Özet:

This research has been done to identify the microbiological and physico-chemical quality of chicken turtles offered for consumption cooked in different restaurants and in Bitlis’s Tatvan district. For this purpose, 50 chickens were tested. As a result of the microbiological analysis of samples, the average total aerobic mezophyllic microorganism (TAMM), the koliform group microorganism, Esherichia coli, Staphylococcus aureus, koagulase (+) S. aureus, lactobacillus, Enterobacteriaceae group microorganism, Pseudomonas spp. The Maya-cube numbers are defined as 4.86±0.94 log10 kob/g, 2.34±1.17 log10 kob/g, 2.84±0.85 log10 kob/g, 4.00±1.04 log10 kob/g, 3.79±1.23 log10 kob/g, 3.70±1.41 log10 kob/g, 2.64±1.04 log10 kob/g, 3.19±0.63 log10 kob/g and 2.39±1.02 log10 kob/g. Salmonella spp. There are no anaerobic microorganisms that have reduced sulfite. The average pH and water activity (aw) values in the samples were also identified as 6.12±0.20 and 0.985±0.01 respectively. Examples are only Salmonella spp. It has been shown to comply with the criteria set in the standards. However, it was found that cooked chicken turtles in terms of microbiological characteristics had no good hygienic quality in terms of some microorganisms, and that 8% of the samples studied were E. coli and 22% were not in accordance with the standards in terms of S. aureus. As a result, when quality raw materials are used in production, when effective and adequate cooking processes are implemented, when the hygiene rules are taken into consideration during production/service and when staff have adequate knowledge of hygiene, it will be possible to obtain better quality products that will not pose a risk for public health.

Anahtar Kelimeler: