The presence of some pathogen microorganisms of cag kebab§ Atasever Mustafa1, Unsal Cemal, Karakaya Yakup1, Adiguzel Gulsah Canakci1,* 1Department of Food Science and Technology, Faculty of Veterinary Science, Ataturk University, 25240-Erzurum, Turkey. 9th Army cops “A” Type Food Control Detachment Commandery, Erzurum, Turkey.
*Corresponding author, E-mail address: gulsah@atauni.edu.tr; adiguzel.gulsah@gmail.com (G. ADIGUZEL)
§This manuscript was presented in Congress of Veterinary Food Hygiene, 18–20 September 2006, Istanbul, Turkey. Online published on 26 February, 2013. Abstract Cag kebab is a special Turkish meal prepared from lamb meat and seasoned with salt, yoghurt, onion, and black pepper. The aim of this study was to determine the bacteriological quality of cag kebab. In this study, a total of 42 raw samples and 42 done samples of cag kebab were investigated for microbiological aspect. The objective of this research was to acquaint the product and to determine hygienic quality of the cag kebabs sold in the Erzurum restaurant. The samples were examined for pH values, total aerobic mesophilic bacteria, yeast, molds, Escherichia coli, Staphylococcus aureus, Salmonella, Listeria monocytogenes, Clostridium perfringens and E. coli O157: H7. As a result, average pH values of the raw and done cag kebab samples were as 5.24±0.22 and 5.70±0.37, respectively. Average values in the raw samples; the number of the microorganisms (log10) were determined as total aerobic mesophilic bacteria 5.85±6.11 cfu/g, Escherichia coli 4.00±4.53 cfu/g, Staphylococcus aureus 4.59±4.93 cfu/g, yeasts 4.36±4.86 cfu/g, molds 1.99±2.23 cfu/g. It was found that the raw samples contain Salmonella (2 samples, 4.76%), Listeria monocytogenes (3 samples, 7.1%), and Clostridium perfringens (2 samples, 4.76%). There wasn't E. coli O157:H7 in the raw samples. Average values in the done samples, the numbers of the microorganisms were determined as total aerobic mesophilic bacteria 4.90±5.08 cfu/g, E. coli 0.85±1.53 cfu/g, S. aureus 3.60±3.86 cfu/g, yeasts 1.71±2.15 cfu/g. It was found that the done samples contain Salmonella (1 samples, 2.38%), and L. monocytogenes (2 samples, 4.76%). There weren't mold, C. perfringens and E. coli O157:H7 in the samples. In conclusion, it was determined that the cag kebab consumed in Erzurum were inappropriate for hygienic quality. They had low hygienic quality; therefore, they would have a potential hazard for public health. It must be obey the hygienic rule and eat after effective heat treat. Top Keywords Cag kebab, Pathogen. Top |