Transnational Döner Kebab taking over the UK

Sirkeci, İbrahim

doi:10.33182/tmj.v4i2.397

Cited by 4 publications

(5 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Additional processes of identity and culture preservation versus acculturation, integration, and assimilation, may add further to the sentiment of solidarity, which can make diaspora market entry even easier for those interested COO brands and products. There is also always the possibility of these new entrants becoming mainstream, if they are adopted by host country residents like we have seen in the case of the Doner Kebab in the UK and elsewhere (see Sirkeci, 2016). Hence, it is not only about nostalgic consumption, which may or may not disappear in second and later generations in diasporas.…”

Section: Discussionmentioning

confidence: 98%

Diaspora Marketing Revisited: The nexus of entrepreneurs and consumers

Sirkeci

Zeren

2018

Trans. Mkt. J.

Self Cite

View full text Add to dashboard Cite

In this article, we discuss the role of diaspora as a business network and an opportunity window for foreign market entry following the concept of diaspora market entry or transnational market entry mode. As sources of information on both home and host countries, diasporas offer opportunities and enable entrepreneurs and thus serve as a significant social capital resource for foreign investors. For willing or the reluctant, investors may find an easy way to enter mature markets and thus internationalise at relative ease by the facilitating effect of diaspora presence in a target market. Diasporas, among their many characteristics, also known for growing a longing for what is “home” or “homeland”. Thus there emerges demand for those products and services they used to consume prior to migration abroad (i.e. nostalgic consumption). It takes place at a crossroads of passion for national identity and nostalgic consumption. For diaspora entrepreneurs, the social capital they have means business to satisfy the “nostalgia” demand as well as expanding markets for brands from their countries of origin.

show abstract

Section: Discussionmentioning

confidence: 98%

Diaspora Marketing Revisited: The nexus of entrepreneurs and consumers

Sirkeci

Zeren

2018

Trans. Mkt. J.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Salmonella spp. sayımı: ISO 6579-1 (22) Pişmiş tavuk döner örneklerinde sırasıyla ortalama olarak; TAMB sayısı 2.4x10 3 cfu/g-5x10 5 cfu/g (3.38-5.70 log 10 /g), Enterobacteriaceae bakterileri <10 cfu/ g-4x10 2 cfu/g, koagülaz pozitif stafilokok <10 cfu/g-4x10 4 cfu/g, E. coli sayısı ise <10 cfu/g -2x10 1 3 cfu/g-5x10 5 cfu/g aralığında bulunmuştur. Gıdaların mikrobiyolojik kalitenin belirlenmesinde önemli önemli bir kriter olan TAMB sayısının bu tür ürünlerin sınır değeri <5 log 10 cfu/g'dır (14,23) .…”

Section: Gereç Ve Yöntemunclassified

“…Döner kebabın tarihçesi net olarak bilinmemektedir. Yazılı ve görsel belgelere dayanılarak döner kebabın 17. yüzyılda İstanbul'un saray çevresinde bilinen bir lezzet olduğu anlaşılmaktadır (5,6) . Anadolu'da gezen bir Fransız olan Bertrandon de la Brocquière (8) , 1433 yılında Bursa'da kendisine, kızarırken içinin pişmesini beklemeden dilimler kesilen bir koyun kebabı ikram edildiğinden bahseder.…”

Section: Introductionunclassified

See 1 more Smart Citation

Investigation of Microbiological Quality of Cooked Chicken Doner Sold in Istanbul

