Araştırma Makalesi
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Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi

Yıl 2018, Cilt: 15 Sayı: 1, 51 - 57, 15.04.2018

Fulden Karadal

Öz

Bu çalışmada, market ve köy yumurtalarının mikrobiyolojik kalitelerinin araştırılması amaçlandı. Bu kapsamda,
Niğde ve Kayseri’deki çeşitli market ve açık pazarlardan alınan toplam 200 yumurta (100 market ve 100 köy) örneği
mikrobiyolojik analize tabi tutuldu. Her bir yumurta kabuğu ve içeriği koliform, Escherichia coli, Campylobacter spp.,
Staphylococcus aureus, Salmonella spp. ve maya- küf bakımından incelendi. İncelenen yumurta örneklerinin hiçbirinde
Campylobacter spp. ve S. aureus’a rastlanmazken, bir örnekte (yumurta kabuğu) Salmonella spp. belirlendi. Ayrıca 27
(%13.5) yumurta kabuğunun ve 6 (%3) içeriğinin koliform bakteriler ile sırasıyla 12 (%6) ve 31 (%15.5) yumurta kabuğunun
ise sırasıyla E. coli ve maya- küf ile kontamine olduğu tespit edildi. Koliform, E. coli ve maya- küf sayılarının
ortalama değerleri sırasıyla 3.69-5.62 log kob/mL, 3.35-3.55 log kob/mL, ve 6.80-6.97 log kob/mL olarak belirlendi.
Elde edilen veriler, incelenen yumurta kabuklarındaki mikrobiyel yükün, buzdolabı ve mutfak ortamlarını kontamine
edebileceğini; içerik kontaminasyonlarının ise az pişmiş yumurta tüketimi yoluyla halk sağlığı açısından risk teşkil edebileceğini
ortaya koymaktadır. Bu çalışmada elde edilen verilere dayanarak, marketlerde ve köy pazarlarında satışa
sunulan yumurtaların +8°C'nin altındaki sıcaklıklarda muhafaza edilmesi konusunda gerekli önlemlerin alınması, üretici
ve tüketicilerin yumurtanın soğukta muhafaza edilmesi gereken riskli bir gıda olduğu konusunda bilinçlendirilmesi gerektiği
sonucuna varıldı.

