Tüketim Sürecinde Döner Kebaplarda Salmonella spp. Varlığının Araştırılması

Bassam El-Shdefat, Umit Gurbuz

Abstract


 An Investigation of the Salmonella spp. of the doner kebap  during the consumption time

This study was conducted to determine existence of salmonella in white and red meat donar from 12 randomly selected doner restaurants (6 chicken and 6 red meat doner restaurants) in Amman, Jordan. Samples were taken from uncooked raw meat and cooked doners at 14.00;16.00 and 18.00 during the process of production. A total of 288 samples, 144 chicken meat and 144 red meat doner, were analysed. Identification of salmonellas was performed using serologiiz and PCR method. Salmonella was identified in 15 (5.2 %) of the 288 samples that were analysed. Salmonella contamination was higher in red meat doners than in white meat doners. Only Salmonella enteritis was isolated in the 15 samples in which salmonella was identified. Other strains of salmonella were not identified.

In conclusion, it was observed that meat doner restaurants  were microbiologically inefficient since salmonella was identified in cooked meat samples. Therefore, it was concluded that an effective follow-up policy needs to be implemented for the protection of public health by taking measures of hygiene and conducting measurements of hygiene.


Keywords


Meat, Microbiological quality, Salmonella, Doner kebab.

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