In this study, ready to eat and salted anchovy were analyzed for microbiological and chemical parameters. In 2009-2010 during study period, samples were purchased from different markets in Samsun. In the samples, aerobic mesophilic microorganism (AM), coagulase positive staphylococci (CPS), Enterobactericeae, enterococci, coliform, lactic acid bacteria (LAB) and yeast/ mould counts were determined. As a result of this study, 54% of the samples, 102-103 cfu/g aerobic mesophilic microorganism were determined. In our study, although enterobacteriaceae and enterococci were <102 cfu/g of the 100% samples, coliforms were detected in 4% of the samples at 102 cfu/g level. Yeast/moulds were at 102 cfu/g level in 38% of the samples. Micrococci / staphylococci were determined in 32% of the samples at 102-103 cfu/g levels. CPS levels of the 60% samples were 102-103 cfu/g. Also, LAB was detected in 102-103 cfu/g levels in 42% of the samples
Alan : Ziraat, Orman ve Su Ürünleri
Dergi Türü : Uluslararası
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