Anahtar Kelimeler

Köy yumurtası market yumurtası mikrobiyolojik kalite prevalans

Kaynakça

  • 1. Aabo S, Rasmussen, OF, Rossen L, Sorensen PD, Olsen JE. Salmonella identification by the polymerase chain reaction. Mol Cell Probe 1993; 7 (3): 171-8.
  • 2. Ahmed HF, Deeb MMA, Aman IM. Studies on market hen eggs in kafr El-sheikh and El- Gharbia Governorates. Vet Med J Giza 2002; 50 (4): 610-5.
  • 3. Bahobail AAS, Hassan SA, El-Deeb BA. Microbial quality and content aflatoxins of commercially available eggs in Taif, Saudi Arabia. Afr J Microbiol Res 2012; 6(13): 3337-42.
  • 4. Begum K, Reza TA, Hague M, Hossain A, Hassan FMK, Hassan SN, Akhter N, Ahmed A, Barua U. Isolation, identification and antibiotic resistance pattern of Salmonella spp. from chicken eggs, intestines and environmental samples. Bangladesh Pharmaceut J 2010; 13(1): 23-7.
  • 5. Board RG, Tranter HS. The microbiology of eggs. Stadelman WJ, Cotterill OJ. eds. In: Pages in Egg Science and Technology. New York: Food Products Press, 1995; pp.81-103.
  • 6. Cader S, Goburdhun D, Neetoo H. Assessment of the microbial safety and quality of eggs from small and large scale hen breeders. J World's Poult Res 2014; 4(4): 75-81.
  • 7. Carrillo S, Rios VH, Calvo C, Carranco ME, Casas M, Perez-Gil F. N-3 fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures. J Appl Phycol 2012; 24: 593-9.
  • 8. Cox NA, Bailey JS, Richardson LJ, Buhr RJ, Hiett KL, Siragusa GR, Cosby DE, Wilson JL, Bourassa DV, Musgrove MT. Detection of Campylobacter and Salmonella in the mature and immature ovarian follicles of late-life broiler breeder hens. Poult Sci 2006; 85(8):1378-82.
  • 9. De Reu K, Heyndrickx M, Grijspeerdt K, Rodenburg B, Tuyttens F, Uyttendaele M, Debevere J, Herman L. Assessment of the vertical and horizontal aerobic bacterial infection of shell eggs. World's Poultry Sci J 2006; 62(supplement): 564.
  • 10. De Reu K, Heyndricky M, Grijspeerdt K, Rodenburg TB, Tuyttens F, Uyttendaele M, Debevere J, Herman L. Estimation of the vertical and horizontal bacterial infection of hen´s table eggs. XVIII European symposium on the quality of poultry meat & XII European symposium on the quality of eggs and egg products, September, 2-5, 2007; Prague- Czech Republic.
  • 11. Doğruer Y, Telli N, Telli AE, Kahraman HA, Güner A. Pastörize sıvı yumurta ile kabuklu yumurtanın bazı kalite özellikleri bakımından kıyaslanması. Eurasian J Vet Sci 2015; 31(3): 177-83.
  • 12. Dontorou A, Papadopoulou C, Filioussis G, Economou V, Apostolou I, Zakkas G, Salamoura A, Kansouzidou A, Levidiotou S. Isolation of Escherichia coli O157:H7 from foods in Greece. Int J Food Microbiol 2003; 82(3): 273-9.
  • 13. Egg Marketing-A Guide For The Production and Sale of Eggs, Chapter 2: Marketing Quality Eggs. Food and Agriculture Organization (FAO) Agriculturel Services Bulletin, Rome, Italy: ISSN 1010:1365, 2003; pp: 29-41.
  • 14. Erkan ME, Vural A, Güran HŞ. Diyarbakır ili’nde satışa sunulan köy ve market yumurtalarının hijyenik kalitesi üzerine bir araştırma. DÜ Vet Fak Derg 2008; 1(1): 11-6.
  • 15. European Food Safety Authority (EFSA). The Community Summary Report on Trends and Sources of Zoonoses and Zoonotic Agents in the European Union in 2007. EFSA Journal. Italy, 2009. http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2009.223r/epdf. Erişim Tarihi: 20.02.2017.
  • 16. Fonseca BB, Beletti ME, de Melo RT, Mendonça EP, Coelho LR, Nalevaiko PC, Rossi DA. Campylobacter jejuni in commercial eggs. Braz J Microbiol 2014; 45(1):76-9.
  • 17. Gast RK, Holt PS. Deposition of phage type 4 and 13a Salmonella Enteritidis strains in the yolk and albumen of eggs laid by experimentally infected hens. Avian Dis 2000; 44(3): 706-10.
  • 18. İskender H., Kanbay Y. Üniversite öğrencilerinin yumurta tüketim alışkanlıklarının belirlenmesi. YYU Vet Fak Derg 2014; 25(3): 57-62.
  • 19. International Organization for Standardization. Microbiology of food and animal feeding stuffs-horizontal method for detection of thermotolerant Campylobacter. ISO,10272. 1995.
  • 20. International Organization for Standardization. Microbiology of food and animal feeding stuffs-horizontal method for the detection of Salmonella spp, ISO, 6579. 2002.
  • 21. International Organization for Standardization. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of yeasts and moulds-Part 2: Colony count technique in products with water activity less than or equal to 0.95, Switzerland. ISO, 21527-2. 2008.
  • 22. Kornacki JL, Johnson J. Enterobacteriaceae, coliforms, and Escherichia coli as Quality and Safety Indicators. Downes FP, Ito K. eds. In: Compendium of Methods for the Microbiological Examination of Foods. Washington D.C: American Public Health Association, 2001; pp. 69-82.
  • 23. Mahdavi M, Jalali M, Ghasemian Safaei H, Shamloo E. Microbial quality and prevalence of Salmonella and Listeria in eggs. Int J Environ Health Eng 2012; 1(6): 16-20.
  • 24. Messens W, Grijspeerdt K, Herman L. Eggshell penetration by Salmonella: A review. Worlds Poult Sci J 2005; 61: 71-85.
  • 25. Mızrak C, Durmuş İ, Kamanlı S, Demirtaş ŞE, Kalebaşı S, Karademir E, Doğu M. Determination egg consumption and consumer habits in Turkey. Turk J Vet Anim Sci 2012; 36(6): 592-60.
  • 26. Normanno G, Firinu A, Virgilio S. Mula G, Dambrosio A, Poggiu A, Decastelli L, Mioni R, Scuota S, Bolzoni G, Di Giannatale E, Salinetti AP, La Salandra G, Bartoli M, Zuccon F, Pirino T, Sias S, Parisi A, Quaglia NC, Celano GV. Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy. Int J Food Microbiol 2005; 98 (1): 73-9.
  • 27. Pyzik E, Marek A. Characterization of bacteria of the genus Staphylococcus isolated from the eggs of Japanese quail (Coturnix coturnix japonica). Pol J Vet Sci 2012; 15(4): 767-72.
  • 28. Ricke SC, Birkhold SG, Gast RK. Eggs and egg products. Downes FP, Ito K. eds. In: Compendium of Methods for The Microbiological Examination of Foods. Washington: American Public Health Association, 2001; pp. 473–479.
  • 29. Safaei HG, Jalali M, Hosseini A, Narimani T, Sharifzadeh A, Raheimi E. The prevalence of bacterial contamination of table eggs from retails markets by Salmonella spp., Listeria monocytogenes, Campylobacter jejuni and Escherichia coli in Shahrekord, Iran. Jundishapur J Microbiol 2011; 4(4): 249-53.
  • 30. Salem RM, El-Kaseh RM, El–Diasty EMA. study on the fungal contamination and prevalence of Aflatoxins and some antibiotic residues in table eggs. Arab J Biotech 2009; 12(1): 65-72.
  • 31. Singh S, Yadav AS, Singh SM, Bharti P. Prevalence of Salmonella in chicken eggs collected from poultry farms and marketing channels and their antimicrobial resistance. Food Res Int 2010; 43(8): 2027-30.
  • 32. Svobodova, J. Tumova E. Factors affecting microbial contamination of market eggs: A review. Sci Agric Bohemica 2014; 45 (4): 226-37.
  • 33. Stepien-Pysniak D, Marek A, Rzedzicki J. Occurrence of bacteria of the genus Staphylococcus in table eggs descended from different sources. Pol J Vet Sci 2009; 12(4):481-4.
  • 34. Türk Gıda Kodeksi (TGK), Gıda Hijyeni Yönetmeliği, 2011a, Resmi Gazete Tarihi: 17.11.2011 Resmi Gazete Sayısı: 28145.
  • 35. Türk Gıda Kodeksi (TGK), Hayvansal Gıdalar İçin Özel Hijyen Kuralları Yönetmeliği, 2011b, Resmi Gazete Tarihi: 27.12.2011 Resmi Gazete Sayısı: 28155. 36. Türk Gıda Kodeksi (TGK), Mikrobiyolojik Kriterler Yönetmeliği, 2011c, Resmi Gazete Tarihi: 29.12.2011 Resmi Gazete Sayısı: 28157-3.
  • 37. Türk Gıda Kodeksi, Yumurta Tebliği, 2014, Resmi Gazete Tarihi: 20.12.2014 Resmi Gazete Sayısı: 29211
  • 38. Thorns CJ. Bacterial food-borne zoonoses. Rev Sci Tech 2000; 19(1): 226-39.

