Med. Weter. 82 (9), 423-428, 2026
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| SEDAT ÖZCAN, YUSUF DOĞRUER |
| Retail firm type and socio-demographic structure as determinants of microbiological quality in a traditional ready-to-eat food: the case of cig kofte in Turkiye |
| This study evaluated the physicochemical and microbiological quality of cig kofte – a widely consumed readyto- eat traditional product in Türkiye – and investigated whether the district-level sociodemographic structure and the type of the retail firm are systematic determinants of contamination levels. A total of 150 samples were collected from eight retail firm categories across three socioeconomically distinct districts of the Konya province (Selçuklu, Meram and Karatay) using a repeated cross-sectional design with outlet rotation. Samples were analysed for moisture content, pH, total aerobic mesophilic bacteria (TAMB), Micrococcus–Staphylococcus group, coliform bacteria and yeast–mold. Mean values were as follows: moisture 50.53 ± 4.26%, pH 4.91 ± 0.18, TAMB 5.11 ± 0.63 log CFU/g (prevalence 100%), Micrococcus–Staphylococcus 3.84 ± 0.74 log CFU/g (98%), coliform 1.48 ± 1.09 log CFU/g (69.3%) and yeast–mold 2.67 ± 1.40 log CFU/g (82%). Two-way non-parametric analysis (Scheirer–Ray–Hare test) revealed that TAMB and yeast–mold showed significant variation primarily at the district level, while Micrococcus–Staphylococcus, pH and moisture varied significantly at the firm-type level. Coliform bacteria were significantly associated with both district and firm type as independent additive effects, with no significant interaction between the two factors. The higher-income district of Meram and factory-sealed chain-market formats consistently exhibited the most favourable microbiological profiles. These findings suggest that microbiological quality may be associated with structurally distinct factors operating at both the district and firm level. Effective food safety management may therefore require differentiated, levelspecific interventions – including district-level infrastructure improvements and firm-level personnel hygiene standardisation – rather than uniform enforcement across all retail settings. |
| Keywords: Demographic structure, food safety, ready–to–eat foods, raw meatballs (Turkish cig kofte)./td> |