Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks.

The aims of this study were to characterize postbiotics, and to evaluate their antibacterial effects in-vitro and on chicken drumsticks. Postbiotics [Pediococcus. acidilactici (PA), Latilactobacillus sakei/Staphylococcus xylosus (LS)] exhibited strong antioxidant activity, and their total phenolic contents were found as 2952.

Effect of some chemical decontaminants on the survival of and Typhimurium with different attachment times on chicken drumstick and breast meat.

The aim of this study was to investigate the efficacy of some decontaminant agents on the survival of Typhimurium and with different attachment periods to chicken drumstick with skin and skinless breast meat. For this purpose, Typhimurium and were given periods of 0.5 (30 s), 20 and 210 min to attach to the chicken drumstick and breast meat.

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.

Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products.

The U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) has a specific lethality performance standard for ready-to-eat products.

The effects of salt and storage temperature on microbiological changes in hot-smoked mirror carp (Cyprinus carpio L.).

In this study, microbiological changes during processing and preservation of smoked mirror carp (Cyprinus carpio L.) fillets were examined. In the processing phase the brining in two different salt concentration and smoke were used.

Effect of method of cooking on identification of heat processed beef using polymerase chain reaction (PCR) technique.

Effects of various cooking methods including boiling, roasting, pressure cooking, and pan frying on species determination of beef by PCR was studied. The meat was cooked by boiling at 97.5°C for 140, 200 or 230min, by roasting at 200°C for 80, 120, or 150min or by autoclaving at 120°C for 30, 60, or 90min.