The Microbiological Quality of the Village and Market Eggs Sold at Retail in Nigde and Kayseri

Yıl 2018, Cilt: 15 Sayı: 1, 51 - 57, 15.04.2018

Fulden Karadal

Öz

In this study, it is aimed to investigate the microbiological quality of market and village eggs. A total of 200

eggs (100 market and 100 village) were randomly collected from different markets and village bazaars in Nigde and

Kayseri. Each egg shell and content were investigated for coliform, E. coli. Campylobacter spp., S. aureus, Salmonella

spp. and yeast- mold contaminations. None of the egg samples were contaminated with Campylobacter spp. and S.

aureus while Salmonella spp. was determined in one sample (eggshell). In addition, it was determined that 27 (13.5%)

egg shells and 6 (3%) egg contents were found contaminated with coliforms, where 12 (6%) and 31 (15.5%) of the egg

shells were found contaminated with E. coli and yeast and mold respectively. Total coliform, E. coli and yeast- mold

counts were detected to range from 3.69 to 5.62 log cfu/mL, 3.35 to 3.55 log cfu/mL and 6.80 to 6.97 log cfu/mL, respectively.

Obtained data revealed that the microbiological load on egg shells may lead to contaminations in refigerator

and kitchen environments while egg content contaminations may constitute a risk for public health through undercooked

egg consumption. In conclusion, preventive measures must be taken to keep both market and village eggs

under +8 °C during storage, besides, producers and consumer’s awareness should be raised about the fact that egg is

also a risky food that must be kept cold.

