Sivas kofte and examination of microbiological quality

The objective of this study was to examine traditional meat product of the Sivas province, the Sivas kofte with regards to its microbiological quality. The kofte samples sold commercially were examined according to their microbiological qualities (150 pieces cooked kofte samples taken from the most popular 5 restaurants). The samples were analyzed in terms of total mesophilic aerobic bacteria, Enterobacteria, E. coli, coagulase positive S. aureus, Salmonella spp. and psychrophilic bacteria. Ready to serve samples of Sivas kofte were examined and the following results were obtained for total mesophilic aerobic bacteria, Enterobacteria, coagulase positive S. aureus, psychrophilic bacteria, 2.7- 4.9 log10 cfu/g, <10 - 2.1 log10 cfu /g, <10 - 1.9 log10 cfu /g, 1.6- 3.8 log10 cfu /g, respectively. E. coli and Salmonella spp were not determined in any of the samples. As a result, the ready to consume Sivas kofte samples were found to be in accordance with the Turkish Food Codex Cominiquate Microbiological Criteria despite differences in the microbiological quality of the locations in Sivas.