Turkish Journal of Veterinary Research

Yazarlar: Ümit SELÇUK, Sema AĞAOĞLU

Konular:Veteriner Hekimlik

Anahtar Kelimeler:Tantuni,Microbiological,Quality

Özet: Objective:In this study microbiological quality of tantuni that have been consumed in the province of Van was examined.  Materials and Methods:For this purpose; a total of 100 tantuni samples, whose 79 of them were red meat tantuni (raw and cooked) and 21 of them chicken tantuni (raw and cooked) were used as material.  Results:According to analysis findings with regard to aerobic mesophilic organisms, coliform group micro-organisms, E. coli, micrococcus/staphylococcus, S. aureus, C. perfringens and yeast-mould at the samples of raw and cooked red meat tantuni were found to be 5.67 and 3.98, 2.88 and 0.21, 0.87 and <2.00, 2.99 and 2.27, 1.33 and 0.25, 0.05 and <1.00, 4.43 and 0.63 log cfu/g respectively. In the same order, at the samples of raw and cooked chicken tantuni were found to be; 4.35 and 3.77, 2.84 and <1.00, 1.15 and <2.00, 0.95 and 1.22, <2.00 and <2.00, <1.00 and <1.00, 4.05 and 0.11 log cfu/g respectively. Salmonella spp. could not be isolated in the tantuni samples that had been investigated. In the raw red meat tantuni samples 5.26% (1/19) had S. aureus, in the cooked red meat tantuni samples 1.66% (1/60) had S. aureus, and 3.33% (2/60) yeast-mould which were not compatible with the limit values that were stated at the Turkish Food Codex were found. However values obtained from this study show that during preparation and production of the goods and in the other stages; hygienic rules have not been carried out.  Conclusion: In conclusion to secure the product safety, it is essential to be cautious for the temperature and time during preparation, reservation temperature and GMP/GHP based applications in the preparation of tantuni.

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