı olarak 2.8x10⁵ - 1.1.x10⁸ arasında bulunmuştur. İncelenen diğer mikroorganizmalar da dikkate alındığında Bursa bölgesinde hem piyasada satılan ve hem de sucuk imalathanelerinde kullanılan baharatIarın mikrobiyolojik kalitelerinin iyi olmadığı, hem halk sağlığı ve hem de üretilen sucukların dayanıklılığı açısından önemli bir risk oluşturduğu söylenebilir.
Unpackaged, baged in plastic and vacuum packed, samples of black pepper, red pepper and cummin were microbiologically tested. Groups of spice samples were bought from free marketing stores and others obtained from three different food processing units using them in sausages. Aerobic bacteria in general, coliform group of bacteria, E. coli, staphylacoccus, aerobic and anaerobic mesophilic spor producing bacteria, yeast and molds were those spesifically searched and no notable differences were found in sarnp/es bought in different packaging forms from marketing and samples used in processing in three different units. The aerobic alive bacterial counts in general were ranging from 2.8x10⁵ - 1.1.x10⁸ depending on the type of spice and packing method. Considering the types and counts of other tested microorganisms, one can say that the spices on the Bursa markets sold freely and or utilized for the food processing are not in good microbiological quality and may present a risk factor for public health in general and for the stability of sausages or other consumable foods in stores.
Unpackaged, baged in plastic and vacuum packed, samples of black pepper, red pepper and cummin were microbiologically tested. Groups of spice samples were bought from free marketing stores and others obtained from three different food processing units using them in sausages. Aerobic bacteria in general, coliform group of bacteria, E. coli, staphylacoccus, aerobic and anaerobic mesophilic spor producing bacteria, yeast and molds were those spesifically searched and no notable differences were found in sarnp/es bought in different packaging forms from marketing and samples used in processing in three different units. The aerobic alive bacterial counts in general were ranging from 2.8x10⁵ - 1.1.x10⁸ depending on the type of spice and packing method. Considering the types and counts of other tested microorganisms, one can say that the spices on the Bursa markets sold freely and or utilized for the food processing are not in good microbiological quality and may present a risk factor for public health in general and for the stability of sausages or other consumable foods in stores.
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Keywords
Baharatlar, Biberler, Kimyon, Bakteriler, Küfler, Spices, Peppers, Cummin, Bacteria, Molds
Citation
Berker, A. (1990). “Bursa bölgesinde piyasada satılan ve sucuk imalathanelerinde kullanılan baharatların mikrobiyolojik kaliteleri”. Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 8-9(1-2-3), 1-6.