Microbiological characterization of çiğ köfte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in çiğ köfte during refrigerated storage

Author:

Ghazzi Marya,Porto-Fett Anna C.S.,Ayaz Naim D.,Ozansoy Görkem,Çufaoğlu Gizem,Goncuoglu Muammer,Dluzneski Ashton,Holinka Sarina,Shoyer Bradley A.,Shane Laura E.,Stahler Laura J.,Campano Stephen G.,Luchansky John B.

Funder

USDA National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference47 articles.

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2. Turkish Food Codex. Regulations on fresh meat, prepared meat and prepared meat mixtures;Anonymous,2000

3. Determination of changes occurred in the microflora of çiğ köfte (raw meat balls) at different storage temperatures;Ardic;International Journal of Food Science and Technology,2008

4. Official methods of analysis of AOAC International;Association of Official Analytical Chemists (AOAC),2000

5. Prevalence and molecular characterization of sorbitol fermenting and non-fermenting Escherichia coli O157:H7+/H7- isolated from cattle at slaughterhouse and slaughterhouse waste water;Ayaz;International Journal of Food Microbiology,2014

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