Abstract
Objective Meatless Cig Kofte (MCK) is a traditional product consumed frequently in Turkey. In recent years, meatless raw meatball shops have been opened and offered to the public. It is important for public health because it is a risky food for microbial contamination. This study was conducted to investigate some microbiological quality of MCK sold in Black Sea region (Trabzon, Giresun, Ordu, Samsun) in Turkey.
Methods: In this study, a total of 120 MCK were sampled from different points of sales and examined for the microbiological quality of MCK in the Black Sea Region (Trabzon, Giresun, Ordu and Samsun). Data analysis of the study was conducted using SPSS 24 package program. Statistical significance was evaluated at p<0.05.
Results: According to the research results, the highest average TMAB (Total Mesophilic Aerobic Bacteria) value of MCK samples was determined in Giresun province (6.04 log cfu/g) and the lowest average value was found in Samsun province. While the average TPAB (Total Psychophilic Aerobic Bacteria) was determined as 1.82 log cfu/g in MCK samples collected from Samsun province, it could not be detected in Trabzon, Ordu and Giresun provinces. The average S. aureus value of MCK samples was determined in the highest province of Ordu (4.22 log cfu/g) and the lowest in Trabzon province (1.94 log cfu/g).
Conclusion: It was concluded that microbial quality was insufficient and hygiene rules were not taken into consideration in the provinces that were included in this study conducted in the Black Sea Region (Trabzon-Giresun-Ordu-Samsun).
References
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Abstract
References
- Akpinar M, Petek A, Bagder Elmaci S, Halkman AK, Halkman B, Kocaker N, Kolcuoglu G, Omeroglu PY, Ozcelik F, Sagdas OE, Sancar BC, Yildirim G, Yilmaz A. Food Microbiology. Basak Printing and Promotion Services Limited Company 2019. Ankara, Turkey.
- Andrews W. Manuals of Food Quality Control. 4. Microbial Analysis. FAO Consultant Food and Drug Administration Washington DC, USA. 1992.
- Ardic M., Durmaz H. Determination of changes occurred in the microflora of cig kofte (raw meat balls) at different storage temperatures. İnternational Journal of Food Science Technology 2008; 43:805-809. https://doi.org/10.1111/j.1365-2621.2006.01519.x
- Aslan S, Kara R, Akkaya L, Yaman H. Microbiological quality of raw meatballs sold in Afyonkarahisar, Academic Food 2012; 10(4): 24-27. https://hdl.handle.net/20.500.12462/4669
- Cerit I, Deniz G, Yuleci T, Ergun BE, Aygun MG, Karaduman I, Can C, Demirkol O. Determination of physico-chemical properties and monosodium glutamate content of meatless raw meatballs for sale in Sakarya province. Journal of Food Technologies Electronics. 2014; 9(3):10-17.
- Delikanli B, Sonmez B, Ozdemir Y. Microbiological quality of meatless raw meatballs offered for consumption in the center of Bursa. Journal of Harran University Veterinary Faculty. 2014; 3(1):13-17. https://dergipark.org.tr/en/pub/huvfd/issue/29577/317289
- Erol I. Food Hygiene and Microbiology. 1st Ed. Positive Printing. 2007. Ankara, Turkey.
- Halkman K. Merck Food Microbiology Applications, 1st Ed., Basak Printing Limited Company, 2005, Ankara, Turkey.
- Kardes, M. Microbiological quality of raw meatballs served for consumption in Siirt province. Master Thesis. Siirt University İnstitute of Science. Food Engineering Department. November 2017, Siirt, Turkey.
- Kurt S, Ceylan HG. Fener M. Microbiological quality of raw meatballs for sale in Adiyaman, ADYUTAYAM 2019; 7(2):57-68.
- Pamuk S, Gurler Z, Yildirim Y, Ertas N. The microbiological quality of ready to eat salads sold in Afyonkarahisar, Turkey. Kafkas Univ Vet Fak Derg. 2013; 19(6):1001-1006.
- TSE. Tartar a la turca (Meatless), Turkish Standardization İnstitute, TS 13804, January 2018.
- Vural A, Yesilmen S. A research on the microbiological quality of raw meatballs for sale in Diyarbakir. Turkish Journal of Microbial Society 2003; 33:350-355.
Details
| Primary Language | English |
|---|---|
| Subjects | Health Care Administration |
| Journal Section | Case reports |
| Authors | |
| Publication Date | August 31, 2020 |
| Published in Issue | Year 2020 Volume: 6 Issue: 2 |
Cited By
COMPARISON OF MICROBIOLOGICAL PROPERTIES OF TURKISH TRADITIONAL RAW MEATBALLS IN WINTER AND SUMMER
Sabuncuoglu Serefeddin Health Sciences
https://doi.org/10.55895/sshs.1279454
e-ISSN 2149-7796