Changes of microbiological quality in meatballs after heat treatment

Yilmaz I., ARICI M. , Gumus T.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.221, ss.281-283, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 221
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1007/s00217-005-1157-9
  • Sayfa Sayıları: ss.281-283


The effects of different cooking processes (grilling, oven and microwave cooking) on the microbial flora of the raw meatballs inoculated with E. coli O157:H7 at the level 2x10(4) supercript stop cfu/ml were investigated. The meatballs were stored at 4 degrees C. The flora of the raw meatballs is described in this paper. While Salmonella was found in each sample, none of the samples contained C. perfringens or E. coli O157:H7. The processes of grill cooking or microwave cooking decreased the microbial flora by 2-3 log cycles. E. coli O157:H7 was completely destroyed by all cooking methods. E. coli O157:H7 count of the raw meatball samples increased for 1.5 log cycles at the end of storage compared to beginning.