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Microbiological and Parasitological Hazards from Raw Meatballs and Preventive Measures

Year 2013, Volume: 11 Issue: 3-4, 85 - 90, 01.09.2013

Abstract

Raw meatballs are classified as “high risk foods” because the cooking process is not applied to inactivate pathogens in these types of products. Food-borne diseases from raw meat products are very dangerous for consumer health and also cause economic losses. The potential health hazards associated with raw meatballs are of concern today. On the other hand, people eat these types of traditional foods in spite of the warnings. The aim of this study is to present the microbiological and parasitological hazards from raw meatballs, to investigate the food borne outbreaks from these types of foods and also to review the studies on producing safe raw meatballs

References

  • [1] Nørrung, B., Buncic, S., 2008. Microbial safety of meat in the European Union. Meat Science 78(1-2): 14–24.
  • [2] The European Union Summary Report, 2012. Trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2010. EFSA Journal 10(3): 2597.
  • [3] Food and Agriculture Organisation of the United Nations (FAO) / World Health Organisation (WHO) 2002. Statistical information on food-borne disease in Europe microbiological and chemical hazards. Pan European Conference on Food Safety and Quality. February 25-28, 2002, Budapest, Hungary, Conference Paper.
  • http://www.fao.org/docrep/meeting/004/x6865e.htm (Erişim tarihi:12.06.2013).
  • [4] Klontz, K.C., Timbo, B., Fein, S., Levy, A.A.,1995. Prevalence of selected food consumption and preparation behaviors associated with ıncreased risks of food-borne disease. Journal of Food Protection 58(8): 927-930.
  • [5] Fung, D.Y.C., Hajmeer, M.N., Kastner, C.L., Kastner, J.J., Marsden, J.L., Penner, K.P., Phebus, R.K., Smith, J.S., Vanier, M.A., 2001. Meat Safety. In Meat Science and Applications, Edited by Y.H. Hui, W-K. Nip, R.W. Rogers, Q.A. Young, Marcel Dekker, Inc. New York.
  • [6] Alişarlı, M., Akman, H.N., 2004. Perakende satılan kıymaların Escherichia coli O157 yönünden incelenmesi. YYÜ Vet Fak Dergisi 15(1-2): 65-69.
  • [7] Food Safety Authority of Ireland, 2013. Microbiological safety of raw minced beef and beef burgers on retail sale in Ireland (11NS1) April, 2013. Monitoring and Surveillance Series.
  • [8] Center for Disease Control and Prevention (CDC), 2013. Multistate outbreak of Salmonella Typhimurium infections linked to ground beef (Final Update). http://www.cdc.gov/salmonella/ typhimurium-01-13/index.html (Erişim tarihi: 10.05)
  • [9] Whelan J., Noel, H., Friesema, I., Hofhuis, A., de Jager, C.M., Heck, M., Heuvelink, A., van Pelt, W., 2010. National outbreak of Salmonella Typhimurium (Dutch) Phage-Type 132 in The Netherlands, October to December 2009. Eurosurveillance 15 (44):04
  • [10] Soborg, B., Lassen, S.G., Müller, L., Jensen, T., Ethelberg, S., Mølbak, K., Scheutz, F., 2013. A Verocytotoxin-Producing E. coli outbreak with a surprisingly high risk of haemolytic uraemic syndrome, Denmark, September-October 2012. Eurosurveillance 18 (2):10.
  • [11] Isakbaeva, E., Lindstedt, B.A., Schimmer, B., Vardund, T., Stavnes, T.L., Hauge, K., Gondrosen, B., Blystad, H., Kløvstad, H., Aavitsland, P., Nygard, K., Kapperud, G., 2005. Salmonella typhimurium DT104 outbreak linked to imported minced beef, Norway, October–November 2005. EuroSurveillance 10(45):2829.
