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

Ilhak O. I., DİKİCİ A., CAN Ö. P., Şeker P., Öksüztepe G., Çalicioǧlu M.

Meat Science, vol.94, no.2, pp.159-163, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 2
  • Publication Date: 2013
  • Doi Number: 10.1016/j.meatsci.2013.02.003
  • Journal Name: Meat Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.159-163
  • Keywords: Cooking time, Escherichia coli O157:H7, Kiymali pide, Thermal destruction
  • Uşak University Affiliated: Yes

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 330s. Results of the current study suggest that cooking kiymali pide at 180°C for at least 330s (5.5min) may provide sufficient food safety assurance (≥6 log10 CFU/g) for E. coli O157:H7. © 2013 Elsevier Ltd.