Determining the Microbiological Quality and Managerial Approaches to Develop Hygienic Process of Meat and Chicken Doners Purchased from Food Enterprises in the Centre of Sinop

Abstract

This research was carried out to determine the microbiological quality of meat and chicken doner samples which were put on sale in 8 enterprises operating in Sinop center, and to determine the methods that can be developed. Due to the high amount of consumption and at the same time it's a touristic food product which called doner improved and selected for the sustainable hygiene and managerial understanding that can be important. The results reveals that the highest number of TAMB (Total Aerobic Mesophilic Bacteria) in meat doner was found to be 3.022 log cfu/g in plant B and the number of yeasts and molds in plant F was 1.87 log cfu/g and also the number of coliform bacteria was determined in plant B with 1.16 log cfu/g. The highest total number of TAMB in chicken doner was 2.89 log cfu/g in plant B, the number of yeasts and molds was 2.29 log cfu/g in plant D and coliform bacteria in 1.07 log cfu/g in plant C was detected. None of the meat/chicken doner samples were found in S. Aureus. As a result, it can be thought that enterprises which sell meat and chicken doner in Sinop province generally do not obey the rules of hygiene and nevertheless, doner kebabs do not have enough amount of bacteria to affect human health, therefore it stays critical to provide related food hygiene trainings for these operators.