The examination of karinyagis (butter) offered to consuption in Afyonkarahisar in terms of food safety

In this study, the moisture rates, peroxide and acidity volues as well as total mesophyll, yeast-mould coliform bacteria and Staphylococcus aureus numbers of the 30 karınyaği samples bought from different places of Afyonkarahisar were examined.In the samples, moisture rates were seen to have changed between %14.33 - %20.64 and the samples averege moisture rate were measured as %17.64. While peroxide values of the samples changed between 0.8 meqO2/kg oil and 3.8 meqO2/kg their acidity rates were measured as 2.33 mec The acidity values of the samples bought from several places were determined as 2.2 ? 5.2 and the average acidity values were found as 3.43. Karinyaği Samples total mesophyll numbers, yeast and mould numbers, coliform bacteria numbers and S. Aureus numbers were found as 3.9 x 105 kob/g 3.5 x 105 kob/g, 3.7 x 102 kob/g, 1.76 x 102 kob/g. 68.5% of the samples chemically and 90% of them microbiologically, are not suitable to TS 1331 butter standards and Turkish Food Codex Microbiological criters document and especially it was determined that during the production process, unhygienic methods were used and because of this it night be dangerous to public healt.