Microbiological analysis of caviar from Russia and Iran

Altug G., Bayrak Y.

FOOD MICROBIOLOGY, cilt.20, sa.1, ss.83-86, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 1
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0740-0020(02)00090-4
  • Dergi Adı: FOOD MICROBIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.83-86
  • İstanbul Üniversitesi Adresli: Evet

Özet

Caviar from Russia and Iran was subjected to the specific analysis for Standard Plate Count (SPC), Coliforms, Esherichia coli, Staphylococcus aureus, Clostridium perfringens, Salmonella spp., mould and yeast. The samples were divided into four groups as Osietra, Sevruga, Beluga and Iran caviar. The results of the bacteriological analysis according to the types of caviar are summarized as minimum, maximum and mean values. The relevant figures that were detected among 68 samples are as follows: SPC varied from 10(3) to 2.6 x 10(6) cfu/g, Coliforms varied from <10(1) to 2.4 x 10(4) cfu/g, yeast varied from 10(1) to 6 x 10(5) cfa/g, E. coli varied from <10(1) to 3 x 10(2) cfu/g. Only in one sample S. aureus was detected as 5 x 10(2) cfu/g. Salmonella spp., C perfringens and mould have not been isolated in any of the samples. The effect of the caviar types on distribution of micro-organism has not been found statistically significant. (C) 2002 Elsevier Science Ltd. All rights reserved.