Anahtar Kelimeler

Market egg microbiological quality prevalence village egg

Kaynakça

  • 1. Aabo S, Rasmussen, OF, Rossen L, Sorensen PD, Olsen JE. Salmonella identification by the polymerase chain reaction. Mol Cell Probe 1993; 7 (3): 171-8.
  • 2. Ahmed HF, Deeb MMA, Aman IM. Studies on market hen eggs in kafr El-sheikh and El- Gharbia Governorates. Vet Med J Giza 2002; 50 (4): 610-5.
  • 3. Bahobail AAS, Hassan SA, El-Deeb BA. Microbial quality and content aflatoxins of commercially available eggs in Taif, Saudi Arabia. Afr J Microbiol Res 2012; 6(13): 3337-42.
  • 4. Begum K, Reza TA, Hague M, Hossain A, Hassan FMK, Hassan SN, Akhter N, Ahmed A, Barua U. Isolation, identification and antibiotic resistance pattern of Salmonella spp. from chicken eggs, intestines and environmental samples. Bangladesh Pharmaceut J 2010; 13(1): 23-7.
  • 5. Board RG, Tranter HS. The microbiology of eggs. Stadelman WJ, Cotterill OJ. eds. In: Pages in Egg Science and Technology. New York: Food Products Press, 1995; pp.81-103.
  • 6. Cader S, Goburdhun D, Neetoo H. Assessment of the microbial safety and quality of eggs from small and large scale hen breeders. J World's Poult Res 2014; 4(4): 75-81.
  • 7. Carrillo S, Rios VH, Calvo C, Carranco ME, Casas M, Perez-Gil F. N-3 fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures. J Appl Phycol 2012; 24: 593-9.
  • 8. Cox NA, Bailey JS, Richardson LJ, Buhr RJ, Hiett KL, Siragusa GR, Cosby DE, Wilson JL, Bourassa DV, Musgrove MT. Detection of Campylobacter and Salmonella in the mature and immature ovarian follicles of late-life broiler breeder hens. Poult Sci 2006; 85(8):1378-82.
  • 9. De Reu K, Heyndrickx M, Grijspeerdt K, Rodenburg B, Tuyttens F, Uyttendaele M, Debevere J, Herman L. Assessment of the vertical and horizontal aerobic bacterial infection of shell eggs. World's Poultry Sci J 2006; 62(supplement): 564.
  • 10. De Reu K, Heyndricky M, Grijspeerdt K, Rodenburg TB, Tuyttens F, Uyttendaele M, Debevere J, Herman L. Estimation of the vertical and horizontal bacterial infection of hen´s table eggs. XVIII European symposium on the quality of poultry meat & XII European symposium on the quality of eggs and egg products, September, 2-5, 2007; Prague- Czech Republic.
  • 11. Doğruer Y, Telli N, Telli AE, Kahraman HA, Güner A. Pastörize sıvı yumurta ile kabuklu yumurtanın bazı kalite özellikleri bakımından kıyaslanması. Eurasian J Vet Sci 2015; 31(3): 177-83.
  • 12. Dontorou A, Papadopoulou C, Filioussis G, Economou V, Apostolou I, Zakkas G, Salamoura A, Kansouzidou A, Levidiotou S. Isolation of Escherichia coli O157:H7 from foods in Greece. Int J Food Microbiol 2003; 82(3): 273-9.
  • 13. Egg Marketing-A Guide For The Production and Sale of Eggs, Chapter 2: Marketing Quality Eggs. Food and Agriculture Organization (FAO) Agriculturel Services Bulletin, Rome, Italy: ISSN 1010:1365, 2003; pp: 29-41.
  • 14. Erkan ME, Vural A, Güran HŞ. Diyarbakır ili’nde satışa sunulan köy ve market yumurtalarının hijyenik kalitesi üzerine bir araştırma. DÜ Vet Fak Derg 2008; 1(1): 11-6.
  • 15. European Food Safety Authority (EFSA). The Community Summary Report on Trends and Sources of Zoonoses and Zoonotic Agents in the European Union in 2007. EFSA Journal. Italy, 2009. http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2009.223r/epdf. Erişim Tarihi: 20.02.2017.
  • 16. Fonseca BB, Beletti ME, de Melo RT, Mendonça EP, Coelho LR, Nalevaiko PC, Rossi DA. Campylobacter jejuni in commercial eggs. Braz J Microbiol 2014; 45(1):76-9.
  • 17. Gast RK, Holt PS. Deposition of phage type 4 and 13a Salmonella Enteritidis strains in the yolk and albumen of eggs laid by experimentally infected hens. Avian Dis 2000; 44(3): 706-10.
  • 18. İskender H., Kanbay Y. Üniversite öğrencilerinin yumurta tüketim alışkanlıklarının belirlenmesi. YYU Vet Fak Derg 2014; 25(3): 57-62.
