Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfte (raw meatball)

Authors: ENVER BARIŞ BİNGÖL, ÖMER ÇETİN, HİLAL ÇOLAK ÜZÜM, HAMPARSUN HAMPİKYAN

Abstract: Çiğ köfte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the presence of Staphylococcus aureus were investigated during the display-life of çiğ köfte and the formation of enterotoxins was also investigated. For this purpose, çiğ köfte samples were manufactured with different concentrations of sodium lactate (1%, 2%, 3%, and 4% NaL) and examined either in ambient (20 ± 2 °C) or refrigerator (4 ± 2 °C) storage. As a result, the shelf-life of çiğ köfte was improved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generations were retarded up to 12 h in cold storage.

Keywords: Çiğ köfte, sodium lactate, Staphylococcus aureus, enterotoxin, shelf-life

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