THE EFFECT OF DIFFERENT COOKING PROCESS ON MICROBIOLOGICAL QUALITY OF KOKOREC

Bilal Bilgin, Neslihan Makarnaci, Ibrahim Palabiyik

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 3.8x107 , 2.2x104 and 3.2x103 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 1.2x103 , 5.7x101 , 1.2x102 cfu/g and 2.3x104 , 8.6x101 , 3.1x102 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.

Keywords: Food Hygiene, Public Health, Offal, Kokorec, Microbiological Quality

DOI: https://doi.org/10.15623/ijret.2016.0505002