Akademik Veri Yönetim Sistemi
CONTEMPORARY APPROACHES IN NATURAL SCIENCE AND MATHEMATICS, PROF. DR. CANAN ÖZDEMİR, Editör, ALL SCİENCE ACADEMY, Konya, ss.4-15, 2024
In recent years, rapid population growth both globally and in our country has directly impacted food production and consumption. In our country, red and white meat consumption holds a significant position in food consumption. Chicken meat, being rich in nutritional value, especially high in protein, essential amino acids, minerals, and fiber, has become a prime consumption product both for our country and the world. As the per capita consumption quantity increases each year, the production quantity in food has also increased proportionally. Along with this increase, there has been a focus on food quality, hygiene, and safety in production. In controlled production, food hygiene and public health are sequential processes that are kept at the forefront.
In this study, a total
of n=90 samples including 30 pieces of breast meat, 30 pieces of chicken wings,
30 pieces of butts were examined from the meats offered for sale in November
2022-April 2023 in Çanakkale province. In order to reveal the microbiological
quality of raw chicken meats offered for sale, they have been examined in terms
of total aerobic mesophilic - psychrophilic bacteria, yeast-mold, total
coliform, fecal-coliform, fecal enterococcal microorganism groups. When chicken
meats are examined in terms of hygiene indicator microorganism groups, they are
within acceptable limits, but they show that there are problems in the
production steps in terms of sanitation.