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Journals / Turkish Journal of Veterinary and Animal Sciences / 2013 / Cilt: 37 - Sayı: 6

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

Enver Barış BİNGÖL
Ömer ÇETIN
Hilal Çolak ÜZÜM
Hamparsun HAMPIKYAN
Pages
719–726
Publication Date
2013-06-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

As a result, the shelf-life of çiğ köfte was improved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generations were retarded up to 12 h in cold storage.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Çiğ köfte is a traditional raw meat product consumed almost everywhere in Turkey.
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Key Findings & Data:For this purpose, çiğ köfte samples were manufactured with different concentrations of sodium lactate (1%, 2%, 3%, and 4% NaL) and examined either in ambient (20 ± 2 °C) or refrigerator (4 ± 2 °C) storage.
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Conclusion & Impact:As a result, the shelf-life of çiğ köfte was improved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generations were retarded up to 12 h in cold storage.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Key words: Çiğ köfte · sodium lactate · Staphylococcus aureus

Abstract

Çiğ köfte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the presence of Staphylococcus aureus were investigated during the display-life of çiğ köfte and the formation of enterotoxins was also investigated. For this purpose, çiğ köfte samples were manufactured with different 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 köfte was improved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generations were retarded up to 12 h in cold storage.

Özet

Çiğ köfte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the presence of Staphylococcus aureus were investigated during the display-life of çiğ köfte and the formation of enterotoxins was also investigated. For this purpose, çiğ köfte samples were manufactured with different 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 köfte was improved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generations were retarded up to 12 h in cold storage.

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Cite This Article

BİNGÖL, E. B., ÇETIN, Ö., ÜZÜM, H. Ç., HAMPIKYAN, H. (2013). Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfte (raw meatball). Turkish Journal of Veterinary and Animal Sciences, Cilt: 37 - Sayı: 6, 719–726. https://ajindex.com/articles/121934

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