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Full-Text Articles in Veterinary Medicine
Study Of Retail Egg Supply Chain For Quality In Relation To Level Of Sanitization Andfarm Of Origin, Vinayananda Chilur Omkarappa, Mohamed Nadeem Fairoze, Madhavaprasad Chakkodabail Benakabhat, Kaustubh Bhave, Nagappa Karabasanavar
Study Of Retail Egg Supply Chain For Quality In Relation To Level Of Sanitization Andfarm Of Origin, Vinayananda Chilur Omkarappa, Mohamed Nadeem Fairoze, Madhavaprasad Chakkodabail Benakabhat, Kaustubh Bhave, Nagappa Karabasanavar
Turkish Journal of Veterinary & Animal Sciences
In the present cross-sectional study, eggs collected from retail outlets were analyzed for physicochemical and microbial quality. Comparisons were made between ?sanitized? (cleaned, sanitized, and retailed after packaging) and ?unsanitized? (not subjected to cleaning, sanitization, and packaging) retail table eggs that originated from ?commercial? and ?backyard? (eggs retailed loose without any cleaning, sanitization, or packaging) farms. A total of 1120 eggs collected from retail markets were analyzed for physicochemical (weight, shell thickness, shape, yolk index, albumen index, Haugh unit, color, and pH) and microbial (total viable count, and yeast and mold counts) characteristics. Eggs collected from retail markets were found …
Determination Of Growth And Toxin Production Potential Of Staphylococcus Aureus And Clostridium Perfringens During Döner Production Process, Funda Yilmaz Eker, Kami̇l Bostan
Determination Of Growth And Toxin Production Potential Of Staphylococcus Aureus And Clostridium Perfringens During Döner Production Process, Funda Yilmaz Eker, Kami̇l Bostan
Turkish Journal of Veterinary & Animal Sciences
Döner is a traditional meat meal that is commonly consumed in Turkey. Although it receives heat treatment during processing, some microorganisms including pathogens may remain alive. Therefore, this study was carried out to determine the changes in the number of microorganisms (total aerobic mesophilic bacteria, Enterobacteriaceae, Escherichia coli, aerobic mesophilic spore-forming bacteria, Staphylococcus-Micrococcus spp.) and survival potential of some pathogenic bacteria (Staphylococcus aureus and Clostridium perfringens) during the cooking period. Experimentally prepared döner kebabs were cooked continuously or intermittently. This process resulted in a reduction of microorganisms depending on the species and the use of low quality raw materials, and …