Microbiological quality and chemical composition of the doner

Chemical composition and microbiological quality of 40 doner samples (cooked) taken from 8 different restaurants in Erzurum city center were investigated. Total aerobic bacteria count was an average of 5.1 log CFU/g. Lactic acid bacteria counts in 20% of samples, Enterobacteriaceae and S. aureus counts in 60% of samples, coliform bacteria counts in 45% of samples, E. coli counts in 67.5% of samples, and C. perfringens count in 85% of samples were under detectable levels (< 1.0 log CFU/g). Salmonella was not found in any of the samples. However, 8 of the analyzed samples were Listeria positive. The average moisture, crude protein, crude fat and crude ash values of samples were 47.56%, 22.59%, 25.42% and 2.62%, respectively.