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Enver Baris Bingol

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Articles

Effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball)

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By Enver Baris Bingol, Karlo Muratoglu
Abstract Purpose – The purpose of this study is to investigate the effect of lemon juice on the survival of Salmonella Enteritidis and Escherichia coli in cig kofte (raw meatball). Design/methodology/approach – Cig kofte samples were inoculated one by one with both bacteria at high inoculum levels and were treated with different doses of fresh lemon juice (2, 5, 10 and 15 ml) for 10 seconds, 30 seconds, and 1, 5, 15, 30 and 60 minutes.
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The microbiological quality of stuffed mussels (Midye Dolma) sold in Istanbul

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By Enver Baris Bingol, Hilal Colak, Hamparsun Hampikyan, Karlo Muratoglu
| Emerald Publishing
Abstract Purpose – This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready‐to‐eat (RTE) foods defined in the Turkish Food Codex (TFC). Design/methodology/approach – Stuffed mussel (Midye Dolma), which can be classified as RTE foods, made from mussel and rice, cooked separately then put together in the shell, is commonly consumed in Turkey.
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