Microbiological attributes of kokorech (grilled intestine) and doner samples from street vendors
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Kokorech and doner are popular. traditional cooked meat by-products widely consumed in all regions of Turkey. In this research it was aimed to determine the microbiological attributes of kokorech and dewier samples purchased from street vendors in Manisa city center, Turkey. Total mesophilic aerobic bacteria (TMAB), total coliform, fecal coliform, Escherichia coli, Staphylococcus (St.) aureus, Listeria (L.) monocytogenes and Samonella (S.) typhimuriurm counts of the samples were determined. As results of the analyses, it was found that TMAB counts of kokorech samples were among the values 3.94 and 7.69 log cfu/g, whereas these values were changing among 3.23 and 5.11 log cfu/g for doner samples. Total coliform bacteria, fecal coliform bacteria, E. coil. St. aureus, L monocytogenes and S. typhimurium counts of (loner samples were all under the limit of 1.0 log cfu/g. Coliform bacteria were determined for 5 kokorech samples, whereas 4 kokorech samples were having fecal coliform bacteria in their microflora. For all kokorech samples St. aureus counts were under the limit of 1.0 log cfu/g. In two kokorech samples L. monocytogenes was enumerated.