Microbiological Characteristics of Some Spices Sold in Tekirdag Markets

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dc.authoridCOSKUN, Fatma/0000-0001-8889-363X
dc.contributor.authorCoskun, F.
dc.date.accessioned2024-10-29T17:59:56Z
dc.date.available2024-10-29T17:59:56Z
dc.date.issued2010
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn this study, some microbiological properties of ground black pepper, red pepper, ground red pepper and powdered cinnamon sold in Tekirdag market were investigated. The samples were supplied in packaged, unpackaged and irradiated and packaged forms. As a result of the analysis the total mesophilic aerobic bacteria counts of red pepper and ground red pepper samples are higher than those of the other spice samples. Total mesophilic aerobic spore-forming bacteria was determined in all irradiated samples. However coliform group bacteria, S. aureus and mold were determined in a few samples, E. coli and yeast were not found in none of them. As reported in previous studies, spore-forming bacteria are more resistant to irradiation than vegetative forms. S. aureus counts were higher than the limitation of spice communique in Turkish Food Codex.
dc.identifier.endpage93
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.startpage85
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14876
dc.identifier.volume7
dc.identifier.wosWOS:000453149000009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isotr
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectSpices
dc.subjectblack pepper
dc.subjectred pepper
dc.subjectground red pepper
dc.subjectcinnamon
dc.subjectmicrobiological characteristics
dc.titleMicrobiological Characteristics of Some Spices Sold in Tekirdag Markets
dc.typeArticle

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