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Bu çalışmada, Balıkesir ilinde geleneksel yöntemlerle üretilen ve semt pazarlarında satışa sunulan yoğurt örneklerinin fizikokimyasal ve mikrobiyolojik kalitesinin Türk Gıda Kodeksi’ne uygunluğu araştırıldı. Semt pazarlarından toplanan 50 yoğurt örneğinin yağsız kurumadde, yağ, protein, titrasyon asitliği ve pH değerleri sırasıyla %12,07, %3,06, %4,11, %1,31 ve %4,11 olarak tespit edildi. Örneklerde Koliform, E. coli ve küf/maya sayıları ise sırasıyla 140 EMS/g, 112 EMS/g ve 3,47 log kob/g olarak tespit edildi. Örneklerde laktokok sayısı 7,89 log kob/g ve laktobasil sayısı ise 7,64 log kob/g olarak saptandı. Diğer yandan örneklerin hiçbirinde önemli gıda patojenleri olan Salmonella spp., Listeria monocytogenes ve Staphylococcus aureus belirlenmemiştir. Çalışmamızda elde edilen bulgulara göre %14’ü yağsız kurumadde, %10’unu Koliform bakteri, %8’i E. coli ve % 52’si de maya/küf sayıları yönünden Türk Gıda Kodeks’i Fermente Süt Ürünleri Tebliği’ne (2001* 2009) uygun olmadığı görülmüştür. Sonuç olarak yoğurt örneklerinde patojen mikroorganizma tespit edilmemiş olsa da hijyen indikatörü mikroorganizmaların yüksekliği nedeniyle üretimde hijyen problemlerinin olduğu ve potansiyel halk sağlığı riskleri taşıyabilecekleri belirlenmiştir.
In this study, researched the conformity of the physical and chemical and microbiological quality of yogurt samples produced by traditional methods in the province of Fiskesir and offered for sale in the district markets to the Turkish Food Code. The 50 samples of yogurt collected from the Semt markets were identified as non-fat dry, oil, protein, titration acidity and pH values respectively; 12,07, 3,06, 4,11, 1,31 and 4,11 per cent. In the examples, the numbers of Koliform, E. coli and cub/ma were identified as 140 EMS/g, 112 EMS/g and 3,47 log cub/g respectively. In the examples, the number of lactococcus was 7.89 log kob/g and the number of lactobasil was 7.64 log kob/g. On the other hand, no important food pathogens, Salmonella spp., Listeria monocytogenes and Staphylococcus aureus, were identified in any of the samples. According to the findings obtained in our study, 14% of the non-fatty dry, 10% of the Koliform bacteria, 8% of the E. coli and 52% of the Turkish Food Code in terms of the number of mayas/colls were not in accordance with the Fermented Milk Products Notice (2001*; 2009). As a result, although the pathogenic microorganism has not been detected in yogurt samples, the hygiene indicator has determined that there are hygiene problems in production due to the elevation of microorganisms and that they may bear potential public health risks.
In this study, the physicochemical and microbiological quality of yogurts which produced by traditional methods and sold in the markets in Balıkesir province were determined and the compliance of yogurt samples to Turkish Food Codex was investigated. Non-fat dry matter, fat, protein, titration acidity and pH values of 50 yogurt samples collected from markets were as follows; 12,07%, 3,06%, 4,11%, 1,31% and 4,11% respectively. Coliform, E. coli and Yeast/mold counts of the samples were 140 EMS/g, 112 EMS/g and 3,47 log cfu/g, respectively. The number of lactococci, which are the specific microorganisms of the samples, was 7.89 log cfu/g and the number of lactobacilli was 7,64 log cfu/g. On the other hand, important food pathogens such as Salmonella spp., L. monocytogenes and S. aureus couldn’t be identified in any of the samples. According to the findings obtained in our study, it was observed that 14%, 10%,8%,52% of the samples were not in compliance with Turkish Food Codex Communiqué on Fermented Dairy Products in terms of non-fat dry matter, Coliform, E. coli and yeast/mold counts, respectively. As a result, although pathogenic microorganisms were not detected in yogurt samples, it was determined that there are hygiene problems in production due to the presence of hygiene indicator microorganisms and these products may be a potential risk to public health.
Field : Eğitim Bilimleri; Fen Bilimleri ve Matematik; Mühendislik
Journal Type : Ulusal
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