Microbiological quality of beef doner kebabs in Turkey

被引：0
|
作者：
Elmali, M [1 ]
Ulukanli, Z
Tuzcu, M
Yaman, H
Cavli, P
机构：
[1] Kafkas Univ, Fac Vet Sci, Dept Food Hyg & Technol, TR-36100 Kars, Turkey
[2] Kafkas Univ, Fac Sci & Arts, Dept Biol, TR-36100 Kars, Turkey
[3] Kafkas Univ, High Sch Vocat, Dept Vet Sci Div, TR-36100 Kars, Turkey
来源：
ARCHIV FUR LEBENSMITTELHYGIENE | 2005年 / 56卷 / 02期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A total of 100 cooked doner samples from various fastfood restaurants in Kars, Turkey were analyzed for their microbiological quality. Tests included counts of total aerobic bacteria (TAB), coliforms, yeasts and moulds, Staphylococcus (S.) aureus, Bacillus (B.) cereus, Clostridium (C.) perfringens as well as the detection of Escherichia (E.) coli and Salmonella spp. The counts of TAB and coliforms were in the range of <10(2) to 10(6) cfu g(-1). Those for S. aureus varied from <10(2) to 10(4) cfu g(-1). Also, B. cereus, C. perfringens, yeasts and moulds were between <10(2) and 10(5) cfu g(-1). Of the 100 doner samples examined, 54 doners contained E coli and 14 Salmonella spp.
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页码：32 / 34
页数：3
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