Eyi, AylaArslan, Seza2021-06-232021-06-2320120025-8628https://hdl.handle.net/20.500.12491/7240https://www.scopus.com/inward/record.uri?eid=2-s2.0-84860609455&partnerID=40&md5=d993ec3e9092bc857e8eb46e8eaf94fbThe aim of the study was to determine the prevalence and the level of E. coli contamination in retail poultry meat, ground beef and beef, and to evaluate the compliance of retail meat and meat preparations to requirements of the Turkish Food Codex and health risks for consumers. A total of 168 retail meat samples were examined for the prevalence and counts of Escherichia coli. Determination of the level of contamination of E. coli was performed using Lauryl Sulphate Tryptose (LST) broth with 4-methylumbelliferyl-beta-D-glucuronide (MUG) according to three tubes with the Most Probable Number (MPN) method. Out of the total 168 samples tested, including poultry meat, ground beef and beef (each 56 samples), 90 (53.6%) were contaminated with E. coli. Overall, E. coli was detected in 49 (87.5%) of the poultry meat samples, 27 (48.2%) of the ground beef and 14 (25%) of the beef samples. The contamination level of all retail meats with E. coli was 1.9 x 10(3) MPN/g. Average counts of E. coli in each group meat were 3.7 x 10(3) MPN/g in poultry meats, 1.4 x 10(3) MPN/g in ground beef, and 6.4 x 10(2) MPN/g in beef samples. E. coli counts in all of the contaminated meats exceeded the established values in the microbiological criteria for retail meats consulted. The results have established retail meats represent hazards to human health and can be a threat to public health. On account of this, it is necessary that the consumers adopt the basic instructions regarding good hygienic practices, good cooking of meat, adequate storage temperature and cross-contamination.eninfo:eu-repo/semantics/closedAccessEscherichia ColiPoultry MeatGround BeefBeefPrevalenceArticle6842372402-s2.0-84860609455Q3WOS:000302329500010N/A