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

Abstract

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

Tüketim sürecinde döner kebaplarda Salmonella spp. varlığının araştırılması

Abstract

Bu araştırma, Amman’da (Ürdün) bulunan ve rastgele seçilen toplam 12 döner lokantasında (6’sı tavuk, 6 ‘sı kırmızı et döner üreten lokanta) beyaz ve kırmızı et dönerlerindeki salmonella varlığını belirlemek amacıyla yapılmıştır. Numuneler saat 10.00’da pişmemiş çiğ etten ve saat 14.00;16.00 ve 18.00 olmak üzere üretim süresince pişmiş dönerlerden alınmıştır . 144 tavuk eti ve 144 kırmızı et döneri olmak üzere toplam 288 numunenin analizi gerçekleştirilmiştir. Salmonella identifikasyonu PCR yöntemi ile belirlenmiştir. Analize alınan 288 numunenin 15’inde (% 5.2) Salmonella belirlenmiştir. Salmonella kontaminasyonunun beyaz ete göre kırmızı et dönerlerinde daha yüksek bulunmuştur. Salmonella varlığı belirlenen 15 numunede sadece Salmonella enteritidis izole edildi edilmiş ve diğer suşlar tespit edilmemiştir. Sonuç olarak pişmiş et örneklerinde Salmonella tespit edilmesi et döner lokantalarının mikrobiyolojik açıdan yeterince güvenilir olmadıklarını göstermektedir. Bu nedenle halk sağlığının korunması için gerekli hijyenik tedbirlerin alınması ve güvenli hijyen ölçümleri ile etkili bir izleme prosedürünün uygulanması gerektiği kanaatine varılmıştır

Keywords

• et, mikrobiyolojik kalite, salmonella, döner kebap

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