title: Microbial quality, and effect of cooking on survival of Salmonella, in Kokariç.
abstract: A special preparation from the small intestine of lamb, called kokariç, is widely consumed in Turkey. In this study, Salmonella was not isolated from raw kokariç. Conventional ways of cooking, except precooking, destroyed Salmonella in artificially contaminated kokariç. The microbial quality of cooked kokariç bought from street sellers was not safe for public health consumption because of environmental contamination.
authors: Faculty of Engineering, Food Engineering Department Ege University, Bornova-Izmir, Turkey.
authors: D
authors: D
authors: Göktan
authors: G
authors: G
authors: Tunçel
authors: S
authors: S
authors: Ceylan