A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat

Aydın Vural; Mehmet Emin Erkan; Husnu Sahan Guran; Halil Durmusoglu

doi:doi:10.11648/j.ijnfs.20130206.22

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A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat

Aydın Vural, Mehmet Emin Erkan, Husnu Sahan Guran, Halil Durmusoglu

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 6)

Received: 5 December 2013 Published: 30 December 2013

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Abstract

The aim of this study was to identify potential health risks and evaluate the microbiological quality of frozen turkey meat sold in Diyarbakır, Turkey. In this study, a total of 110 frozen turkey meat samples were collected from retail markets in the city of Diyarbakır. The samples were analyzed by using standard analysis methods for total mesophilic aerobe bacteria, coliform bacteria, Escherichia coli, Staphylococcus-Micrococcus spp., Yersinia enterocolitica, sulfite reducing anaerobe bacteria, mould&yeast, Salmonella spp. and Listeria monocytogenes. Detection of meat species samples were determined by ELISA. The mean counts of microorganism in the frozen turkey meat which were analyzed, total mesophilic aerobe bacteria were found as 9.5x106 cfu/g, coliform bacteria as 2.7x104 cfu/g, Escherichia coli as 1.1x103 cfu/g, Staphylococcus-Micrococcus spp. as 3.4x104 cfu/g, Yersinia enterocolitica as 3.3x104 cfu/g, sulfite reducing anaerobe bacteria as 4.5x101 cfu/g, mould&yeast as 2.2x104 cfu/g. The existence of Salmonella spp, and Listeria monocytogenes in the examined samples were found as 3.63% and 17.27%, respectively. All samples analyzed were found to be turkey meat. In conclusion, this study demonstrates that some pathogens, including Salmonella spp., L. monocytogenes, E. coli and Yersinia enterocolitica are present in frozen turkey meat. Also, the presence of these organisms indicated that there were poor hygienic conditions during the slaughtering, packaging, storage and sales process. Therefore, this food is a serious risk to the public health. Temperature control also is a key issue in producing frozen turkey meat. In addition, it is also important that the products must be manufactured under good hygienic practices.

Published in	International Journal of Nutrition and Food Sciences (Volume 2, Issue 6)
DOI	10.11648/j.ijnfs.20130206.22
Page(s)	337-341
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Turkey Meat, Microbiological Quality, ELISA

References

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APA Style

Aydın Vural, Mehmet Emin Erkan, Husnu Sahan Guran, Halil Durmusoglu. (2013). A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat. International Journal of Nutrition and Food Sciences, 2(6), 337-341. https://doi.org/10.11648/j.ijnfs.20130206.22

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ACS Style

Aydın Vural; Mehmet Emin Erkan; Husnu Sahan Guran; Halil Durmusoglu. A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat. Int. J. Nutr. Food Sci. 2013, 2(6), 337-341. doi: 10.11648/j.ijnfs.20130206.22

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AMA Style

Aydın Vural, Mehmet Emin Erkan, Husnu Sahan Guran, Halil Durmusoglu. A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat. Int J Nutr Food Sci. 2013;2(6):337-341. doi: 10.11648/j.ijnfs.20130206.22

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@article{10.11648/j.ijnfs.20130206.22,
  author = {Aydın Vural and Mehmet Emin Erkan and Husnu Sahan Guran and Halil Durmusoglu},
  title = {A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {6},
  pages = {337-341},
  doi = {10.11648/j.ijnfs.20130206.22},
  url = {https://doi.org/10.11648/j.ijnfs.20130206.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130206.22},
  abstract = {The aim of this study was to identify potential health risks and evaluate the microbiological quality of frozen turkey meat sold in Diyarbakır, Turkey. In this study, a total of 110 frozen turkey meat samples were collected from retail markets in the city of Diyarbakır. The samples were analyzed by using standard analysis methods for total mesophilic aerobe bacteria, coliform bacteria, Escherichia coli, Staphylococcus-Micrococcus spp., Yersinia enterocolitica, sulfite reducing anaerobe bacteria, mould&yeast, Salmonella spp. and Listeria monocytogenes. Detection of meat species samples were determined by ELISA. The mean counts of microorganism in the frozen turkey meat which were analyzed, total mesophilic aerobe bacteria were found as 9.5x106 cfu/g, coliform bacteria as 2.7x104 cfu/g, Escherichia coli as 1.1x103 cfu/g, Staphylococcus-Micrococcus spp. as 3.4x104 cfu/g, Yersinia enterocolitica as 3.3x104 cfu/g, sulfite reducing anaerobe bacteria as 4.5x101 cfu/g, mould&yeast as 2.2x104 cfu/g. The existence of Salmonella spp, and Listeria monocytogenes in the examined samples were found as 3.63% and 17.27%, respectively. All samples analyzed were found to be turkey meat. In conclusion, this study demonstrates that some pathogens, including Salmonella spp., L. monocytogenes, E. coli and Yersinia enterocolitica are present in frozen turkey meat. Also, the presence of these organisms indicated that there were poor hygienic conditions during the slaughtering, packaging, storage and sales process. Therefore, this food is a serious risk to the public health. Temperature control also is a key issue in producing frozen turkey meat. In addition, it is also important that the products must be manufactured under good hygienic practices.},
 year = {2013}
}

