Enver Barış BİNGÖL, Hamparsun HAMPIKYAN, Hilal ÜZÜM ÇOLAK, Ömer ÇETIN

Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfe (raw meatball)

Çiğ köfte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and cancontain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The efects of sodiumlactate on the presence of Staphylococcus aureus were investigated during the display-life of çiğ köfe and the formation of enterotoxinswas also investigated. For this purpose, çiğ köfe samples were manufactured with diferent concentrations of sodium lactate (1%, 2%,3%, and 4% NaL) and examined either in ambient (20 ± 2 °C) or refrigerator (4 ± 2 °C) storage. As a result, the shelf-life of çiğ köfe wasimproved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generationswere retarded up to 12 h in cold storage.

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