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dc.contributor.authorBüyükünal, Serkan Kemalen_US
dc.contributor.authorŞakar, Fitnat Şuleen_US
dc.contributor.authorTurhan, İlkayen_US
dc.contributor.authorErginbaş, Çınaren_US
dc.contributor.authorSandıkçı Altunatmaz, Semaen_US
dc.contributor.authorYılmaz Aksu, Filizen_US
dc.contributor.authorYılmaz Eker, Fundaen_US
dc.contributor.authorKahraman, Tolgaen_US
dc.date.accessioned2017-07-25T11:20:43Z
dc.date.available2017-07-25T11:20:43Z
dc.date.issued2016
dc.identifier.citationBüyükünal, S.K., Şakar, F.Ş., Turhan, İ., Erginbaş, Ç., Sandikçi Altunatmaz, S., Yilmaz Aksu, F., Yilmaz Eker, F., Kahraman, T. (2016). Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma). Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 22.2, 233-236.en_US
dc.identifier.issn1300-6045
dc.identifier.urihttps://hdl.handle.net/20.500.12294/868
dc.identifier.urihttp://dx.doi.org/10.9775/kvfd.2015.14238
dc.descriptionBüyükünal, Serkan Kemal (Arel Author), Şakar, Fitnat Şule (Arel Author), Turhan, İlkay (Arel Author), Erginbaş, Çınar (Arel Author)en_US
dc.description.abstractTurkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method for FMPs used for prolonging shelf life. As well as additives such as nitrate and nitrite are used to obtain the desired colour and flavour, also inhibit the mentioned bacteria. Despite the advantages of the curing agents, FMPs may pose a risk for human health via uncontrolled (out of limits) usage. The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli 0157 and nitrate-nitrite contents in 132 sucuk and 66 pastirma samples collected from producers and retailers in Istanbul, Adapazari, Afyon and Kayseri. Salmonella spp. and L. monocytogenes were detected 2.52% and 2.02% in all samples, respectively. All samples were negative for £ coli 0157. The nitrate level of sucuk and pastirma samples were found was in the acceptable range. Only, 5 of sucuk samples exceeded the nitrite limit value. The results indicate that meat products may be contaminated with pathogens and nitrosamines can be present in meat products. Furthermore, the essential precautions should be taken to apply sanitation procedure and improve the quality of production technology.en_US
dc.language.isoengen_US
dc.publisherKafkas Üniversitesien_US
dc.relation.ispartofKafkas Üniversitesi Veteriner Fakültesi Dergisien_US
dc.identifier.doi10.9775/kvfd.2015.14238en_US
dc.identifier.doi10.9775/kvfd.2015.14238
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSucuken_US
dc.subjectPastirmaen_US
dc.subjectListeria Monocytogenesen_US
dc.subjectSalmonella SPPen_US
dc.subjectNitrate-Nitriteen_US
dc.titlePresence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)en_US
dc.typearticleen_US
dc.departmentİstanbul Arel Üniversitesi, Sağlık Bilimleri Yüksekokulu, Beslenme ve Diyetetik Bölümüen_US
dc.authoridTR20940en_US
dc.authoridTR20650en_US
dc.authoridTR17220en_US
dc.authoridTR18718en_US
dc.authoridTR122553en_US
dc.authoridTR121786en_US
dc.authoridTR35615en_US
dc.identifier.volume22en_US
dc.identifier.issue2en_US
dc.identifier.startpage233en_US
dc.identifier.endpage236en_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US


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