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Effect of ingredients on quantitative recovery of Salmonella in raw meat balls
1Ege University, Faculty of Engineering, Food Engineering Department, Bornova, Izmir, Turkey.
Abstract:
Raw meat balls is a special Turkish meal, prepared from minced meat, bulgar, onion, garlic and different spices. In this experiment raw meat balls were prepared by using minced meat which was inoculated with Salmonella typhimurium at two different levels. Salmonella inoculated minced meat was also used in the experiment as a control. Samples were analysed at intervals. The lowest recovery of Salmonella was observed in raw meat balls which has been inoculated at the higher level.
Insights
This study investigated Salmonella typhimurium survival in raw meat balls. Higher Salmonella inoculation levels resulted in the lowest bacterial recovery in the final Turkish dish.
Area of Science:
- Food Science
- Microbiology
- Food Safety
Background:
- Raw meat balls are a traditional Turkish delicacy.
- Contamination of minced meat with pathogens like Salmonella typhimurium is a food safety concern.
Purpose of the Study:
- To determine the survival rate of Salmonella typhimurium in raw meat balls.
- To assess the impact of initial bacterial load on Salmonella recovery.
Main Methods:
- Minced meat was inoculated with Salmonella typhimurium at two different levels.
- Raw meat balls were prepared using inoculated minced meat.
- Control samples of inoculated minced meat were maintained.
- Bacterial analysis was performed at regular intervals.
Main Results:
- Salmonella typhimurium was recovered from raw meat balls.
- The lowest recovery of Salmonella was observed in samples inoculated at the higher level.
- Bacterial survival varied based on initial inoculation concentration.
Conclusions:
- The initial level of Salmonella typhimurium contamination influences its recovery in raw meat balls.
- Further research is needed to understand the factors affecting pathogen survival in this traditional food product.
