The Microbiological Quality of FrankfurtersSold in Tekirdag

Et ürünlerinin mikrobiyolojik kalitesi patojen bakteriler ve bozulmadan sorumlu aeroblar, fakültatif anaeroblar psikrotroflar ve mezofillerin varlığı ile karakterize edilir. Üreticiler tüketici sağlığını korumak için üretim ve tüketimi içeren bütün proses evrelerinde et ürünlerinin mikrobiyolojik kalitesi ve kontaminasyonu konusunda dikkatli olmalıdırlar. Bu proses evrelerinden biri satıştır. Bu araştırmanın amacı Tekirdağda satılan paketlenmiş (vakum paketlenmiş) ve paketlenmemiş (3000 gram olarak modifiye atmosferde paketlenmiş ve tüketici isteğine göre porsiyon/gr olarak satılan sosisler) Frankfurter sosislerin hijyenik kalitesini belirlemektir. Örnekler hijyenik kalitelerini gözlemlemek için Staphylococcus aureus, maya ve küfler, Escherichia colive Salmonella spp. bakımından araştırıldı. Genellikle paketlenmemiş sosis örnekleri paketlenmiş sosislerden daha yüksek S. aureusve maya ve küf sayısına sahipti. Frankfurter sosisler hijyenik kalitesinin düşüklüğünden dolayı paketlenmemiş olarak satılmamalıdır.

Tekirdağda Satılan Frankfurter Sosislerin Mikrobiyolojik Kalitesi

The microbiological quality of meat products is characterized by the presence of aerobes, facultative anaerobes, psychrotrophs and mezophiles which are responsible for spoilage and pathogenic bacteria. Producers should be careful about themicrobiological quality and contamination of meat products in all processing stages including production and consumption in order to protectconsumer health. One of these processingstages is selling. The aim of this research was to determine the hygienicquality of the packaged (by vacuum packaging) and unpackaged (sausages which have been packaged in modified atmosphere packages as 3000 grams and sold in portions/grams according to customer demand) frankfurterssausages sold in Tekirdag. The samples was investigated forStaphylococcus aureus, yeasts and moulds, Escherichia coli, and Salmonella spp. in order to observe their hygienic quality. In general, the unpackaged sausage samples had higher S. aureusand yeast and mould counts than the frankfurterssausages should not be sold in unpackaged form because of low hygienic quality.

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