  • [12] Tunçel, G., Tiryaki, G., 2001. Çiğ köftelerin gıda güvenliği açısından değerlendirilmesi. Dünya Gıda 12: 56–61.
  • [13] Sancak, Y.C., İşleyici, Ö., 2006. Çiğ köftelerin mikrobiyolojik kalitesi üzerine bir araştırma. YYÜ Vet Fak Dergisi 17 (1-2): 81-86.
  • [14] Vural, A., Yeşilmen, S., 2003. Diyarbakır’da satışa sunulan çiğ köftelerin mikrobiyolojik kalitesi üzerine bir araştırma. Türk Mikrobiyol Cem Dergisi 33: 350- 355.
  • [15] Elmali, M., Yaman, H., 2005. Microbiological quality of raw meat balls: produced and sold in the eastern of Turkey. Pakistan Journal of Nutrition 4(4): 197- 201.
  • [16] Uzunlu, S., Yıldırım, İ., Serdengecti, N., 2004. Antalya il merkezinde tüketime sunulan çiğ köftelerin mikrobiyolojik kalitesinin incelenmesi. Türk Mikrobiyol Cem Derg 34: 257-261.
  • [17] Cetinkaya, F., Mus, T.E., Cibik, R., Levent, B., Gulesen, R., 2012. Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella. Food Control 26(1): 15–18.
  • [18] Aslan, S., Kara, R., Akkaya, L., Yaman, H., 2012. Afyonkarahisar’da satılan çiğ köftelerin mikrobiyolojik kalitesi. Akademik Gıda 10 (4): 24-27.
  • [19] Küplülü, Ö., Sarımehmetoğlu, B., Oral, N., 2003. The microbiological quality of çiğ köfte sold in Ankara. Turk J Vet Anim Sci 27: 325-329.
  • [20] Cetin, O., Bingol, E.B., Akkaya, H., 2008. The microbiological, serological and parasitological quality of cig kofte (raw meatball) and its lettuce marketed in Istanbul. Polish J. of Environ. Stud 17(5): 701-706.
  • [21] Kara, R., Gök, V., Kenar, B., Akkaya, L., 2012. Behavior of Brucella abortus and Brucella melitensis in raw meatball (Cig Kofte). Journal of Food Research 1(2):274-280.
  • [22] Durmaz, H., Sagun, E., Sancak, H., Sagdic, O., 2007. The fate of two Listeria monocytogenes serotypes in ‘‘cig kofte’’ at different storage temperatures. Meat Science 76: 123–127.
  • [23] Sagun, E., Alisarlı, M., Durmaz, H., 2003. Farklı sıcaklıklarda muhafazanın çiğ köftede Staphylococcus aureus’un gelişimi ve enterotoksin üretimi üzerine etkisi. Turk J Vet Anim Sci 27: 839- 845
  • [24] Şirelı̇, U.T., Göncüoğlu, M., Pehlı̇vanlar, S., 2008. Growth of Listeria monocytogenes in çiğ köfte (raw meat ball). Ankara Üniv Vet Fak Dergisi 55: 83-87.
  • [25] Akkoc, N., Kuruuzum, Z., Akar, S., Yuce, A., Onen, F., Yapar, N., Ozgenc, O., Turk, M., Ozdemir, D., Avci, M., Guruz, Y., Oral, A.M., Pozio, E., Izmir Trichinellosis Outbreak Study Group, 2009. A largescale outbreak of trichinellosis caused by Trichinella britovi in Turkey. Zoonoses Public Health 56: 65– 70.
  • [26] Tekay, F., Özbek, E., 2007. Çiğ köftenin yaygın tüketildiği Şanlıurfa ı̇linde kadınlarda Toxoplasma gondii seroprevalansı. Türkiye Parazitoloji Dergisi 31 (3): 176-179.
  • [27] Flynn, D., 2013. Salmonella typhimurium outbreak grows: 16 sick in 5 states http://www.foodsafetynews.com/2013/01/salmonella -typhimurium-outbreak-expands-to-five-states-16- illnesses/#.UbmwZMsaySM (Erişim tarihi: 06.05.2013).
  • [28] Petri, W.A., Holsinger, J.R., Pearson, R.D., 1988. Common-source outbreak of trichinosis associated with eating raw home-butchered pork. South Med J. 81(8):1056-1058.
