DETERMINATION OF CONTAMINATION STAGES OF FROZEN CHICKEN DONER

被引：0
|
作者：
Degirmencioglu, N. [1 ]
Irkin, R. [2 ]
Degirmencioglu, A. [2 ]
机构：
[1] Balikesir Univ, Bandirma Vocat Sch, Bandirma, Balikesir, Turkey
[2] Balikesir Univ, Susurluk Vocat Sch, Susurluk, Balikesir, Turkey
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2012年 / 24卷 / 04期
关键词：
chicken doner; contamination; meat processing; microbiological quality; ready-to-eat; LACTIC-ACID BACTERIA; MICROBIOLOGICAL QUALITY; PACKAGING CONDITIONS; LIPID OXIDATION; SHELF-LIFE; MEAT; KEBABS; HAZARDS; GROWTH; BREAST;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
"Doner" is a traditional food product generally produced with beef, lamb, and/or chicken meat, and is a very popular product in Turkey. The aim of this study was to investigate the possible contamination sources during the processing stages of Chicken Doner. Total viable psychrotrophs, total lactic acid bacteria, Enterobacteriaceae spp., Escherichia coli, total yeast and mold, Salmonella spp., and Staphylococcus aureus counts were determined at 13 processing points. At the freezing stage, lactic acid bacteria and Enterobacteriaceae counts can decrease, but at this point the elimination of E. coli and S. aureus contaminations is also very important.
引用
收藏
页码：315 / 320
页数：6
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