Authenticity and microbiological quality of raw and processed meat products sold in Thrace region of Turkey

Abstract

The authenticity of meat products is an important issue for religious and public health reasons in Turkey. The aim of the study was to determine the animal species of origin and to assess the microbiological quality of raw and processed meat products collected from different markets in Thrace Region of Turkey. The detection of animal species and isolation of food-borne pathogens like Listeria monocytogenes, Salmonella spp. and Escherichia coli 0157 were performed using the real-time PCR assays. A standard cultural method was applied for the enumeration of hygienic indicator microorganisms such as coliforms, Escherichia coli, and Staphylococcus aureus. DNA from pork and horse meat were not detected in any raw and processed meat products, therefore all samples were acceptable in accordance to halal food due to the absence of pork. In six processed red meat products (beef burger, beef. salami and beef sausage) DNA of poultry was detected, and the samples did not fullfil the labeling requirements. L. monocytogenes, Salmonella spp. and E. coil 0157 were detected in one, seven and nine raw meat samples, and in twelve, one and five processed meat samples, respectively. The microbiological results of this study demonstrate that analyzed meat products did not meet the microbiological limits due to the presence of pathogenic microorganisms according to Turkish Food Codex. This study exposes the occurrence of food mislabeling and particularly poor hygienic quality of meat products on the commercial market and a potential risk of foodborne infections in this region.