The microbiological, serological and chemical qualities of mincemeat marketed in İstanbul

Authors : Ömer ÇETİN, Enver Barış BİNGÖL, Hilal ÇOLAK, Özer ERGÜN, Can DEMİR

Pages : 407-412

View : 11 | Download : 4

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The objective of this study was to investigate the microbiological, serological, and chemical properties in raw ground beef consumed in İstanbul. For this purpose, a total of 127 samples of ground beef were obtained from different regions in İstanbul. The mean total aerobic bacteria, Escherichia coli, and Staphylococcus aureus counts were 1.3 × 106, 2.8 × 103, and 3.1 × 103 cfu/g, respectively. Salmonella spp. were found positive in 4 insert ignore into journalissuearticles values(3.14%); of the ground beef samples. None of the analyzed samples was found to contain horsemeat or pork, but 4 of them contained poultry, and 8 of them contained mutton. Eight insert ignore into journalissuearticles values(6.29%); of all the samples were classified as fat-free minced beef and 49 insert ignore into journalissuearticles values(38.58%); of them as fatty minced beef. Consequently, mincemeat offered to consumers in İstanbul has low microbiological and chemical quality. It was therefore concluded that routine controls insert ignore into journalissuearticles values(microbiological, chemical, serological); on mincemeat have to be performed in this country.
Keywords : Turk J Vet Anim Sci 2010, 34 407 412 Turk J Vet Anim Sci, vol 34, iss 4