  • [29] Robesyn, E., De Schrijver, K., Wollants, E., Top, G., Verbeeck, J., Ranst, M.V., 2009. An outbreak of hepatitis A associated with the consumption of raw beef. Journal of Clinical Virology 44: 207–210.
  • [30] Greenland, K., de Jager, C., Heuvelink, A., van der Zwaluw, A., Heck, M., Notermans, D., van Pelt, W., Friesema, I., 2009. Nationwide outbreak of STEC O157 infection in the Netherlands, December 2008- January 2009: Continuous risk of consuming raw beef products. Eurosurveillance 14(8):1-4.
  • [31] Doorduyn, Y., de Jager, C.M., van der Zwaluw, W.K., Friesema, I.H.M., Heuvelink, A.E., de Boer, E., Wannet, W.J.B., van Duynhoven, Y.T.H.P., 2006. Shiga toxin-producing Escherichia coli (STEC) O157 outbreak, The Netherlands, September–October 2005. Eurosurveillance 11(7):182-185.
  • [32] Ethelberg, S., Sørensen, G., Kristensen, B., Christensen, K., Krusell, L., Hempel-Jørgensen, A., Perge, A., Nielsen, D.E.M., 2007. Outbreak with multi-resistant Salmonella Typhimurium DT104 linked to carpaccio, Denmark, 2005. Epidemiol. Infect. 135: 900–907.
  • [33] Anonymous, 2013. E. coli Outbreak, Ground Beef Recall And “Tiger Meat” Warning. http://foodpoisoningbulletin.com/2013/wi-e-colioutbreak-source-is-tiger-meat-a-raw-beefconcoction/ (Erişim tarihi: 01.05.2013).
  • [34] MMWR, 1995. Outbreak of Salmonella serotype typhimurium infection associated with eating raw ground beef -- Wisconsin, 1994. Mortility and Morbidity Weekly Report 44(49):905-909.
  • [35] Alba, M., Bravo, D., Medina, M., 2012. High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio. Meat Science 92: 823–828.
  • [36] Sofos, J.N., 2008. Challenges to meat safety in the 21st century. Meat Science 78 (1-2): 3–13.
  • [37] Hierro, E., Ganan, M., Barroso, E., Fernández, M., 2012. Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio. International Journal of Food Microbiology 158: 42–48.
  • [38] Vural, A., Aksu, H., Erkan, M.E., 2006. Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte). International Journal of Food Science and Technology, 41: 1105–1107.
  • [39] Gezgin, Z., Gunes, G., 2007. Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product. International Journal of Food Science and Technology 42: 1067–1072.
  • [40] Yıldırım, İ., Uzunlu, S., Topuz, A., 2005. Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meat ball. Food Control 16: 363–367.
  • [41] Dikici, A., İlhak, O.İ., Çalıcıoğlu, M., 2013. Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte. Turk J Vet Anim Sci 37: 177-182.
  • [42] Çalıcıoğlu, M., Dikici, A., 2008. Esansiyel yağların çiğ köftede Salmonella’nın inaktivasyonu üzerine etkileri. Fırat Ü. Sağ. Bil. Derg., 22 (5):283 – 288.
  • [43] Bingol, E.B., Cetin, O., Muratoglu, K., 2011. Effect of lemon juice on the survival of Salmonella enteritidis and Escherichia coli in cig kofte (raw meatball). British Food Journal 113 (9):1183-1194.
  • [44] Bingol, E.B., Colak, H., Cetin, O., Hampikyan, H., 2013. Effects of sodium lactate on the shelf life and sensory characteristics of cig kofte–a Turkish traditional raw meatball. Journal of Food Processing and Preservation doi: 10.1111/jfpp.12059.
  • [45] Dogan, M., Cankurt, H., Toker, O.S., Yetim, H., Sagdic, O., 2013. Effect of yoghurt or yoghurt serum on microbial quality of cig kofte. J Food Sci Technol DOI 10.1007/s13197-012-0649-4.

