Abstract Evaluation of Microbiological Quality of Ground Meat Marketed in Yenisehir County, Mersin Province Objective: Meat and meat products are an essential food source for the people. The objective of this study was to investigate microbiological quality of ground meat consumed in Yenisehir county, Mersin province. Method: A total of 86 ground meat samples were obtained from different butcheries in Yenisehir county, Mersin province. Total aerobic mesophilic bacteria, total coliform bacteria, Escherichia coli, Staphylococcus spp., Staphylococcus aureus, yeast and mold avarage numbers, the presence of Escherichia coli O157:H7 and Salmonella spp. in all ground meat samples have been identified by microbiological methods. Results: Average numbers of total aerobic mesophilic bacteria, total coliform bacteria, Escherichia coli, Staphylococcus spp., Staphylococcus aureus, yeasts and moulds were 4.7x104 cfu/g, 6.0x102 cfu/g, 2.8x103 cfu/g, 3.2x105 cfu/g, 5.8x104 cfu/g, 4.8x104 cfu/g, and 2.3x103 cfu/g respectively in tested ground meat samples. While, six (6.9%) samples were detected as positive for Escherichia coli O157:H7, none of the samples were positive for Salmonella spp. Conclusion: The microbiological quality of ground meat samples was unsatisfactory and these products could be potential cause of food poisoning.
Amaç: Et ve et ürünleri daima insanlar için temel besin kaynağı olma özelliğine sahiptir. Bu çalışmada Mersin ili Yenişehir ilçesinde tüketilen kıyma örneklerinin mikrobiyolojik kalitesinin araştırılması amaçlanmıştır. Yöntem: Mersin ili Yenişehir ilçesinde bulunan 86 farklı kasaptan kıyma örneği toplanmıştır. Kıyma örneklerinde toplam aerobik mezofilik bakteri, toplam koliform bakteri, Escherichia coli, Staphylococcus spp., Staphylococcus aureus, maya ve küf sayıları ile Escherichia coli O157:H7 ve Salmonella spp. varlığı mikrobiyolojik yöntemlerle tespit edilmiştir. Bulgular: Kıyma örneklerinde toplam aerobik mezofilik bakteri, toplam koliform bakteri, Escherichia coli, Staphylococcus spp., Staphylococcus aureus, maya ve küf sayılarının ortalamaları sırayla 4.7x104 kob/g, 6.0x102 kob/g, 2.8x103 kob/g, 3.2x105 kob/g, 5.8x104 kob/g, 4.8x104 kob/g ve 2.3x103 kob/g olarak bulunmuştur. Örneklerin 6\'sında (%6.9) Escherichia coli O157:H7 pozitif olarak bulunurken, Salmonella spp. hiçbir örnekte tespit edilememiştir. Tartışma: Test edilen kıymaların mikrobiyolojik kalitesinin yetersiz olduğu ve bu ürünlerin besin zehirlenmesi açısından potansiyel bir risk oluşturabileceği düşünülmektedir.
Primary Language | Turkish |
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Journal Section | Articles |
Authors | |
Publication Date | June 1, 2010 |
Submission Date | June 13, 2014 |
Published in Issue | Year 2010 Volume: 3 Issue: 2 |
MEU Journal of Health Sciences Assoc was began to the publishing process in 2008 under the supervision of Assoc. Prof. Gönül Aslan, Editor-in-Chief, and affiliated to Mersin University Institute of Health Sciences. In March 2015, Prof. Dr. Caferi Tayyar Şaşmaz undertook the Editor-in Chief position and since then he has been in charge.
Publishing in three issues per year (April - August - December), it is a multisectoral refereed scientific journal. In addition to research articles, scientific articles such as reviews, case reports and letters to the editor are published in the journal. Our journal, which has been published via e-mail since its inception, has been published both online and in print. Following the Participation Agreement signed with TÜBİTAK-ULAKBİM Dergi Park in April 2015, it has started to accept and evaluate online publications.
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