| dc.contributor.author | Bostan, K | |
| dc.contributor.author | Aksu, H | |
| dc.contributor.author | Ozgen, O | |
| dc.contributor.author | Ugur, M | |
| dc.date.accessioned | 2021-03-06T11:57:20Z | |
| dc.date.available | 2021-03-06T11:57:20Z | |
| dc.date.issued | 2001 | |
| dc.identifier.citation | Bostan K., Aksu H., Ozgen O., Ugur M., "Survival of Campylobacter jejuni in Turkish fermented sausage", ARCHIV FUR LEBENSMITTELHYGIENE, cilt.52, ss.119-121, 2001 | |
| dc.identifier.issn | 0003-925X | |
| dc.identifier.other | vv_1032021 | |
| dc.identifier.other | av_f18ba71e-7fdb-47bd-9baf-a77af614373e | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12627/158484 | |
| dc.description.abstract | The survival characteristics of Campylobacter jejuni were determined in Turkish fermented sausages. Sausage samples were prepared from ground red meat artificially contaminated with 10(5) cfu per gram Campylobacter jejuni. Presence and counts of this organism were determined during ripening at 20 degreesC. The count of C. jejuni was 4.2 x 10(5) cfu/g in the beginning of ripening. It then decreased to 3.7 x 10(1) cfu/g on day 2 and to uncountable level (< 10 cfu/g) on day 3. This organism was not detected on day 4, when pH value of the sausage samples was 5.25. The result of this study showed that C. jejuni was inactivated readily during ripening of Turkish fermented sausages. | |
| dc.language.iso | eng | |
| dc.subject | Gıda Mühendisliği | |
| dc.subject | Yaşam Bilimleri | |
| dc.subject | Diğer | |
| dc.subject | Mühendislik ve Teknoloji | |
| dc.subject | Temel Bilimler | |
| dc.subject | KİMYA, UYGULAMALI | |
| dc.subject | Kimya | |
| dc.subject | Temel Bilimler (SCI) | |
| dc.subject | GIDA BİLİMİ VE TEKNOLOJİSİ | |
| dc.subject | Tarım Bilimleri | |
| dc.subject | Tarım ve Çevre Bilimleri (AGE) | |
| dc.subject | TOKSİKOLOJİ | |
| dc.subject | Farmakoloji ve Toksikoloji | |
| dc.subject | Yaşam Bilimleri (LIFE) | |
| dc.subject | Sağlık Bilimleri | |
| dc.subject | Eczacılık | |
| dc.subject | Meslek Bilimleri | |
| dc.subject | Farmasötik Toksikoloji | |
| dc.subject | Tarımsal Bilimler | |
| dc.subject | Ziraat | |
| dc.title | Survival of Campylobacter jejuni in Turkish fermented sausage | |
| dc.type | Makale | |
| dc.relation.journal | ARCHIV FUR LEBENSMITTELHYGIENE | |
| dc.contributor.department | , , | |
| dc.identifier.volume | 52 | |
| dc.identifier.issue | 6 | |
| dc.identifier.startpage | 119 | |
| dc.identifier.endpage | 121 | |
| dc.contributor.firstauthorID | 163393 | |
