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Microbiological Quality And Chemical Composition Of The Döner, Vi̇ldan Küpeli̇ Gençer, Mükerrem Kaya
Microbiological Quality And Chemical Composition Of The Döner, Vi̇ldan Küpeli̇ Gençer, Mükerrem Kaya
Turkish Journal of Veterinary & Animal Sciences
Chemical composition and microbiological quality of 40 döner samples (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 (