COMPARISON OF MICROBIOLOGICAL PROPERTIES OF TURKISH TRADITIONAL RAW MEATBALLS IN WINTER AND SUMMER

Abstract

Raw meatball (çiğ köfte) is a popular food consumed fondly in Türkiye. The lack of being cooked and the constant hand contact during production and sale increase the risk of product contamination. This can cause food poisoning and pose a danger to public health. This study aims to determine the microbiological quality of raw meatballs sold in Çorum, Turkey. For this purpose, a total of 40 samples were studied in winter (n = 20) and summer (n = 20) months. Samples were analyzed for pH, total aerobic mesophilic bacteria, yeast-mold, E. coli, coliform, Enterobacteriaceae, Enterococcus, and Staphylococcus/Micrococcus. The pH value of raw meatball samples was 4.64-5.35 in the winter, and in summer, it was determined as 4.65–5.09. The total aerobic mesophilic bacteria, yeast-mold, coliform, Enterobacteriaceae, Enterococcus, Staphylococcus/Micrococcus count results of samples in summer and winter periods were determined respectively as