Çiğ Köftede Mikrobiyolojik ve Parazitolojik Tehlikeler ve Önlemeye Yönelik Uygulamalar

Year 2013, Volume: 11 Issue: 3-4, 85 - 90, 01.09.2013

Abstract

Çiğ köfte, patojenlerin inaktif hale gelmesi için pişirme gibi bir ön işlemden geçmeden tüketilmesi nedeniyle yüksek riskli gıda grubundadır. Çiğ olarak tüketilen etlerden kaynaklanan gıda zehirlenmeleri nedeniyle, bu tür ürünler hem insan sağlığı için zararlı, hem de ekonomik kayıplara neden olmaktadır. Günümüzde çiğ köftenin sağlığa zararlılık potansiyeli üzerinde önemle durulması ve yasal uyarılar yapılmasına rağmen, bu tür ürünlerin tüketiminin alışkanlık halini alması nedeniyle tüketimi yaygındır. Bu derleme çalışmasının amacı; çiğ köftelerde bulunabilecek mikrobiyolojik ve parazitolojik tehlikeleri ortaya koymak, bu gıdalardan kaynaklanan zehirlenme vakalarını araştırmak ve bu tür gıdaların güvenirliğini sağlamaya yönelik çalışmaları incelemektir

References

  • [1] Nørrung, B., Buncic, S., 2008. Microbial safety of meat in the European Union. Meat Science 78(1-2): 14–24.
  • [2] The European Union Summary Report, 2012. Trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2010. EFSA Journal 10(3): 2597.
  • [3] Food and Agriculture Organisation of the United Nations (FAO) / World Health Organisation (WHO) 2002. Statistical information on food-borne disease in Europe microbiological and chemical hazards. Pan European Conference on Food Safety and Quality. February 25-28, 2002, Budapest, Hungary, Conference Paper.
  • http://www.fao.org/docrep/meeting/004/x6865e.htm (Erişim tarihi:12.06.2013).
  • [4] Klontz, K.C., Timbo, B., Fein, S., Levy, A.A.,1995. Prevalence of selected food consumption and preparation behaviors associated with ıncreased risks of food-borne disease. Journal of Food Protection 58(8): 927-930.
  • [5] Fung, D.Y.C., Hajmeer, M.N., Kastner, C.L., Kastner, J.J., Marsden, J.L., Penner, K.P., Phebus, R.K., Smith, J.S., Vanier, M.A., 2001. Meat Safety. In Meat Science and Applications, Edited by Y.H. Hui, W-K. Nip, R.W. Rogers, Q.A. Young, Marcel Dekker, Inc. New York.
  • [6] Alişarlı, M., Akman, H.N., 2004. Perakende satılan kıymaların Escherichia coli O157 yönünden incelenmesi. YYÜ Vet Fak Dergisi 15(1-2): 65-69.
  • [7] Food Safety Authority of Ireland, 2013. Microbiological safety of raw minced beef and beef burgers on retail sale in Ireland (11NS1) April, 2013. Monitoring and Surveillance Series.
  • [8] Center for Disease Control and Prevention (CDC), 2013. Multistate outbreak of Salmonella Typhimurium infections linked to ground beef (Final Update). http://www.cdc.gov/salmonella/ typhimurium-01-13/index.html (Erişim tarihi: 10.05)
  • [9] Whelan J., Noel, H., Friesema, I., Hofhuis, A., de Jager, C.M., Heck, M., Heuvelink, A., van Pelt, W., 2010. National outbreak of Salmonella Typhimurium (Dutch) Phage-Type 132 in The Netherlands, October to December 2009. Eurosurveillance 15 (44):04
  • [10] Soborg, B., Lassen, S.G., Müller, L., Jensen, T., Ethelberg, S., Mølbak, K., Scheutz, F., 2013. A Verocytotoxin-Producing E. coli outbreak with a surprisingly high risk of haemolytic uraemic syndrome, Denmark, September-October 2012. Eurosurveillance 18 (2):10.
  • [11] Isakbaeva, E., Lindstedt, B.A., Schimmer, B., Vardund, T., Stavnes, T.L., Hauge, K., Gondrosen, B., Blystad, H., Kløvstad, H., Aavitsland, P., Nygard, K., Kapperud, G., 2005. Salmonella typhimurium DT104 outbreak linked to imported minced beef, Norway, October–November 2005. EuroSurveillance 10(45):2829.
