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dc.contributor.authorCerit, Harun
dc.contributor.authorErgin, Sevgi
dc.contributor.authorDumen, Emek
dc.contributor.authorBayrakal, Gulay Merve
dc.contributor.authorSezgin, Funda Hatice
dc.date.accessioned2021-03-04T18:55:02Z
dc.date.available2021-03-04T18:55:02Z
dc.date.issued2015
dc.identifier.citationCerit H., Dumen E., Sezgin F. H. , Ergin S., Bayrakal G. M. , "PCR Assay for Identification of Animal Species in Different Ready to Eat Raw Meat Samples", KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.21, ss.777-779, 2015
dc.identifier.issn1300-6045
dc.identifier.otherav_8d31f6ef-d6d2-431a-b235-a9972f3f0011
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/95459
dc.identifier.urihttps://doi.org/10.9775/kvfd.2015.13276
dc.description.abstractIn this study, 500 ready to eat raw meat samples (minced meat, lahmacun ingredients, kebap, stew and meatball samples) analyzed for different animal originated DNA residues (pork, chicken, cattle, sheep, horse, donkey, cat, dog, mouse, cockroach and house fly) by PCR procedures. Besides, all the samples were analyzed for important foodborne pathogens (coliforms, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella spp.). According to the results, total of 52 samples were determined as adulterated and different originated animal DNA samples were found (chicken, horse and sheep DNA residues). Adulterated samples were also determined more risky for the consumers in microbiological aspect.
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectVeteriner Bilimleri
dc.subjectVETERİNERLİK BİLİMLERİ
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectSağlık Bilimleri
dc.subjectTarımsal Bilimler
dc.titlePCR Assay for Identification of Animal Species in Different Ready to Eat Raw Meat Samples
dc.typeMakale
dc.relation.journalKAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume21
dc.identifier.issue5
dc.identifier.startpage777
dc.identifier.endpage779
dc.contributor.firstauthorID100975


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