Sivas kofte and examination of microbiological quality

Abstract

The objective of this study was to examine traditional meat product of the Sivas province, the Sivas kofte with regards to its microbiological quality. The kofte samples sold commercially were examined according to their microbiological qualities (150 pieces cooked kofte samples taken from the most popular 5 restaurants). The samples were analyzed in terms of total mesophilic aerobic bacteria, Enterobacteria, E. coli, coagulase positive S. aureus, Salmonella spp. and psychrophilic bacteria. Ready to serve samples of Sivas kofte were examined and the following results were obtained for total mesophilic aerobic bacteria, Enterobacteria, coagulase positive S. aureus, psychrophilic bacteria, 2.7-4.9 log 10 cfu/g, <10-2.1 log 10 cfu /g, <10-1.9 log 10 cfu /g, 1.6-3.8 log 10 cfu /g, respectively. E. coli and Salmonella spp were not determined in any of the samples. As a result, the ready to consume Sivas kofte samples were found to be in accordance with the Turkish Food Codex Cominiquate Microbiological Criteria despite differences in the microbiological quality of the locations in Sivas.

Presence of Listeria species in ready-made meatballs offered by sale under freezing or cooling preservation

“…was isolated from 97 (33.45%) of them, while L. monocytogenes was isolated from 32 (11.04%) of those (Table 1). These results are concordant to other studies in the literature which report very low hygienic quality for meatballs (8,18,24,29).…”

“…Even if the meatballs are preserved by cooling or freezing once they are produced, these pathogens, especially the ones with psychrophilic properties, are able to sustain their lives. If the cold chain is broken before the time the product is consumed, it may lead to a rapid multiplication of such pathogens, causing significant risks for the public health (8,18,19). Preservation by cooling and freezing are effective methods to limit the reproduction of pathogenic and nonpathogenic microorganisms in food.…”

“…Various sources like additives, tools, equipment, personnel, water, environment, cross-contamination, and refrigerators may play a role in contamination of readymade meatballs with Listeria species (11,12,18). Many studies in the past have revealed the fact that refrigerated or frozen ready-made meatballs offered to market are contaminated with substantial amounts of pathogenic and non-pathogenic microorganisms (8,19,24,28,29). This study aims to reveal the presence and prevalence of Listeria species especially that of L. monocytogenes in the refrigerated or frozen ready-made meatballs put up for sale in butchers, charcuteries and supermarkets in Van city (Turkey).…”

Physico‐chemical, textural, microbial and sensory properties of Turkish Tire meatball

“…Tire meatball, one of the famous and customary food in Turkey, has long rod and tube‐like shape and it takes its name from the district of Izmir province, Tire. Previously, examination of microbiological quality of Sivas meatball (Can, Şahin, Erşan, & Harun, ), the quality characteristics of Akçaabat meatball (Saricaoglu & Turhan, ) and the microbiological and chemical quality characteristics of Tekirdağ meatball (Yilmaz, Yetim, & Ockerman, ) were reported. Particularly, traditional and special food products might be exposed to adulteration and imitation.…”