Published in Scientific Papers. Series D. Animal Science, Vol. LIX
Written by Birol KILIÇ
In this study, a total of 30 kokoreç samples (10 raw, 10 cooked and 10 cooked-seasoned) collected from 10 different restaurants in Isparta district of Turkey were investigated for microbiological quality. The raw, cooked and seasoned kokoreç samples were subjected to total aerobic bacteria count, total coliforms, yeast and mould. The results of this study revealed that raw kokoreç samples had 105-108cfu/g aerobic mesophilic viable bacteria, 104-105cfu/g total coliforms, 103-106cfu/g yeast and molds. On the other hand, cooked kokoreç samples had 102-105cfu/g aerobic mesophilic viable bacteria, <101cfu/g coliforms, <101cfu/g yeast and molds. Furthermore, cooked-seasoned kokoreç samples had 105-106 cfu/g aerobic mesophilic viable bacteria, 104-105cfu/g coliforms, 103-104cfu/g yeast and molds. This study results showed that even though cooking process decreased the microbial load significantly, the use of seasonings resulted in a significant increase in the microbial load of cooked kokoreç samples. This study indicated that kokoreç sold in Isparta market is not at the desired level as far as microbiological quality is concerned and the necessary measures should be taken for protection of consumer health and satisfaction of consumer expectations.
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