THE EFFECT OF DIFFERENT COOKING PROCESS ON MICROBIOLOGICAL QUALITY OF KOKOREC

Abstract

eISSN: 2319-1163 | pISSN: 2321-7308 _______________________________________________________________________________________ Volume: 05 Issue: 05 | May-2016, Available @ http://ijret.esatjournals.org 6 Abstract In this research, totally 180 kokorec samples which 60 raw, 60 grilled and 60 tandir ovened were investigated certain microbiological parameters. Average total mesophilic aerobe bacteria (TMAB), coliform and coagulase (+) S. aureus counts were found as 3.8x10 7 , 2.2x10 4 and 3.2x10 3 cfu/g in raw samples, respectively. Also, the results were found to be positive for E. coli, E. coli 0157:H7, C. perfringens and Salmonella spp. as 60 (100%), 9 (15%), 18 (45%) and 54 (90%) in raw samples, respectively. On the other hand, it was determined that average TMAB, coliform and coagulase (+) S. aureus counts in grilled and tandir ovened samples as 1.2x10 3 , 5.7x10 1 , 1.2x10 2 cfu/g and 2.3x10 4 , 8.6x10 1 , 3.1x10 2 cfu/g. respectively. No E. coli 0157:H7 and C. perfringens were determined in grilled and tandir ovened kokorec samples, while the results were only found to be positive for E. coli and Salmonella spp. as 3 (5%) in these samples. Also, it was found to be positive for E. coli as 24 (40%) and Salmonella spp. as 42 (%70) in tandir ovened kokorec samples.