Determination of contamination sources during the manufacturing of yoghurt

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dc.contributor.authorKasimoglu, A
dc.contributor.authorSireli, UT
dc.contributor.authorAkgun, S
dc.date.accessioned2020-06-25T17:40:15Z
dc.date.available2020-06-25T17:40:15Z
dc.date.issued2004
dc.departmentKırıkkale Üniversitesi
dc.description.abstractThis study aimed to investigate the critical control points for the contamination in a factory experiencing a problem with coliform bacteria and Escherichia coli, and to prevent economic losses and also to protect public health by facilitating production under hygienic conditions. Samples were taken from a total of 20 control points, which involved every stage of production from the beginning to the end, including milk, all equipment, surfaces, air, hands of staff and water; yoghurt samples were taken on the same day. Microbiological analysis of all samples was performed to determine total mesophilic viable count, micrococci-staphylococci, coagulase positive staphylococci, enterobacter, coliform bacteria, E. coli, enterococci, yeast and moulds. The evaporators, milk pump, and hands of staff were determined to be critical control points for enterobacter and coliform bacteria, particularly E. coli, in the factory, but there was no risk after the training and checking of the personnel for hygiene. It was shown that factories having various contamination sources were inevitable because of the unstandardized design of milk factories in Turkey. It is necessary to determine critical control points in all factories and organized auto-control systems in order to eliminate or at least minimize the risks.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.endpage22en_US
dc.identifier.issn1300-0128
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-1642446024
dc.identifier.scopusqualityQ3
dc.identifier.startpage17en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12587/3360
dc.identifier.volume28en_US
dc.identifier.wosWOS:000220459800003
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isotr
dc.publisherScientific Technical Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal Of Veterinary & Animal Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectyoghurt manufacturingen_US
dc.subjectcontamination sourceen_US
dc.subjectHACCPen_US
dc.subjectE. colien_US
dc.titleDetermination of contamination sources during the manufacturing of yoghurten_US
dc.typeArticle

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