Microbiological quality of pastrami and associated surfaces at the point of sale in Kayseri, Turkey

Basit Öğe Kaydı
dc.authorid0000-0003-2721-9275
dc.authorid0000-0002-3935-6296
dc.contributor.authorYildirim, Y.
dc.contributor.authorOnmaz, N. Ertas
dc.contributor.authorGonulalan, Z.
dc.contributor.authorAl, S.
dc.contributor.authorYildirim, A.
dc.contributor.authorKaradal, F.
dc.contributor.authorPamuk, S.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2017
dc.departmentNiğde ÖHÜ
dc.description.abstractObjective: The aim of this study is to trace the possible relations between the hygienic status of slicing utensils and the microbiological quality of pastrami. Study Design: A total of 75 pastrami retail markets were visited in Kayseri, Turkey, where the pastrami (a ready-to-eat meat product) is commonly produced and consumed. Sliced pastrami, the cutting board and knife surface swabs were collected from each pastrami retail point to trace possible sources of contamination. Methods: Samples were analysed for the presence of total viable counts (TVC), total coliforms, Escherichia coli, members of Enterobacteriaceae, Staphylococcus aureus and Listeria spp. In addition, pastrami samples were analysed for sulphite-reducing Clostridium spp. and Toxoplasma gondii. Results: When compared with the target values of related literatures, a total of 6 (8%) pastrami samples were found unsatisfactory as a result of TVC (5.3%), Enterobacteriaceae (5.3%), E. coli (2.6%), S. aureus (2.6%), Listeria spp. (2.6%) and Listeria monocytogenes (1.3%) contaminations. No T. gondii positivity was observed among the pastrami samples. None of the cutting board and knife surface swabs were found to harbour TVC level >10(3) cfu/cm(2), E. coli and L. monocytogenes. For the total coliforms, 7 (9.3%) and 5 (6.6%) of cutting board and knife surface swabs were found to exceed the target value (<2.5 cfu/cm(2)), respectively. No statistically significant correlation was detected between the organisms on pastrami and slicing utensils indicating that pastrami were not cross-contaminated by the contact surfaces. Conclusion: More emphasis needs to be placed for training of food handlers and to apply good hygienic practices at the point of pastrami sale. The conditions at retail points must be monitored and inspections should be tightened to protect public health. (C) 2017 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.
dc.description.sponsorshipErciyes University, Scientific Research Project Coordination Unit [TCD-2013-4396]
dc.description.sponsorshipThis study was supported by "Erciyes University, Scientific Research Project Coordination Unit" with project number TCD-2013-4396.
dc.identifier.doi10.1016/j.puhe.2017.01.003
dc.identifier.endpage158
dc.identifier.issn0033-3506
dc.identifier.issn1476-5616
dc.identifier.pmid28216007
dc.identifier.scopus2-s2.0-85017544582
dc.identifier.scopusqualityQ1
dc.identifier.startpage152
dc.identifier.urihttps://dx.doi.org/10.1016/j.puhe.2017.01.003
dc.identifier.urihttps://hdl.handle.net/11480/3499
dc.identifier.volume146
dc.identifier.wosWOS:000399994700021
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherW B SAUNDERS CO LTD
dc.relation.ispartofPUBLIC HEALTH
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPastrami
dc.subjectCutting surfaces
dc.subjectMicrobiological quality
dc.subjectPublic health
dc.subjectRetail markets
dc.subjectToxoplasma gondii
dc.titleMicrobiological quality of pastrami and associated surfaces at the point of sale in Kayseri, Turkey
dc.typeArticle

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