Investigation of Microbiological Quality of Raw and Cooked “Doner Kebab” Consumed in Istanbul

Authors

  • Aylin Kaya ISTANBUL AYDIN UNIVERSITY
  • Haydar Özpınar ISTANBUL AYDIN UNIVERSITY
  • Burcu Çakmak Sancar Essenyurt University

Keywords:

Fast Food, Doner, Coagulase positive Staphylococci, Salmonella spp., Escherichia coli O157, H7, Listeria monocytogenes

Abstract

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.

Author Biographies

Aylin Kaya, ISTANBUL AYDIN UNIVERSITY

Department of Food Safety and Nutrition

Haydar Özpınar, ISTANBUL AYDIN UNIVERSITY

Department of Food Safety and Nutrition

Burcu Çakmak Sancar, Essenyurt University

Department of Nutrition and Dietetics

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Published

2018-04-25

How to Cite

Kaya, A., Özpınar, H., & Çakmak Sancar, B. (2018). Investigation of Microbiological Quality of Raw and Cooked “Doner Kebab” Consumed in Istanbul. Asian Journal of Agriculture and Food Sciences, 6(2). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/5291

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