Determination of contamination sources during the manufacturing of yoghurt

Kasimoglu A., Sireli U., Akgun S.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.28, sa.1, ss.17-22, 2004 (SCI-Expanded, Scopus, TRDizin) identifier identifier

  • 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.