The microbiological quality of stuffed mussels (Midye Dolma) sold in Istanbul

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dc.contributor.authorBingol, Enver Baris
dc.contributor.authorColak, Hilal
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorMuratoglu, Karlo
dc.date.accessioned2024-03-13T10:35:37Z
dc.date.available2024-03-13T10:35:37Z
dc.date.issued2008
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractPurpose - This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready-to-eat (RTE) foods defined in the Turkish Food Codex (TFC). Design/methodology/approach - Stuffed mussel (Midye Dolma), which can be classified as RTE foods, made from mussel and rice, cooked separately then put together in the shell, is commonly consumed in Turkey. This special food might be an important source of microorganisms especially pathogen bacteria because of preparation and serving process. During the period of March-October 2006, a total of 168 stuffed mussel samples were collected randomly from restaurants, buffets and street sellers located in Istanbul and analysed some microbiological parameters. Findings - Coliforms were detected in 130 (77.38 per cent), Eschetichia coli in 37 (22.02 per cent), Staphylococcus aureus in 40 (23.80 per cent), Bacillus cereus in 65 (38.69 per cent), yeast and moulds in 147 (87.50 per cent) and sulphite-reducing anaerob bacteria in 61 (36.30 per cent) stuffed mussel samples, respectively. Total aerobic bacteria count (TAB) was between 1.0 X 10(2) and 3.2 X 10(7) CFU/g. No Salmonella spp. was detected in analysed samples. Originality/value - This is the first comprehensive study to provide information on the microbiological quality of stuffed mussels sold in Istanbul, Turkey. This information is important in the determination of measures that can be taken to control the safety of these cooked or prepared foods.en_US
dc.identifier.doi10.1108/00070700810917992
dc.identifier.endpage1087en_US
dc.identifier.issn0007-070X
dc.identifier.issue10-11en_US
dc.identifier.scopus2-s2.0-55349143533en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1079en_US
dc.identifier.urihttps://doi.org/10.1108/00070700810917992
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4514
dc.identifier.volume110en_US
dc.identifier.wosWOS:000260856500009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEmerald Group Publishing Limiteden_US
dc.relation.ispartofBritish Food Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMolluscsen_US
dc.subjectMicrobiologyen_US
dc.subjectPathogensen_US
dc.subjectTurkeyen_US
dc.titleThe microbiological quality of stuffed mussels (Midye Dolma) sold in Istanbulen_US
dc.typeArticleen_US

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