The Microbiological Quality of Çiğ Köfte Sold in Ankara

Authors: ÖZLEM KÜPLÜLÜ, BELGİN SARIMEHMETOĞLU, NEBAHAT ORAL

Abstract: Çiğ köfte is a special Turkish meal prepared from minced meat, bulgur, onions, garlic and different spices. In this study, a total of 50 çiğ köfte samples sold in Ankara were microbiologically analysed in order to determine their microbiological quality. The numbers of total mesophilic aerobic bacteria, lactobacilli, micrococci/staphylococci, coagulase-positive staphylococci, enterobacteriaceae, coliform, enterococci, pseudomonas, yeasts and molds were determined by drop plating, whereas the B. cereus count was determined by spread plating, and the isolation of Salmonella involved enrichment procedures. The mean numbers of total mesophilic aerobic bacteria, lactobacilli, and micrococci/staphylococci were 10^6 cfu/g, 10^5 cfu/g, 10^4 cfu/g, respectively. The mean number of coagulase-positive staphylococci was 10^2- 10^3 cfu/g in 18% of the samples analysed, and 82% of the samples were determined to be under the detection limit. The mean number of index microorganisms, including enterobacteriaceae, coliform and enterococci, was 10^4 cfu/g. The levels of pseudomonas, yeasts and molds were 10^3 and 10^4 cfu/g, respectively. The numbers of B. cereus, an important food intoxication agent, was 10^2- 10^4 cfu/g in 46% of the samples. Salmonella was not isolated from any of the samples analysed. We concluded that the çiğ köfte samples analysed were of very poor microbiological quality and could pose a risk to public health.

Keywords: Çiğ köfte, microbiological quality, food hygiene

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