Consumer food safety concerns are continually increasing in Turkey, with consumer
demand for safer foods becoming an important challenge for the industry. Most traditional …

Spices and herbs are widely used in almost all types of food preparation and their microbial
contamination may cause spoilage and pose public health risk. Thus, the aim of this study …

The efficacy of the RapidChek Select, an alternative rapid method based on lateral flow
technology, for the screening of Salmonella in meat and meat products, was compared with …

The microbiological quality of 351 samples of nine types of spices including black pepper,
caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and …

The aim of this study was to test whether personality traits influenced liking and choice of
pungent foods such as cig kofte for Turkish population. In addition, we explored the role of …

Çiğ köfte ülkemize özgü özel bir lezzettir ve her yaş grubu tarafından sevilerek tüketilen
gıdalar arasında yer almaktadır. Çiğ köfte baharatlar, bulgur, salça gibi birçok farklı gıdanın …

We monitored the occurrence and fate of Shiga toxin-producing Escherichia coli, E. coli
O157, Listeria monocytogenes, and/or Salmonella spp. in çiğ köfte (translated as “raw …

Raw meatball is a popular traditional food product commonly consumed in Turkey. Legally,
minced meat is not allowed in the commercial production of raw meatballs, and generally, it …

A Total of 200 random samples of meat products (minced meat, beef burger, kofta, sausage
and luncheon) collected from different shops and supermarkets at El Menofiya Governorate …

Assessment of the Prevalence of Salmonellae in Food Page 1 Int.J.Curr.Microbiol.App.Sci (2014)
3(3): 30-42 30 Original Research Article Assessment of the Prevalence of Salmonellae in Food …