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Year 2025, Volume: 11 Issue: 2, 139 - 146, 28.03.2025

Mehmet Emin Aydemir , Sibel İncir , Mehmet Nuri Giraz , Emine Betül Tuğbay

https://doi.org/10.3153/FH25011

Abstract

Project Number

1919B012321794

References

  • ACMSF (2007). Report on safe cooking of burgers. Food Standards Agency. http://www.food.gov.uk/multimedia/pdfs/acmsfburgers0807.pdf (accessed 09.12.2024).
  • Altun, S.K., Aydemir, M.E., Durmaz, H. (2020). Sensorial and microbiological Comparison of lahmacunes prepared by using isot (pepper) spices and pasta produced by traditional and fabrication methods. Veterinary Journal of Mehmet Akif Ersoy University, 5(1), 6-10. https://doi.org/10.24880/maeuvfd.657303
  • Arslan, N., Aslan Ceylan, J., Hatipoğlu, A. (2023). The relationship of fast food consumption with sociodemographic factors, body mass index and dietary habits among university students. Nutrition & Food Science, 53(1), 112-123. https://doi.org/10.1108/NFS-01-2022-0003
  • Bingol, E.B., Akkaya, E., Hampikyan, H., Cetin, O., Colak, H. (2018). Effect of nisin-EDTA combinations and modified atmosphere packaging on the survival of Salmonella enteritidis in Turkish type meatballs. CyTA-Journal of Food, 16(1), 1030-1036. https://doi.org/10.1080/19476337.2018.1523810
  • Cano, C., Wei, X., Etaka, C.A., Chaves, B.D. (2022). Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens. Journal of Food Science, 87(8), 3611-3619. https://doi.org/10.1111/1750-3841.162
  • Charimba, G., Hugo, C.J., Hugo, A. (2010). The growth, survival, and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausage. Meat Science, 85(1), 89-95. https://doi.org/10.1016/j.meatsci.2009.12.010
  • Durmaz, H., Altun, S.K., Aydemir, M.E. (2018). Farklı çözdürme yöntemlerinin lahmacunun mikrobiyolojik kalitesi üzerine etkisi. Harran Üniversitesi Veteriner Fakültesi Dergisi, 7, 33-36.
  • Huang, L., Hwang, C.A., Fang, T. (2019). Improved estimation of thermal resistance of Escherichia coli O157: H7, Salmonella spp., and Listeria monocytogenes in meat and poultry-The effect of temperature and fat and a global analysis. Food Control, 96, 29-38. https://doi.org/10.1016/j.foodcont.2018.08.026
  • Ilhak, O.İ., Dikici, A., Can, Ö.P., Şeker, P., Öksüztepe, G., Çalıcıoğlu, M. (2013). Effect of cooking procedures of kiymali pide, a traditional Turkish fast food, on destruction of Escherichia coli O157:H7. Meat Science, 94(2), 159-163. https://doi.org/10.1016/j.meatsci.2013.02.003
  • İncili, G.K., Akgöl, M., Aydemir, M.E., Alan, S., Mutlu, M., İlhak, O. İ., Öksüztepe, G. (2020). Fate of Listeria monocytogenes and Salmonella Typhimurium in homemade marinade and on marinated chicken drumsticks, wings and breast meat. LWT, 134, 110231. https://doi.org/10.1016/j.lwt.2020.110231
  • Karyotis, D., Skandamis, P.N., Juneja, V.K. (2017). Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast. Food Research International, 100, 894-898. https://doi.org/10.1016/j.foodres.2017.07.078
  • Khan, I.A., Yiqun, C., Zongshuai, Z., Ijaz, M.U., Brohi, S.A., Ahmad, M.I., Huang, M. (2019). Occurrence of heterocyclic amines in commercial fast-food meat products available on the Chinese market and assessment of human exposure to these compounds. Journal of Food Science, 84(1), 192- 200. https://doi.org/10.1111/1750-3841.14418
  • Lahou, E., Wang, X., De Boeck, E., Verguldt, E., Geeraerd, A., Devlieghere, F., Uyttendaele, M. (2015). Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips. International journal of food microbiology, 206, 118-129. https://doi.org/10.1016/j.ijfoodmicro.2015.04.014
  • Lee, H., Yoon, Y. (2021). Etiological agents implicated in foodborne illness world wide. Food Science of Animal Resources, 41(1), 1. https://doi.org/10.5851/kosfa.2020.e75
  • Matle, I., Mbatha, K.R., Madoroba, E. (2020). A review of Listeria monocytogenes from meat and meat products: Epidemiology, virulence factors, antimicrobial resistance and diagnosis. Onderstepoort Journal of Veterinary Research, 87(1), 1-20.
  • Murphy, R.Y., Beard, B.L., Martin, E.M., Duncan, L.K., & Marcy, J.A. (2004a). Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork. Journal of Food Science, 69(4), FMS97-FMS101. https://doi.org/10.1111/j.1365-2621.2004.tb06351.x
  • Murphy, R.Y., Duncan, L.K., Johnson, E.R., Davis, M.D., Smith, J.N. (2002). Thermal inactivation D- and z-values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties. Journal of Food Protection, 65(1), 53-60. https://doi.org/10.4315/0362-028X-65.1.53
  • Murphy, R.Y., Martin, E.M., Duncan, L.K., Beard, B.L., Marcy, J.A. (2004b). Thermal process validation for Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products. Journal of Food Protection, 67(7), 1394-1402. https://doi.org/10.4315/0362-028X-67.7.1394
  • Murphy, R.Y., Osaili, T., Duncan, L.K., Marcy, J.A. (2004c). Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat. Journal of food protection, 67(7), 1403-1407. https://doi.org/10.4315/0362-028X-67.7.1403
  • Osaili, T.M., Griffis, C.L., Martin, E.M., Beard, B.L., Keener, A.E., Marcy, J.A. (2007). Thermal inactivation of Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in breaded pork patties. Journal of Food Science, 72(2), M56-M61. https://doi.org/10.1111/j.1750-3841.2006.00264.x
  • Osaili, T.M., Hasan, F., Dhanasekaran, D.K., Obaid, R.S., Al-Nabulsi, A.A., Rao, S., Holley, R. (2020). Thermal inactivation of Escherichia coli O157: H7 strains and Salmonella spp. in camel meat burgers. LWT, 120, 108914. https://doi.org/10.1016/j.lwt.2019.108914
  • Rao, M., Klappholz, A., Tamber, S. 2020. Effectiveness of preparation practices on the inactivation of Salmonella enterica serovar Enteritidis in frozen breaded chicken strips. Journal of Food Protection, 83(8), 1289-1295. https://doi.org/10.4315/JFP-19-601
  • Šovljanski, O., Pezo, L., Tomić, A., Ranitović, A., Cvetković, D., Markov, S. (2022). Formation of Predictive-Based Models for Monitoring the Microbiological Quality of Beef Meat Processed for Fast- Food Restaurants—International Journal of Environmental Research and Public Health, 19(24), 16727. https://doi.org/10.3390/ijerph192416727
  • Teruel, M.D.R., Gordon, M., Linares, M.B., Garrido, M.D., Ahromrit, A., Niranjan, K. (2015). A comparative study of the characteristics of French fries produced by deep fat frying and air frying. Journal of Food Science, 80(2), E349-E358. https://doi.org/10.1111/1750-3841.127
  • USDA/FSIS (2011). Microbiology Laboratory Guidebook. Method 3.01. Quantitative analysis of bacteria in foods as sanitary indicators. United States Department of Agriculture/Food Safety and Inspection Service. https://www.fsis.usda.gov/sites/default/files/media_file/2021-03/MLG-3.pdf (accessed 09.12.2024).
  • Wang, Y., Wang, L., Xue, H., Qu, W. (2016). A review of the growth of the fast food industry in China and its potential impact on obesity. International Journal of Environmental Research and Public Health, 13(11), 1112. https://doi.org/10.3390/ijerph13111112
  • Zaghi, A.N., Barbalho, S.M., Guiguer, E.L., Otoboni, A.M. (2019). Frying process: From conventional to air frying technology. Food Reviews International, 35(8), 763–777. https://doi.org/10.1080/87559129.2019.1600541

