Determination of microbological quality of raw meatballs consumed in Siirt

This research was carried out to determine the microbiological quality of the raw meatball for sale in Siirt. A sample of 50 pieces of raw meatballs were used as the material, each of which would be 200 g from different sales points. Microorganism counts were made according to Plaque Culture Method and the results were evaluated as Colony-forming Unit (CFU). At the end of the laboratory analyzes, it was found that 100% of the samples had total mesophilic aerobic bacteria, 82% yeast mold, 64% coliforms that could not ferment lactose, 72% lactose fermenting coliforms, 38% Fecal E. coli Enterobacter species in 66%, Enterococ species in 4%, Salmonella species in 38%, Shigella species in 52% and Klebsiella species in 8%. In positive samples; it was determined that the number of total aerobic mesophilic bacteria was 7.86 log10 cfu / g, the number of yeast molds was 7.44 log10 cfu/g, the number of coliform group bacteria without lactose was 7.76 log10 cfu/g, the number of coliform group bacteria lactated with lactose 7.52 log10 cfu/g, Enterobacter species 2.31 log10 cfu/g, Enterococ species 6.60 log10 cfu/g, Shigella species 6.16 log10 cfu/g, Salmonella species 6.08 log10 cfu/g, Klebsiella species 5.71 log10 cfu/g and fecal origin E. coli 7.08 log10 cfu/g. The average pH and aw values were found as 5.47 and 0.94, respectively. As a result, meatless raw meat samples sold on the market were not in line with the standards in terms of total live numbers and their hygienic quality was low. Moreover, it was concluded that samples are contaminated with microorganisms and may pose hazards in terms of public health.