Microbiological Properties of Boneless Sheep Meat in Kahramanmaraş


Abstract: This study was undertaken to determine the microbiological properties of boneless sheep meat sold by supermarkets, local markets and butchers in Kahramanmaraş, Turkey, and also to examine the microbiological quality of the food surfaces and tools used. Of the meat samples, 93 were collected from supermarkets (group 1), 25 from local markets (group 2) and 21 from butchers (group 3). Food surface and tool samples were collected from 139 cutting tables, 139 chopping boards, 139 workbenches, 255 knives, 139 balances and 278 aprons. The mean values of the aerobic plate count (log CFU/g) of the boneless sheep meat samples from the 3 groups were 5.92, 5.70 and 5.83, respectively. Presumptive Escherichia coli (% detected) was 1.07 (1/93), 0.25 (1/25) and 0.21 (1/21) in the 3 groups. The mean values of pseudomonads were (log CFU/g) 4.79, 4.83 and 4.59, mean values of yeasts and moulds were 3.36, 3.59 and 4.38, and mean values of psychrotrophs were 4.61, 4.55 and 4.77, respectively. Coagulase positive Staphylococcus aureus was detected (20%) in 5 meat samples from local markets. Coagulase positive S. aureus was not detected in meat samples from supermarkets and butchers. The mean values of aerobic bacteria from the cutting tables, chopping boards, workbenches, knives, balances and aprons were (log CFU/ml) 6.67, 6.47, 7.62, 6.76, 7.0 and 6.88, respectively. The average counts of yeasts and moulds from the food surfaces and tools were; cutting tables 6.27, chopping boards 5.0, workbenches 5.51, knives 5.56, balances 6.32 and aprons 6.36 log CFU/ml, respectively. E. coli was not detected from the food surfaces or tools. Coagulase positive S. aureus was detected on knives (1.9%) and aprons (3.4%).

Keywords: Microbiological properties, boneless sheep meat, tools

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