COMPARISON OF MICROBIOLOGICAL PROPERTIES OF TURKISH TRADITIONAL RAW MEATBALLS IN WINTER AND SUMMER

Authors : Merve YURTTAŞ

Pages : 19-28

Doi:10.55895/sshs.1279454

View : 44 | Download : 42

Publication Date : 2023-08-31

Article Type : Research Paper

Abstract :Raw meatball insert ignore into journalissuearticles values(çiğ köfte); is a popular food consumed fondly in Türkiye. The lack of being cooked and the constant hand contact during production and sale increase the risk of product contamination. This can cause food poisoning and pose a danger to public health. This study aims to determine the microbiological quality of raw meatballs sold in Çorum, Turkey. For this purpose, a total of 40 samples were studied in winter insert ignore into journalissuearticles values(n = 20); and summer insert ignore into journalissuearticles values(n = 20); months. Samples were analyzed for pH, total aerobic mesophilic bacteria, yeast-mold, E. coli, coliform, Enterobacteriaceae, Enterococcus, and Staphylococcus/Micrococcus. The pH value of raw meatball samples was 4.64-5.35 in the winter, and in summer, it was determined as 4.65–5.09. The total aerobic mesophilic bacteria, yeast-mold, coliform, Enterobacteriaceae, Enterococcus, Staphylococcus/Micrococcus count results of samples in summer and winter periods were determined respectively as <1.00–5.59 and <1.00-6.12; <1.00–4.69 and <1.00–4.45; <1.00–5.61 and <1.00–3.2; <1.00–4.80 and <1.00–2.00; <1.00–4.57 and <1.00–3.95; <1.00–3.77 and <1.00–2.7 log cfu g⁻¹. E. coli bacteria could not be detected in any samples. As a result of the analysis, it was determined that the microbiological load of the raw meatball samples sold in the summer period was lower insert ignore into journalissuearticles values(ρ < 0.05); compared to the winter period samples. In addition, it is thought that the quality of raw material, additives used, and ambient temperature had an effect on the analysis results.
Keywords : RAW MEATBALL, MİCROBIOLOGY, TEMPERATURE