Thermal inactivation of Escherichia coli O157:H7 in traditional meatballs of different geometric shapes (İnegol and Kasap)

The aim of this study was to determine the effect of grill cooking process on thermal inactivation of Escherichia coli O157:H7 in the production of traditional kasap and Inegol meatball presented to the consumers in commercial restaurants. Kasap and Inegol meatball samples were collected from randomly selected restaurants in Uşak. In the field studies, the center temperatures, grilling temperatures and cooking times of the meatball samples which were cooked on the grill and presented to the consumers were detected. In the laboratory experiments ground meat was inoculated with E. coli O157:H7 at level of 7±1 log cfu/g then molded to produce meatballs. The shaped meatballs were cooked on an electric grill at 170°C and 180°C, and sampling was made based on the center temperature of the meatballs. During the cooking process, changes in grill surface and meatball internal temperature were observed using thermocouples. At the end of the cooking process, the number of E. coli O157:H7 was determined using selective media. Results of the study showed that for the achievement of the required ≥5log cfu/g decrease in microorganism count in order to provide microbiological food safety, the center temperature should be 85°C for the kasap and Inegol meatballs cooked at 170°C and Inegol meatballs cooked at 180°C. Internal temperature for kasap meatballs cooked at 180°C should be 80°C in order to achieve ≥5log cfu/g inactivation.