Microbiological Quality of Minced Meat Samples Marketed in Istanbul

Year 2014, Volume: 25 Issue: 3, 67 - 70, 20.12.2014

Ayten Kımıran Erdem Duygu Saglam Didem Ozer Ezgi Ozcelık

Abstract

Foods can be contaminated with pathogenic microorganisms. To evaluate
the microbiological content of minced meat, sixty samples collected from various butcher shops
and supermarkets in Istanbul were studied. Following microbiological parameters
were determined: total
coliform, Escherichia coli and the total viable counts and pathogenic microorganisms
(Staphylococcus aureus and Pseudomonas spp.) and yeasts/molds. Results indicated that aerobic plate counts and the number of fecal
coliforms such as E.
coli and S. aureus were particularly high in almost all of the
samples analyzed. It was found that the microbiological quality of all
the minced meat samples was inadequate and they exhibited high potential for
food poisoning if consumed.

Keywords

Pathogen, Staphylococcus aureus, Coliforms, E. coli, Pseudomonas spp.

İstanbul’da Satılan Kıyma Örneklerinin Mikrobiyolojik Kalitesi

Abstract

Gıdalar
patojenik mikroorganizmalar ile kontamine olabilir. Kıyma mikrobiyolojik
içeriğini değerlendirmek için, İstanbul'da çeşitli kasap ve marketlerden
toplanan altmış örnek; total koliform, Escherichia
coli ve total aerobik canlı sayıları, patojen mikroorganizmalar (Staphylococcus aureus ve Pseudomonas spp.) ve maya/küf gibi
mikrobiyolojik parametreler açısından incelenmiştir. Sonuçlar, aerobik canlı
bakteri, E.coli ve S. aureus sayısının hemen hemen
incelenen tüm örneklerde yüksek olduğunu göstermiştir. Tüm kıyma örneklerinin
mikrobiyolojik kalitesinin yetersiz olduğu ve tüketildiği takdirde gıda zehirlenmeleri bakımından potansiyel bir tehlike
oluşturabileceği sonucuna varılmıştır.

Keywords

Patojen, Staphylococcus aureus, Koliform, E. coli, Pseudomonas spp.

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