Chemical Composition and Microbiological Quality of the Bonab Kebabs Sold in Tabriz Market

Nemati, Mahnaz; Ghorbanpour, H.; Razavieh, S V; Hoseini, Mahdi

doi:10.1111/j.1745-4565.2008.00112.x

Cited by 6 publications

(4 citation statements)

References 5 publications

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“…Regardless of mince stew, bacterial contamination was not detected in other stews, which could be related to the long time of cooking and high temperature (6,8,10); This finding was also previously observed in another study performed by Tavakoli et al, in 2009 to evaluate the bacterial, chemical and organoleptic quality of cooked food with traditional and modern equipment. They stated that high cooking temperature is effective in reducing the contamination level; however, the quantity of vitamin B1 and B2 in addition to the organoleptic characteristics may decrease as a result of high cooking temperature (11).…”

Section: Discussionsupporting

confidence: 79%

“…Findings of the performed study by Nemati et al on kebab have shown that the total bacterial and coliform counts were 3.22 × 10 3 CFU/g and 1.69 × 10 3 CFU/g, respectively which is higher than our results. Insufficient heat and secondary contamination after cooking, inappropriate preparation and contaminated masher could be effective in food contamination (10).…”

Section: Discussionmentioning

confidence: 99%

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Chemical Composition and Microbiological Quality of the Central Restaurant Food of Hamedan University of Medical Sciences

Hoseinzadeh

Faghih

Roshanaei

et al. 2012

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The main purpose of this study was to determine the microbial contamination and chemical quality of food prepared in the central restaurant of the Hamedan university of medical sciences. Objectives:The main purpose of this study was to determine the microbial contamination including coliforms and pathogenic bacteria in food cooking and serving center of the Hamedan University of Medical sciences. Materials and Methods:In this cross-sectional study, 150 food samples were randomly obtained from the central restaurant of the Hamedan university of medical sciences and consequently evaluated for bacterial and yeast contamination using the American public health association (APHA) and food and drug administration (FDA) standard methods. In addition, the chemical quality and outward status of food were assessed. Statistical analysis was done using SPSS software (version 16.0) and descriptive and analytical statistics were used. Results: Rice, vegetable pot roast and kebab had the highest total bacteria and coliform count. The total bacteria averages and coliform count for rice were 1.314 × 105 CFU (Colony Forming Units)/g and 1.82 × 104 CFU/g respectively. Twenty one point four percent, 60% and 20% of rice, vegetable pot roast and kebab tested samples were contaminated with E. coli, respectively . Significant differences were observed among total bacteria, coliforms and yeast counts of different meal samples (P = 0.02). Conclusions:The results of the present study demonstrated that none of the tested samples were contaminated with Salmonella and Listeria monocytogenes. Improving methods for cooking and food processing, prevention of the secondary bacterial contaminations, continuous monitoring and surveillance of food processing are of great importance as preventive measures of food contamination.

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Section: Discussionsupporting

confidence: 79%

Section: Discussionmentioning

confidence: 99%

Chemical Composition and Microbiological Quality of the Central Restaurant Food of Hamedan University of Medical Sciences

Hoseinzadeh

Faghih

Roshanaei

et al. 2012

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“…This could be due to the foods that have been contaminated and temperature abused or spoilt [3]. In the previous study [4], stated that the contamination can also cause by insufficient heat during cooking process. However, high load of TPC in meat-based preparations might even be due to the existence of spoilage bacteria which is able to grow on a non-selective plate count agar medium [5].…”

Section: Resultsmentioning

confidence: 97%

Effect of Serving Time on Microbiological Quality of Food Served (Chicken Dish and Rice) During Wedding Banquet

Jaafar

Mohamad-Rohamad

Ismail‐Fitry

et al. 2018

JST

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Sample. The food samples were conducted at the actual wedding banquet. Food samples which were ayam masak merah and nasi minyak were collected at 0, 1, 2, 3 and 4 hours, respectively during serving time at the Abstract: Ayam masak merah (chicken in tomato sauce) and nasi minyak (flavoured ghee rice) are among the common dish served in Malay wedding banquet. The microbiological quality of these dishes becomes a concern when there was a food poisoning that caused four deaths after attending the wedding banquet. Therefore, the aim of this work is to investigate the microbiological quality of ayam masak merah and nasi minyak during the serving time (0, 1, 2, 3 and 4 hours) at the wedding banquet. The microbiological analysis were; total plate count (TPC), total coliform, Escherichia coli , Staphylococcus aureus, Bacillus cereus, Salmonella spp., and Listeria spp. The results showed that ayam masak merah has the highest count for TPC, total coliform, Escherichia coli, Staphylococcus aureus, but low count in Listeria spp. and Salmonella spp. was not detected. Highest TPC was observed at the first hour of serving time, 7.33 log CFU/g, while for total coliforms and Staphylococcus aureus was at the 4 hours of serving time, 7.44 log CFU/g and 7.27 log CFU/g respectively.

