Microbiological Quality and Chemical Composition of the Döner

Authors : Vildan Küpeli GENÇER, Mükerrem KAYA

Pages : 1097-1103

View : 18 | Download : 10

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Chemical composition and microbiological quality of 40 döner samples insert ignore into journalissuearticles values(cooked); taken from 8 different restaurants in Erzurum city center were investigated. Total aerobic bacteria count was an average of 5.1 log CFU/g. Lactic acid bacteria counts in 20% of samples, Enterobacteriaceae and S. aureus counts in 60% of samples, coliform bacteria counts in 45% of samples, E. coli counts in 67.5% of samples, and C. perfringens count in 85% of samples were under detectable levels insert ignore into journalissuearticles values(
Keywords : Salmonella, Listeria, döner, chemical composition