Changes of microbiological quality in meatballs after heat treatment

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dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authoridGumus, Tuncay/0000-0001-7635-5519
dc.authoridYILMAZ, ISMAIL/0000-0003-1116-0934
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.contributor.authorYilmaz, I
dc.contributor.authorArici, M
dc.contributor.authorGümüs, T
dc.date.accessioned2024-06-12T10:59:57Z
dc.date.available2024-06-12T10:59:57Z
dc.date.issued2005
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe effects of different cooking processes (grilling, oven and microwave cooking) on the microbial flora of the raw meatballs inoculated with E. coli O157:H7 at the level 2x10(4) supercript stop cfu/ml were investigated. The meatballs were stored at 4 degrees C. The flora of the raw meatballs is described in this paper. While Salmonella was found in each sample, none of the samples contained C. perfringens or E. coli O157:H7. The processes of grill cooking or microwave cooking decreased the microbial flora by 2-3 log cycles. E. coli O157:H7 was completely destroyed by all cooking methods. E. coli O157:H7 count of the raw meatball samples increased for 1.5 log cycles at the end of storage compared to beginning.en_US
dc.identifier.doi10.1007/s00217-005-1157-9
dc.identifier.endpage283en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue3-4en_US
dc.identifier.scopus2-s2.0-23944525376en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage281en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-005-1157-9
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20643
dc.identifier.volume221en_US
dc.identifier.wosWOS:000231312300009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectE. Coli O157 : H7en_US
dc.subjectMicrobiological Floraen_US
dc.subjectMeatballen_US
dc.subjectCooking Techniquesen_US
dc.subjectEscherichia-Coli O157-H7en_US
dc.titleChanges of microbiological quality in meatballs after heat treatmenten_US
dc.typeArticleen_US

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