References
- Angelidis A.S., Chronis E.N., Papageorgiou D.K. Kazakis I.I., Arsenoglou K.C., Stathopoulos G.A. (2006). Non-lactic acid, contaminating microbial flora in ready-to-eat foods: Apotential food-quality index. Food Microbiol., 23: 95-100.
- Ardiç M, Durmaz H. (2008). Determination of changes occurred in the nncroflora of cig kofte (raw meat balls) at different storage temperatures. Int. J. Food Sci. Technol., 43: 805-809.
- Batt C.A., Patel PD. (2000). Editors. Encyclopedia of Food Microbiology. California, USA, Academic Press, 2372 pp.
- Bingol E.B., çetin Ó., Uztim H.ç., Hampikyan R (2013). Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çig kófte (raw meatball). Turk J. Vet. Anim. Sci., 37: 719-726.
- Bingol E.B., (polak H., çetin Ó. Hampikyan H (2014). Effects of sodium lactate on the shelf life and sensory characteristics of çig kofte - a Turkish traditional raw meatball. J. Food Pro- cess. Pres. 38: 1024-1036.
- Brynestad S., Granum PE. (2002). Clostridium perfiingens and foodbome infections. Int. J. Food Microbiol., 74: 195-202.
- Cetin O.,Bingol E.B., Akkaya H. (2008). The microbiological, serological and parasitological quality of cig kofte (raw meatball) and its lettuce marketed in Istanbul. Pol. J. Environ. Stud., 17: 701-706.
- Daglioglu F., Ilaslan N., Yilmaz I. (2005). The microbiological quality of cig kofte sold in Istanbul, Turkey. Fleischwirtschaft International. 1: 10-12.
- Dikici A., ilhak O.i., Çallcioglu M. (2013). Effects of essential oils compounds on survival of Usteiia monocytogenes and Escherichia coli 0157:H7 in çig kofte. Turk. J. Vet. Anim Sci., 37: 177-182.
- Dogan M, Cankurt H., Toker O.S., Yetim H., Sagdic O. (2014). Effect of yoghurt or yoghurt serum on microbial quality of cig kofte. J. Food Sci. Technol., 51: 1406-1410.
- Doyle M.P (1989). Foodbome Bacterial Pathogens. New York, USA, Marcel Dekker. pp. 796.
- Durmaz R.Sagun E.Sancak H.,Sagdic O. (2007). The fate of two Usteiia monocytogenes serotypes in “cig kofte” at different storage temperatures. Meat Sci., 76: 123-127.
- Durre P. (2005). Editor. In Handbook on Clostridia. Taylor and Francis. Florida. USA. CRC Press. 920 pp. E1 m a 1 i M. Yaman H. (2005). Microbiological quality of raw meat balls: Produced and sold in the eastern of Turkey. Pakistan J. Nut., 4: 197-201.
- Food and Drug Administration Bacteriological analytical manual (FDA/BAM). (2001): Aerobic Plate Count, Chapter 3. Available at http:\\www.fda.gov/foodfoodscienceresearchlaboratoiymethods.ucm063346.htm Site accessed on September 9, 2014.
- Garcia S., Heredia N. (2011). Closttidium perfiingetxs: A Dynamic Foodbome Pathogen. Food Bioprocess Tech. 4: 624-630
- Gibbons I., AdesiyunA., SeepersadsinghN., Rah a man S. (2006). Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad. Food Microbiol., 23: 359-366.
- Guran H.S., Oksuztepe G. (2014). The influence of different freezing and frozen storage tempera- tures on Clostridium petfiingetxs type Ain raw chicken wings. J. Food Agric. Environ., 12: 8-11.
- Guran RS., Vural A., Erkan M.E. (2014). The prevalence and molecular typing of Clostridium petfiingetxs in ground beef and sheep meats. J. Verbrauch. Lebensm., 9: 121-128.
- Jay J.M, Loessner M.J., Golden D.A. (2005). Editors. Modem Food Microbiology. Springer Science, New York, 7th ed., 790 pp.
- Junej a VK, Marks H., Thippareddi H. (2008). Predictive model for growth of Clostridium perfiingetxs during cooling of cooked uncured beef. Food MicrobioL, 25: 42-55.
- Kiic B. (2009). Current trends in traditional Turkish meat products and cuisine. LWT-Food Sci. Tech- nol., 42:1581-1589.
- Kuplulu Ó., Sarimehme toglu B., Oral N. (2003). The microbiological quality of çig kofte sold in Ankara (in Turkish). Gida, 28: 379-384.
- Meer RR, Songer J.G. (1997). Multiplex polymerase chain reaction assay for genotyping C. per- fiingetxs. Am J. Vet. Res., 58: 702-705.
- Riemann H.P, Cliver D.O. (2006). Editors. Food bome Infections and Intoxications. London. Amsterdam Academic Press (Elsevier), 3rd ed., 903 pp.
- Sagun E., Alisarli M.,Durmaz H. (2003). The effect of different storage temperatures on the growth and enterotoxin producing characteristics of Staphylococcus aureus in cig kofte (in Turkish). Turk. J. Vet. Anim Sci.,_27: 839-845.
- Sancak Y.C., Içleyici Ó. (2006). A study on the Microbiological Quality of Cig Kofte (in Turkish). The Journal of the Faculty of Veterinary Medicine University ofYuzuncu Yil, 17:81-86.
- Schalch B. Eisgruber H., Geppert P. Stolle A. (1996). Veigleich von vier Routinever- fahren zur Bestaetigung von Closttidium perfiingetxs aus Lebensmitteln. Arch. Lebensmittelhyg. 47: 27-30.
- Şireli U.T., Góncuoglu M.,Pehlivanlar S. (2008). Growth of Listeria monocytogenes in cig kofte (raw meat ball). Veterinary Journal of Ankara University, 55: 83-87.
- Sofos J.N. (2008). Challenges to meat safety in the 21st century. Meat Sci., 78: 3-13.
- Uzunlu S., Yildirim L (2003). Microbiological quality of raw meat ball and investigation of its microbial variation at the different storage time and temperature (in Turkish). Gida. 28: 553-558.
- VuralA.,Ye5ilmen S. (2003). A study on microbiological quality of raw meatball sold in Diyaibakir (in Turkish). Turk Mikrobiyoloji Cemiyeti Dergisi. 33: 350-355.