摘要：Raw meat balls “çiğ köfte” is a special raw meat product, which is made of 50% minced meat and 50% bulgur (boiled and pounded wheat product) and different kind of spices. In general raw meat balls are consumed within a few hours after preparation. The current study was conducted to determine of the ability of S. aureus to growth and toxin production in raw meat balls within 24 hours. For this purpose S. aureus (SEA 100) was inoculated at the levels of 103, 104 and 105 cfu/g to raw meat balls respectively and the samples were stored at room temperature for 24 hours. The growth and toxin production of S. aureus examined at 0, 2, 4, 6 and 24 hours. The number of S. aureus was reduced only slightly and the production of enterotoxin was not detected in any of the samples.