  • 19. International Organization for Standardization. Microbiology of food and animal feeding stuffs-horizontal method for detection of thermotolerant Campylobacter. ISO,10272. 1995.
  • 20. International Organization for Standardization. Microbiology of food and animal feeding stuffs-horizontal method for the detection of Salmonella spp, ISO, 6579. 2002.
  • 21. International Organization for Standardization. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of yeasts and moulds-Part 2: Colony count technique in products with water activity less than or equal to 0.95, Switzerland. ISO, 21527-2. 2008.
  • 22. Kornacki JL, Johnson J. Enterobacteriaceae, coliforms, and Escherichia coli as Quality and Safety Indicators. Downes FP, Ito K. eds. In: Compendium of Methods for the Microbiological Examination of Foods. Washington D.C: American Public Health Association, 2001; pp. 69-82.
  • 23. Mahdavi M, Jalali M, Ghasemian Safaei H, Shamloo E. Microbial quality and prevalence of Salmonella and Listeria in eggs. Int J Environ Health Eng 2012; 1(6): 16-20.
  • 24. Messens W, Grijspeerdt K, Herman L. Eggshell penetration by Salmonella: A review. Worlds Poult Sci J 2005; 61: 71-85.
  • 25. Mızrak C, Durmuş İ, Kamanlı S, Demirtaş ŞE, Kalebaşı S, Karademir E, Doğu M. Determination egg consumption and consumer habits in Turkey. Turk J Vet Anim Sci 2012; 36(6): 592-60.
  • 26. Normanno G, Firinu A, Virgilio S. Mula G, Dambrosio A, Poggiu A, Decastelli L, Mioni R, Scuota S, Bolzoni G, Di Giannatale E, Salinetti AP, La Salandra G, Bartoli M, Zuccon F, Pirino T, Sias S, Parisi A, Quaglia NC, Celano GV. Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy. Int J Food Microbiol 2005; 98 (1): 73-9.
  • 27. Pyzik E, Marek A. Characterization of bacteria of the genus Staphylococcus isolated from the eggs of Japanese quail (Coturnix coturnix japonica). Pol J Vet Sci 2012; 15(4): 767-72.
  • 28. Ricke SC, Birkhold SG, Gast RK. Eggs and egg products. Downes FP, Ito K. eds. In: Compendium of Methods for The Microbiological Examination of Foods. Washington: American Public Health Association, 2001; pp. 473–479.
  • 29. Safaei HG, Jalali M, Hosseini A, Narimani T, Sharifzadeh A, Raheimi E. The prevalence of bacterial contamination of table eggs from retails markets by Salmonella spp., Listeria monocytogenes, Campylobacter jejuni and Escherichia coli in Shahrekord, Iran. Jundishapur J Microbiol 2011; 4(4): 249-53.
  • 30. Salem RM, El-Kaseh RM, El–Diasty EMA. study on the fungal contamination and prevalence of Aflatoxins and some antibiotic residues in table eggs. Arab J Biotech 2009; 12(1): 65-72.
  • 31. Singh S, Yadav AS, Singh SM, Bharti P. Prevalence of Salmonella in chicken eggs collected from poultry farms and marketing channels and their antimicrobial resistance. Food Res Int 2010; 43(8): 2027-30.
  • 32. Svobodova, J. Tumova E. Factors affecting microbial contamination of market eggs: A review. Sci Agric Bohemica 2014; 45 (4): 226-37.
  • 33. Stepien-Pysniak D, Marek A, Rzedzicki J. Occurrence of bacteria of the genus Staphylococcus in table eggs descended from different sources. Pol J Vet Sci 2009; 12(4):481-4.
  • 34. Türk Gıda Kodeksi (TGK), Gıda Hijyeni Yönetmeliği, 2011a, Resmi Gazete Tarihi: 17.11.2011 Resmi Gazete Sayısı: 28145.
  • 35. Türk Gıda Kodeksi (TGK), Hayvansal Gıdalar İçin Özel Hijyen Kuralları Yönetmeliği, 2011b, Resmi Gazete Tarihi: 27.12.2011 Resmi Gazete Sayısı: 28155. 36. Türk Gıda Kodeksi (TGK), Mikrobiyolojik Kriterler Yönetmeliği, 2011c, Resmi Gazete Tarihi: 29.12.2011 Resmi Gazete Sayısı: 28157-3.
  • 37. Türk Gıda Kodeksi, Yumurta Tebliği, 2014, Resmi Gazete Tarihi: 20.12.2014 Resmi Gazete Sayısı: 29211
  • 38. Thorns CJ. Bacterial food-borne zoonoses. Rev Sci Tech 2000; 19(1): 226-39.
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makalesi
Yazarlar

