The microbiological, serological and chemical qualities of mincemeat marketed in İstanbul | Zendy

Ömer Çetin | Zendy; Enver Barış Bingöl | Zendy; Hilal Çolak | Zendy; Özer Ergün | Zendy; Cuma Demir | Zendy

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The microbiological, serological and chemical qualities of mincemeat marketed in İstanbul

Author(s) -

Ömer Çetin,

Enver Barış Bingöl,

Hilal Çolak,

Özer Ergün,

Cuma Demir

Publication year - 2010

Publication title -

turkish journal of veterinary and animal sciences

Language(s) - English

Resource type - Journals

eISSN - 1303-6181

pISSN - 1300-0128

DOI - 10.3906/vet-0809-4

Subject(s) - food science , serology , salmonella , plate count , raw meat , veterinary medicine , staphylococcus aureus , biology , chemistry , bacteria , medicine , antibody , genetics , immunology

The objective of this study was to investigate the microbiological, serological, and chemical properties in raw ground beef consumed in Istanbul. For this purpose, a total of 127 samples of ground beef were obtained from different regions in Istanbul. The mean total aerobic bacteria, Escherichia coli ,a nd Staphylococcus aureus counts were 1.3 × 10 6 , 3 cfu/g, respectively. Salmonella spp. were found positive in 4 (3.14%) of the ground beef samples. None of the analyzed samples was found to contain horsemeat or pork, but 4 of them contained poultry, and 8 of them contained mutton. Eight (6.29%) of all the samples were classified as fat-free minced beef and 49 (38.58%) of them as fatty minced beef. Consequently, mincemeat offered to consumers in Istanbul has low microbiological and chemical quality. It was therefore concluded that routine controls (microbiological, chemical, serological) on mincemeat have to be performed in this country.

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