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TY - JOUR
T1 - A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat
AU - Aydın Vural
AU - Mehmet Emin Erkan
AU - Husnu Sahan Guran
AU - Halil Durmusoglu
Y1 - 2013/12/30
PY - 2013
N1 - https://doi.org/10.11648/j.ijnfs.20130206.22
DO - 10.11648/j.ijnfs.20130206.22
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 337
EP - 341
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20130206.22
AB - The aim of this study was to identify potential health risks and evaluate the microbiological quality of frozen turkey meat sold in Diyarbakır, Turkey. In this study, a total of 110 frozen turkey meat samples were collected from retail markets in the city of Diyarbakır. The samples were analyzed by using standard analysis methods for total mesophilic aerobe bacteria, coliform bacteria, Escherichia coli, Staphylococcus-Micrococcus spp., Yersinia enterocolitica, sulfite reducing anaerobe bacteria, mould&yeast, Salmonella spp. and Listeria monocytogenes. Detection of meat species samples were determined by ELISA. The mean counts of microorganism in the frozen turkey meat which were analyzed, total mesophilic aerobe bacteria were found as 9.5x106 cfu/g, coliform bacteria as 2.7x104 cfu/g, Escherichia coli as 1.1x103 cfu/g, Staphylococcus-Micrococcus spp. as 3.4x104 cfu/g, Yersinia enterocolitica as 3.3x104 cfu/g, sulfite reducing anaerobe bacteria as 4.5x101 cfu/g, mould&yeast as 2.2x104 cfu/g. The existence of Salmonella spp, and Listeria monocytogenes in the examined samples were found as 3.63% and 17.27%, respectively. All samples analyzed were found to be turkey meat. In conclusion, this study demonstrates that some pathogens, including Salmonella spp., L. monocytogenes, E. coli and Yersinia enterocolitica are present in frozen turkey meat. Also, the presence of these organisms indicated that there were poor hygienic conditions during the slaughtering, packaging, storage and sales process. Therefore, this food is a serious risk to the public health. Temperature control also is a key issue in producing frozen turkey meat. In addition, it is also important that the products must be manufactured under good hygienic practices.
VL - 2
IS - 6
ER -

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Author Information

Aydın Vural
Mehmet Emin Erkan

Department of Food Hygiene and Technology, University of Dicle, Faculty of Veterinary Medicine, Diyarbak?r, Turkey
Husnu Sahan Guran

Department of Food Hygiene and Technology, University of Dicle, Faculty of Veterinary Medicine, Diyarbak?r, Turkey
Halil Durmusoglu

Department of Food Hygiene and Technology, University of Dicle, Faculty of Veterinary Medicine, Diyarbak?r, Turkey

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APA Style

Aydın Vural, Mehmet Emin Erkan, Husnu Sahan Guran, Halil Durmusoglu. (2013). A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat. International Journal of Nutrition and Food Sciences, 2(6), 337-341. https://doi.org/10.11648/j.ijnfs.20130206.22

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ACS Style

Aydın Vural; Mehmet Emin Erkan; Husnu Sahan Guran; Halil Durmusoglu. A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat. Int. J. Nutr. Food Sci. 2013, 2(6), 337-341. doi: 10.11648/j.ijnfs.20130206.22

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AMA Style

Aydın Vural, Mehmet Emin Erkan, Husnu Sahan Guran, Halil Durmusoglu. A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat. Int J Nutr Food Sci. 2013;2(6):337-341. doi: 10.11648/j.ijnfs.20130206.22

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@article{10.11648/j.ijnfs.20130206.22,
  author = {Aydın Vural and Mehmet Emin Erkan and Husnu Sahan Guran and Halil Durmusoglu},
  title = {A Study about Microbiological Quality and Species Identification of Frozen Turkey Meat},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {2},
  number = {6},
  pages = {337-341},
  doi = {10.11648/j.ijnfs.20130206.22},
  url = {https://doi.org/10.11648/j.ijnfs.20130206.22},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130206.22},
  abstract = {The aim of this study was to identify potential health risks and evaluate the microbiological quality of frozen turkey meat sold in Diyarbakır, Turkey. In this study, a total of 110 frozen turkey meat samples were collected from retail markets in the city of Diyarbakır. The samples were analyzed by using standard analysis methods for total mesophilic aerobe bacteria, coliform bacteria, Escherichia coli, Staphylococcus-Micrococcus spp., Yersinia enterocolitica, sulfite reducing anaerobe bacteria, mould&yeast, Salmonella spp. and Listeria monocytogenes. Detection of meat species samples were determined by ELISA. The mean counts of microorganism in the frozen turkey meat which were analyzed, total mesophilic aerobe bacteria were found as 9.5x106 cfu/g, coliform bacteria as 2.7x104 cfu/g, Escherichia coli as 1.1x103 cfu/g, Staphylococcus-Micrococcus spp. as 3.4x104 cfu/g, Yersinia enterocolitica as 3.3x104 cfu/g, sulfite reducing anaerobe bacteria as 4.5x101 cfu/g, mould&yeast as 2.2x104 cfu/g. The existence of Salmonella spp, and Listeria monocytogenes in the examined samples were found as 3.63% and 17.27%, respectively. All samples analyzed were found to be turkey meat. In conclusion, this study demonstrates that some pathogens, including Salmonella spp., L. monocytogenes, E. coli and Yersinia enterocolitica are present in frozen turkey meat. Also, the presence of these organisms indicated that there were poor hygienic conditions during the slaughtering, packaging, storage and sales process. Therefore, this food is a serious risk to the public health. Temperature control also is a key issue in producing frozen turkey meat. In addition, it is also important that the products must be manufactured under good hygienic practices.},
 year = {2013}
}

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