Fulden Karadal

Yayımlanma Tarihi 15 Nisan 2018
Gönderilme Tarihi 4 Nisan 2017
Kabul Tarihi 22 Ağustos 2017
Yayımlandığı Sayı Yıl 2018 Cilt: 15 Sayı: 1

Kaynak Göster

APA Karadal, F. (2018). Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 15(1), 51-57.
AMA Karadal F. Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi. Erciyes Üniv Vet Fak Derg. Nisan 2018;15(1):51-57.
Chicago Karadal, Fulden. “Niğde Ve Kayseri’de Satışa Sunulan Köy Ve Market Yumurtalarının Mikrobiyolojik Kalitesi”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 15, sy. 1 (Nisan 2018): 51-57.
EndNote Karadal F (01 Nisan 2018) Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 15 1 51–57.
IEEE F. Karadal, “Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi”, Erciyes Üniv Vet Fak Derg, c. 15, sy. 1, ss. 51–57, 2018.
ISNAD Karadal, Fulden. “Niğde Ve Kayseri’de Satışa Sunulan Köy Ve Market Yumurtalarının Mikrobiyolojik Kalitesi”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 15/1 (Nisan 2018), 51-57.
JAMA Karadal F. Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi. Erciyes Üniv Vet Fak Derg. 2018;15:51–57.
MLA Karadal, Fulden. “Niğde Ve Kayseri’de Satışa Sunulan Köy Ve Market Yumurtalarının Mikrobiyolojik Kalitesi”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, c. 15, sy. 1, 2018, ss. 51-57.
Vancouver Karadal F. Niğde ve Kayseri’de Satışa Sunulan Köy ve Market Yumurtalarının Mikrobiyolojik Kalitesi. Erciyes Üniv Vet Fak Derg. 2018;15(1):51-7.
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