Thermal inactivation of major food pathogens in air fryer cooking of lahmacun: A traditional Turkish fast food

Year 2025, Volume: 11 Issue: 2, 139 - 146, 28.03.2025

Mehmet Emin Aydemir , Sibel İncir , Mehmet Nuri Giraz , Emine Betül Tuğbay

https://doi.org/10.3153/FH25011

Abstract

Lahmacun is a popular traditional fast-food style dish, widely consumed in Turkey and served in many restaurants in the EU countries. However, there are no data and standards on the thermal inactivation of pathogens when cooking lahmacun in an air fryer, which appears to be healthy because it is fast, convenient and uses less oil. This study aimed to obtain standardised data on cooking times and temperatures of lahmacun in the air fryer and to determine the thermal inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium in an experimental environment. For this purpose, pathogen-contaminated lahmacuns were cooked in an air fryer at 180, 190 and 200°C for 3, 5 and 8 minutes each. Then, the counts of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were determined. It was found that E. coli O157:H7, L. monocytogenes, and S. Typhimurium bacterial counts were reduced (approximately 5 log) and became edible when lahmacun was cooked in an air fryer at 180, 190 and 200°C (5 and 8 min). However, it was found that cooking at these temperatures (3 min) did not reduce E. coli O157:H7, L. monocytogenes and S. Typhimurium counts by < 1.0 log10, although the lahmacun became sensory edible. The results of this study will assist the food industry in ensuring lahmacun's microbiological safety. This study highlights the importance of validating thermal processes in new devices under home and food service use conditions to ensure consumer food safety.

