Öz
The purpose of this study was to conduct a microbiological analysis of retail ground meat produced and marketed by butchers in Ulus district covered bazaar in Ankara city center in 2009 (in December, January, February, and June, July, August). Some members of Enterobacteriaceae family, Staphylococcus aureus, aerobe mesophyll bacteria, some molds and yeasts were identified in ground mutton and ground beef samples. We found that a number of bacteria identified in our study did not comply with Turkish Food Codex microbiological criteria. The fact that molds and yeasts identified in ground meat samples suggests that hygiene rules were not followed during the production process. Some members of Enterobacteriaceae family were found in high numbers at a level that causes risk. Staphylococcus aureus bacteria were not found.
Anahtar Kelimeler
Ground Meat Microflora Ground Beef Ground Mutton Microbiological Risks
Kaynakça
- İnal, T., (1992). Food Hygiene, Health Controls on Animal Source Food. Final Offset, İstanbul.
- Yücel, A. and Karaca, Z., (1989). The routine study on the fat percentage, heterogenous tissue and spoilage of ready-for-consumption minced meat sold in the supermarkets in Bursa. Food, 14(2), 71-76.
- Göktan, D., (1990). Microbial ecology of food. Ege University Publishing House, İzmir.
- Gökalp, H.Y., Kaya, M., and Zorba, Ö., (1994). Meat processing engineering. Atatürk University Faculty of Agriculture Offset, Erzurum.
- Schmidt, U., (1985). Behaviour of Salmonella during cold storage. Mitteilungsblatt der Bundesanstalt Für Fleischforschung, 88, 6458-6464.
- Temiz, A., (1994). General microbiology application techniques. Şafak Publishing, Ankara.
- Doğan, A., (1977). Developments in food conservation and evaluation procedures. Ankara University Faculty of Agriculture Publications, Ankara.
- Bilgehan, H., (1995). Clinical microbiologic diagnosis. Barış Publications Faculties Publishing House, 2. Press, İzmir.
- Kaymaz, Ş., (1987). Detection of some important bacteria of public health significance in raw and cooked hamburgers consumed in Ankara, Turkey. Ankara University Journal of Faculty of Veterinary science, 34(3), 577-593.
- 10)Prasovska, M., Pleva, J., and Gorzova, A.,(1991). Microbiological quality of mechanically deboned beef. Zentralblatt für mikrobiologie, 146(2), 149-156.
- Nychas, G.J., Robinson, A., and Board, R.G., (1991). Microbiological and physicochemical evaluation of ground beef from retail shops. Fleischwirtscaft, 71(9), 1057-1059.
- Weiser, H.H., (1962). Practical food microbiology and technology. The Avi Publishing Company, Westport Connecticut, United States of America.
Öz
The purpose of this study was to conduct a microbiological analysis of retail ground meat produced and marketed by butchers in Ulus district covered bazaar in Ankara city center in 2009 (in December, January, February, and June, July, August). Some members of Enterobacteriaceae family, Staphylococcus aureus, aerobe mesophyll bacteria, some molds and yeasts were identified in ground mutton and ground beef samples. We found that a number of bacteria identified in our study did not comply with Turkish Food Codex microbiological criteria. The fact that molds and yeasts identified in ground meat samples suggests that hygiene rules were not followed during the production process. Some members of Enterobacteriaceae family were found in high numbers at a level that causes risk. Staphylococcus aureus bacteria were not found.
Anahtar Kelimeler
Ground Meat Microflora Ground Beef Ground Mutton Microbiological Risks
Kaynakça
- İnal, T., (1992). Food Hygiene, Health Controls on Animal Source Food. Final Offset, İstanbul.
- Yücel, A. and Karaca, Z., (1989). The routine study on the fat percentage, heterogenous tissue and spoilage of ready-for-consumption minced meat sold in the supermarkets in Bursa. Food, 14(2), 71-76.
- Göktan, D., (1990). Microbial ecology of food. Ege University Publishing House, İzmir.
- Gökalp, H.Y., Kaya, M., and Zorba, Ö., (1994). Meat processing engineering. Atatürk University Faculty of Agriculture Offset, Erzurum.
- Schmidt, U., (1985). Behaviour of Salmonella during cold storage. Mitteilungsblatt der Bundesanstalt Für Fleischforschung, 88, 6458-6464.
- Temiz, A., (1994). General microbiology application techniques. Şafak Publishing, Ankara.
- Doğan, A., (1977). Developments in food conservation and evaluation procedures. Ankara University Faculty of Agriculture Publications, Ankara.
- Bilgehan, H., (1995). Clinical microbiologic diagnosis. Barış Publications Faculties Publishing House, 2. Press, İzmir.
- Kaymaz, Ş., (1987). Detection of some important bacteria of public health significance in raw and cooked hamburgers consumed in Ankara, Turkey. Ankara University Journal of Faculty of Veterinary science, 34(3), 577-593.
- 10)Prasovska, M., Pleva, J., and Gorzova, A.,(1991). Microbiological quality of mechanically deboned beef. Zentralblatt für mikrobiologie, 146(2), 149-156.
- Nychas, G.J., Robinson, A., and Board, R.G., (1991). Microbiological and physicochemical evaluation of ground beef from retail shops. Fleischwirtscaft, 71(9), 1057-1059.
- Weiser, H.H., (1962). Practical food microbiology and technology. The Avi Publishing Company, Westport Connecticut, United States of America.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | Biyoloji |
| Yazarlar | |
| Yayımlanma Tarihi | 7 Ekim 2014 |
| Yayımlandığı Sayı | Yıl 2014 Cilt: 9 Sayı: 4 |