A note on Escherichia coli O157:H7 serotype in Turkish meat products

Noveir, Malihe R.; Doğan, Hilal B.; Halkman, A. Kadir

doi:10.1016/s0309-1740(00)00058-9

Cited by 16 publications

(15 citation statements)

References 17 publications

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“…Akkus (1996) reported that in 60 ground beef samples E. coli O157:H7 were not detected. In another assay, from the 255 ground beef samples E. coli O157 was isolated but none of them was characterized as H7 strain (Noveir et al, 2000). Sarimehmetoglu et al (1998) isolated 2 (2%) verotoxigenic E. coli O157 from 100 hamburger and 5 (5%) verotoxigenic E. coli O157 from the total number of 100 _ Inegöl meat balls but none of them was identified as H7 positive.…”

Section: Resultsmentioning

confidence: 99%

“…Noveir, Dogan, and Halkman (2000) reported that 0.4% of the 255 ground beef, 2% of the 50 hamburger, 1% of the 101 sausage samples were contaminated with E. coli O157 but in non of the samples E. coli O157:H7 was detected. Sarimehmetoglu, Kuplulu, and Kaymaz (1998) were detected verotoxigenic E. coli O157 from 2 (2%) of the 100 hamburger and 5 (5%) of the 100 _ Inegöl meat ball samples.…”

Section: Introductionmentioning

confidence: 99%

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Detection of Escherichia coli O157:H7 in ground beef using immunomagnetic separation and multiplex PCR

et al. 2009

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Detection of Escherichia coli O157:H7 in ground beef using immunomagnetic separation and multiplex PCR

et al. 2009

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“…E. coli O157:H7 may be a hazard associated with pastırma and similar dry‐cured meat products if it contaminates the carcass and muscles from the slaughterhouse. This is because E. coli O157:H7 is resistant to low temperatures and freezing and has the ability to survive under a wide range of environmental conditions (Noveir et al. 2000).…”

Section: Resultsmentioning

confidence: 99%

“…E. coli O157:H7 is a serious health hazard to humans, particularly in foods that are consumed uncooked (Doyle 1991), and it is the most important member of enterohemorragic E. coli and verotoxigenic E. coli groups (Philips 1999; Noveir et al. 2000).…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY‐CURED MEAT PRODUCT

Aksu¹,

Kaya

Öz

2008

Journal of Food Safety

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Pastırma was produced from beef meat contaminated with Escherichia coli O157:H7 to investigate the effects of protective cultures on the behavior of E. coli O157:H7 in pastırma manufacturing. After being contaminated with E. coli O157:H7 (105 cfu/g), meats for pastırma were divided into two groups. The control group was untreated meat, and the treatment group was meat in which protective cultures (Lactobacillus sakei + Staphylococcus xylosus) were added. E. coli O157:H7 was decreased during processing and showed approximately a 3 log cycle reduction at the end of the production. At the end of the second drying step, there was a difference in E. coli O157:H7 levels between the cultured and control groups. There was no such difference after the other manufacturing steps. As a result, it was concluded that the most important factor effecting reduction of E. coli O157:H7 in pastırma production was loss of water in the drying process. PRACTICAL APPLICATIONS Escherichia coli O157:H7 is the most dangerous food pathogen in pastırma and similar dry‐cured meat products if it contaminates the carcass and muscles from the slaughterhouse. It has been found that the use of protective culture and the procedure of pastırma are effective for inhibiting E. coli O157:H7 during pastırma manufacturing. Results of this study can be applied to inhibit E. coli O157:H7 in pastırma.

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“…and L. monocytogenes respectively (Colak, Hampikyan, Ulusoy, & Bingol, 2007). Noveir, Dogan, and Halkman (2000) analyzed for the presence of E. coli O157:H7 serotype in sucuk samples and found E. coli O157:H7 in only one sample. They concluded that E. coli type 1 is the dominant competitive flora and conventional methods are not suitable for identification of E. coli O157:H7 in sucuk.…”

Section: Market Surveysmentioning

confidence: 99%

Current trends in traditional Turkish meat products and cuisine

Kılıç

2009

LWT - Food Science and Technology

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A note on Escherichia coli O157:H7 serotype in Turkish meat products

Cited by 16 publications

References 17 publications

Detection of Escherichia coli O157:H7 in ground beef using immunomagnetic separation and multiplex PCR

Detection of Escherichia coli O157:H7 in ground beef using immunomagnetic separation and multiplex PCR

EFFECT OF LACTOBACILLUS SAKEI AND STAPHYLOCOCCUS XYLOSUS ON THE INHIBITION OF ESCHERICHIA COLI O157:H7 IN PASTIRMA, A DRY‐CURED MEAT PRODUCT

Current trends in traditional Turkish meat products and cuisine

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