Investigation of efficient thermal inactivation parameters of O157:H7 in meatballs by grilling.

The aim of the study was to investigate the safe cooking parameters to eliminate O157:H7 in commonly consumed meatball types, by simulating the meatball formula and the cooking practices of restaurants. Ground meat was inoculated around 7 ± 1 log cfu/g with a cocktail of 5 strains of O157:H7. The meatballs were prepared with different ingredients and seasonings depending on the type (kasap or İnegöl).

Determination of the changes in the gastric fluid endurance of O157 and non-O157 Shiga toxin-producing during storage of experimentally produced beef frankfurter.

Resistance of Shiga toxin-producing (STEC) O157:H7 and serogroups O103, O26 and O145 to synthetic gastric fluid (SGF, pH 1.5) were investigated during frankfurter storage. Pathogens were inoculated (5 ± 1 logcfu g) on frankfurters and frankfurters were stored at 4 °C for 75 days in vacuum packages.

Survival of Listeria monocytogenes during Production and ripening of traditional Turkish Savak tulum cheese and in synthetic gastric fluid.

This study investigated the survival and acid tolerance of Listeria monocytogenes during the 2-day processing stage and 90-day ripening of Savak tulum cheese, a traditional cheese in Turkey. Experimental Savak tulum cheese was produced from raw sheep's milk that was inoculated with a L. monocytogenes mixture consisting of five strains (average 7.

Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7.

The objective of the present study was to obtain data about cooking time and temperature of kiymali pide in the restaurants and to investigate thermal inactivation of E. coli O157:H7 during experimental kiymali pide making. A field study was conducted in randomly selected 23 of 87 pide restaurants.

Antimicrobial resistance of emerging foodborne pathogens: status quo and global trends.

Emerging foodborne pathogens are challenging subjects of food microbiology with their antibiotic resistance and their impact on public health. Campylobacter jejuni, Salmonella spp. and Verotoxigenic Escherichia coli (VTEC) are significant emerging food pathogens, globally.