The fate of two Listeria monocytogenes serotypes in “cig kofte” at different storage temperatures

Durmaz, Hisamettin; Sağun, Emrullah; Sancak, Hakan; Sağdıç, Osman

doi:10.1016/j.meatsci.2006.10.020

Cited by 13 publications

(12 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this study, pH and moisture contents of the samples were lower than those of the Durmaz et al (2007) reported. This difference might be originated from the differences among the formulations used.…”

Section: Resultscontrasting

confidence: 80%

“…But, many studies showed that cig kofte is not suitable for the consumption of people because of possibility of foodborne pathogens or microbiological safety (Uzunlu et al 2002;Kuplulu et al 2003;Elmali and Yaman 2005). For this reason, recent studies have been planned to decrease microbiological load of cig kofte and inactivate the pathogens (Sagun et al 2003;Durmaz et al 2007;Calicioglu and Dikici 2008;Colak et al 2008;Gumus et al 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

et al. 2012

Self Cite

View full text Add to dashboard Cite

Cig kofte, raw meatball is a traditionally produced meat product in Turkey and some other Middle East countries. It is prepared from mixtures of finely minced raw beef, bulgur, onions, various spices and tap water. Cig kofte is an uncooked product and popularly consumed with lettuce and lemon juice. In this study, yoghurt or yoghurt serum (YS) were added to the mixtures of cig kofte instead of tap water to reduce microbial risks of the raw meatball. Additionally, the effects of yoghurt and YS on some physicochemical characteristics of cig kofte were investigated. Cig kofte is generally consumed within a few hours after the preparation because of its raw nature. Also, it is generally sold under unhygienic conditions in restaurants and restaurant-like places. For this purpose, reducing of the microbial load of cig kofte is important. In the results, Escherichia coli and Listeria monocytogenes were not detected in any samples. While lactic acid bacteria count increased by addition of yoghurt and YS, the number of other microorganisms except for total aerobic mesophilic bacteria (TAMB) were decreased. The a w values and% moisture contents of the samples were varied between 0. 88-0.94 and 46.25-49.72, respectively. The pH values of the samples were slightly changed during the storage of 24 h while no changes detected in the control samples during the storage. In conclusion, it can be suggested that using the yoghurt or YS instead of tap water in the preparation of cig kofte might ensure the microbial safety, increase the nutritional value and its flavour or aroma.

show abstract

Section: Resultscontrasting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

et al. 2012

Self Cite

View full text Add to dashboard Cite

show abstract

“…Raw Meatballs were made by mixing and kneading ground beef and bulghur, each ingredient in equal amounts of 2 kgs, powdered cumin, red pepper, black pepper, garlic, onion, parsley, tomato paste, and salt, based on the method as prescribed by Durmaz et al (2007). The mixture was hand shaped into small balls each weighting approximately 25 g and stored at 4 o C for 24 hours.…”

Section: Preparation Of Raw Meatballsmentioning

confidence: 99%

Behavior of Brucella abortus and Brucella melitensis in Raw Meatball (Cig Kofte)

Kara¹,

Gök²,

Kenar³

et al. 2012

JFR

View full text Add to dashboard Cite

In the present study, we aimed to determine the survival and reproducibility of the said pathogenic microorganisms during the storage period (24 h) of raw meatball samples contaminated with reference strains of Brucella abortus and Brucella melitensis at levels of 10 4 and 10 6 cfu/g. Brucella abortus (NCTC 11363) and Brucella melitensis (NCTC 10094) strains were incubated in sterile full-cream milk with 12 % fat at 37°C for 48 hours under a 6% CO 2 aerobic atmosphere. Subsequent to the incubation, culture counts were performed on Brucella Agar Base using tryptose soy broth. As a result during our analysis at the 12th hour of the storage, it was noted that while pH remained 5.2, aw 0.96 and moisture %52.16, population of B. abortus in-group A2 rose from 10 4 cfu/gr to 10 5 cfu/gr (P<0.05). At hour 24, pH was found 5.1, aw 0.92 and moisture % 49.07 whereas population of B. abortus decreased to 10 5 cfu/gr in-group A1 and to 10 4 cfu/gr in-group A2 (P<0.05). In-group B1, there was no change in the number of B. melitensis. It was also observed at hour 24 population of B. melitensis in-group B2 increased to 10 5 cfu/gr (P<0.05).

show abstract

“…It is generally manufactured from raw (lean) minced beef and/or lamb's meat, boiled wheat (bulgur), salt, tomato paste, fresh onion, parsley, garlic, cumin, special paprika (isot), black pepper, allspice, and various other spices (2,3). These ingredients are added at different rates according to the consumer's preferences (4), but no heating or cooking process is applied during any stage of manufacturing.…”

Section: Introductionmentioning

confidence: 99%

Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfte (raw meatball)

Bingöl¹,

Çetin

Üzüm³

et al. 2013

Turk J Vet Anim Sci

View full text Add to dashboard Cite

A series of new 4-(3,4dimethoxyphenethyl)-3,5-akyl/aryl-4H-1,2,4-triazoles (3a-g) were obtained by reaction of ethyl N'-(alkylidene/arylidene)hydrazonate (1) and 2-(3,4-dimethoxy phenyl)ethanamine (2).Compounds 4d, e, and g were synthesized from the reaction of corresponding compounds 3d, e, and g with BBr 3 , respectively. The 10 new compounds synthesized were characterized by elemental analyses, IR, 1 H-NMR, and 13 C-NMR spectral data. The structure of compound 3g was inferred through IR, 1 H-, 13 C-NMR, elemental analyses, and X-ray spectral techniques. In addition, the newly synthesized chemicals were screened for their antioxidant properties. Among the chemicals tested, 4d, e, and g exhibited the highest degree of antioxidant activity.

show abstract

The fate of two Listeria monocytogenes serotypes in “cig kofte” at different storage temperatures

Cited by 13 publications

References 10 publications

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte

Behavior of Brucella abortus and Brucella melitensis in Raw Meatball (Cig Kofte)

Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfte (raw meatball)

Contact Info

Product

Resources

About