Determination of the Microflora of Meatless Cig Kofte in The Black Sea Region of Turkey
Abstract
Objective Meatless Cig Kofte (MCK) is a traditional product consumed frequently in Turkey. In recent years, meatless raw meatball shops have been opened and offered to the public. It is important for public health because it is a risky food for microbial contamination. This study was conducted to investigate some microbiological quality of MCK sold in Black Sea region (Trabzon, Giresun, Ordu, Samsun) in Turkey.
Methods: In this study, a total of 120 MCK were sampled from different points of sales and examined for the microbiological quality of MCK in the Black Sea Region (Trabzon, Giresun, Ordu and Samsun). Data analysis of the study was conducted using SPSS 24 package program. Statistical significance was evaluated at p<0.05.
Results: According to the research results, the highest average TMAB (Total Mesophilic Aerobic Bacteria) value of MCK samples was determined in Giresun province (6.04 log cfu/g) and the lowest average value was found in Samsun province. While the average TPAB (Total Psychophilic Aerobic Bacteria) was determined as 1.82 log cfu/g in MCK samples collected from Samsun province, it could not be detected in Trabzon, Ordu and Giresun provinces. The average S. aureus value of MCK samples was determined in the highest province of Ordu (4.22 log cfu/g) and the lowest in Trabzon province (1.94 log cfu/g).
Conclusion: It was concluded that microbial quality was insufficient and hygiene rules were not taken into consideration in the provinces that were included in this study conducted in the Black Sea Region (Trabzon-Giresun-Ordu-Samsun).
Keywords
Black Sea Region, meatless cig kofte, microbial quality, public health
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