Investigation of Microbiological Quality of Raw and Cooked “Doner Kebab†Consumed in Istanbul
Keywords:
Fast Food, Doner, Coagulase positive Staphylococci, Salmonella spp., Escherichia coli O157, H7, Listeria monocytogenesAbstract
Meat and meat products play an important role in foodborne infections and poisonings. Some of the microorganisms that can develop in meat and meat products cause deterioration in different forms without directly affecting human health, others cause infection and poisoning in humans without causing any deterioration of meat and its products. Rapid urbanization in recent years, shortening the time spent on food and improving the economic situation of the community has led to the development and importance of the fast food sector. The development of the ready-to-eat food industry has led to increased consumption of red and poultry food. Fast food foods have meat doner and chicken doner at the head.
The aim of this study was to investigate the prevalence of Salmonella, E.coli O157, Listeria monocytogenes and Coagulase positive Staphylococcus in red meat and chicken meat doner sold in Istanbul. In order to perform collection; a total of 60 samples (30 cooked doner samples including 15 chicken doners, 15 red meat doners and 30 raw doner samples including 15 chicken doners, 15 red meat doners) were randomly collected from 60 different restaurants. Raw meat and poultry doner samples were examined for Salmonella, E. coli O157 and Coagulase positive Staphylococci and cooked meat and chicken doner samples were examined for Salmonella, L.monocytogenes and Coagulase positive Staphylococci.
As a result; no E. coli O157:H7 were found in any of the raw meat doner and raw chicken doner samples; also no L. monocytogenes were found in any of the cooked meat doner and cooked chicken doner samples. However, Salmonella spp. was detected in 7 of 60 samples (11,6%). 2 of these samples (3,33%) are raw meat doner, 1 of these samples (1,67%) are cooked meat doner and 4 of these samples (6,67%) are raw chicken doner. No Salmonella spp. were found in any of the cooked chicken doner samples. Coagulase-positive Staphylococci was found in 4 of 60 samples (6.66%). Detected Coagulase Positive Staphylococci were found in 1 of raw meat doner, in 2 of cooked meat doner, in 0 of raw chicken doner and in 1 of cooked chicken doner.
References
Acar MS , ‘A comparative study of microbiological quality of döner kebabs made from slaughtered animal meat and poultry’ , Istanbul University, Institute of Health Sciences, Department of Food Hygiene and Technology, PhD Thesis, Istanbul,Turkey,1996.
Acar MS, Çiftçioglu G, ,’A Study on Microbiological Quality of Döner Kebabs made from Butcher's Animal Meat and Poultry’, Istanbul University, Journal of Veterinary Faculty, vol.23 ,no.2, 395-404,1997.
Anonymous 2009b, Center for Food Safety and Applied Nutrition (CFSAN) ,Draft Assessment of the Relative Risk to Public Health from Food borne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Foods, Jan 2001, http://www.foodsafety.gov/~dms/lmrisksu.html,2009.
Arda M , Minbay A , Leloglu N, Aydin N, Kahraman M, Akay Ö, Ilgaz A, İzgür M, Diker, ‘Special Microbiology, Medisan Publishing’, pp.362 Ankara ,Turkey,1999.
Ayaz M, Othman, FA, Bahareth, TO, Al-Sogair, MA, Sawaya WN, ‘Microbial Quality Of Shawarma in Saudi Arabia’ , Journal of Food Protection, vol.48 , no.9, pp. 811-814,1985.
Baysal A, ‘Nutrition, Hatipoğlu Publications’, 9th Edition, pp. 250-260, Ankara, 2002.
Bostan K, Eker F, Muratoglu K, Aydın A, ' A Study on Microbiological Quality and Microbial Development in Cooked Doner Kebabs ' Kafkas Univ Vet Fak Derg, vol.17 no.5, pp. 781-786 , 2011.
Cebirbay MA , Aktas N, ‘Traditional Food of Turkish Cuisine: Doner Kebap. International Congress of Asian and North African Studies’, 38. ICANAS, 38. ICANAS Material Culture Proceedings Book, vol I, pp.329-339, Ankara,2008.
ISO 16654. ‘Horizontal method for the detection of Escherichia coli O157’. Microbiology of food and animal feeding stuffs, 2001.
ISO 6579. ‘Horizontal method for the detection, enumeration and serotyping of Salmonella Part 1: Detection of Salmonella spp.’. Microbiology of the food chain, 2017.
ISO 11290-1. ‘ Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. -- Part 1: Detection method’ , Microbiology of the food chain ,2017.
ISO 6888-2. ‘Horizontal method for the enumeration of coagulase-Positive staphyloccoci Part-2:Technique using rabbit plasma fibrinogen agar medium’ , Microbiyology of food and animal feding stuffs, 2003.
Jöckel S, Stengel G, ‘Doner Kebab Untersuchung und Beurteilung Einer Türkischen Spezialitat’, Fleischwirthschaft, vol. 64, no.5, pp.527-538,1984.
Kayısoglu S, Yılmaz İ, Demirci M, Yetim H, ‘Chemical Composition And Microbial Quality of Doner Kebabs Sold İn Tekirdag Market’, Food Control, vol.14, pp. 69-474,2003.
Kupeli V, ‘Chemical Composition and Microbiological Quality of Leaf Doners’, Atatürk University, Institute of Science, Department of Food Engineering, Graduate Thesis, Erzurum,Turkey,1996.
Stolle A, Eisgruber H, Kerschofer D, Krausse G, ‘Doner Kebab Investigations on Traffic Perception and Microbiological Hygenic Properties in the Munich Area’, Fleischwirthschaft, vol.73. no.8, pp. 834-837, 1993.
Sireli UT, Çil-İplikçioğlu G, Ozansoy G, ‘A Threat in Food Safety: Salmonella spp.’. Turkish Clinics J Food Hyg Technol-Special Topics, vol.1, no.2, pp.17-22, 2015.
TGK (Turkish Food Codex), Communiqué on Microbiological Criteria, Communiqué no. 2009/6, Official Gazette 06.02.2009 / 27133, Ankara,Turkey, 2009.
TSE, TS 11859, "Doner Meat is not cooked", Turkish Standards Institute, pp. 1-7,2003.
Tunail N, ‘ Microbial infections and intoxications. Food Microbiology and Applications.’, Ankara University Faculty of Agriculture GI, Turkey, 2000.
Todd ECD , Szabo R, Spiring F, ‘Donairs (Gyros)- Potential Hazards and Control’, Journal of Food Protection, vol.49, no.5, pp.369-377, 1986.
Tukel C, Dogan HB, ‘Staphylococci aureus. Food Microbiology and Applications’,Ankara University Faculty of Agriculture Food Engineering Department publication, pp.357-366, Ankara,Turkey,2000.
Yaman, R, ‘Story of Doner Kebab’, Research on Turkish Cuisine Culture, Publications of Turkish Folk Culture Research and Promotion Foundation, no. 3, pp. 92-101,1993.
Yıldırım, Y, ‘Meat Industry’, Uludağ University Veterinary Faculty Publications, 4th Edition, Ankara,Turkey,1996.
Downloads
Published
How to Cite
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.