A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat
International Journal of Nutrition and Food Sciences
Volume 2, Issue 6, November 2013, Pages: 337-341
Received: Dec. 5, 2013;
Published: Dec. 30, 2013
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Aydın Vural, Department of Food Hygiene and Technology, University of Dicle, Faculty of Veterinary Medicine, Diyarbakır, Turkey
Mehmet Emin Erkan, Department of Food Hygiene and Technology, University of Dicle, Faculty of Veterinary Medicine, Diyarbakır, Turkey
Husnu Sahan Guran, Department of Food Hygiene and Technology, University of Dicle, Faculty of Veterinary Medicine, Diyarbakır, Turkey
Halil Durmusoglu, Department of Food Hygiene and Technology, University of Dicle, Faculty of Veterinary Medicine, Diyarbakır, Turkey
The aim of this study was to identify potential health risks and evaluate the microbiological quality of frozen turkey meat sold in Diyarbakır, Turkey. In this study, a total of 110 frozen turkey meat samples were collected from retail markets in the city of Diyarbakır. The samples were analyzed by using standard analysis methods for total mesophilic aerobe bacteria, coliform bacteria, Escherichia coli, Staphylococcus-Micrococcus spp., Yersinia enterocolitica, sulfite reducing anaerobe bacteria, mould&yeast, Salmonella spp. and Listeria monocytogenes. Detection of meat species samples were determined by ELISA. The mean counts of microorganism in the frozen turkey meat which were analyzed, total mesophilic aerobe bacteria were found as 9.5x106 cfu/g, coliform bacteria as 2.7x104 cfu/g, Escherichia coli as 1.1x103 cfu/g, Staphylococcus-Micrococcus spp. as 3.4x104 cfu/g, Yersinia enterocolitica as 3.3x104 cfu/g, sulfite reducing anaerobe bacteria as 4.5x101 cfu/g, mould&yeast as 2.2x104 cfu/g. The existence of Salmonella spp, and Listeria monocytogenes in the examined samples were found as 3.63% and 17.27%, respectively. All samples analyzed were found to be turkey meat. In conclusion, this study demonstrates that some pathogens, including Salmonella spp., L. monocytogenes, E. coli and Yersinia enterocolitica are present in frozen turkey meat. Also, the presence of these organisms indicated that there were poor hygienic conditions during the slaughtering, packaging, storage and sales process. Therefore, this food is a serious risk to the public health. Temperature control also is a key issue in producing frozen turkey meat. In addition, it is also important that the products must be manufactured under good hygienic practices.
Mehmet Emin Erkan,
Husnu Sahan Guran,
A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat, International Journal of Nutrition and Food Sciences.
Vol. 2, No. 6,
2013, pp. 337-341.
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