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

Yıl 2016, Cilt 6, Sayı 2, 36 - 44, 01.12.2016

Öz

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.

Kaynakça

  • Sallam, K.I. (2007). Prevalence of Campylobacter in chicken and chicken by-products retailed in Sapporo area, Hokkaido, Japan. Food Control, 18, 1113–1120.
  • Kayısoglu, S. (1996). Tekirdag ilinde tüketime sunulan kırmızı et ve tavuk eti dönerlerinin fiziksel, kimyasal ve mikrobiyolojik özelliklerinin incelenmesi üzerine bir Arastırma. Yüksek Lisans Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü.
  • Pexara, A., Ambrosiadis, I., Georgakis, S., Genigeorgis, K., Batzios C.H. (2001). Basic parameters of a new production technology for ‘‘gyros’’. A shelf life study of the product at 4 C. J of Food Eng, 79(2), 681–688.
  • Ulukanlı, Z., Cavlı, P., Tuzcu, M. (2006). Detection of Escherichia coli O157:H7 from beef doner kebabs sold in Kars. GU Journal of Science, 19(2), 99–104.
  • Ergönül, B., Kundakçı, A. (2007). Changes in quality attributes of Turkey doner during frozen storage. J of Muscle Foods, 18, 285-293.
  • Yaman R. (1993). Döner kebabın hikayesi, Türk mutfak kültürü üzerine arastırmalar. Türk Halk Kültürünü Arastırma ve Tanıtma Vakfı Yayınları, 3, 92-101.
  • Ayaz, M., Othman, F.A., Bahareth, T.O., Al-Sogair, M.A., Sawaya, W.N. (1985). Microbial quality of shawarma in Saudi Arabia. J Food Protect, 48 (9), 811-814.
  • Anonymous. Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella spp. ISO 6579:2002. http://www.iso.org/iso/catalogue_detail.htm?csnumber=29315
  • Soumet, C., Ermel, G., Rose. V., Rose N, Drouin, P., Salvat G., Colin, P. (1999). Identification by a multiplex PCR-based assay of Salmonella typhimurium and Salmonella enteritidis strains from environmental swabs of poultry houses. Lett Appl Microbiol, 29, 1–6.
  • Todd, E.C.D., Szabo, R., Spiring, F. (1986) Donairs (Gyros)- Potential hazards and control. J Food Protect, 49 (5), 369-377.
  • Gould, G.W. (1989). Heat-induced injury and inactivation. In: Mechanisms of Action of Food Preservation Procedures. Ed. Gould, G.W., Elsevier Applied Sci. London, p: 11–42.
  • Doyle, M., Mazzotta, A. (2000). Review of studies on the thermal resistance of Salmonellae. J Food Protect, 63 (6), 779–795.
  • Ng D.L.K., Koh, B.B., Tay, L., Yeo, M. (1999). The presence of Salmonella in local food and beverage items in Singapore. Dairy Food Environ Sanit. 19: 848–852.
  • Murphy, R.Y., Johnson, E.R., Marks, B.P., Johnson, M.G., Marcy, J.A. (2001). Thermal inactivation of Salmonella senftenberg and Listeria bnocula in ground chicken breast patties processed in an air convection oven. Poult Sci, 80 (4), 515-521.
  • Palumbo, M.S., Beers, S.M., Bhaduri, S., Palumbo, S.A. (1995). Thermal resistance of Salmonella spp. and Listeria monocytogenes in liquid egg yolk and egg yolk products. J Food Protect, 58: 960-966.
  • Juneja, V.K., Eblen, B.S., Marks, H.M. (2001). Modeling non-linear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels. Int J Food Microbiol. 70 (1-2):37-51.
  • Van Doren, J. M., Neil, K. P., Parish, M., Gieraltowski, L., Gould, L. H., Gombas, K. L. (2013). Foodborne illness outbreaks from microbial contaminants in spices, 1973–2010. Food microbiology. 36 (2), 456-464.

