Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella

Food Control

Volumn 26, Issue 1, 2012, Pages 15-18

  Cetinkaya, Figen ^a   Mus, Tulay Elal ^a   Cibik, Recep ^a   Levent, Belkis ^b   Gulesen, Revasiye ^b  

^a ULUDAG UNIVERSITY   (Turkey)

^b Refik Saydam Hygiene Center   (Turkey)

Author keywords

Ground meat; Microbiological quality; Raw meatball; Salmonella; Spice

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 84856023783     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.01.001     Document Type: Article

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