The evaluation of microbiological profile of some spices used in Turkish meat industry

Basit Öğe Kaydı
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorBingol, E. Baris
dc.contributor.authorColak, Hilal
dc.contributor.authorAydin, Ali
dc.date.accessioned2024-03-13T10:33:38Z
dc.date.available2024-03-13T10:33:38Z
dc.date.issued2009
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractBeside meat products, spices are used in preparation of various foods for seasoning, flavouring and imparting aroma in all over the world. Because of the warm and humid climate, poor collection conditions, unpretentious production process and extended drying times, spices are exposed to a wide range of microbial contamination. In addition, spices can be contaminated through dust and waste water in unpackaged spices which are sold in markets and bazaars. Our study is a comprehensive research that aimed to determine the microbiological quality of spices used in meat industry and it was conducted with a large number of samples sold in Istanbul, Turkey. A total of 420 samples of 7 different kinds of spices (black pepper, red pepper, white pepper, cumin, coriander, allspice and ginger) were collected from markets and bazaars. The counts of total mesophilic aerobic bacteria, yeasts, moulds, S. aureus, E. coli, sulphite-reducing anaerobic bacteria, B. cereus and the presence of Salmonella spp. were analyzed. The results were evaluated according to Turkish Food Codex. The results of this paper demonstrate that spices may contain pathogenic bacteria which are potential health threat to consumers. Use of sterilised spices in meat industry will be useful to minimise the hygiene and health risks.en_US
dc.identifier.endpage115en_US
dc.identifier.issn1459-0255
dc.identifier.issn1459-0263
dc.identifier.issue3-4en_US
dc.identifier.scopus2-s2.0-73949134483en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage111en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12662/4064
dc.identifier.volume7en_US
dc.identifier.wosWOS:000272054400021en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWfl Publen_US
dc.relation.ispartofJournal Of Food Agriculture & Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSpicesen_US
dc.subjectmeat productsen_US
dc.subjectmeaten_US
dc.subjectpathogensen_US
dc.subjectmicrobiological qualityen_US
dc.titleThe evaluation of microbiological profile of some spices used in Turkish meat industryen_US
dc.typeArticleen_US

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