  • [12] Tunçel, G., Tiryaki, G., 2001. Çiğ köftelerin gıda güvenliği açısından değerlendirilmesi. Dünya Gıda 12: 56–61.
  • [13] Sancak, Y.C., İşleyici, Ö., 2006. Çiğ köftelerin mikrobiyolojik kalitesi üzerine bir araştırma. YYÜ Vet Fak Dergisi 17 (1-2): 81-86.
  • [14] Vural, A., Yeşilmen, S., 2003. Diyarbakır’da satışa sunulan çiğ köftelerin mikrobiyolojik kalitesi üzerine bir araştırma. Türk Mikrobiyol Cem Dergisi 33: 350- 355.
  • [15] Elmali, M., Yaman, H., 2005. Microbiological quality of raw meat balls: produced and sold in the eastern of Turkey. Pakistan Journal of Nutrition 4(4): 197- 201.
  • [16] Uzunlu, S., Yıldırım, İ., Serdengecti, N., 2004. Antalya il merkezinde tüketime sunulan çiğ köftelerin mikrobiyolojik kalitesinin incelenmesi. Türk Mikrobiyol Cem Derg 34: 257-261.
  • [17] Cetinkaya, F., Mus, T.E., Cibik, R., Levent, B., Gulesen, R., 2012. Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella. Food Control 26(1): 15–18.
  • [18] Aslan, S., Kara, R., Akkaya, L., Yaman, H., 2012. Afyonkarahisar’da satılan çiğ köftelerin mikrobiyolojik kalitesi. Akademik Gıda 10 (4): 24-27.
  • [19] Küplülü, Ö., Sarımehmetoğlu, B., Oral, N., 2003. The microbiological quality of çiğ köfte sold in Ankara. Turk J Vet Anim Sci 27: 325-329.
  • [20] Cetin, O., Bingol, E.B., Akkaya, H., 2008. The microbiological, serological and parasitological quality of cig kofte (raw meatball) and its lettuce marketed in Istanbul. Polish J. of Environ. Stud 17(5): 701-706.
  • [21] Kara, R., Gök, V., Kenar, B., Akkaya, L., 2012. Behavior of Brucella abortus and Brucella melitensis in raw meatball (Cig Kofte). Journal of Food Research 1(2):274-280.
  • [22] Durmaz, H., Sagun, E., Sancak, H., Sagdic, O., 2007. The fate of two Listeria monocytogenes serotypes in ‘‘cig kofte’’ at different storage temperatures. Meat Science 76: 123–127.
  • [23] Sagun, E., Alisarlı, M., Durmaz, H., 2003. Farklı sıcaklıklarda muhafazanın çiğ köftede Staphylococcus aureus’un gelişimi ve enterotoksin üretimi üzerine etkisi. Turk J Vet Anim Sci 27: 839- 845
  • [24] Şirelı̇, U.T., Göncüoğlu, M., Pehlı̇vanlar, S., 2008. Growth of Listeria monocytogenes in çiğ köfte (raw meat ball). Ankara Üniv Vet Fak Dergisi 55: 83-87.
  • [25] Akkoc, N., Kuruuzum, Z., Akar, S., Yuce, A., Onen, F., Yapar, N., Ozgenc, O., Turk, M., Ozdemir, D., Avci, M., Guruz, Y., Oral, A.M., Pozio, E., Izmir Trichinellosis Outbreak Study Group, 2009. A largescale outbreak of trichinellosis caused by Trichinella britovi in Turkey. Zoonoses Public Health 56: 65– 70.
  • [26] Tekay, F., Özbek, E., 2007. Çiğ köftenin yaygın tüketildiği Şanlıurfa ı̇linde kadınlarda Toxoplasma gondii seroprevalansı. Türkiye Parazitoloji Dergisi 31 (3): 176-179.
  • [27] Flynn, D., 2013. Salmonella typhimurium outbreak grows: 16 sick in 5 states http://www.foodsafetynews.com/2013/01/salmonella -typhimurium-outbreak-expands-to-five-states-16- illnesses/#.UbmwZMsaySM (Erişim tarihi: 06.05.2013).
  • [28] Petri, W.A., Holsinger, J.R., Pearson, R.D., 1988. Common-source outbreak of trichinosis associated with eating raw home-butchered pork. South Med J. 81(8):1056-1058.
  • [29] Robesyn, E., De Schrijver, K., Wollants, E., Top, G., Verbeeck, J., Ranst, M.V., 2009. An outbreak of hepatitis A associated with the consumption of raw beef. Journal of Clinical Virology 44: 207–210.
