Research on Changes in Microbiological Quality of Doner Kebab During Consumption Time

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dc.contributor.authorCebirbay, Muhammet Ali
dc.contributor.authorNizamoğlu, Mustafa
dc.date.accessioned2020-03-26T18:04:56Z
dc.date.available2020-03-26T18:04:56Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe objective of this study was to determine the changes in the physico-chemical and microbiological quality of doner kebab during the 24h prior to consumption Two different groups of samples (market and experimental) were used A total of 72 doner samples 60 market and 12 experimental were microbiologically analysed for the presence of total mesophilic aerobic bacteria (TMAB), conforms coagulase positive S aureus C perfringens and Enterococcus pH measurements were taken during the physico-chemical analyses of both groups The experimental samples were subject to additional temperature measurements at different hours and depths from the surface of the doner kebab The average temperature values in the experimental samples at different hours were recorded as 691 degrees C at the outer surface and 40 2, 26 9 and 18 0 degrees C at depths of 5, 10 and 15 cm, respectively Average pH values in market and experimental samples defined at different hours wen. 6 0 and 5 7 respectively The difference in the experimental group was found to be significant Average counts of TMAB, conforms, coagulase positive S aureus, C perfringens and Enterococcus were recorded is 4 97 1 46, 2 07 1 20 and 2 89 log(10) cfu/g in the market samples In the experimental samples average counts were 3 17, 0 78, 0 81 and 1 28 log(10) cfu/g respectively No C perfringens were detected in the experimental samples During the analysis of the experimental samples, average Inner temperatures were observed within optimum values for the proliferation of microorganisms The microbiological quality of the market samples was lower than that achieved by the experimental samples, indicating that at least some of the suppliers did not meet the standards of hygiene required for the preparation of doner kebab.en_US
dc.identifier.citationCebirbay, M. A., Nizamoğlu, M., (2010). Research on Changes in Microbiological Quality of Doner Kebab During Consumption Time. Fleischwirtschaft, 90(12), 103-106.
dc.identifier.endpage106en_US
dc.identifier.issn0015-363Xen_US
dc.identifier.issue12en_US
dc.identifier.startpage103en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25230
dc.identifier.volume90en_US
dc.identifier.wosWOS:000285771600025en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorCebirbay, Muhammet Ali
dc.institutionauthorNizamoğlu, Mustafa
dc.language.isodeen_US
dc.publisherDeutscher Fachverlag Gmbhen_US
dc.relation.ispartofFleischwirtschaften_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectMeaten_US
dc.subjectdoner kebaben_US
dc.subjectmicrobiological qualityen_US
dc.titleResearch on Changes in Microbiological Quality of Doner Kebab During Consumption Timeen_US
dc.typeArticleen_US

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