Determination of E. coli O157 in raw and cooked Doner kebabs by using IMS technique

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dc.contributor.authorArun O.O.
dc.contributor.authorAydin A.
dc.contributor.authorVural A.
dc.contributor.authorCiftcioglu G.
dc.contributor.authorAksu H.
dc.date.accessioned2024-04-24T18:45:40Z
dc.date.available2024-04-24T18:45:40Z
dc.date.issued2007
dc.departmentDicle Üniversitesien_US
dc.description.abstractEscherichia coli O157 is one of the major threats to public health due to the consumption of meat and meat products. The microorganism is known as a food-borne pathogen even in the presence of low levels. Therefore, a more sensitive method is required to be used for the detection of the microorganism. Immunomagnetic separation (IMS) is a technique used to improve the sensitivity of the detection. IMS has been used to determine the presence of E. coli O157 in raw and cooked Doner samples in this study. 3 out of 30 raw Doner samples have been found to be contaminated with E. coli O157. None of the cooked samples were carrying the agent.en_US
dc.identifier.endpage1183en_US
dc.identifier.issn0025-8628
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-35349003575
dc.identifier.scopusqualityQ4
dc.identifier.startpage1181en_US
dc.identifier.urihttps://hdl.handle.net/11468/24767
dc.identifier.volume63en_US
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.relation.ispartofMedycyna Weterynaryjna
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDoner Kebaben_US
dc.subjectE. Coli O157en_US
dc.subjectImsen_US
dc.titleDetermination of E. coli O157 in raw and cooked Doner kebabs by using IMS techniqueen_US
dc.titleDetermination of E. coli O157 in raw and cooked Doner kebabs by using IMS technique
dc.typeArticleen_US

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