Microbiological Quality of a Traditional Turkish Food Kokorec in Türkiye

Authors : Süleyman Öner, Murat Metli, Fulya Taşçı

Pages : 98-103

Doi:10.30607/kvj.1569394

View : 108 | Download : 73

Publication Date : 2025-03-28

Article Type : Research Paper

Abstract :Kokorec, widely consumed in many regions of Türkiye, is popular traditional offal food. This study aimed to investigate the general microbiological quality of kokorec. A total number of 100 kokorec samples, 50 raw, and 50 cooked-spiced, were analyzed for the aerobic colony count (AAC), Enterobacteriaceae, enterococci, yeast, moulds, enterobacters, coliforms, E. coli, Bacillus cereus, Staphylococci and Micrococci. In the raw kokorec samples, it was determined that the mean level of AAC 1.8x107 cfu/g, Enterobacteriaceae 7.9x104 cfu/g, coliforms 1.4x105 cfu/g, E. coli 4.4x104 cfu/g, enterococci 1.0x105 cfu/g, staphylococci and micrococci 1.5x105 cfu/g, yeast 3.0x102 cfu/g, mould 2.0x102 cfu/g. E. coli were found positive in 18 (36%) out of 50 raw kokorec samples. However, B. cereus could not be isolated in any of the raw kokorec samples. On the other hand, in cooked-spiced kokorec samples, the average level of AAC was 3.2x105 cfu/g, Enterobacteriaceae 7.1x104 cfu/g, coliforms 2.4x104 cfu/g, E. coli 1.1x103 cfu/g, enterococci 2,4x106 cfu/g, staphylococci and micrococci 1.1x103 cfu/g, B. cereus 8.2x104 cfu/g, yeast 5.9x102 cfu/g, mould 2.1x101 cfu/g. In cooked-spiced kokorec samples, E. coli was found at a rate of 4% and B. cereus was found at a rate of 20%. As a result of this research conducted on kokorec samples offered for consumption, it was determined that the microbiological quality was low because it could be contaminated with undesirable microorganisms at different levels during processing and consumption. Therefore, the consumption of kokorec, which is widely consumed in every region of Türkiye, carries a high risk potential for public health.
Keywords : Kokoreç, Mikrobiyolojik kalite, Geleneksel sakatat yemeği