Turkish Journal of Veterinary & Animal Sciences
DOI
-
Abstract
Chemical composition and microbiological quality of 40 döner samples (cooked) taken from 8 different restaurants in Erzurum city center were investigated. Total aerobic bacteria count was an average of 5.1 log CFU/g. Lactic acid bacteria counts in 20% of samples, Enterobacteriaceae and S. aureus counts in 60% of samples, coliform bacteria counts in 45% of samples, E. coli counts in 67.5% of samples, and C. perfringens count in 85% of samples were under detectable levels (
Keywords
Salmonella, Listeria, döner, chemical composition
First Page
1097
Last Page
1103
Recommended Citation
GENÇER, VİLDAN KÜPELİ and KAYA, MÜKERREM (2004) "Microbiological Quality and Chemical Composition of the Döner," Turkish Journal of Veterinary & Animal Sciences: Vol. 28: No. 6, Article 19. Available at: https://journals.tubitak.gov.tr/veterinary/vol28/iss6/19
