Growth of Listeria monocytogenes in çi? köfte (raw meat ball)

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dc.authorscopusid6505805578
dc.authorscopusid25227471200
dc.authorscopusid12780706400
dc.contributor.authorŞireli, U. Tansel
dc.contributor.authorGöncüo?lu, Muammer
dc.contributor.authorPehlivanlar, Sevda
dc.date.accessioned2024-09-19T15:47:00Z
dc.date.available2024-09-19T15:47:00Z
dc.date.issued2008
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractÇi? köfte (raw meat ball), a traditional food of Turkey, has become a commercial success in recent decades. This study was undertaken to determine the growth of Listeria monocytogenes in çi? köfte at 4°C and 25°C. For this purpose çi? köfte samples were divided into four groups and contaminated with 103 cfu/g, 104 cfu/g and 105 cfu/g, respectively. Also there was a control group for detecting the contamination of L. monocytogenes. Samples were analyzed at 0, 4, 8, 12 and 24 hours by using Most Probable Number (MPN) Technique. The results were shown that there was a 1-2 log MPN/g increase within 8 hours in samples which were incubated at 25°C and also after 24 hours of incubation 2 log MPN/g increase were observed in all groups. In Group "A" L. monocytogenes level increased to 5.66 log MPN/g from the initial number of 2.97 log MPN/g within 24 hour. Similarly L. monocytogenes levels increased to 6.17 log MPN/g from 4.32 log MPN/g and 7.04 log MPN/g from the initial number of 5.17 log MPN/g in Group "B" and Group "C" within 8 hour period at 25°C, respectively. The results of this study indicate that if the contamination occur during the production process of çi? köfte with L. monocytogenes, çi? köfte should be considered as an important source of public health problems, even its initial contamination level is low. As the lack of legislation on çi? köfte, it is necessary to establish microbiological standards by regarding the measures of European Community Standards also hygienic measures must be taken to ensure a wholesome product.en_US
dc.identifier.endpage87en_US
dc.identifier.issn1300-0861
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-53749087917en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage83en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14900
dc.identifier.volume55en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofAnkara Universitesi Veteriner Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectÇi? köfteen_US
dc.subjectL. monocytogenesen_US
dc.subjectRaw meaten_US
dc.subjectSpiceen_US
dc.titleGrowth of Listeria monocytogenes in çi? köfte (raw meat ball)en_US
dc.typeArticleen_US

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