Sireli, U. TanselGoencueoglu, MuammerPehlivanlar, Sevda2024-09-182024-09-1820081300-0861https://hdl.handle.net/20.500.12483/8850cig kofte (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 cig kofte at 4 degrees C and 25 degrees C. For this purpose cig kofte samples were divided into four groups and contaminated with 10(3) cfu/g, 10(4) cfu/g and 10(5) 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 degrees 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 degrees C, respectively. The results of this study indicate that if the contamination occur during the production process of cig kofte with L. monocytogenes,cig kofte should be considered as an important source of public health problems, even its initial contamination level is low. As the lack of legislation on gig kofte, 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.eninfo:eu-repo/semantics/closedAccesscig kofteL. monocytogenesraw meatspiceArticle5528387WOS:000255723700003N/A