Microbiological Properties of Boneless Sheep Meat in Kahramanmaraş

Authors : Özlem ERDOĞRUL

Pages : 145-150

View : 8 | Download : 4

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :This study was undertaken to determine the microbiological properties of boneless sheep meat sold by supermarkets, local markets and butchers in Kahramanmaraş, Turkey, and also to examine the microbiological quality of the food surfaces and tools used. Of the meat samples, 93 were collected from supermarkets insert ignore into journalissuearticles values(group 1);, 25 from local markets insert ignore into journalissuearticles values(group 2); and 21 from butchers insert ignore into journalissuearticles values(group 3);. Food surface and tool samples were collected from 139 cutting tables, 139 chopping boards, 139 workbenches, 255 knives, 139 balances and 278 aprons. The mean values of the aerobic plate count insert ignore into journalissuearticles values(log CFU/g); of the boneless sheep meat samples from the 3 groups were 5.92, 5.70 and 5.83, respectively. Presumptive Escherichia coli insert ignore into journalissuearticles values(% detected); was 1.07 insert ignore into journalissuearticles values(1/93);, 0.25 insert ignore into journalissuearticles values(1/25); and 0.21 insert ignore into journalissuearticles values(1/21); in the 3 groups. The mean values of pseudomonads were insert ignore into journalissuearticles values(log CFU/g); 4.79, 4.83 and 4.59, mean values of yeasts and moulds were 3.36, 3.59 and 4.38, and mean values of psychrotrophs were 4.61, 4.55 and 4.77, respectively. Coagulase positive Staphylococcus aureus was detected insert ignore into journalissuearticles values(20%); in 5 meat samples from local markets. Coagulase positive S. aureus was not detected in meat samples from supermarkets and butchers. The mean values of aerobic bacteria from the cutting tables, chopping boards, workbenches, knives, balances and aprons were insert ignore into journalissuearticles values(log CFU/ml); 6.67, 6.47, 7.62, 6.76, 7.0 and 6.88, respectively. The average counts of yeasts and moulds from the food surfaces and tools were; cutting tables 6.27, chopping boards 5.0, workbenches 5.51, knives 5.56, balances 6.32 and aprons 6.36 log CFU/ml, respectively. E. coli was not detected from the food surfaces or tools. Coagulase positive S. aureus was detected on knives insert ignore into journalissuearticles values(1.9%); and aprons insert ignore into journalissuearticles values(3.4%);.
Keywords : Microbiological properties, boneless sheep meat, tools