title: Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7.
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.
authors.affiliation: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Firat University, 23119 Elazig, Turkey. oiilhak@firat.edu.tr
authors.forename: Osman İrfan
authors.initials: Oİ
authors.lastname: Ilhak
authors.forename: Abdullah
authors.initials: A
authors.lastname: Dikici
authors.forename: Ozlem Pelin
authors.initials: OP
authors.lastname: Can
authors.forename: Pınar
authors.initials: P
authors.lastname: Seker
authors.forename: Gülsüm
authors.initials: G
authors.lastname: Oksüztepe
authors.forename: Mehmet
authors.initials: M
authors.lastname: Calıcıoğlu
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D019453:Escherichia coli O157 / Q000302:isolation & purification*; D005516:Food Microbiology / Q000592:standards*; D006358:Hot Temperature; D008460:Meat / Q000382:microbiology*; D014421:Turkey