Determination of microbiological contamination sources during frozen snail meat processing stages

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dc.contributor.buuauthorTemelli, Seran
dc.contributor.buuauthorDokuzlu, Canan
dc.contributor.buuauthorŞen, Mehmet Kurtuluş Cem
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Karacabey Teknik Meslek Yüksekokulu/Gıda Teknolojisi Bölümü.tr_TR
dc.contributor.researcheridAAI-1092-2021tr_TR
dc.date.accessioned2021-09-28T13:42:28Z
dc.date.available2021-09-28T13:42:28Z
dc.date.issued2006
dc.description.abstractThis study has been conducted to determine the major contamination sources during frozen snail meat processing. Seventeen different control points and/or sample types (live snail, and snail meats after steaming, after shell removal, after first boiling, after gutting, after second boiling, after packaging and as frozen snail meat; air samples from gutting room, boiling room and packaging room; samples from gutting counter tops, package surfaces, scissors used during processing, forks used during processing, personnel hands, and potable water) have been examined for the enumeration of total aerobic mesophilic bacteria, coliforms, Escherichia coli, Enterobacteriaceae, coagulase positive staphylococci, Salmonella spp., Listeria spp., and yeast and molds. From the control points examined, raw material and environmental air were found as the primary contamination sources. Personnel hands and equipment used were determined as the secondary contamination sources. Second boiling and freezing stages during processing were determined to reduce the overall contamination rate, and therefore had positive effects on the microbiological quality of the final product. Programs approving the acceptance of snails only with low initial microbial counts to the plant, giving emphasis to processing in proper hygiene conditions with sufficient sanitary applications is strongly recommended.en_US
dc.identifier.citationTemelli, S. vd. (2006). ''Determination of microbiological contamination sources during frozen snail meat processing stages''. Food Control, 17(1), 22-29.en_US
dc.identifier.endpage29tr_TR
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.issue1tr_TR
dc.identifier.scopus2-s2.0-20444452922tr_TR
dc.identifier.startpage22tr_TR
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2004.08.004
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0956713504001938
dc.identifier.urihttp://hdl.handle.net/11452/22118
dc.identifier.volume17tr_TR
dc.identifier.wos000231846000004tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevier Scienceen_US
dc.relation.journalFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectMicrobiological contaminationen_US
dc.subjectSnailen_US
dc.subjectHelix pomatiaen_US
dc.subjectMollusksen_US
dc.subjectPrevalenceen_US
dc.subjectSalmonellaen_US
dc.subjectEnterovirusen_US
dc.subjectIdentificationen_US
dc.subjectSeafooden_US
dc.subjectBivalve shellfishen_US
dc.subjectPotential indicatorsen_US
dc.subjectShellfish contaminationen_US
dc.subjectEscherichia-colien_US
dc.subject.scopusSnails; Helix Pomatia; Hepatopancreasen_US
dc.subject.wosFood science & technologyen_US
dc.titleDetermination of microbiological contamination sources during frozen snail meat processing stagesen_US
dc.typeArticle
dc.wos.quartileQ1 (Food science & technology)en_US

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