Alçay¹

2019

TMCD

View full text Add to dashboard Cite

Gıda kaynaklı enfeksiyon ve intoksikasyonlarda tavuk ve tavukla hazırlanan ürünlerin önemli bir yeri tuttuğu bilinmektedir. Günümüzde, ülkemizde hızlı-hazır yemek sektörü hızla gelişmiştir ve bu sektörün önde gelen yiyeceklerinin başında, ekonomik olması nedeniyle kanatlı etlerinden yapılan dönerler gelmektedir. Bu çalışmada, İstanbul'da sevilerek ve yaygın olarak tüketilen tavuk dönerlerin mikrobiyolojik açıdan kalitesinin değerlendirilmesi amaçlanmıştır. Yöntem: Toplam 30 adet pişmiş tavuk döner numunesi, İstanbul şehir merkezinden, nisantemmuz 2018 tarihleri arasında rastgele olarak restoranlardan alınmış ve toplam mezofilik aerob bakteri sayısı (TAMB), Enterobacteriaceae sayısı, Escherichia coli, Salmonella spp. ve Staphylococcus aureus mikrobiyal kalite göstergesi olarak araştırılmıştır. Bulgular: Pişmiş tavuk döner örneklerinde TAMB sayısı 2.4x10 3-5x10 5 cfu/g, Enterobacteriaceae sayısı <10 cfu/g-4x10 2 cfu/g, Staphylococcus aureus sayısı <10 cfu/g-4x10 4 cfu/g, Escherichia coli sayısı ise <10 cfu/g-2x10 1 cfu/g olarak bulunmuştur. Dönerlerden izole edilen bakterilerden Gram negatif olanların identifikasyonu yapılmış ve Escherichia coli, Enterobacter cloacae, Klebsiella oxytoca, Serratia liquefaciens, Serratia odorifera biogp 1, Serratia liquefaciens, Pantoea agglomerans saptanmıştır. Bir örnekte Salmonella spp. belirlenmiştir ve Salmonella Arizonae olarak identifiye edilmiştir. Sonuç: Yapılan analizler sonucunda, bazı tavuk dönerlerin gıda güvenliği ve halk sağlığı açışından risk oluşturabileceği sonucuna varılmıştır.

show abstract

“…Shawarma sandwiches are served in several fastfood restaurants in Europe, the Middle East, Canada, and most recently in Malaysia. Shawarma's origin can be traced back to Turkey, and to the Turkish word "çevirme" meaning to rotate (Sirkeci, 2016). It is however known in various countries by various names including chawarma, doner kebab, donair, and gyro (Ayaz et al, 1985;Todd et al, 1986;Nimri et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Detection of enterotoxin gene (sea) and biofilm formation ability among multidrug resistant Staphylococcus aureus isolated from shawarma sandwich sold at selected kiosks in Klang Valley, Malaysia

Fathalla¹,

Mahyudin²,

Ghazali³

et al. 2020

Food Res.

View full text Add to dashboard Cite

The occurrence of multi-drug resistant Staphylococcus aureus in food product of animal origin has increased the concern about their spread into the food supply chain. Presence of multidrug-resistant S. aureus in food products, including ready-to-eat foods imposes potential hazard for consumers. The objective of this research was to investigate the presence of multi-drug resistance of S. aureus in sixty ready-to-eat shawarma sandwiches. Agar-disc diffusion assay determined their resistance to 11 antibiotics. The sea and sed enterotoxin genes were detected by polymerase chain reaction method. Biofilm formation potential (BFP) was quantified by microtitre plate assay. The result revealed that thirty-six samples (60%) were positive for S. aureus. Majority of the isolates (n = 29; 80.6%) were resistant to at least one antibiotic. The isolates demonstrated highest resistance against ampicillin (69.4%) and penicillin (69.4%), while resistance to ciprofloxacin, tetracycline and kanamycin were 47.2%, 33.3% and 22.2%, respectively. Several isolates were resistant to trimethoprim (5.6%), trimethoprim-sulfamethoxazole-(2.8%), gentamicin (2.8%) and cephalothin (2.8%), while none exhibited resistance to chloramphenicol and nitrofurantoin. Out of the thirty-six isolates, twelve isolates (33.3%) were resistant to three or more classes of antibiotic (multidrug-resistant) and 50% had a Multiple Antibiotic Resistance index value more than 0.25. Of the multi-drug resistant isolates, four were positive for sea genes but no sed genes were present. All multi-drug resistance isolates were biofilm formers with five and six isolates were strong and moderate formers, respectively. Additionally, all the sea gene carrying multi-drug resistance isolates were strong biofilm formers. These findings revealed shawarma as a potential vehicle for the spread of multidrug-resistant S. aureus, suggesting more control measures for ready-to-eat food.

show abstract

Transnational Döner Kebab taking over the UK

Cited by 4 publications

References 9 publications

Diaspora Marketing Revisited: The nexus of entrepreneurs and consumers

Diaspora Marketing Revisited: The nexus of entrepreneurs and consumers

Investigation of Microbiological Quality of Cooked Chicken Doner Sold in Istanbul

Detection of enterotoxin gene (sea) and biofilm formation ability among multidrug resistant Staphylococcus aureus isolated from shawarma sandwich sold at selected kiosks in Klang Valley, Malaysia

Contact Info

Product

Resources

About