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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.

Sivas kofte and examination of microbiological quality