Tüketim sürecinde döner kebaplarda Salmonella spp. varlığının araştırılması

Yıl 2016, Cilt 6, Sayı 2, 36 - 44, 01.12.2016

Öz

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

Kaynakça

  • Sallam, K.I. (2007). Prevalence of Campylobacter in chicken and chicken by-products retailed in Sapporo area, Hokkaido, Japan. Food Control, 18, 1113–1120.
  • Kayısoglu, S. (1996). Tekirdag ilinde tüketime sunulan kırmızı et ve tavuk eti dönerlerinin fiziksel, kimyasal ve mikrobiyolojik özelliklerinin incelenmesi üzerine bir Arastırma. Yüksek Lisans Tezi, Trakya Üniversitesi Fen Bilimleri Enstitüsü.
  • Pexara, A., Ambrosiadis, I., Georgakis, S., Genigeorgis, K., Batzios C.H. (2001). Basic parameters of a new production technology for ‘‘gyros’’. A shelf life study of the product at 4 C. J of Food Eng, 79(2), 681–688.
  • Ulukanlı, Z., Cavlı, P., Tuzcu, M. (2006). Detection of Escherichia coli O157:H7 from beef doner kebabs sold in Kars. GU Journal of Science, 19(2), 99–104.
  • Ergönül, B., Kundakçı, A. (2007). Changes in quality attributes of Turkey doner during frozen storage. J of Muscle Foods, 18, 285-293.
  • Yaman R. (1993). Döner kebabın hikayesi, Türk mutfak kültürü üzerine arastırmalar. Türk Halk Kültürünü Arastırma ve Tanıtma Vakfı Yayınları, 3, 92-101.
  • Ayaz, M., Othman, F.A., Bahareth, T.O., Al-Sogair, M.A., Sawaya, W.N. (1985). Microbial quality of shawarma in Saudi Arabia. J Food Protect, 48 (9), 811-814.
  • Anonymous. Microbiology of food and animal feeding stuffs -- Horizontal method for the detection of Salmonella spp. ISO 6579:2002. http://www.iso.org/iso/catalogue_detail.htm?csnumber=29315
  • Soumet, C., Ermel, G., Rose. V., Rose N, Drouin, P., Salvat G., Colin, P. (1999). Identification by a multiplex PCR-based assay of Salmonella typhimurium and Salmonella enteritidis strains from environmental swabs of poultry houses. Lett Appl Microbiol, 29, 1–6.
  • Todd, E.C.D., Szabo, R., Spiring, F. (1986) Donairs (Gyros)- Potential hazards and control. J Food Protect, 49 (5), 369-377.
  • Gould, G.W. (1989). Heat-induced injury and inactivation. In: Mechanisms of Action of Food Preservation Procedures. Ed. Gould, G.W., Elsevier Applied Sci. London, p: 11–42.
  • Doyle, M., Mazzotta, A. (2000). Review of studies on the thermal resistance of Salmonellae. J Food Protect, 63 (6), 779–795.
  • Ng D.L.K., Koh, B.B., Tay, L., Yeo, M. (1999). The presence of Salmonella in local food and beverage items in Singapore. Dairy Food Environ Sanit. 19: 848–852.
  • Murphy, R.Y., Johnson, E.R., Marks, B.P., Johnson, M.G., Marcy, J.A. (2001). Thermal inactivation of Salmonella senftenberg and Listeria bnocula in ground chicken breast patties processed in an air convection oven. Poult Sci, 80 (4), 515-521.
  • Palumbo, M.S., Beers, S.M., Bhaduri, S., Palumbo, S.A. (1995). Thermal resistance of Salmonella spp. and Listeria monocytogenes in liquid egg yolk and egg yolk products. J Food Protect, 58: 960-966.
  • Juneja, V.K., Eblen, B.S., Marks, H.M. (2001). Modeling non-linear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels. Int J Food Microbiol. 70 (1-2):37-51.
  • Van Doren, J. M., Neil, K. P., Parish, M., Gieraltowski, L., Gould, L. H., Gombas, K. L. (2013). Foodborne illness outbreaks from microbial contaminants in spices, 1973–2010. Food microbiology. 36 (2), 456-464.

