dc.contributor.author | Ilhak, Osman Irfan | |
dc.contributor.author | Dikici, Abdullah | |
dc.contributor.author | Can, Ozlem Pelin | |
dc.contributor.author | Seker, Pinar | |
dc.contributor.author | Oksuztepe, Gulsum | |
dc.contributor.author | Calicioglu, Mehmet | |
dc.date.accessioned | 2019-07-27T12:10:23Z | |
dc.date.accessioned | 2019-07-28T09:59:45Z | |
dc.date.available | 2019-07-27T12:10:23Z | |
dc.date.available | 2019-07-28T09:59:45Z | |
dc.date.issued | 2013 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.issn | 1873-4138 | |
dc.identifier.uri | https://dx.doi.org/10.1016/j.meatsci.2013.02.003 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12418/8699 | |
dc.description | WOS: 000317450100002 | en_US |
dc.description | PubMed ID: 23501245 | en_US |
dc.description.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 log(10) CFU/g). Pide samples were cooked at a conventional oven at 180 degrees C for 180, 240, 270, 300 and 330 s. Results of the current study suggest that cooking kiymali pide at 180 degrees C for at least 330 s (5.5 min) may provide sufficient food safety assurance (>= 6 log(10) CFU/g) for E. coli O157:H7. (C) 2013 Elsevier Ltd. All rights reserved. | en_US |
dc.description.sponsorship | TUBITAK (The Scientific and Technical Research Council of Turkey) [TOGTAG 3236] | en_US |
dc.description.sponsorship | This study was funded by TUBITAK (The Scientific and Technical Research Council of Turkey) with Project No: TOGTAG 3236. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | ELSEVIER SCI LTD | en_US |
dc.relation.isversionof | 10.1016/j.meatsci.2013.02.003 | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Kiymali pide | en_US |
dc.subject | Escherichia coli O157:H7 | en_US |
dc.subject | Cooking time | en_US |
dc.subject | Thermal destruction | en_US |
dc.title | Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7 | en_US |
dc.type | article | en_US |
dc.relation.journal | MEAT SCIENCE | en_US |
dc.contributor.department | [Ilhak, Osman Irfan -- Seker, Pinar -- Oksuztepe, Gulsum -- Calicioglu, Mehmet] Firat Univ, Fac Vet Med, Dept Food Hyg & Technol, TR-23119 Elazig, Turkey -- [Dikici, Abdullah] Tunceli Univ, Fac Engn, Dept Food Engn, Tunceli, Turkey -- [Can, Ozlem Pelin] Cumhuriyet Univ, Fac Engn, Dept Food Engn, Sivas, Turkey | en_US |
dc.contributor.authorID | Calicioglu, Mehmet -- 0000-0002-6658-784X; Ilhak, Osman Irfan -- 0000-0002-1769-6249; OKSUZTEPE, Gulsum -- 0000-0003-3267-6841 | en_US |
dc.identifier.volume | 94 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.endpage | 163 | en_US |
dc.identifier.startpage | 159 | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |