Microbilogical Quality of Home Cooked Meat Meals and Vegetable Salads

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dc.contributor.authorElmacıoğlu, Funda
dc.contributor.authorTayfur, Muhittin
dc.contributor.authorBener, Özgün
dc.contributor.authorAkman, Mehmet
dc.contributor.authorAksoydan, Emine
dc.date.accessioned2020-03-26T17:49:35Z
dc.date.available2020-03-26T17:49:35Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractObjective: To determine the microbiological quality of home meals and salads samples. Methodology: A total of 180 samples were collected between May 2007 and July 2007 in Ankara, Turkey. The samples were analysed for the presence of total aerobic bacteria (TAB), thermotolerant coliform bacteria (TCB), Esherichia coli, Salmonella spp. and Staphylococcus aureus. Results: In the present study, S. aureus, coliforms, E. coli, and Salmonella were not detected in cooked meat meals samples. TAB was detected in 22 (24.4%) meat dishes ranges 10(2)-10(4). The cooked meat dishes samples were analyzed for the presence of TCB, and detected in 2 (2.2%) meat dishes ranges 10(3)-10(4). Numbers of the aerobic mesophilic bacteria ranged from 10(2) to 10(5) cfu/g and coliforms from 37 to 1400 MPN/g in 17 (18.9%) of salad samples. E. coli was detected at level 10(2)-10(3) (n= 12, 13.3%) and S. aureus was detected in 9 (10.0%) at levels of 10(3)-10(4) cfu/g salad samples tested. In 4 (4.4%) of the salads samples S. aureus and E. coli were isolated together. Conclusion: The results indicate that the type of vegetable salads analysed may contain pathogenic bacteria and thereby represent a risk to the consumers in regard to foodborne diseases. Thus, it remains essential to include the significance of effective hygiene practices as an important safety measure in programmes of home hygiene, consumer education, and adviceen_US
dc.identifier.citationAkman, M., Elmacıoğlu, F., Tayfur, M., Bener, Ö., Aksoydan, E., (2010). Microbilogical Quality of Home Cooked Meat Meals and Vegetable Salads. Pakistan Journal of Medical Sciences, 26(2), 416-419.
dc.identifier.endpage419en_US
dc.identifier.issn1682-024Xen_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage416en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25061
dc.identifier.volume26en_US
dc.identifier.wosWOS:000278999600033en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAkman, Mehmet
dc.language.isoenen_US
dc.publisherPROFESSIONAL MEDICAL PUBLICATIONSen_US
dc.relation.ispartofPakistan Journal of Medical Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMicrobiological Qualityen_US
dc.subjectContaminationen_US
dc.subjectFood Pathogensen_US
dc.subjectHome Hygieneen_US
dc.subjectSalad Vegetablesen_US
dc.titleMicrobilogical Quality of Home Cooked Meat Meals and Vegetable Saladsen_US
dc.typeArticleen_US

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