Abstract: In this study, it was aimed to analyze Chalcalburnus tarichi samples caught from Van lake of Turkey for microbiological quality. For this aim, the samples were analysed in term of total viable count, Lactic acid bacteria, Coliforms, Staphylococcus aureus, Salmonella spp. and yeasts. Total viable counts varied from 103 to 2.6x106 cfu/g, Lactic acid bacteria varied from <101 cfu/g to 5.3x103 cfu/g, Coliforms varied from <101 cfu/g to 6.4x 103 cfu/g, yeasts varied from <101 cfu/g to of 5.3x103 cfu/g, S. aureus varied from <10 cfu/g to 4.4x 103 cfu/g. Only in one sample Salmonella spp., was detected as positive.
Kamil Ekici and Hunkar Avni Duyar , 2005. Microbiological Analysis of Retail Fresh Chalcalburnus Tarichi Caught from Van Lake in Turkey . Journal of Food Technology, 3: 72-75.