Microbiological quality of minced meat samples marketed in Istanbul.

SUMMARY Foods can be contaminated with pathogenic microorganisms. To evaluate the microbiological content of minced meat, sixty samples collected from various butcher shops and supermarkets in Istanbul were studied. Following microbiological parameters were determined: total coliform, Escherichia coli and the total viable counts and pathogenic microorganisms (Staphylococcus aureus and Pseudomonas spp.) and yeasts/molds. Results indicated that aerobic plate counts and the number of fecal coliforms such as E. coli and S. aureus were particularly high in almost all of the samples analyzed. It was found that the microbiological quality of all the minced meat samples was inadequate and they exhibited high potential for food poisoning if consumed. Pathogen, Staphylococcus aureus, Coliforms, E. coli, Pseudomonas spp.