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

Authors

Diora Kastrati, University for Business and Technology-UBTFollow
Veton Haziri, University for Business and Technology - UBTFollow
Ibrahim Mehmeti, University for Business and Technology - UBTFollow
Violeta Lajqi Makolli, University for Business and Technology - UBTFollow
Arianeta Nura, University for Business and TechnologyFollow
Flutura C. Ajazi, University for Business and Technology - UBTFollow

Keywords

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

Abstract

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.

DOI

10.33107/ijbte.2024.12.1.06

First Page

1

Last Page

10

Recommended Citation

Kastrati, Diora; Haziri, Veton; Mehmeti, Ibrahim; Lajqi, Violeta Makolli; Nura, Arianeta; and Ajazi, Flutura C. (2024) "Assessment of Microbiological and Physicochemical Parameters in Ground Beef from Fast Food Outlets in the Prishtina Region," International Journal of Business and Technology: Vol. 12: Iss. 2, Article 5.
DOI: 10.33107/ijbte.2024.12.1.06
Available at: https://knowledgecenter.ubt-uni.net/ijbte/vol12/iss2/5