The Microbiological Quality of Tantuni

Yıl 2019, Cilt: 3 Sayı: 1, 37 - 44, 30.04.2019

Ümit Selçuk , Sema Ağaoğlu

Öz

Objective:In this study microbiological
quality of tantuni that have been
consumed in the province of Van was examined. 

Materials and Methods:For this purpose; a
total of 100 tantuni samples, whose 79 of
them were red meat tantuni (raw and
cooked) and 21 of them chicken tantuni (raw
and cooked) were used as material. 

Results:According to analysis
findings with regard to aerobic mesophilic organisms, coliform group
micro-organisms,
E. coli, micrococcus/staphylococcus, S. aureus, C. perfringens
and yeast-mould at the samples of raw and cooked
red meat tantuni were found to be 5.67
and 3.98, 2.88 and 0.21, 0.87 and <2.00, 2.99 and 2.27, 1.33
and 0.25, 0.05 and <1.00, 4.43 and 0.63 log cfu/g
respectively. In the same order, at the samples of raw and cooked chicken tantuni were found to be; 4.35 and 3.77, 2.84 and <1.00, 1.15 and <2.00, 0.95 and 1.22, <2.00 and
<2.00, <1.00 and <1.00, 4.05
and 0.11 log cfu/g respectively. Salmonella spp.
could not be isolated in the tantuni
samples that had been investigated. In the raw red meat tantuni samples 5.26% (1/19) had S. aureus, in the cooked red meat tantuni samples 1.66% (1/60) had S. aureus, and 3.33% (2/60) yeast-mould which were not compatible
with the limit values that were stated at the Turkish Food Codex were found.
However values obtained from this study show that during preparation and
production of the goods and in the other stages; hygienic rules have not been
carried out. 

Conclusion: In conclusion to secure the product safety, it is essential to be cautious for the temperature and time during
preparation, reservation temperature and GMP/GHP based applications in the
preparation of tantuni.

Anahtar Kelimeler

Tantuni, microbiological, Quality

Kaynakça

• 1. Ağaoğlu S, Alişarlı M, Alemdar S. Microbiologyc qualıty of the hamburger and chickenburger. YYU Vet Fak Derg 2000; 11(1): 40-43.
• 2. Ağaoğlu S, Güdücüoğlu H. Identification of E. coli O157:H7, Salmonella, Shigella and Campylobacter isolated from retail chicken products sold unpacked in Van. Bull Pure Apple Science 1999; 18(1): 25-30.
• 3. Akdağ HN. Determination of fast food consumption and habits among high school students Master’s Thesis, İstanbul: Okan Univ., Health Sciences Institute, 2015.
• 4. Alemdar S, Ağaoğlu S. Investigations on environmental and personnel hygiene in meat sales in Van. YYU Vet Fak Derg. 2000; 6(1-2): 53-60.
• 5. Anar Ş, Temelli S. Microbiologic quality of Iskender Kebap. Uludağ Univ Vet Fak Derg 2000; 19: 13-18.
• 6. Baydur AY. Investigation on hygienic quality of chicken meat on sale in Istanbul. Master’s Thesis, İstanbul: İstanbul Univ, Health Sciences Institute, 2006.
• 7. Baysal A, Küçükaslan N. Beslenme İlkeleri ve Menü Planlaması. Yenilenmiş 3. Ed., Bursa: Ekin Yayınevi, 279-283, 2009.
• 8. Cebirbay MA. Investigation of changes in microbiological quality during the sales period of Doner. Master’s Thesis, Konya: Selçuk Univ, Health Sciences Institute, 2007.
• 9. Coşkun F. Microbiological properties of spices sold in Tekirdag market. Tekirdağ Üniv. Ziraat Fak Derg 2010; 7(1): 85.
• 10. Cömert M. Fast food consumption habits of young people. Akademik Sosyal Araştırmalar Dergisi 2014; 6: 423-427.
• 11. Demirci M. Beslenme. 7. Baskı. İstanbul: Gıda Teknolojisi Derneği, Yayın No:44, 2014.
• 12. Efe M, Gümüşsoy KS. Microbiological analysis of chicken meat in Ankara garrison. Ankara Üniv. Health Sciences Institute 2005; 14(3): 151-157.
• 13. Gençer VK, Kaya M. Microbiological Quality and Chemical Composition of the Döner. Turkish Journal of Veterinary and Animal Science 2004; 28: 1097-1103.
• 14. Göktan D, Tunçel G. Gıda İşletmelerinde Hijyen. Gıda Hijyeni 2. İzmir: Meta Basım, 2010.
• 15. Halkman AK. Gıda Mikrobiyolojisi Uygulamaları. 1. Baskı, Ankara: Başak Matbaacılık Ltd Şti, 2005.
• 16. Kayışoğlu S, Yılmaz İ, Demirci M, Yetim H. Chemical composition and microbial quality of döner kebabs sold in Tekirdag market. Food Control 2003; 14: 469-474.
• 17. Koçak N. Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık, 2007.
• 18. Küpeli V. Chemical composition and microbial quality of döner. Master’s Thesis, Erzurum: Atatürk Univ., Science Institute, 1996.
• 19. Merdol TK. Toplu Beslenme Servisi (TBS) Sağlıklı Yönetim Rehberi. 1. Baskı, Bölüm 2, Ankara: Hatiboğlu Yayınevi, 41-69, 2015.
• 20. Öztürk U. Microbiologic quality of minced meat and red meat sold in Antalya. PhD Thesis, Konya: Selçuk Univ, Health Sciences Institute, 2007.
• 21. Sümbüllüoğlu K, Sümbüllüoğlu V. Biostatistics. 16. Baskı, Ankara: Hatipoğlu Pres, 1-229, 2014.
• 22. Tayar M, Korkmaz NH, Özkeleş HE. Beslenme İlkeleri. 3. Baskı, Bursa: Dora Basım, 2015.
• 23. Topçu S. A study on the isolation of Listeria monocytogenes, Staphylococcus aureus, Aeromonas hydrophila and the determination of resistance to various antibiotics from doner kebab varieties sold in Ankara. Master’s Thesis, Ankara, Gazi Univer, Science Institute, 2006.
• 24. Toprak Y. Implementation of the HACCP system in the school of land warfare. Master’s Thesis, Ankara: Ankara Univ, Health Sciences Institute, 2000.