The microbiological quality of cacik consumed in Van breakfast rooms.

In this study, 50 cacik samples were analyzed to determine themicrobiological quality of the cacik presented for the consumption in thebreakfast room in Van province. In the cacik samples examined, the averagetotal aerobic mesophile microorganisms, the number of E. coli, S. aureus,coliform bacteria and the number of yeast and mold were found to be 7.44±0.45log cfu/g, 0.14±0.58 log cfu/g, 1.35±1.67 log cfu/g, 2.05±1.21 log cfu/g and7.37±0.35 log cfu/g respectively. L. monocytogenes were detected in fourcacik samples, and 2 of these strains were found to be serotype 1 and another 2strains were serotype 4. The average pH value of the samples was at 4.05±0.20.The result of this study suggested that the microbiological quality of the cacik,which was offered for the consumption in breakfast rooms in Van province werenot enough to be safe for public health and it is concluded that it isnecessary to establish standards for preparing cacik and that hygienic measuresfor its microbiological quality should be taken.