Thermal inactivation of Salmonella in traditional meatballs (kasap and Inegöl) in differint geometric shapes

In this study, thermal inactivation of Salmonella was investigated in kasap and İnegöl meatballs cooked on an electric grill. For this purpose, the conditions of the restaurants where meatballs are cooked on the grill in Uşak were investigated. Based on the parameters obtained from the restaurants, safe cooking time was investigated at the minimum grill temperatures in kasap and İnegöl meatballs. In the first part of the study, the thermal inactivation of the meatballs subjected to a 4 minute heat treatment at 120°C and 140°C grill temperatures was investigated. After 4 minutes of cooking at 120°C and 140°C, the required 5 log cfu/g reduction was not acquired in kasap and İnegöl meatballs. Due to these results, the grill temperatures were increased and the reduction of Salmonella at grilling temperatures of 170°C and 180°C were investigated based on the internal temperature of meatballs. When the internal temperature of the butcher meatball reached to 80°C at a 170°C grill temperature, the number of Salmonella decreased by 6.19 log cfu / g. In Inegöl meatball, when the meatball internal temperature reached to 85°C, the number of Salmonella decreased by 5.35 log cfu / g. On the other hand, at the grilling temperature of 180°C, in the kasap meatball cooked to an internal temperature of 80°C, a 5 log cfu/g decrease in Salmonella count was determined whereas in İnegöl meatball 5.57 log cfu / g decrease was determined when the internal temperature reached to 85°C at the same grilling temperature. In this study it was determined that in the kasap meatballs cooked conductively on a grill at 170°C and 180°C the internal temperature should be 80°C and above; the internal temperature of İnegöl meatballs cooked at 170°C should be 85°C and above whereas the internal temperature of the İnegöl meatballs cooked at 180°C should be 80°C and above in order to ensure safety of the products.