Yumurtalarda salmonella enfeksiyonu ve ısıl işlemin salmonella üzerine etkisi
Başlık çevirisi mevcut değil.
- Tez No: 28397
- Danışmanlar: PROF. DR. BÜLENT EVLİYA
- Tez Türü: Doktora
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Mikrobiyoloji, Pişirme, Salmonella, Yumurtalar, Microbiology, Cooking, Salmonella, Eggs
- Yıl: 1993
- Dil: Türkçe
- Üniversite: Çukurova Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Gıda Bilimi ve Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
91 SUMMARY Salmonella Infection of Eggs and Influence Heat Processing on Salmonella enterltldls PT4 The microbiological definition of the egg, which, besides its food value, is easily and quickly prepared and which is widely used by itself or together with other food, is taken as, the basis. With this aim, to determine, from the microbiological vieus, the qualities of hen, quail and duck eggs consumed in our region, the total bacteria, mold, yeast and Salmonella microflora is investigated. This study is made in the Laboratory of Food Engineering of the Faculty of Agriculture, Çukurova University. Conducted through the seasons, a decrease, though small, is observed, from summer to winter, in the total bacteria and yeast-mold flora. Salmonella suspected samples, isolated especially from the shell, yolk and albumen of quail eggs were subjected to identification research in the Public Health Laboratory in England. With this aim a series of biochemical, serological and microbiological tests were applied and besides S. paratyphi B, microorganisms of the Proteus type were identified. Work was done on Salmonella enteritidis PT4, named as hen AIDS, which creates problems in poultry and mainly European countries in recent years. This microorganismic strain, not yet known in our? country, was thus tried to be92 identified and its position in the egg, and the effect of heat on it by using certain cooking techniques were investigated. Three different cooking techniques on two types of eggs, as the smallest and as the largest in size were practiced in this study. Boiling, frying and scrambling methods of cooking were applied separately for each type. In boiling and frying processes, when the yolk is cooked less, S. enteritidis PT4 can survive. In the scrambling technique, by which milk and egg are cooked, depending on its hard and soft cooking, this strain can be almost complately annihilated. In this study, other parameters influencing S. enteritidis PT4 are the amount of inoculation, cooking temperatures and duration. It is concluded that storage, temperature and duration, which is another parameter, must be determined by another research.
Özet (Çeviri)
91 SUMMARY Salmonella Infection of Eggs and Influence Heat Processing on Salmonella enterltldls PT4 The microbiological definition of the egg, which, besides its food value, is easily and quickly prepared and which is widely used by itself or together with other food, is taken as, the basis. With this aim, to determine, from the microbiological vieus, the qualities of hen, quail and duck eggs consumed in our region, the total bacteria, mold, yeast and Salmonella microflora is investigated. This study is made in the Laboratory of Food Engineering of the Faculty of Agriculture, Çukurova University. Conducted through the seasons, a decrease, though small, is observed, from summer to winter, in the total bacteria and yeast-mold flora. Salmonella suspected samples, isolated especially from the shell, yolk and albumen of quail eggs were subjected to identification research in the Public Health Laboratory in England. With this aim a series of biochemical, serological and microbiological tests were applied and besides S. paratyphi B, microorganisms of the Proteus type were identified. Work was done on Salmonella enteritidis PT4, named as hen AIDS, which creates problems in poultry and mainly European countries in recent years. This microorganismic strain, not yet known in our? country, was thus tried to be92 identified and its position in the egg, and the effect of heat on it by using certain cooking techniques were investigated. Three different cooking techniques on two types of eggs, as the smallest and as the largest in size were practiced in this study. Boiling, frying and scrambling methods of cooking were applied separately for each type. In boiling and frying processes, when the yolk is cooked less, S. enteritidis PT4 can survive. In the scrambling technique, by which milk and egg are cooked, depending on its hard and soft cooking, this strain can be almost complately annihilated. In this study, other parameters influencing S. enteritidis PT4 are the amount of inoculation, cooking temperatures and duration. It is concluded that storage, temperature and duration, which is another parameter, must be determined by another research.
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