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Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi
2009, Cilt 23, Sayı 1, Sayfa(lar) 005-008
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Investigation of Butter, Cream and Whipped Creamy Pastry for Brucella spp. Consumed in Ankara
Fulya TAŞÇI1, Şerif KAYMAZ2
1Mehmet Akif Ersoy Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Burdur, TÜRKİYE
2Ankara Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, Ankara, TÜRKİYE
Keywords: Ankara, Brucella spp., butter, cream, whipped creamy pastry

In this study, 35 butter, 35 cream and 35 whipped creamy pastry with a total of 105 samples were examined for the level of Brucella spp. and presence of species. For this purpose, a total of 105 samples, 35 butter, 35 cream and 35 whipped creamy pastry, which were collected from various markets, bazaars and patisseries in Ankara province of Turkey were investigated.

Whilst the isolation and identification of Brucella spp. in butter, cream and whipped creamy pastry samples were done according to the method described by Farrell, and the level of Brucella spp. was determined by the MPN technique suggested by De Man. A total of 105 samples were bacteriologically analyzed and Brucella spp. could not be isolated.

As a result, samples examined in this study are not contamination with Brucella spp. but considering that these samples were either raw or not faced with enough heat process, in order to protect the public health especially in warm seasons considering inappropriate preparing and protecting condition, Thus, it can be suggested that in making butter, cream and whipped creamy pastry; pasteurised milk must be used and their preparation must be in hyjenic and technical conditions.


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