Microbiological quality of kebabs sold in Palermo and Messina

Submitted: 15 January 2013
Accepted: 2 April 2013
Published: 10 June 2013
Abstract Views: 1074
PDF: 1644
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

Aim of this study was to evaluate the microbiological quality of kebabs retailed in Palermo and Messina. Twenty raw and 22 cooked kebab samples were analysed to determine the aerobic mesophilic bacteria (AMB), Enterobac - teriaceae, Escherichia coli, sulphite reducing anaerobes, coagulase positive staphylococci, micrococci, Bacillus cereus and the presence of Salmonella spp. and Listeria monocytogenes. In raw kebabs, AMB ranged from 4.00 to 7.34 log cfu/g and Enterobacteriaceae from 1.00 to 7.59 log cfu/g. Escherichia coli and sulphite reducing anaerobe counts were from <1.00 to 6.18 and 4 log cfu/g, respectively. Coagulase positive staphylococci ranged from <1.00 to 3.48 log cfu/g and micrococci from <1.00 to 6.00 log cfu/g. Listeria spp. was found in three raw kebab samples. In cooked kebabs, the AMB values ranged from 1.78 to 6.30 log cfu/g, Enterobacteriaceae from 1.00 to 4.00 log cfu/g and micrococci from <1.00 to 5.30 log cfu/g. Three samples were positive for Escherichia coli (from 1 to 1.30 log cfu/g) and one for sulphite reducing anaerobes (2.00 log cfu/g). Coagulase positive staphylococci were found in two samples with loads of 2.30 and 2.78 cfu/g, respectively. Salmonella spp., Listeria monocytogenes and Bacillus cereus were not isolated in raw and cooked samples. The results of this study show that the microbiological quality of kebabs sold in Palermo and Messina is quite variable. The authors stress the importance of selection of raw material of high quality as well as the control of cooking and storage temperatures in order to minimise bacterial potential hazards.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

How to Cite

1.
Ziino G, Gurrera G, Beninati C. Microbiological quality of kebabs sold in Palermo and Messina. Ital J Food Safety [Internet]. 2013 Jun. 10 [cited 2024 Oct. 5];2(2):e23. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2013.e23

Similar Articles

You may also start an advanced similarity search for this article.