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Article
Publication date: 6 September 2011

Enver Baris Bingol, Omer Cetin and Karlo Muratoglu

The purpose of this study is to investigate the effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball).

Abstract

Purpose

The purpose of this study is to investigate the effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball).

Design/methodology/approach

Cig kofte samples were inoculated one by one with both bacteria at high inoculum levels and were treated with different doses of fresh lemon juice (2, 5, 10 and 15 ml) for 10 seconds, 30 seconds, and 1, 5, 15, 30 and 60 minutes.

Findings

Treatments of lemon juice for different exposure times caused reduction ranging between 0.1 and 1.7 log CFU/g for Salmonella Enteritidis and 0.1 and 2.1 log CFU/g for E.coli. Results showed that lemon juice caused slight decrease in Salmonella Enteritidis and E.coli as an immediate inhibitor, but this effect increased with concentration and time.

Originality/value

This is a research study to provide information on the effectiveness of lemon juice which is squeezed generally before eating cig kofte, on the presence of the surface flora to strengthen the hygienic quality of the product. Inactivation effect of lemon juice on Salmonella Enteritidis and E.coli may give a practical and easy way of providing food safety for cig kofte.

Details

British Food Journal, vol. 113 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 24 October 2008

Enver Baris Bingol, Hilal Colak, Hamparsun Hampikyan and Karlo Muratoglu

This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready‐to‐eat (RTE) foods defined in…

798

Abstract

Purpose

This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready‐to‐eat (RTE) foods defined in the Turkish Food Codex (TFC).

Design/methodology/approach

Stuffed mussel (Midye Dolma), which can be classified as RTE foods, made from mussel and rice, cooked separately then put together in the shell, is commonly consumed in Turkey. This special food might be an important source of microorganisms especially pathogen bacteria because of preparation and serving process. During the period of March‐October 2006, a total of 168 stuffed mussel samples were collected randomly from restaurants, buffets and street sellers located in Istanbul and analysed some microbiological parameters.

Findings

Coliforms were detected in 130 (77.38 per cent), Escherichia coli in 37 (22.02 per cent), Staphylococcus aureus in 40 (23.80 per cent), Bacillus cereus in 65 (38.69 per cent), yeast and moulds in 147 (87.50 per cent) and sulphite‐reducing anaerob bacteria in 61 (36.30 per cent) stuffed mussel samples, respectively. Total aerobic bacteria count (TAB) was between 1.0 × 102 and 3.2 × 107 CFU/g. No Salmonella spp. was detected in analysed samples.

Originality/value

This is the first comprehensive study to provide information on the microbiological quality of stuffed mussels sold in Istanbul, Turkey. This information is important in the determination of measures that can be taken to control the safety of these cooked or prepared foods.

Details

British Food Journal, vol. 110 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

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