Keywords

Lahmacun Escherichia coli O157:H7 Listeria monocytogenes Salmonella Typhimurium Thermal inactivation

Ethical Statement

The authors declare that this study does not include experiments with human or animal subjects, so ethics committee approval is not required.

Supporting Institution

TUBITAK

Project Number

1919B012321794

Thanks

We thank the Scientific and Technological Research Council of Türkiye (TÜBİTAK).

References

  • ACMSF (2007). Report on safe cooking of burgers. Food Standards Agency. http://www.food.gov.uk/multimedia/pdfs/acmsfburgers0807.pdf (accessed 09.12.2024).
  • Altun, S.K., Aydemir, M.E., Durmaz, H. (2020). Sensorial and microbiological Comparison of lahmacunes prepared by using isot (pepper) spices and pasta produced by traditional and fabrication methods. Veterinary Journal of Mehmet Akif Ersoy University, 5(1), 6-10. https://doi.org/10.24880/maeuvfd.657303
  • Arslan, N., Aslan Ceylan, J., Hatipoğlu, A. (2023). The relationship of fast food consumption with sociodemographic factors, body mass index and dietary habits among university students. Nutrition & Food Science, 53(1), 112-123. https://doi.org/10.1108/NFS-01-2022-0003
  • Bingol, E.B., Akkaya, E., Hampikyan, H., Cetin, O., Colak, H. (2018). Effect of nisin-EDTA combinations and modified atmosphere packaging on the survival of Salmonella enteritidis in Turkish type meatballs. CyTA-Journal of Food, 16(1), 1030-1036. https://doi.org/10.1080/19476337.2018.1523810
  • Cano, C., Wei, X., Etaka, C.A., Chaves, B.D. (2022). Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens. Journal of Food Science, 87(8), 3611-3619. https://doi.org/10.1111/1750-3841.162
  • Charimba, G., Hugo, C.J., Hugo, A. (2010). The growth, survival, and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausage. Meat Science, 85(1), 89-95. https://doi.org/10.1016/j.meatsci.2009.12.010
  • Durmaz, H., Altun, S.K., Aydemir, M.E. (2018). Farklı çözdürme yöntemlerinin lahmacunun mikrobiyolojik kalitesi üzerine etkisi. Harran Üniversitesi Veteriner Fakültesi Dergisi, 7, 33-36.
  • Huang, L., Hwang, C.A., Fang, T. (2019). Improved estimation of thermal resistance of Escherichia coli O157: H7, Salmonella spp., and Listeria monocytogenes in meat and poultry-The effect of temperature and fat and a global analysis. Food Control, 96, 29-38. https://doi.org/10.1016/j.foodcont.2018.08.026
  • Ilhak, O.İ., Dikici, A., Can, Ö.P., Şeker, P., Öksüztepe, G., Çalıcıoğlu, M. (2013). Effect of cooking procedures of kiymali pide, a traditional Turkish fast food, on destruction of Escherichia coli O157:H7. Meat Science, 94(2), 159-163. https://doi.org/10.1016/j.meatsci.2013.02.003
  • İncili, G.K., Akgöl, M., Aydemir, M.E., Alan, S., Mutlu, M., İlhak, O. İ., Öksüztepe, G. (2020). Fate of Listeria monocytogenes and Salmonella Typhimurium in homemade marinade and on marinated chicken drumsticks, wings and breast meat. LWT, 134, 110231. https://doi.org/10.1016/j.lwt.2020.110231
  • Karyotis, D., Skandamis, P.N., Juneja, V.K. (2017). Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast. Food Research International, 100, 894-898. https://doi.org/10.1016/j.foodres.2017.07.078
  • Khan, I.A., Yiqun, C., Zongshuai, Z., Ijaz, M.U., Brohi, S.A., Ahmad, M.I., Huang, M. (2019). Occurrence of heterocyclic amines in commercial fast-food meat products available on the Chinese market and assessment of human exposure to these compounds. Journal of Food Science, 84(1), 192- 200. https://doi.org/10.1111/1750-3841.14418
  • Lahou, E., Wang, X., De Boeck, E., Verguldt, E., Geeraerd, A., Devlieghere, F., Uyttendaele, M. (2015). Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips. International journal of food microbiology, 206, 118-129. https://doi.org/10.1016/j.ijfoodmicro.2015.04.014
  • Lee, H., Yoon, Y. (2021). Etiological agents implicated in foodborne illness world wide. Food Science of Animal Resources, 41(1), 1. https://doi.org/10.5851/kosfa.2020.e75
  • Matle, I., Mbatha, K.R., Madoroba, E. (2020). A review of Listeria monocytogenes from meat and meat products: Epidemiology, virulence factors, antimicrobial resistance and diagnosis. Onderstepoort Journal of Veterinary Research, 87(1), 1-20.
