Akademik Veri Yönetim Sistemi
ANNALS OF MICROBIOLOGY, cilt.55, sa.1, ss.27-31, 2005 (SCI-Expanded)
Kavurma is a traditionally cooked or fried meat product and produced originally to conserve meat. The purpose of this research was to characterize the microbiological quality of retailed kavurma and evaluate potential causes for spoilage or poisoning. A total of 41 samples which were regular (large casings of 4-5 kg) or vacuum packaged were collected from different retail locations in Erzurum, Turkey, and subjected to following analyses: total aerobic mesophilic bacteria (TAMB), coliforms, yeasts and moulds, Staphylococcus aureus, and clostridia counts, and the presence of Salmonella. Selected colonies from suitable media were subjected to fatty acid methyl esters (FAME) analysis to identify the bacteria. Results of the microbiological analysis showed that of the 41 samples, just 2 kavurma products had under countable TAMB while the others had 2.00-7.40 log CFU/g. Coliforms were present on 17% of the samples, ranging from 1,00 to 3.75 log CFU/g. Yeasts and moulds counts ranged from 1.00 to 5.48 log CFU/g. Just one sample had countable (3.66 log CFU/g) clostridia. Escherichia coli, Salmonella or Staphylococcus aureus were not determined with traditional methods. In some samples, high counts of indicator microorganisms i.e. coliforms, Clostridium and the presence of some pathogens such as Bacillus cereus, Salmonella typhimurium, Escherichia coli, Yersinia pseudotuberculosis, Klebsiella pneumoniae would be alarming when considering public health, In the light of this research, it seems that a new understanding and effective implementation of hygienic principles should be enforced in the processing and marketing of the kavurma.