Kebab: can the traditional cooking process sanitize a natural contamination by Listeria monocytogenes?

Abstract

Over the last few years a considerable spread of ethnic foods was observed in Italy. Among them is the Döner kebab. During 2014-2015, in order to evaluate the effectiveness of traditional cooking process, raw product (defrosted), sliced cooked portions cut through electric knife and assembled sandwich were officially sampled in kebab houses and in a local industrial kebab producer in Reggio Emilia (a province in Italy). Microbiological researches for safety and hygienic microbiological indicators were carried out (research of Salmonella, Listeria monocytogenes, Campylobacter and Shiga toxin-producing Escherichia coli; enumeration mesophilic aerobic bacteria, lactic acid bacteria, sulfite-reducing bacteria growing under anaerobic conditions, yeasts and molds). Between the raw and the cooked product an average of 3 log reduction in mesophilic aerobic bacteria counts was observed. In two out of three kebab houses sampled, which were supplied by the same local industrial producer, the presence of L. monocytogenes was detected. During the official inspection carried out at the production plant a contamination of L. monocytogenes was assessed in both ambient and instruments. Furthermore, 3 lots of products were analyzed and all were found to be contaminated by L. monocytogenes (always above 100 CFU/g). In order to verify the capability of the traditional cooking process to reduce the risk of contamination at an acceptable level, a batch of naturally contaminated kebab (4.5 log CFU/g) was cooked and sliced simulating a day work activity in a kebab shop. The product was then sampled during preparation and enumeration of L. monocytogenes was obtained. After an hour of cooking, the residual contamination was 1.8 log CFU/g, after two hours and a half L. monocytogenes was no longer detectable in the product, but half an hour later it was again detectable in 25g. At the end of the experiment, the contamination grown up to the same level enumerated after an hour of cooking (1.8 log CFU/g). Considering the microbiological results, traditional cooking obtained a rate of -2.40 log CFU/gh-1, a D=26 min that corresponds to a temperature of maximum 60°C (z=6). In conclusion, our experiment demonstrates the traditional kebab cooking process could not always guarantee a complete product decontamination.

Antibiotic Resistance in Escherichia coli Isolated from Döner Kebab Sold in Dramaga Bogor, Indonesia

“…All of the isolates showed susceptible (100%) to chloramphenicol, contrary to the study conducted by Beyi et al (2017) that reported the resistance of E. coli to chloramphenicol. Chloramphenicol is bacteriostatic for Gram-positive bacteria and Gram-negative bacteria.…”

“…Using low-quality raw meat and under cooked meat may cause food safety issues in kebab (Ergonul et al, 2012). Escherichia coli was one of the bacteria that was related to foodborne disease in kebab (Bonilauri et al, 2018).…”

First Report of Food Poisoning Due to Staphylococcal Enterotoxin Type B in Döner Kebab (Italy)

“…In traditional kebab restaurants, the döner kebab cone is grilled on its outer surface on a vertical rotating spit. When the first outer layer is sufficiently cooked, it is sliced and served alone or together with a variety of sauces and vegetables [ 44 ]. The meat can come from different animal species, such as mutton, beef, chicken, or turkey, and include other ingredients such as salt, spices, onions, oil, milk and milk protein, eggs and egg powder, soy protein, and phosphate [ 45 ].…”

Escherichia coli O157:H7 Resistan Antibiotik Pada Daging Kebab yang Dijual di Sekitar Kampus IPB Dramaga Bogor

“…Salah satu jenis bakteri yang banyak dihubungkan dengan kejadian foodborne disease pada kebab adalah Escherichia coli (E. coli) terutama strain E. coli O157:H7. The EU Rapid Alert System for Food and Feed (RASFF) mencatat 97 notifikasi kasus terkait kebab pada periode tahun 2000 sampai 2017 (Bonilauri et al 2018). Setiap tahun diperkirakan terjadi 265 000 kasus infeksi shiga toxin-producing E. coli (STEC) pada manusia di Amerika Serikat dan 36% diantaranya disebabkan oleh STEC O157 (CDC, 2014).…”