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

• Published in: Turkish Journal of Veterinary and Animal Sciences; Year: 2010 Volume: 34 Issue: 4; 407-412 Vol. 34; no. 4; pp. 407 - 412
• Main Authors: ÇETİN, Ömer, BİNGÖL, Enver Barış, ÇOLAK, Hilal, ERGÜN, Özer, DEMİR, Can
• Format: Journal Article
• Language: English
• Published: TUBITAK 01.01.2010; TÜBİTAK
• Subjects: 34: 407-412. Full text: pdf Other articles published in the same issue: Turk. J. Vet. Anim. Sci.,vol.34,iss.4; at eti; bacterial count; bakteri sayısı; beef; beef cattle; besi sığırı; domuz eti; et; et bileşimi; et hijyeni; et kalitesi; Et Veren Hayvanlar; et ürünleri; food contamination; food marketing; food microbiology; food safety; gıda bulaşıklılığı; gıda güvenirliği; gıda mikrobiyolojisi; gıda pazarlama; ground beef; horse meat; İnsanların Prion, Viral, Bakteriyel ve Fungal Patojenleri; İstanbul; kalite kontrolü; kanatlı eti; kıyma; kuzu eti; kümes hayvanları; market; Marketing and Distribution; markets; meat; meat composition; meat hygiene; Meat Producing Animals; meat products; meat quality; microbial contamination; microbial flora; mikrobiyal bulaşıklık; mikrobiyal flora; mutton; Pazarlama ve Dağıtım; pigmeat; poultry; poultry meat; Prion, Viral, Bacterial and Fungal Pathogens of Humans; quality controls; sığır eti; Turk. J. Vet. Anim. Sci. 2010; Turkey; Türkiye
• ISSN: 1303-6181; 1300-0128
• DOI: 10.3906/vet-0809-4

The objective of this study was to investigate the microbiological, serological, and chemical properties in raw ground beef consumed in İstanbul. For this purpose, a total of 127 samples of ground beef were obtained from different regions in İstanbul. The mean total aerobic bacteria, Escherichia coli, and Staphylococcus aureus counts were 1.3 × 106, 2.8 × 103, and 3.1 × 103 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 İstanbul 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.