A microbiological evaluation on the ready-to-eat red meat and chicken donair kebabs from a local catering company in Bursa

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dc.contributor.buuauthorYuksek, Nur
dc.contributor.buuauthorEvrensel, Surreya Saltan
dc.contributor.buuauthorTemelli, Seran
dc.contributor.buuauthorAnar, Sahsene
dc.contributor.buuauthorSen, M. K. Cem
dc.contributor.departmentUludağ Üniversitesi/Teknik Bilimler Meslek Yüksekokulu.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Bölümü.tr_TR
dc.date.accessioned2021-03-05T20:31:39Z
dc.date.available2021-03-05T20:31:39Z
dc.date.issued2009
dc.description.abstractThis study was performed to evaluate the microbiological quality of the ready-to-eat red meat and chicken donairs from a catering company in Bursa. Samples were examined for total aerobic mesophilic bacteria, coliforms, Escherichia coli (E. coli), enterococci, staphylococci, coagulase positive staphylococci, and Salmonella spp. Temperatures used in this company were found sufficient for donair surface cooking. The collection tray and the personnel hands were determined as the main cross and/or post contamination sources for the donair ready for service.en_US
dc.identifier.citationYuksek, N. vd. (2009). "A microbiological evaluation on the ready-to-eat red meat and chicken donair kebabs from a local catering company in Bursa". Journal of Biological and Environmental Sciences, 3(7), 7-10.tr_TR
dc.identifier.endpage10tr_TR
dc.identifier.issn1307-9530
dc.identifier.issn1308-2019
dc.identifier.issue7tr_TR
dc.identifier.startpage7tr_TR
dc.identifier.urihttps://dergipark.org.tr/tr/download/article-file/497800
dc.identifier.urihttp://hdl.handle.net/11452/17177
dc.identifier.volume3tr_TR
dc.language.isoenen
dc.publisherUludağ Üniversitesitr_TR
dc.relation.journalJournal of Biological and Environmental Sciencestr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDonairen_US
dc.subjectMicrobiological qualityen_US
dc.subjectContamination sourcesen_US
dc.subjectKebaben_US
dc.subjectReady to eat meaten_US
dc.titleA microbiological evaluation on the ready-to-eat red meat and chicken donair kebabs from a local catering company in Bursaen_US
dc.typeArticleen_US

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2009 Cilt 3 Sayı 7