Microbiological profile of helva sold at retail markets in Izmir city and the survival of Staphylococcus aureus in this product

Food Control

Volumn 16, Issue 10, 2005, Pages 840-844

  Sengun, Ilkin Yucel ^a   Hancioglu, Omre ^a   Karapinar, Mehmet ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Microbiological quality; Staphylococcus aureus; Tahin helva

Indexed keywords

CITRIC ACID; SUGAR; TARTARIC ACID;

AEROBIC BACTERIA; ARTICLE; BACTERIAL SURVIVAL; ENTEROBACTERIACEAE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; FREEZING; HEALTH HAZARD; MOISTURE; NONHUMAN; PLANT ROOT; SALMONELLA; SAPONARIA; SESAME; STAPHYLOCOCCUS AUREUS; SWEETNESS; SYRUP; TAHIN HELVA; TURKEY (REPUBLIC);

EID: 20344377860     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.07.005     Document Type: Article

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