  • [30] Greenland, K., de Jager, C., Heuvelink, A., van der Zwaluw, A., Heck, M., Notermans, D., van Pelt, W., Friesema, I., 2009. Nationwide outbreak of STEC O157 infection in the Netherlands, December 2008- January 2009: Continuous risk of consuming raw beef products. Eurosurveillance 14(8):1-4.
  • [31] Doorduyn, Y., de Jager, C.M., van der Zwaluw, W.K., Friesema, I.H.M., Heuvelink, A.E., de Boer, E., Wannet, W.J.B., van Duynhoven, Y.T.H.P., 2006. Shiga toxin-producing Escherichia coli (STEC) O157 outbreak, The Netherlands, September–October 2005. Eurosurveillance 11(7):182-185.
  • [32] Ethelberg, S., Sørensen, G., Kristensen, B., Christensen, K., Krusell, L., Hempel-Jørgensen, A., Perge, A., Nielsen, D.E.M., 2007. Outbreak with multi-resistant Salmonella Typhimurium DT104 linked to carpaccio, Denmark, 2005. Epidemiol. Infect. 135: 900–907.
  • [33] Anonymous, 2013. E. coli Outbreak, Ground Beef Recall And “Tiger Meat” Warning. http://foodpoisoningbulletin.com/2013/wi-e-colioutbreak-source-is-tiger-meat-a-raw-beefconcoction/ (Erişim tarihi: 01.05.2013).
  • [34] MMWR, 1995. Outbreak of Salmonella serotype typhimurium infection associated with eating raw ground beef -- Wisconsin, 1994. Mortility and Morbidity Weekly Report 44(49):905-909.
  • [35] Alba, M., Bravo, D., Medina, M., 2012. High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio. Meat Science 92: 823–828.
  • [36] Sofos, J.N., 2008. Challenges to meat safety in the 21st century. Meat Science 78 (1-2): 3–13.
  • [37] Hierro, E., Ganan, M., Barroso, E., Fernández, M., 2012. Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio. International Journal of Food Microbiology 158: 42–48.
  • [38] Vural, A., Aksu, H., Erkan, M.E., 2006. Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte). International Journal of Food Science and Technology, 41: 1105–1107.
  • [39] Gezgin, Z., Gunes, G., 2007. Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product. International Journal of Food Science and Technology 42: 1067–1072.
  • [40] Yıldırım, İ., Uzunlu, S., Topuz, A., 2005. Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meat ball. Food Control 16: 363–367.
  • [41] Dikici, A., İlhak, O.İ., Çalıcıoğlu, M., 2013. Effects of essential oil compounds on survival of Listeria monocytogenes and Escherichia coli O157:H7 in çiğ köfte. Turk J Vet Anim Sci 37: 177-182.
  • [42] Çalıcıoğlu, M., Dikici, A., 2008. Esansiyel yağların çiğ köftede Salmonella’nın inaktivasyonu üzerine etkileri. Fırat Ü. Sağ. Bil. Derg., 22 (5):283 – 288.
  • [43] Bingol, E.B., Cetin, O., Muratoglu, K., 2011. Effect of lemon juice on the survival of Salmonella enteritidis and Escherichia coli in cig kofte (raw meatball). British Food Journal 113 (9):1183-1194.
  • [44] Bingol, E.B., Colak, H., Cetin, O., Hampikyan, H., 2013. Effects of sodium lactate on the shelf life and sensory characteristics of cig kofte–a Turkish traditional raw meatball. Journal of Food Processing and Preservation doi: 10.1111/jfpp.12059.
  • [45] Dogan, M., Cankurt, H., Toker, O.S., Yetim, H., Sagdic, O., 2013. Effect of yoghurt or yoghurt serum on microbial quality of cig kofte. J Food Sci Technol DOI 10.1007/s13197-012-0649-4.
There are 46 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Gülten Tiryaki Gündüz This is me

