Microbiological Quality of Cream-Cakes Sold in Tekirdag Province
Küçük Resim Yok
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Namik Kemal
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study was aimed to determine the microbiological qualities of totally 120 cream cakes including chocolate and fruit type, purchased from 30 randomly selected pastry shops in Tekirdag province. Based on the Turkish Food Codex Microbiological Criterias Communique; 59, 50, 16 and 53 out of 60 chocolate cake samples tested were found to be potentially hazardous/unacceptible respectively for total mesophilic aerobic bacteria (98.3% of the total > 10(5) cfu/g), coliform bacteria (83.3% of the total > 10(2) cfu/g), Staphylococcus aureus (26.6% of the total > 10(2) cfu/g) and yeast and mould (88.3% of the total > 10(3) cfu/g). On the other hand, 60, 56, 19 and 55 out of 60 fruit cake samples tested were found to be potentially hazardous/unacceptible respectively for total mesophilic aerobic bacteria (100 % > 10(5) cfu/g), coliform bacteria (93.3% of the total > 10(2) cfu/g), Staphylococcus aureus (31.6% of the total > 10(2) cfu/g) and yeast and mould (91.6% of the total > 10(3) cfu/g). Salmonella were not detected in any of the chocolate and fruit cake samples. Obtained results showed that the microbiological qualities of cakes were poor due to poor hygiene and poor food handling practices in pastry shops.
Açıklama
Anahtar Kelimeler
Fruit Cake, Chocolate Cake, Pastry Shop, Microbiological Quality
Kaynak
Journal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
2
Sayı
3