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“…These results are similar to ours. However, some other studies showed a greater decreasing ratio in microbial load by cooking (15,(45)(46)(47)(48).…”

Section: Discussionmentioning

confidence: 93%

Determination of growth and toxin production potential of Staphylococcus aureus and Clostridium perfringens during döner production process

Eker¹,

Bostan²

2019

Turk J Vet Anim Sci

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Introduction Döner is a traditional meat meal that is commonly consumed in Turkey. Its history dates back to the 1800s in Bursa and the Middle East and its consumption spread due to the rapid industrialization and urbanization of the Ottoman Empire. Today it is served in different formulations and types, such as a döner, iskender, and cağ kebab. In many countries (e.g., Germany, Greece, Lebanon, Arab countries, and the USA) döner has entered the culinary culture and has become a regional food with diverse names, such as gyro, doner kebab, shawarma, chawarma, and souvlaki (1,2). Döner is made from beef, pork, or mutton meat and mixed with flavoring ingredients such as tail fat, onion, pepper, oil, milk, yogurt, tomato, egg, and vinegar or lemon juice based on consumer preferences. In Turkey, 2-3-year-old bovine meat is generally preferred for döner production and it must have been previously ripened (pH of <6). Meat is procured from the hind, back, legs, and waist of the carcass. A meat part known as the 'rump tail' is particularly used as a döner raw material (3-5). Before the cooking process, döner meat is marinated with salt, phosphates, organic acids, spices, and the previously listed flavoring ingredients. This method tenderizes, crisps, and increases the meat flavor (6,7). The quality of the flora in raw döner kebab meat depends on numerous factors, such as the microbial load in the raw materials, processing, and plant hygiene. The use of low quality meat and other ingredients, poor hygiene at the plant, and staff inattention can result in increased microbial loads. According to Turkish standards, the presence of coagulase-positive Staphylococcus aureus and Clostridium perfringens is limited to 10 4 colony forming units (CFU)/g for döner kebab meat and a maximum of 10 6 CFU/g total aerobic bacteria. The pathogens Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7 are not allowed in döner kebab meat. Legal limits were also established in the Turkish Food Codex (5) for cooked döner meat. The maximum limit for coagulasepositive S. aureus and C. perfringens, mold, and yeast is 10 3 CFU/g, while Salmonella spp., L. monocytogenes, and E. coli O157:H7 are not allowed. As a fresh dish, döner kebab must be served immediately after cooking and there are some unique risks associated with the cooking process. The standard temperature used during the cooking application is generally enough Abstract: Döner is a traditional meat meal that is commonly consumed in Turkey. Although it receives heat treatment during processing, some microorganisms including pathogens may remain alive. Therefore, this study was carried out to determine the changes in the number of microorganisms (total aerobic mesophilic bacteria, Enterobacteriaceae, Escherichia coli, aerobic mesophilic spore-forming bacteria, Staphylococcus-Micrococcus spp.) and survival potential of some pathogenic bacteria (Staphylococcus aureus and Clostridium perfringens) during the cooking period. Experimentally prepared döner kebabs were cooked continu...

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Chemical Composition and Microbiological Quality of the Bonab Kebabs Sold in Tabriz Market

Abstract: The objective of this research was to determine chemical composition and microbiological quality of the

Cited by 6 publications

References 5 publications

Chemical Composition and Microbiological Quality of the Central Restaurant Food of Hamedan University of Medical Sciences

Chemical Composition and Microbiological Quality of the Central Restaurant Food of Hamedan University of Medical Sciences

Effect of Serving Time on Microbiological Quality of Food Served (Chicken Dish and Rice) During Wedding Banquet

Determination of growth and toxin production potential of Staphylococcus aureus and Clostridium perfringens during döner production process

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