Ayrıntılar

Diğer ID JA59RS35CG
Bölüm Araştırma Makalesi
Yazarlar

Bassam EL-SHDEFAT Bu kişi benim


Ümit Gürbüz Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2016
Yayınlandığı Sayı Yıl 2016, Cilt 6, Sayı 2

Kaynak Göster

Bibtex @ { mjavl484849, journal = {Manas Journal of Agriculture Veterinary and Life Sciences}, issn = {1694-7932}, eissn = {1694-7932}, address = {Kyrgyz -Turkish Manas University Manas Journal of Agriculture Veterinary and Life Science 720044, Bishkek, KYRGYZSTAN Mira Avenue, 56}, publisher = {Kırgızistan Türkiye Manas Üniversitesi}, year = {2016}, volume = {6}, number = {2}, pages = {36 - 44}, title = {An Investigation of the Salmonella spp. of the doner kebap during the consumption time}, key = {cite}, author = {El-shdefat, Bassam and Gürbüz, Ümit} }
APA El-shdefat, B. & Gürbüz, Ü. (2016). An Investigation of the Salmonella spp. of the doner kebap during the consumption time . Manas Journal of Agriculture Veterinary and Life Sciences , 6 (2) , 36-44 . Retrieved from https://dergipark.org.tr/tr/pub/mjavl/issue/40471/484849
MLA El-shdefat, B. , Gürbüz, Ü. "An Investigation of the Salmonella spp. of the doner kebap during the consumption time" . Manas Journal of Agriculture Veterinary and Life Sciences 6 (2016 ): 36-44 <https://dergipark.org.tr/tr/pub/mjavl/issue/40471/484849>
Chicago El-shdefat, B. , Gürbüz, Ü. "An Investigation of the Salmonella spp. of the doner kebap during the consumption time". Manas Journal of Agriculture Veterinary and Life Sciences 6 (2016 ): 36-44
RIS TY - JOUR T1 - An Investigation of the Salmonella spp. of the doner kebap during the consumption time AU - Bassam El-shdefat , Ümit Gürbüz Y1 - 2016 PY - 2016 N1 - DO - T2 - Manas Journal of Agriculture Veterinary and Life Sciences JF - Journal JO - JOR SP - 36 EP - 44 VL - 6 IS - 2 SN - 1694-7932-1694-7932 M3 - UR - Y2 - 2022 ER -
EndNote %0 Manas Journal of Agriculture Veterinary and Life Sciences An Investigation of the Salmonella spp. of the doner kebap during the consumption time %A Bassam El-shdefat , Ümit Gürbüz %T An Investigation of the Salmonella spp. of the doner kebap during the consumption time %D 2016 %J Manas Journal of Agriculture Veterinary and Life Sciences %P 1694-7932-1694-7932 %V 6 %N 2 %R %U
ISNAD El-shdefat, Bassam , Gürbüz, Ümit . "An Investigation of the Salmonella spp. of the doner kebap during the consumption time". Manas Journal of Agriculture Veterinary and Life Sciences 6 / 2 (Aralık 2016): 36-44 .
AMA El-shdefat B. , Gürbüz Ü. An Investigation of the Salmonella spp. of the doner kebap during the consumption time. MJAVL. 2016; 6(2): 36-44.
Vancouver El-shdefat B. , Gürbüz Ü. An Investigation of the Salmonella spp. of the doner kebap during the consumption time. Manas Journal of Agriculture Veterinary and Life Sciences. 2016; 6(2): 36-44.
IEEE B. El-shdefat ve Ü. Gürbüz , "An Investigation of the Salmonella spp. of the doner kebap during the consumption time", Manas Journal of Agriculture Veterinary and Life Sciences, c. 6, sayı. 2, ss. 36-44, Ara. 2016