A new production technology for “gyros”.

Food safety challenges associated with traditional foods of Turkey

“…High presence of pathogens especially C. perfringens in doner kebab is associated with several reasons. The temperature at the center of the doner kebab during cooking maintaining the optimal temperature range (25-45 °C) for anaerobic pathogen growth is one of the reasons (Kayısıoglu et al, 2003;Pexara et al, 2006). Doner are not ideal meat product for heat transfers which depending on composition, shape and size of the product.…”