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.