  • Murphy, R.Y., Beard, B.L., Martin, E.M., Duncan, L.K., & Marcy, J.A. (2004a). Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork. Journal of Food Science, 69(4), FMS97-FMS101. https://doi.org/10.1111/j.1365-2621.2004.tb06351.x
  • Murphy, R.Y., Duncan, L.K., Johnson, E.R., Davis, M.D., Smith, J.N. (2002). Thermal inactivation D- and z-values of Salmonella serotypes and Listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties. Journal of Food Protection, 65(1), 53-60. https://doi.org/10.4315/0362-028X-65.1.53
  • Murphy, R.Y., Martin, E.M., Duncan, L.K., Beard, B.L., Marcy, J.A. (2004b). Thermal process validation for Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products. Journal of Food Protection, 67(7), 1394-1402. https://doi.org/10.4315/0362-028X-67.7.1394
  • Murphy, R.Y., Osaili, T., Duncan, L.K., Marcy, J.A. (2004c). Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat. Journal of food protection, 67(7), 1403-1407. https://doi.org/10.4315/0362-028X-67.7.1403
  • Osaili, T.M., Griffis, C.L., Martin, E.M., Beard, B.L., Keener, A.E., Marcy, J.A. (2007). Thermal inactivation of Escherichia coli O157: H7, Salmonella, and Listeria monocytogenes in breaded pork patties. Journal of Food Science, 72(2), M56-M61. https://doi.org/10.1111/j.1750-3841.2006.00264.x
  • Osaili, T.M., Hasan, F., Dhanasekaran, D.K., Obaid, R.S., Al-Nabulsi, A.A., Rao, S., Holley, R. (2020). Thermal inactivation of Escherichia coli O157: H7 strains and Salmonella spp. in camel meat burgers. LWT, 120, 108914. https://doi.org/10.1016/j.lwt.2019.108914
  • Rao, M., Klappholz, A., Tamber, S. 2020. Effectiveness of preparation practices on the inactivation of Salmonella enterica serovar Enteritidis in frozen breaded chicken strips. Journal of Food Protection, 83(8), 1289-1295. https://doi.org/10.4315/JFP-19-601
  • Šovljanski, O., Pezo, L., Tomić, A., Ranitović, A., Cvetković, D., Markov, S. (2022). Formation of Predictive-Based Models for Monitoring the Microbiological Quality of Beef Meat Processed for Fast- Food Restaurants—International Journal of Environmental Research and Public Health, 19(24), 16727. https://doi.org/10.3390/ijerph192416727
  • Teruel, M.D.R., Gordon, M., Linares, M.B., Garrido, M.D., Ahromrit, A., Niranjan, K. (2015). A comparative study of the characteristics of French fries produced by deep fat frying and air frying. Journal of Food Science, 80(2), E349-E358. https://doi.org/10.1111/1750-3841.127
  • USDA/FSIS (2011). Microbiology Laboratory Guidebook. Method 3.01. Quantitative analysis of bacteria in foods as sanitary indicators. United States Department of Agriculture/Food Safety and Inspection Service. https://www.fsis.usda.gov/sites/default/files/media_file/2021-03/MLG-3.pdf (accessed 09.12.2024).
  • Wang, Y., Wang, L., Xue, H., Qu, W. (2016). A review of the growth of the fast food industry in China and its potential impact on obesity. International Journal of Environmental Research and Public Health, 13(11), 1112. https://doi.org/10.3390/ijerph13111112
  • Zaghi, A.N., Barbalho, S.M., Guiguer, E.L., Otoboni, A.M. (2019). Frying process: From conventional to air frying technology. Food Reviews International, 35(8), 763–777. https://doi.org/10.1080/87559129.2019.1600541
There are 27 citations in total.

Details

Primary Language English
Subjects Food Microbiology
Journal Section Research Articles
Authors

Mehmet Emin Aydemir 0000-0002-5849-1741

Sibel İncir 0009-0001-6537-2337

Mehmet Nuri Giraz 0009-0004-5868-1926

Emine Betül Tuğbay 0009-0005-0677-6365

Project Number 1919B012321794
Early Pub Date March 20, 2025
Publication Date March 28, 2025
Submission Date December 10, 2024
Acceptance Date January 23, 2025
Published in Issue Year 2025 Volume: 11 Issue: 2

Cite

APA Aydemir, M. E., İncir, S., Giraz, M. N., Tuğbay, E. B. (2025). Thermal inactivation of major food pathogens in air fryer cooking of lahmacun: A traditional Turkish fast food. Food and Health, 11(2), 139-146. https://doi.org/10.3153/FH25011
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