Turkish Journal of Biology
Microbiological Quality Control of Delicatessen Food Products
DOI
-
Abstract
A total of 100 samples of delicatessen food products were analysed so that their microbiological quality could be assessed. The samples contained foods with mayonnaise or yoghurt, salads with chicken, sausage or other kind of meats and vegetables. The analysis of total aerobic bacteria, coliform and fecal coliform, Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica and Salmonella was carried out on all samples, whereas the analysis of mould and yeast, Clostridium perfringens, and Vibrio parahaemolyticus was applied to some of the food samples depending on their types and ingredients. It was found that out of 100 samples, 15 contained coagulase-positive S. aureus, 79 contained coliform bacteria, 40 contained fecal coliform bacteria and 14 contained E. coli.
Keywords
Delicatessen foods, microbiological quality, microbial profile
First Page
263
Last Page
271
Recommended Citation
GÖNÜL, Şahika AKTUĞ; KARAPINAR, Mehmet; and KARAGÖZLÜ, Nural (1996) "Microbiological Quality Control of Delicatessen Food Products," Turkish Journal of Biology: Vol. 20: No. 3, Article 11. Available at: https://journals.tubitak.gov.tr/biology/vol20/iss3/11