Publication Date September 1, 2013
Published in Issue Year 2013 Volume: 11 Issue: 3-4

Cite

APA Gündüz, G. T. (2013). Çiğ Köftede Mikrobiyolojik ve Parazitolojik Tehlikeler ve Önlemeye Yönelik Uygulamalar. Akademik Gıda, 11(3-4), 85-90.
AMA Gündüz GT. Çiğ Köftede Mikrobiyolojik ve Parazitolojik Tehlikeler ve Önlemeye Yönelik Uygulamalar. Akademik Gıda. September 2013;11(3-4):85-90.
Chicago Gündüz, Gülten Tiryaki. “Çiğ Köftede Mikrobiyolojik Ve Parazitolojik Tehlikeler Ve Önlemeye Yönelik Uygulamalar”. Akademik Gıda 11, no. 3-4 (September 2013): 85-90.
EndNote Gündüz GT (September 1, 2013) Çiğ Köftede Mikrobiyolojik ve Parazitolojik Tehlikeler ve Önlemeye Yönelik Uygulamalar. Akademik Gıda 11 3-4 85–90.
IEEE G. T. Gündüz, “Çiğ Köftede Mikrobiyolojik ve Parazitolojik Tehlikeler ve Önlemeye Yönelik Uygulamalar”, Akademik Gıda, vol. 11, no. 3-4, pp. 85–90, 2013.
ISNAD Gündüz, Gülten Tiryaki. “Çiğ Köftede Mikrobiyolojik Ve Parazitolojik Tehlikeler Ve Önlemeye Yönelik Uygulamalar”. Akademik Gıda 11/3-4 (September 2013), 85-90.
JAMA Gündüz GT. Çiğ Köftede Mikrobiyolojik ve Parazitolojik Tehlikeler ve Önlemeye Yönelik Uygulamalar. Akademik Gıda. 2013;11:85–90.
MLA Gündüz, Gülten Tiryaki. “Çiğ Köftede Mikrobiyolojik Ve Parazitolojik Tehlikeler Ve Önlemeye Yönelik Uygulamalar”. Akademik Gıda, vol. 11, no. 3-4, 2013, pp. 85-90.
Vancouver Gündüz GT. Çiğ Köftede Mikrobiyolojik ve Parazitolojik Tehlikeler ve Önlemeye Yönelik Uygulamalar. Akademik Gıda. 2013;11(3-4):85-90.

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