Microbiological Quality Assessment of Meatball Samples Collected from Businesses with Different Pricing Strategies

Abstract

Objective: The purpose of this study was to evaluate the microbiological quality of meatball samples collected from establishments employing different pricing strategies. Materials and Methods: Samples were obtained from low-priced establishments (Business I) and high-priced establishments (Business II) and were analyzed for total aerobic mesophilic bacteria (TAMB), yeasts and molds, coliform bacteria, Staphylococcus aureus, Escherichia coli, Salmonella spp., and Listeria monocytogenes. Results: Both groups of samples complied with Turkish Food Codex standards for TAMB and S. aureus, while yeast and mold count in Business I samples exceeded the permissible limits. Salmonella spp. was detected in 3.3% of the samples from Business I and 6.6% from Business II, whereas L. monocytogenes was not detected in any of the samples. Conclusion: The study findings showed that there was no significant difference in microbiological quality between the two groups, except for yeast and mold counts. It was also concluded that there was no direct relationship between product price and hygienic quality.