%0 Journal Article
%T Examination of the Microbiological Quality of £¿£¿p £¿i£¿ Available for Consumption in the Province of Ayd£¿n
%A Sad£¿k Sava£¿an
%J -
%D 2019
%X In this study, 100 samples of £¿£¿p £¿i£¿ collected from a variety of restaurants in the summer and winter seasons were examined in terms of microbiological properties in the province of Ayd£¿n. When microbiological analysis results are evaluated considering the numbers TVC in the winter season between 4.14 to 7.12 log cfu/g and an average 5.53 log cfu/g, in the summer season, between 4.50-7.81 log cfu/g and an average 6.33 log cfu/g. When the numbers of S. aureus obtained from £¿£¿p £¿i£¿ evaluated; in the winter season <2 to 5.81 log cfu/g and averaged 5.04 log cfu/g, while in the summer season <2 to 6.07 log cfu/g, and 4.80 per log cfu/g, respectively. In the winter 16 of 50 £¿£¿p £¿i£¿ samples, (32 %), in the summer 30 of 50 £¿£¿p £¿i£¿ samples (60 %) S. aureus have been identified. When the number of coliform bacteria examined in the study, in the summer season between 2-6.23 log cfu/g, number in the specified dilution rates and aver- age 4.83 log cfu/g, in the winter season <2 between 5.21 log cfu/g, and an average of 3.93 log cfu/g, respectively. When the number of E. coli assessed, in the summer minimum of <2, max of 4.51 log cfu/g and 3.65 log cfu/g was determined. When the yeast and mold counts evaluated in the summer 2.84-6.19 log cfu/g and an average range of 4.88 log cfu/g, while in the winter <2-5.54 log cfu/g in the range of 4.47 average log cfu/g was determined. Our study Salmonella spp. in terms of presence in the summer season in 6 of 50 samples (12 %), while in the winter season of 1 out of 50 samples (2 %) Salmonella spp. presence was detected. The results of this study, during the production of £¿£¿p £¿i£¿ samples, until the cut consumption of red meat because it was determined that enough non-observance of hygienic conditions micro- biological criteria is generally inadequate. In the examples of £¿£¿p £¿i£¿ that cause food infections of S. aureus, Salmonella spp. and coliform bacteria poses a risk to public health
%K £¿£¿p £¿i£¿
%K halk sa£¿l£¿£¿£¿
%K mikrobiyal kalite.
%U http://dergipark.org.tr/evmd/issue/46765/586544