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Journals / Akademik Gıda / 2013 / Cilt: 11 - Sayı: 3-4

Microbiological and Parasitological Hazards from Raw Meatballs and Preventive Measures

Çiğ Köftede Mikrobiyolojik ve Parazitolojik Tehlikeler ve Önlemeye Yönelik Uygulamalar

Gülten TİRYAKİ GÜNDÜZ
Pages
85–90
Publication Date
2022-10-11
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The aim of this study is to present the microbiological and parasitological hazards from raw meatballs, to investigate the food borne outbreaks from these types of foods and also to review the studies on producing safe raw meatballs

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Raw meatballs are classified as “high risk foods” because the cooking process is not applied to inactivate pathogens in these types of products.
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Key Findings & Data:Food-borne diseases from raw meat products are very dangerous for consumer health and also cause economic losses.
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Conclusion & Impact:The aim of this study is to present the microbiological and parasitological hazards from raw meatballs, to investigate the food borne outbreaks from these types of foods and also to review the studies on producing safe raw meatballs
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Raw meatballs are classified as “high risk foods” because the cooking process is not applied to inactivate pathogens in these types of products. Food-borne diseases from raw meat products are very dangerous for consumer health and also cause economic losses. The potential health hazards associated with raw meatballs are of concern today. On the other hand, people eat these types of traditional foods in spite of the warnings. The aim of this study is to present the microbiological and parasitological hazards from raw meatballs, to investigate the food borne outbreaks from these types of foods and also to review the studies on producing safe raw meatballs

Özet

Çiğ köfte, patojenlerin inaktif hale gelmesi için pişirme gibi bir ön işlemden geçmeden tüketilmesi nedeniyle yüksek riskli gıda grubundadır. Çiğ olarak tüketilen etlerden kaynaklanan gıda zehirlenmeleri nedeniyle, bu tür ürünler hem insan sağlığı için zararlı, hem de ekonomik kayıplara neden olmaktadır. Günümüzde çiğ köftenin sağlığa zararlılık potansiyeli üzerinde önemle durulması ve yasal uyarılar yapılmasına rağmen, bu tür ürünlerin tüketiminin alışkanlık halini alması nedeniyle tüketimi yaygındır. Bu derleme çalışmasının amacı; çiğ köftelerde bulunabilecek mikrobiyolojik ve parazitolojik tehlikeleri ortaya koymak, bu gıdalardan kaynaklanan zehirlenme vakalarını araştırmak ve bu tür gıdaların güvenirliğini sağlamaya yönelik çalışmaları incelemektir

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Cite This Article

GÜNDÜZ, G. T. (2022). Microbiological and Parasitological Hazards from Raw Meatballs and Preventive Measures. Akademik Gıda, Cilt: 11 - Sayı: 3-4, 85–90. https://ajindex.com/articles/432849

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