Özet:

In this study, the effects of different thywing processes on microbiological quality of frozen sperm samples were investigated. For this purpose, samples prepared from raw calf meat were cooked at 240-260°C in a masonry oven and then they were kept at -18°C for 24 hours. Thawing process was done in a microwave oven, conventional oven, pan and at room temperature and then samples were taken from each thawing method. Plate Count Agar was used for total aerobic mesophilic bacteria count and Chromocult TBX Agar was used for E. coli count. Mean total aerobic mesophilic bacteria counts were 5.38±0.87, 2.68±0.71, 2.16±0.71, 2.23±0.71, 2.79±0.71 and 3.23±0.71 log cfu/g and average E. coli counts were found 4.90±0.87, 0.68±0.71, 0.68±0.71, 0.0, 0.68±0.71 and 1.10±0. 71 log cfu/g in raw, freshly cooked, microwave oven, conventional oven, respectively. No statistical difference was found among different thawing processes for microbiological quality of sperm samples. The lack of differences among the groups may be due to the very low initial microorganism load. As a result, our findings show that different methods such as microwave oven, conventional oven, pan and room temperature for thawing frozen bakery samples can be used safely in terms of microbiological quality.

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