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Öğe Lead and copper levels in muscle meat of Crucian carp (Carassius carassius, L. 1758) from Yarseli Dam Lake, Turkey(Springer-Verlag, 2004) Aygun, O; Yarsan, E; Akkaya, R[Abstract Not Available]Öğe Listeria spp. in the raw milk and dairy products in Antakya, Turkey(Elsevier Sci Ltd, 2006) Aygun, O; Pehlivanlar, SIn this study.. the presence of Listeria spp. was investigated in a total of 157 raw milk and dairy product samples sold in Antakya (Antioch). The prevalence of Listeria spp. in raw milk and Turkish white cheese samples was found to be 2.12% and 8.23%, respectively. Listeria monocytogenes was not isolated from raw milk and found in only two cheese samples (2.35%). No Listeria spp. were isolated ill any of the butter and yoghurt samples. (c) 2005 Elsevier Ltd. All rights reserved.Öğe A survey on the microbiological quality of Carra, a traditional Turkish cheese(Elsevier Sci Ltd, 2005) Aygun, O; Aslantas, O; Oner, SIn this study, 50 randomly selected samples of Carra cheese, raw milk cheese, were purchased from different retail markets in the Antakya (Antioch) region and were investigated for microbiological quality and some chemical analyses. In these samples, the numbers of microorganisms were found as follows: total mesophilic bacteria, 1.87 x 10(8) cfu/g; Staphylococcus aureus, 2.51 x 10(3) cfu/g; enterococci, 4.40 x 10(5) cfu/g; Enterobacteriaceae, 5.60 x 10(5) cfu/g; yeast and mould, 4.80 x 10(7) cfu/g; coliform, 1.02 x 10(4) cfu/g; Escherichia coli, 4.27 x 10(3) efu/g. Salmonella were not detected in any of the samples. Mean moisture, salt and fat contents of Carra cheese were found as 41.26%, 7.82% and 26.77%, respectively. The pH value of the samples varied between 4.53 and 6.32 with a mean of 5.24. The microbiological findings showed the presence of high counts of microorganisms investigated and the poor hygienic quality of Carra cheese. (C) 2004 Elsevier Ltd. All rights reserved.
