Microbiological analysis of caviar from Russia and Iran

• Published in: Food Microbiology
• Main Authors: Bayrak, Yunus, Altug, Gülşen
• Other Authors: ,, 32375
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2003
• Subjects: Tarım ve Çevre Bilimleri (AGE); Tarımsal Bilimler; Ziraat; Gıda Mühendisliği; Yaşam Bilimleri; Biyoteknoloji; Temel Bilimler; Mühendislik ve Teknoloji; Mikrobiyoloji; BİYOTEKNOLOJİ VE UYGULAMALI MİKROBİYOLOJİ; Yaşam Bilimleri (LIFE); GIDA BİLİMİ VE TEKNOLOJİSİ; Tarım Bilimleri; Beluga; Beluga*
• Online Access: https://hdl.handle.net/20.500.12627/38278; https://doi.org/10.1016/s0740-0020(02)00090-4

Caviar from Russia and Iran was subjected to the specific analysis for Standard Plate Count (SPC), Coliforms, Esherichia coli, Staphylococcus aureus, Clostridium perfringens, Salmonella spp., mould and yeast. The samples were divided into four groups as Osietra, Sevruga, Beluga and Iran caviar. The results of the bacteriological analysis according to the types of caviar are summarized as minimum, maximum and mean values. The relevant figures that were detected among 68 samples are as follows: SPC varied from 10(3) to 2.6 x 10(6) cfu/g, Coliforms varied from <10(1) to 2.4 x 10(4) cfu/g, yeast varied from 10(1) to 6 x 10(5) cfa/g, E. coli varied from <10(1) to 3 x 10(2) cfu/g. Only in one sample S. aureus was detected as 5 x 10(2) cfu/g. Salmonella spp., C perfringens and mould have not been isolated in any of the samples. The effect of the caviar types on distribution of micro-organism has not been found statistically significant. (C) 2002 Elsevier Science Ltd. All rights reserved.