TY  - JOUR
T1  - Microbiological Examination of Meatball, Cream Cake and Turkish Delight (Lokum)
AU - Siriken, Belgin AU - Cadirci, Ozgur AU - Inat, Gokhan AU - Pamuk, Sebnem 
JO  - Journal of Animal and Veterinary Advances
VL  - 8
IS  - 10
SP  - 2049
EP  - 2054
PY  - 2009
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2009.2049.2054
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2009.2049.2054
KW  - Cream-cake
KW  -meatball
KW  -Turkish delight
KW  -Salmonella
KW  -B. cereus
KW  -Coagulase positive staphylococci
KW  -micrococci/staphylococci
KW  -sulphite reducing bacteria
AB  - The aim of the present study was to evaluate, the incidence of some pathogen and hygienic microorganism in meatball, cream cake and Turkish delight samples. A total 63 sample (25 raw meatball, 17 cream cake and 21 Turkish delight samples) were analyzed. For this aim, drop and spread method were applied on to specific media. As a result, <I>Salmonella </I>sp. were present in meatball and <I>B. cereus</I> was found in cream cake samples. Coagulase positive staphylococci were present meatball samples up to 10<SUP>4</SUP> cfu g<SUP>-1</SUP> levels. Sulphite reducing bacteria were not detected in any samples analyzed. Meatball samples may be potential risk for staphylococcal intoxication to consumer during shelf-life. Cream cake samples could be potential risk for <I>B. cereus</I>. Additionally, analyzed samples were also contaminated with other enteric and spoilage bacteria. Majority of Turkish delight samples were of satisfactory/acceptable microbiological quality. Contrast to Turkish delight, microbiological qualities of the meatball and cream cake samples analyzed were unsatisfactory and the product could be cause of food poisoning. To minimize contamination, GHP or GMP and HACCP systems could be applied to the control of the pathogenic and spoilage bacteria at all stages of manufacture, storage, transport and retail step.
ER  -