A microbiological evaluation on the ready-to-eat red meat and chicken donair kebabs from a local catering company in Bursa
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Date
2009
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Publisher
Uludağ Üniversitesi
Abstract
This study was performed to evaluate the microbiological quality of the ready-to-eat red meat and chicken donairs from a catering company in Bursa. Samples were examined for total aerobic mesophilic bacteria, coliforms, Escherichia coli (E. coli), enterococci, staphylococci, coagulase positive staphylococci, and Salmonella spp. Temperatures used in this company were found sufficient for donair surface cooking. The collection tray and the personnel hands were determined as the main cross and/or post contamination sources for the donair ready for service.
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Keywords
Donair, Microbiological quality, Contamination sources, Kebab, Ready to eat meat
Citation
Yuksek, N. vd. (2009). "A microbiological evaluation on the ready-to-eat red meat and chicken donair kebabs from a local catering company in Bursa". Journal of Biological and Environmental Sciences, 3(7), 7-10.