التفاصيل البيبلوغرافية
| العنوان: |
Presence of salmonella spp., listeria monocytogenes, escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (soudjouck and pastrami) |
| المؤلفون: |
Şakar, Fitnat Şule, Büyükünal, Serkan Kemal, Erginbaş, Çınar, Yılmaz Eker, Funda, Kahraman, Tolga |
| المساهمون: |
İstanbul Arel Üniversitesi, Sağlık Bilimleri Yüksekokulu, Beslenme ve Diyetetik Bölümü, TR20650, TR20940, TR18718, TR121786, TR35615 |
| سنة النشر: |
2015 |
| المجموعة: |
İstanbul Arel Üniversitesi Kurumsal Arşiv Sistemi: Arel eArsiv (AREL Open Archive System) |
| مصطلحات موضوعية: |
Fermented Meat, Salmonella SPP, Listeria Monocytogenes, Escherichia Coli O157, Nitrate-Nitrite |
| الوصف: |
nofulltext# --- Şakar, Fitnat Şule (Arel Author), Büyükünal, Serkan Kemal (Arel Author), Erginbaş, Çınar (Arel Author) --- Conference: II International VETistanbul Group Congress. DIGEST : Saint-Petersburg, Russia, 07-09 April 2015 ; The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 and nitrate-nitrite contents in 132 soudjouck and 66 pastrami samples collected from producers and retailers in Istanbul, Adapazari, Afyon and Kayseri. Salmonella spp. and L. monocytogenes were detected 2.52% and 2.02% in all samples, respectively. All samples were negative for Escherichia coli O157. The nitrate level of soudjouck and pastrami samples were found was in the acceptable range. Only, 5 of soudjouck samples exceeded the nitrite limit value. The results indicate that meat products may be contaminated with pathogens and nitrosamines can be present in meat products. Furthermore, the essential precautions should be taken to apply sanitation procedure and improve the quality of production technology. |
| نوع الوثيقة: |
conference object |
| اللغة: |
English |
| Relation: |
Konferans Öğesi - Ulusal - Kurum Öğretim Elemanı; Şakar, F. Ş., Büyükünal, S. K., Erginbaş, Ç., Yılmaz Eker, F., Kahraman, T. (07-09 April 2015). Presence of salmonella spp., listeria monocytogenes, escherichia coli O157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (soudjouck and pastrami). II International VETistanbul Group Congress. DIGEST : Saint-Petersburg, Russia, 722-.; https://hdl.handle.net/20.500.12294/889 |
| الاتاحة: |
https://hdl.handle.net/20.500.12294/889 |
| Rights: |
info:eu-repo/semantics/closedAccess |
| رقم الانضمام: |
edsbas.C375C062 |
| قاعدة البيانات: |
BASE |