Behavior of Brucella abortus and Brucella melitensis in Raw Meatball (Cig Kofte)

Recep Kara, Veli Gök, Beytullah Kenar, Levent Akkaya

Abstract


In the present study, we aimed to determine the survival and reproducibility of the said pathogenic microorganisms during the storage period (24 h) of raw meatball samples contaminated with reference strains of Brucella abortus and Brucella melitensis at levels of 104 and 106 cfu/g. Brucella abortus (NCTC 11363) and Brucella melitensis (NCTC 10094) strains were incubated in sterile full-cream milk with 12 % fat at 37°C for 48 hours under a 6% CO2 aerobic atmosphere. Subsequent to the incubation, culture counts were performed on Brucella Agar Base using tryptose soy broth. As a result during our analysis at the 12th hour of the storage, it was noted that while pH remained 5.2, aw 0.96 and moisture %52.16, population of B. abortus in-group A2 rose from 104 cfu/gr to 105 cfu/gr (P<0.05). At hour 24, pH was found 5.1, aw 0.92 and moisture % 49.07 whereas population of B. abortus decreased to 105 cfu/gr in-group A1 and to 104 cfu/gr in-group A2 (P<0.05). In-group B1, there was no change in the number of B. melitensis. It was also observed at hour 24 population of B. melitensis in-group B2 increased to 105 cfu/gr (P<0.05).

Full Text: PDF DOI: 10.5539/jfr.v1n2p274

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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