Determination of contamination sources during the manufacturing of yoghurt
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.28, sa.1, ss.17-22, 2004 (SCI-Expanded, Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 28 Sayı: 1
- Basım Tarihi: 2004
- Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.17-22
- Anahtar Kelimeler: yoghurt manufacturing, contamination source, HACCP, E. coli, MICROBIOLOGICAL QUALITY, FOOD, WORKERS, HANDS
- Ankara Üniversitesi Adresli: Hayır
Özet
This study aimed to investigate the critical control points for the contamination in a factory experiencing a problem with coliform bacteria and Escherichia coli, and to prevent economic losses and also to protect public health by facilitating production under hygienic conditions.