Microbiological quality of beef doner kebabs in Turkey

Elmali M., Ulukanli Z., Tuzcu M., Yaman H., Akbaş P.

Archiv fur Lebensmittelhygiene, cilt.56, sa.2, ss.32-34, 2005 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 56 Sayı: 2
  • Basım Tarihi: 2005
  • Dergi Adı: Archiv fur Lebensmittelhygiene
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.32-34
  • Hatay Mustafa Kemal Üniversitesi Adresli: Hayır

Özet

A total of 100 cooked doner samples from various fastfood restaurants in Kars, Turkey were analyzed for their microbiological quality. Tests included counts of total aerobic bacteria (TAB), coliforms, yeasts and moulds, Staphylococcus (S.) aureus, Bacillus (B.) cereus, Clostridium (C.) perfringens as well as the detection of Escherichia (E.) coli and Salmonella spp. The counts of TAB and coliforms were in the range of < 102 to 106 cfu g-1. Those for S. aureus varied from < 102 to 104 cfu g-1. Also, B. cereus, C. perfringens, yeasts and moulds were between < 102 and 105 cfu g-1. Of the 100 doner samples examined, 54 doners contained E. coli and 14 Salmonella spp.