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

Osman İrfan Ilhak; Abdullah Dikici; Ozlem Pelin Can; Pınar Seker; Gülsüm Oksüztepe; Mehmet Calıcıoğlu

doi:10.1016/j.meatsci.2013.02.003

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

Meat Sci. 2013 Jun;94(2):159-63. doi: 10.1016/j.meatsci.2013.02.003. Epub 2013 Feb 17.

Authors

Osman İrfan Ilhak¹, Abdullah Dikici, Ozlem Pelin Can, Pınar Seker, Gülsüm Oksüztepe, Mehmet Calıcıoğlu

Affiliation

¹ Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Firat University, 23119 Elazig, Turkey. [email protected]

PMID: 23501245
DOI: 10.1016/j.meatsci.2013.02.003

Abstract

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. Processing parameters including oven temperature, cooking period and post-cooking temperature were determined. Kiymali pide samples were prepared using ground beef filling experimentally inoculated with E. coli O157:H7 (7.6 log10 CFU/g). Pide samples were cooked at a conventional oven at 180 °C for 180, 240, 270, 300 and 330 s. Results of the current study suggest that cooking kiymali pide at 180 °C for at least 330 s (5.5 min) may provide sufficient food safety assurance (≥6 log10 CFU/g) for E. coli O157:H7.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cattle
Cooking*
Escherichia coli O157 / isolation & purification*
Food Microbiology / standards*
Hot Temperature
Meat / microbiology*
Turkey