Microbiological quality raw meat ball and investigation of it's microbial variation at the different storage time and temperature

ABSTRACT MICROBILOGICAL QUALITY OF RAW MEAT BALL AND INVESTIGATION OF ITS MICROBIAL VARIATION AT THE DIFFERENT STORAGE TIME AND TEMPERATURE SİNAN UZUNLU M. Sc. In Food Engineering, Adviser: Asst. Prof. Dr. Ibrahim YILDIRIM March, 2002, 64 Pages In this study microbial load of raw meat ball's ingredients was determined for the microbiological quality. The raw meat ball, produced under hygienic conditions, inoculated with Salmonella enteritidis SZH strain, then proliferation of this bacterium was searched at the beginning, 4th, 12th and 24th hours of the storage, respectively. The number of raw material's total aerob mesophilic bacteria ranged between < 3.0x 102 cfu/g (< 2.00 logio cfu/g) and 8.7xl06 cfu/g (6.94 logio cfu/g). Staphylococcus aureus wasn't detected in bulgur, isot pepper, black pepper and tomato paste, although 4.0xl04 cfu/g (4.60 logio cfu/g) in onion and 3.0xl04 cfu/g (4.48 logio cfu/g) in fresh onion was counted. Yeasts and moulds were not found in tomato paste, nevertheless minced meat, bulgur and isot pepper had less than 3. Ox 102 cfu/g (< 2.00 logio cfu/g) in addition to black pepper, onion and fresh onion contained l.OxlO4 cfu/g (4.00 logio cfu/g), 2.1x 105 cfu/g (5.32 logio cfu/g) and 1.3x 104 cfu/g (4.11 logio cfu/g), respectively. In minced meat, blackpepper, onion and fresh onion coliform group bacteria were counted as 4.5 x 103 cfu/g (3.65 logio cfu/g), 5.2 x 103 (3.71 logio cfu/g), 7.1x 103 cfu/g (3.85 logio cfu/g) and 3.2x 104 cfu/g (4.50 logm cfu/g), respectively. Hence bulgur, isot pepper and tomato paste were free from these bacteria. Pseudomonas spp. and E.coli were found only in minced meat at the levels of 4.6 x 104 cfu/g (4.66 logio cfu/g) and less than 3. Ox 102 cfu/g (< 2.00 logio cfu/g). IllIn samples of the raw meat ball; total aerob mesophilic bacteria, S.aureus, yeasts and moulds, Pseudomonas spp., coliform were ranged between 3.5xl06 cfu/g (6.54 log10 cfu/g) and 8.9xl06 cfu/g (6.95 logio cfu/g), 3.0xl03 cfu/g (3.48 logio cfu/g) and 2.2xl03 cfu/g (3.34 logio cfu/g), 3.4xl03 cfu/g (3.53 logio cfu/g) and 2.8xl04 cfu/g (4.45 logio cfu/g), 3.7xl04 cfu/g (4.56 logio cfu/g) and 3.0xl04 cfu/g (4.48 logio cfu/g), l.OxlO4 cfu/g (4.00 logio cfu/g) and l.OxlO3 cfu/g (3.00 logio cfu/g) in the storage time of 24 hours, respectively. Whereas E.coli was counted less than 3. Ox 102 cfu/g (< 2.00 logio cfu/g). The number of S. enteritidis inoculated into raw meat ball at the level of 10 cfu/g was counted as 3.7x1 03 cfu/g (3.57 logio cfu/g) at the beginning of the storage. The number of S. enteritidis was counted as 5.8xl03 cfu/g (3.76 logio cfu/g), 3.7xl03 cfu/g (3.57 logio cfu/g) and 3.5xl03 cfu/g (3.54 logio cfu/g) after 4, 12 and 24 hours, respectively. In conclusion, the microbiological load of ingredients' was not significantly change in the raw meat ball during 24 hours storage time. KEY WORDS: Raw meat ball, minced meat, bulgur, spice, isot pepper, microbiological quality, Salmonella. COMMITTEE: Asst. Prof. Dr. İbrahim YILDIRIM (Adviser) Prof. Dr. Hasan YAYGIN Assoc. Prof. Dr. Hüseyin BASIM iv