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Bursa'da Satılan Paketli ve Ambalajsız Dondurmalar Mikrobiyolojik Kalitesi Karşılaştırması, Türkiye (C Serisi)

Comparison of the Microbiological Quality of Packed and Unpacked Ice Creams Sold in Bursa, Turkey (Series C)

Journal Name:

  • Çankaya University Journal of Arts and Sciences

Publication Year:

  • 2009

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
In this study microbiological quality of packed (industrially produced, n=44) and unpacked (patisserie product, n=48) ice creams sold in Bursa, Turkey were compared. Total aerobic mesophilic bacteria (TAMB), yeast and mold counts in packed ice cream samples varied between 2.7x101-6.9x102, <10-1.0x101, and <10-2.0x101 cfu/g, respectively. Coliforms and Escherichia coli counts of the same samples were <10 cfu/g. In unpacked samples TAMB, coliforms, E. coli, yeast and mold counts ranged between 8.1x101-1.0x106, <10-2.4x103, <10-8.4x102, <10-1.5x105, and <10-1.2x105 cfu/g, respectively. Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples tested. All of packed samples conformed to Turkish Food Codex (TFC). In terms of TAMB, coliforms, E. coli, yeast and mold, percentage of the unpacked samples did not conform to TFC were 9.1%, 50.1%, 63.6%, 22.7% and 36.4%, respectively. Results showed that ice creams produced in patisseries in Bursa had poor microbiological quality. Application of the HACCP system for ice cream production should become legally mandatory to improve the product quality.
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Abstract (Original Language): 
Bu çalışmada, Bursa'da (Türkiye) satışa sunulan paketlenmiş (endüstriyel olarak üretilmiş, n=44) ve paketlenmemiş (pastanelerde üretilmiş, n=48) dondurma örneklerinin mikrobiyolojik kalitesi karşılaştırılmıştır. Paketlenmiş dondurma örneklerindeki toplam aerobik mezofilik bakteri (TAMB), maya ve küf sayısı, sırasıyla 2.7x101-6.9x102, <10-1.0x101, <10-2.0x101 kob/g arasında değişmiştir. Aynı örneklerdeki koliform ve Escherichia coli sayısı ise <10 kob/g olmuştur. Paketlenmemiş örneklerdeki TAMB, koliform, E. coli, maya ve küf sayıları sırasıyla, 8.1x101-1.0x106, <10-2.4x103, <10-8.4x102, <10-1.5x105, ve <10-1.2x103 kob/g arasında değişmiştir. Test edilen örneklerin hiçbirinde Listeria monocytogenes, Staphylococcus aureus ve Salmonella spp.ye rastlanmamıştır. Paketlenmiş örneklerin tamamı, Türk Gıda Kodeksi'nin (TGK) kriterlerine uygundur. Paketlenmemiş örneklerin sırasıyla %9.1, %50.1, %63.6, %22.7 ve %36.4'ü TAMB, koliform, E. coli, maya ve küf sayıları bakımından TGK kriterlerine uygun değildir. Sonuçlar, Bursa'daki pastanelerde üretilen dondurmaların mikrobiyolojik kalitesinin düşük olduğunu göstermiştir. Dondurma üretiminde HACCP sistemi uygulamasının yasal olarak zorunlu kılınması ürün kalitesini arttıracaktır.
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  • 1
93-102
  • Turkish

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