Investigation of microbiological quality of raw and cooked doner kebab consumed in Istanbul

Meat and meat products play an important role in foodborne infections and poisonings. Some of the microorganisms that can develop in meat and meat products cause deterioration in different forms without directly affecting human health, others cause infection and poisoning in humans without causing any deterioration of meat and its products. Today, red meat and poultry meat can be processed in many different ways for use in various meat products. Rapid urbanization in recent years, shortening the time spent on food and improving the economic situation of the community has led to the development and importance of the fast food sector, called "fast food". The development of the ready-to-eat food industry has led to increased consumption of red and poultry food. Fast food foods have meat doner and chicken doner at the head. Taking into account the production technology, many bacteria may be contaminated during the time it takes to reach the consumption at the beginning of the production as well as contamination in pathogenic bacteria. Generally, meat and meat products in terms of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella species can be considered as a potential risk source. This study investigated the effects of red meat and chicken meat doner during production and consumption determination of the presence of some Salmonella, E. coli O157:H7, Listeria monocytogenes and Coagulase positive Staphylococcus, establishment of the database and emphasis on the importance of public health.