Microbiological characterization of cig kofte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in cig kofte during refrigerated storage

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dc.contributor.authorGhazzi, Marya
dc.contributor.authorPorto-Fett, Anna C. S.
dc.contributor.authorAyaz, Naim D.
dc.contributor.authorOzansoy, Gorkem
dc.contributor.authorCufaoglu, Gizem
dc.contributor.authorGoncuoglu, Muammer
dc.contributor.authorLuchansky, John B.
dc.date.accessioned2020-06-25T18:29:44Z
dc.date.available2020-06-25T18:29:44Z
dc.date.issued2018
dc.departmentKırıkkale Üniversitesi
dc.descriptionGoncuoglu, Muammer/0000-0001-7245-1941
dc.description.abstractWe monitored the occurrence and fate of Shiga toxin-producing Escherichia coli, E. coli O157, Listeria monocytogenes, and/or Salmonella spp. in cig kofte (translated as "raw meatball") purchased from establishments in Turkey or prepared and inoculated in our laboratory. Of the 24 beef and 144 vegetarian samples of cig kofte purchased, Salmonella were recovered from the vegetarian samples (1 of 24 samples), but not from the samples containing beef (<= 2.3 log CFU/g detection limit). L. monocytogenes were recovered from 2 of 24 beef (8.3%) and 2 of 144 vegetarian (1.4%) samples of cig kofte, whereas E. colt O157 were recovered from 5 of 24 meat (20.8%) and 21 of 144 vegetarian (14.6%) samples of cig kofte tested. Levels of total aerobic bacteria ranged from 3.7 to 9.0 log CFU/g, whereas levels of Enterobacteriaceae and coliforms ranged from 2.3 to 7.3 log CFU/g. In our laboratory, finely-ground beef (93:7%, lean:fat) was separately inoculated (ca. 4.0 log CFU/g) with multi-strain cocktails of STEC, Salmonella spp., or L. monocytogenes and then mixed with either bulgur wheat alone or with bulgur wheat along with tomato sauce, vegetables, and various spices. Next, aliquots of buffered vinegar (BV) or distilled white vinegar (DV; 5% acidity) were added as antimicrobials to the inoculated batter to deliver 0, 2.5, or 5.0% (vol/wt) of the antimicrobial. The resultant batter was shaped into ca. 15 g balls by hand and stored at 4 or 15 degrees C. When cig kofte was formulated with or without spices and with or without antimicrobials, pathogen numbers remained relatively unchanged after 3 days of storage at 4 degrees C. In contrast, when cig kofte was formulated without spices and without antimicrobials, pathogen levels increased by ca. 0.2 to 0.9 log CFU/g, respectively, after 3 days at 15 degrees C. When product was formulated with spices, in the absence of antimicrobials, STEC and L. monocytogenes levels decreased by ca. 03 and 0.7 log CFU/g, respectively, whereas Salmonella spp. increased by ca. 0.3 log CFU/g after 3 days at 15 degrees C. Thus, the formulation of cig kofte used in this study did not support growth (<= 1.0 log CFU/g) of either STEC, Salmonella spp., or L. monocytogenes. Our data also confirm that pathogens can be recovered on occasion from cig kofte sold at restaurants and at retail in Turkey, as well as highlight the importance of proper formulation, handling, and storage practices to ensure its safety. (C) 2017 Published by Elsevier Ltd.en_US
dc.description.sponsorshipAgriculture and Food Research Initiative from the USDA National Institute of Food and Agriculture, Prevention, Detection and Control of Shiga Toxin-Producing Escherichia coli (STEC) [2012-68003-30155, A4101]en_US
dc.description.sponsorshipWe extend our sincere appreciation to Manuela Osoria (USDA/ARS/ERRC; Wyndmoor, PA) and Nicole Arnold (North Carolina State University; Raleigh, NC) for their assistance on this project. A special note of thanks to Dr. Bryan Vinyard (USDA/ARS/BARC, Beltsville, MD) for statistically analyzing these data. In addition, we are extremely grateful to Ben Chapman (NCSU) and Amy K. Tarlo and Cheryle K. Radcliff (Souderton Area High School; Souderton, PA) for their assistance with the recruitment and/or mentoring of students. This project is supported by Agriculture and Food Research Initiative Grant No. 2012-68003-30155 from the USDA National Institute of Food and Agriculture, Prevention, Detection and Control of Shiga Toxin-Producing Escherichia coli (STEC) from Pre-Harvest Through Consumption of Beef Products Program - A4101.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1016/j.foodcont.2017.04.033
dc.identifier.endpage147en_US
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85026855202
dc.identifier.scopusqualityQ1
dc.identifier.startpage138en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2017.04.033
dc.identifier.urihttps://hdl.handle.net/20.500.12587/7439
dc.identifier.volume84en_US
dc.identifier.wosWOS:000415769700018
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Control
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectShiga toxin-producing Escherichia colien_US
dc.subjectE. coli O157en_US
dc.subjectListeria monocytogenesen_US
dc.subjectSalmonellaen_US
dc.subjectRaw meatballsen_US
dc.subjectcig kofteen_US
dc.titleMicrobiological characterization of cig kofte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in cig kofte during refrigerated storageen_US
dc.typeArticle

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