Abstract :
Objective:In this study microbiological quality of tantuni that have been consumed in the province of Van was examined.
Materials and Methods:For this purpose; a total of 100 tantuni samples, whose 79 of them were red meat tantuni (raw and cooked) and 21 of them chicken tantuni (raw and cooked) were used as material.
Results:According to analysis findings with regard to aerobic mesophilic organisms, coliform group micro-organisms, E. coli, micrococcus/staphylococcus, S. aureus, C. perfringens and yeast-mould at the samples of raw and cooked red meat tantuni were found to be 5.67 and 3.98, 2.88 and 0.21, 0.87 and
Keyword :
Tantuni, microbiological, Quality