Session

Agriculture, Food Science and Technology

Description

Fast food consumption has significantly increased, particularly in fast-paced cities like Prishtina. Hamburgers, one of the most consumed products in this industry, rely on ground beef, which poses notable food safety risks due to potential contamination and inadequate hygiene practices. The aim of this study was to evaluate selected microbiological and physicochemical parameters in ground beef from fast food outlets in the Prishtina region. The research involved analyzing 12 samples from various fast-food establishments in Prishtina, collected during June-July 2024. Microbiological analyses focused on total mesophilic aerobic bacteria and Escherichia coli, using standard cultivation methods on Plate Count Agar and TBX Agar media. Physicochemical parameters measured included pH (using a pH meter), water activity, nitrates, and nitrites (using a spectrophotometer). Total mesophilic aerobic bacterial counts ranged from 4.13 × 10⁵ to 5.01 × 10⁶ CFU/g, with sample 6 showing the highest load, possibly due to inadequate storage conditions. Escherichia coli was not detected in any of the samples. In accordance with Regulation (EC) 2073/2005, most samples were classified as acceptable, except for sample 6, which slightly exceeded the allowable limit for total mesophilic aerobic bacteria. The physicochemical analyses showed that pH values ranged from 7.28 to 8.75, water activity from 0.81 to 0.84, while nitrate levels ranged from 22.5 mg/kg to 108 mg/kg, and nitrite levels from 1.35 mg/kg to 3.61 mg/kg. These results highlight the importance of continuous monitoring of meat quality to ensure compliance with food safety standards, particularly in fast-paced environments like Prishtina.

Keywords:

fast food, ground beef, microbiological analyses, physicochemical analyses, food safety

ISBN

978-9951-982-15-3

Location

UBT Kampus, Lipjan

Start Date

25-10-2024 9:00 AM

End Date

27-10-2024 6:00 PM

DOI

10.33107/ubt-ic.2024.280

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Oct 25th, 9:00 AM Oct 27th, 6:00 PM

Assessment of Microbiological and Physicochemical Parameters in Ground Beef from Fast Food Outlets in the Prishtina Region

UBT Kampus, Lipjan

Fast food consumption has significantly increased, particularly in fast-paced cities like Prishtina. Hamburgers, one of the most consumed products in this industry, rely on ground beef, which poses notable food safety risks due to potential contamination and inadequate hygiene practices. The aim of this study was to evaluate selected microbiological and physicochemical parameters in ground beef from fast food outlets in the Prishtina region. The research involved analyzing 12 samples from various fast-food establishments in Prishtina, collected during June-July 2024. Microbiological analyses focused on total mesophilic aerobic bacteria and Escherichia coli, using standard cultivation methods on Plate Count Agar and TBX Agar media. Physicochemical parameters measured included pH (using a pH meter), water activity, nitrates, and nitrites (using a spectrophotometer). Total mesophilic aerobic bacterial counts ranged from 4.13 × 10⁵ to 5.01 × 10⁶ CFU/g, with sample 6 showing the highest load, possibly due to inadequate storage conditions. Escherichia coli was not detected in any of the samples. In accordance with Regulation (EC) 2073/2005, most samples were classified as acceptable, except for sample 6, which slightly exceeded the allowable limit for total mesophilic aerobic bacteria. The physicochemical analyses showed that pH values ranged from 7.28 to 8.75, water activity from 0.81 to 0.84, while nitrate levels ranged from 22.5 mg/kg to 108 mg/kg, and nitrite levels from 1.35 mg/kg to 3.61 mg/kg. These results highlight the importance of continuous monitoring of meat quality to ensure compliance with food safety standards, particularly in fast-paced environments like Prishtina.